Corn Pudding

This is the exact Corn Pudding recipe I have used for years with on exception. I use 8 oz of sour cream. It is fast and easy to put together and is always raved about when served.

This is very good and makes a great substitute for cornbread. I used my Cornbread Mix Recipe #167160 and followed the directions. As we had some leftovers and were cooking out yesterday, I wrapped the leftovers in foil and placed them on the grill. It reheated nicely.

This is an update to a previous review. I forgot to add the Jiffy Mix which caused moisture to appear in the finished product. I am SURE this would be perfect had I not forgotten one of the most important ingredients! That said, it was even good with only the other ingredients, if someone wanted to avoid adding more carbs to a corn pudding. After baking, it set-up and looked fine. I apologize to the chef-contributor if the previous comments cannot be removed. I tried, but haven't been successful thus far.

This was really good. I accidently put too much sour cream in it, so I cut the butter down to 1/4 cup. Came out wonderfully. Thank you for sharing this.

I just made this for Thanksgiving. I found another recipe that was so similar to this one, I'll just rate this instead of posting a new one. My recipe was exactly like this one, except it called for 8 oz of sour cream (I used light), and 4 oz of shredded cheddar cheese. It was excellent!