Corn Pudding from Susan Branch (With a Few Noted Changes)

“A warm you up dish from Susan Branch's website ( This turned out so yummy wanted to be sure and keep it around to make again. I think this would be an great dish to serve as a side with leftover Christmas Ham and am keeping it with my Christmas Menu for just that reason.”
1hr 10mins

Ingredients Nutrition

  • 1 cup sour cream (I used yogurt cheese)
  • 1 (14 ounce) can corn, drained
  • 1 (14 ounce) can creamed corn
  • 12 cup butter, melted (I used Brummel and Brown Yogurt Butter)
  • 1 egg, beaten (I used Egg Beaters)
  • 17 12 ounces corn muffin mix, Jiffy Mix (I used Martha White)
  • 14 teaspoon cayenne
  • 14 teaspoon paprika
  • maple syrup, heated


  1. Preheat oven to 350 degrees. Mix first 7 ingredients in a large bowl.
  2. Pour into buttered 9 inch square baking dish.( I used this dish to melt the butter in the preheating oven while mixing the other ingredients).
  3. Sprinkle top with paprika; bake 1 hour or until the edges are nice and crisp.
  4. Heat maple syrup, if desired. I was not sure I would like this part, but I am a fan now! The sweetness of the syrup accents the kick of the cayenne and the smokey flavor of the paprika. Try a little on the side and figure it out for yourself.
  5. Serve pudding hot or warm.

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