Corn Pudding 2 Ways: Both Yummy!


Well, I have a confession to make. About corn pudding. I’ve never made one of the most popular recipes, which contains corn muffin mix and sour cream.

I make corn pudding with corn from our garden or store bought frozen corn. The recipe contains whipping cream, which makes for a silky smooth custard. It’s not fancy looking but oh so good.

That all changed when Sherry Mitchell, of Cherry Ridge Farms, Georgetown, Ohio was a guest on my cable TV show. Sherry and her family are farmers with a mission. Their working farm is 3rd generation, and includes a therapeutic horsemanship program. 

Sherry loves cooking with her family, and this corn pudding from her mother’s family is one of the side dishes she made. A must at Thanksgiving, Sherry told me. As for me, I was impressed not only with the wonderful, moist, just sweet enough, taste, but also with the fact that we kept opening the oven for other items and the pudding still turned out fabulous. 

Sherry also has a fun to read and inspirational, really, blog on her site. You need to check it out.

So you have 2 corn puddings to choose from. Which one will it be?

Mitchell family’s corn pudding


1 Box Jiffy Corn Muffin Mix

1 Cup Sour Cream

2 eggs

1 can, 15 oz., drained corn

1 can, 14 oz., cream style corn

1/2 cup chopped onions (optional)

1 cup cheddar cheese added in, or atop pudding 10 minutes before complete to melt and brown. 

1 stick butter, softened enough to blend easily


Preheat oven to 350.

Whip eggs first. 

Add all other ingredients and mix well. 

Pour into an 8X8″ greased pan. 

Bake 45-55 minutes or until toothpick inserted in center comes out clean. 

If desired, add cheese on top last ten minutes and bake until golden and bubbly. 

Optional adds: Bacon bits, cooked sausage, crab meat. Or for heat, chili peppers or Jalepenos.

Classic corn pudding

Baking times are approximate. In my oven, I made half the recipe and it took close to 40 minutes. About 10 minutes before it’s supposed to be done, check it. 

What about subbing in half & half? Yes, you can. The custard won’t be as silky but still yummy.


1/4 to 1/3 cup sugar

3 tablespoons flour

2 teaspoons baking powder

1-1/4 teaspoons salt

6 large eggs

2 cups whipping cream

8 tablespoons butter, melted 

6 cups frozen corn, thawed – let come to room temperature or 6 cups canned shoe peg or other corn, well drained


Preheat oven to 325. Spray 9×13 pan.

Whisk sugar, flour, baking powder and salt together. Set aside.

Whisk eggs, whisk in cream and blend well. Whisk in butter. 

Whisk in sugar mixture, blend until smooth, then stir in corn. 

9×13 pan full recipe:

Pour into casserole and stir corn around so it’s distributed evenly. 

Bake 45-55 minutes, or until golden and knife inserted in center comes out clean. Center may be a bit jiggly.

8×8 pan half recipe:

Bake 35-40 minutes, following instructions above.


You’ll get a little over 3 cups from 1 pound of frozen corn, and 1-1/2 cups corn, drained, from 15 oz. canned corn.

Make ahead and rewarm, covered, in 325-350 degree oven or in microwave.

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