Holiday Baked Corn Pudding

Hope Vaillancourt


This recipe was passed down to my mother from my grandmother(Nanny) who passed away 2 years ago. My mom always made Corn Pudding for the major Holidays and we kids grew up with this delicious pudding on the table every year. It spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. This recipe is very nostalgic for my whole family as i'm sure it will become a family favorite for yours too. Hope you enjoy!

***this is a double recipe, so you may use half the amount of ingredients to make less, or you may double to make a larger amount.***

★★★★★ 2 votes
6 - 8
10 Min
1 Hr 15 Min


6 large
eggs, beaten
2 stick
butter, melted
(16 ounce) tub sour cream
2 can(s)
(15 ounce) whole kernel corn, undrained
2 can(s)
(15 ounce) creamed corn
2 box
(8.5 ounce) jiffy corn muffin mix
1 c
2 tsp
vanilla extract


1Preheat oven to 350 degrees. In a bowl melt butter; set aside to cool slightly.
2In a large mixing bowl beat together 6 eggs.
3Add sour cream, corn (with liquid), creamed corn, jiffy corn muffin mix and sugar to eggs. Mix well.
4Add cooled melted butter to corn mixture and mix well.
5Add vanilla extract to mixture (make sure this is done last).
6Pour corn mixture into a greased 15x11 casserole dish.
7Bake at 350 degrees for 1 hour and 15 minutes OR until golden brown. Serve as a side casserole on Thanksgiving, Christmas, Easter or any special holiday/ family gathering.

About Holiday Baked Corn Pudding

Course/Dish: Side Casseroles