Real Recipes From Real Home Cooks ®

aunt linda's corn pudding

★★★★★ 4
a recipe by
Rhonda Gibson
Nashville, TN

This is my late aunt Linda's "Corn Pudding" recipe. My cousin makes this for every holiday to carry on her tradition.

Blue Ribbon Recipe

We've tested many corn pudding recipes and this version has no eggs or cheese. Not traditional, but boy is it good. The flavor of corn shines bright along with the sweet Jiffy cornbread. It's a no-frills corn pudding with terrific flavor. A simple Thanksgiving or Christmas side dish.

— The Test Kitchen @kitchencrew
★★★★★ 4

Ingredients For aunt linda's corn pudding

  • 2 can
    cream style corn (14.75 oz each)
  • 2 can
    whole kernel corn, drained (15.25 oz each)
  • 2 stick
    butter, melted
  • 2 box
    Jiffy corn muffin mix (8.5 oz each)
  • 1 pkg
    sour cream (16 oz)

How To Make aunt linda's corn pudding

Test Kitchen Tips
This recipe can easily be cut in half. Just make sure to adjust the cooking time.
  • Preheating the oven to 350 degrees.
    Preheat oven to 350 degrees.
  • A baking dish buttered.
    Butter or spray 9x13 baking dish.
  • Ingredients added to a large bowl.
    Mix everything in a large bowl. *You can add a couple of tablespoons of sugar if you want this on the sweeter side.)
  • Corn mixture poured into the greased baking dish.
    Pour into a buttered 9x13 dish.
  • Corn pudding baking in the oven.
    Bake in the preheated oven for about 60 minutes. Make sure the middle is not "jiggly" before taking it out of the oven. Sometimes it will look done and be nice and golden brown but the middle is not cooked.