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aunt linda's corn pudding

(5 RATINGS)
1.32K Pinches 8 Photos
RG_690e47a9a636b avatar
Anywhere, AL
Updated on Nov 24, 2020

My late Aunt Linda always prepared this delicious "Corn Pudding." Now, her daughter, my cousin, makes this for every holiday get-together to carry on the 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
prep time 5 Min
cook time 1 Hr
method Bake
yield 12 serving(s)

Ingredients

  • 2 cans cream style corn (14.75 oz each)
  • 2 cans whole kernel corn, drained (15.25 oz each)
  • 1 cup butter (2 sticks), melted
  • 2 boxes jiffy corn muffin mix (8.5 oz each)
  • 1 - 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.
    Step 1
    Preheat oven to 350 degrees F.
  • A baking dish buttered.
    Step 2
    Butter or spray a 9x13 baking dish.
  • Ingredients added to a large bowl.
    Step 3
    Mix all ingredients in a large bowl. (You can add a couple of tablespoons of sugar here if you want this on the sweeter side.)
  • Corn mixture poured into the greased baking dish.
    Step 4
    Pour into a buttered 9x13 dish.
  • Corn pudding baking in the oven.
    Step 5
    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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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