Corn bread pudding

4 steps

Updated at: Mon, 12 Oct 2026 18:06:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories2855.3 kcal (143%)

Total Fat172.1 g (246%)

Carbs308.3 g (119%)

Sugars82.3 g (91%)

Protein45.9 g (92%)

Sodium4152.9 mg (208%)

Fiber18.3 g (65%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 boxcorn muffin mix

2eggs

large

½ cupbutter

melted

1 cupsour cream

1 x 14.75 ozcan cream-style corn

highly recommended for moisture

1 x 15 ozcan whole kernel corn

drained

Instructions

Step 1

1. Preheat: Set your oven to 350°F (175°C) and lightly grease an 8x8-inch or 9x9-inch baking dish.

Step 2

2. Mix: In a large bowl, stir together the melted butter, sour cream, and eggs until smooth. Fold in the canned cream corn, drained whole corn, and the dry Jiffy box mix until just combined.

Step 3

3. Bake: Pour the batter into your prepared dish. Bake for 55 minutes. The top will be beautiful and golden brown, and the center should be mostly set with just a slight, soft jiggle.

Step 4

4. Rest: Let it sit for 10 minutes before serving so it can firm up into a perfect spoonable consistency.