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The first Thanksgiving I made this corn pudding for my father-in-law (who was always a picky eater), he went crazy! It soon became a tradition, and now that he’s gone, it’s always mentioned as one of his favorites.
Ingredients
- 1/2 cup butter, cut into pieces
- 1 (15.25 ounce) can whole kernel corn
- 1 (15 ounce) can creamed corn
- 1 (8.5 ounce) package cornbread mix
- 1 (8 ounce) container sour cream (Optional)
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C ). Put butter into a 2-quart casserole dish and place into the oven to melt while preheating.
Step 2
When butter melts, remove the casserole dish from the oven. Mix both types of corn, cornbread mix, and sour cream into melted butter until well combined.
Step 3
Bake in the preheated oven for about 30 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 486 | |
| % Daily Value * | |
| Total Fat28g | 36% |
| Saturated Fat16g | 79% |
| Cholesterol58mg | 19% |
| Sodium1209mg | 53% |
| Total Carbohydrate56g | 20% |
| Dietary Fiber3g | 9% |
| Total Sugars9g | |
| Protein8g | |
| Vitamin C5mg | 23% |
| Calcium146mg | 11% |
| Iron2mg | 11% |
| Potassium263mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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