Sweet Corn Bread Pudding

Name: Sweet Corn Bread Pudding
Prep time: 5 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 (17 oz) can whole kernel corn; 1 (17 oz) can cream style corn; 1 stick butter, melted and cooled; 1 (8 oz) package sour cream; 2 eggs beaten; 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix

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Prep 5 min
Total 1 hr 10 min
Servings 8

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A sweet corn pudding that’s easy to make!

by: TBSP Kari

Updated May 24, 2022

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Ingredients

1 (17 oz) can whole kernel corn
1 (17 oz) can cream style corn
1 stick butter, melted and cooled
1 (8 oz) package sour cream
2 eggs beaten
1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix

Steps

1

Beat Eggs.
2

Add Melted, cooled butter, sour cream, corn and Betty Crocker™ corn muffin mix.
3

Put all into 2 1/2 quart casserole.
4

Bake 1 hour at 350° F.
5

Dish and enjoy!

Nutrition Information

350 Calories, 20g Total Fat, 6g Protein, 36g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 180

Total Fat: 20g; 31%

Saturated Fat: 11g; 55%

Trans Fat: 1/2g

Cholesterol: 90mg; 31%

Sodium: 510mg; 21%

Potassium: 220mg; 6%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 1g; 6%

Sugars: 8g

Protein: 6g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 4%; 4%

Calcium: 4%; 4%

Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

There’s sweet corn, there’s corn pudding casserole and then there’s bread pudding. And then there is sweet cornbread pudding where all of those good things come together. It’s the comfort food that your holidays cannot do without, especially when it comes to Thanksgiving and Christmas. To make a double batch or a crowd-sized version, simply double the ingredients and bake this in a 13x9 casserole dish. To store leftovers, put it in an airtight container in the refrigerator for three to four days. A pro tip: you must use cream-style corn in this recipe. It makes the casserole have a creamy consistency because creamed corn has a milkiness to it that other cans of corn won’t. If you’re after a simple cornbread recipe, head on over to our collection of bread recipes.