Ingredients 1/2 cup butter, softened1/2 cup sugar2 large eggs, room temperature1 cup sour cream1 package (8-1/2 ounces) cornbread/muffin mix1/2 cup 2% milk1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-3/4 ounces) cream-style corn View Recipe Directions Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes. Watch the Video
Test Kitchen Tips For a Tex-Mex side dish, add a can of diced green chilies (or one of these other varieties) to the batter and top with 1 cup of shredded Monterey Jack before baking. Want a more savory corn pudding? Simply omit the sugar. Then pair it with a few of these other healthy holiday-worthy sides. Nutrition Facts 3/4 cup: 435 calories, 22g fat (12g saturated fat), 112mg cholesterol, 700mg sodium, 52g carbohydrate (24g sugars, 2g fiber), 7g protein. Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.