Scalloped Corn Pudding

Scalloped Corn Pudding


  • 1 8-ounce container of sour cream
  • 1 can (approximately 15.25 ounce) whole kernel corn (drained)
  • 1 can (approximately 14.75 ounce) creamed corn
  • 2 eggs
  • 1/2 cup butter
  • 2 tablespoons sugar
  • 1 package (8.5 ounce) corn muffin mix


Preheat the oven to 350 F. Grease a 9" x 13" baking dish or cake pan.
Mix together the sour cream, cans of corn, eggs, melted butter and sugar. Mix in the muffin mix. Pour into baking dish. Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.

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