Creamy Savory Corn Pudding

Ready In: 1 h
Serving: 4-6


  • 2 cups fresh, frozen, or canned corn kernels (from about 3 ears corn if fresh)
  • 1 box (8.5 oz) cornbread mix
  • 1 cup sour cream
  • 1 cup (about 4 oz) thinly sliced ham, chopped
  • 1 bell pepper, seeded and chopped
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup cheddar cheese, grated
  • 1/2 cup Colby Jack cheese, grated
  • 2 eggs
  • Kosher salt and freshly ground pepper, to taste
  • Fresh parsley, for garnish (optional)


  1. Preheat oven to 350°F and generously butter a 9×13-inch baking dish. Set aside.
  2. In a large bowl, mix together the cornbread mix, sour cream, melted butter, eggs, and salt and pepper. Fold in the corn kernels, ham, cheese, and bell pepper.
  3. Pour mixture into prepared baking dish and smooth top with a rubber spatula. Bake until pudding is set, about 40-45 minutes.
  4. Enjoy!
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