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Sweet And Savory Corn Pudding

If you can open a can, you will have practically mastered this satisfyingly simple corn pudding. Part casserole, part souffle and completely delicious, the pudding base can be mixed up hours ahead; all that's left is to fold in the egg whites and bake. In about an hour a new Thanksgiving tradition will emerge from your oven.

Recipe by Canned Food Alliance
southern, nut free, vegetarian, memorial day, thanksgiving


  • Non-stick spray oil
  • 2 cans (15 ounces each) corn kernels, drained
  • 2 cans (15 ounces each) cream-style corn
  • 2 cups (16 ounces) sour cream
  • 3 large eggs, separated
  • 2 teaspoons hot pepper sauce
  • 2 tablespoons butter, melted
  • 1 package (8 1/2 ounces) corn muffin mix


  1. Heat oven to 375°F; spray a 9x13-inch baking dish with oil.
  2. Combine corn kernels, cream-style corn, sour cream, egg yolks, hot pepper sauce, butter, and corn muffin mix in a large mixing bowl.
  3. Beat the egg whites to a soft peak with an electric mixer or a large whisk in a large, clean bowl, and fold into the batter.
  4. Pour into the prepared baking dish and bake for 45 minutes until browned and springy in the center.