Corn Pudding

Ingredients

• ½ cup (1 stick) unsalted butter, melted, plus more for baking dish
• 3 large eggs
• 1 (15.25-oz.) can whole kernel corn, drained
• 6 oz. cheddar, coarsely grated (about 1½ cups)
• ½ cup heavy cream
• ½ cup sour cream
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• ½ tsp. freshly ground pepper
• ½ tsp. chili powder
• 1 8.5-oz. box corn muffin mix (preferably Jiffy)
• 1 Tbsp. chopped chives

Steps

1. Place a rack in middle of oven; preheat oven to 350°. Brush an 8×8" glass or ceramic baking dish all over with melted unsalted butter. Whisk 3 large eggs, one 15.25-oz. can whole kernel corn, drained, 6 oz. cheddar, coarsely grated (about 1½ cups), ½ cup heavy cream, ½ cup sour cream, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. freshly ground pepper, ½ tsp. chili powder, and ½ cup (1 stick) unsalted butter, melted, in a medium bowl until combined. Add one 8.5-oz. box corn muffin mix and stir until no lumps or dry bits remain. Scrape batter into prepared baking dish and spread into an even layer.
2. Bake corn pudding until a tester inserted into the center comes out clean, 45–50 minutes. Let cool 5 minutes. Serve topped with 1 Tbsp. chopped chives. Editor’s note: This corn pudding recipe was first printed online in February 2023; it has been updated for style. Head this way for more of our favorite Thanksgiving recipes →