Desserts and Baking
Authentic Golden Corral Sweet Corn Pudding Recipe
This indulgent copycat recipe recreates the signature creamy texture and rich buttery flavor of Golden Corral's famous corn pudding. It is the ultimate comfort food side dish, blending sweet corn kernels with a soft, custard-like base that pairs perfectly with any meal.
- Prep
- 10 min
- Cook
- 50 min
- Serves
- 8
- Level
- Easy
- Per serving
- 315 kcal
Method
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a 2-quart casserole dish with non-stick cooking spray or butter.
In a large mixing bowl, combine the drained whole kernel corn, the undrained cream-style corn, sour cream, and the beaten egg.
Pour in the melted butter and stir until the mixture is uniform.
Add the dry corn muffin mix to the bowl. Stir gently until just incorporated; avoid overmixing to keep the texture light.
Pour the batter into the prepared baking dish and spread it into an even layer using a spatula.
Bake for 45 to 55 minutes. The pudding is done when the edges are golden brown and the center is set but still has a slight, soft jiggle.
Remove from the oven and let it rest for 10 to 15 minutes before serving to allow the custard to firm up.
Notes
For a sweeter pudding, add two tablespoons of granulated sugar or honey to the wet ingredients.
Ensure the whole kernel corn is thoroughly drained to prevent the pudding from becoming too watery.
If you prefer a darker crust, broil the pudding for the last 2 minutes of cooking time.
Letting the dish rest after baking is crucial for achieving that signature scoopable texture.
