Starter ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature in cool, dark place for up to 18 months.

Ingredients

Directions

Position rack in center of oven and preheat to 350°F (180°C). Spray 8" (20cm) sq. pan with nonstick cooking spray. Set aside.
In large bowl, combine milk, sour cream, butter and egg. Whisk until just combined. Using rubber spatula, fold in starter mix until just combined. Pour mixture in prepared dish.
Bake until center has just set and edges are light golden brown (center should be a bit jiggly), approx. 23–28 minutes. Transfer dish to wire rack and let corn pudding cool for 15 minutes before serving.
Makes 10–12 servings.
Test Kitchen Tip: For added spice and creaminess, fold 1 diced, sautéed jalapeño pepper and 1/2 cup of your favorite cheese in pudding mixture before baking. For a flavorful finish, garnish corn pudding with a few pats of butter, a drizzle of honey, and a sprinkle of chopped chives or parsley.

Williams Sonoma Corn Pudding Starter Mix