Description
This Corn Pudding Casserole is a classic Southern American side dish that combines the sweetness of corn with the rich creaminess of sour cream and butter, all baked to golden perfection. Whether served at a holiday gathering or a weeknight dinner, this comforting casserole is sure to be a hit.
Ingredients
Scale
Whole Kernel Corn Mixture:
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs
Cornbread Mix:
- 1 box (8.5 ounces) corn muffin mix (such as Jiffy)
- 1/4 cup granulated sugar (optional)
- 1/2 teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Mix Ingredients: In a large bowl, combine whole kernel corn, cream-style corn, sour cream, melted butter, eggs, corn muffin mix, sugar, and salt until well blended.
- Bake: Pour the mixture into the prepared dish, smooth the top, and bake for 45–50 minutes until set and golden.
- Cool and Serve: Let cool for 5–10 minutes before serving.
Notes
- For a sweeter version, include the sugar.
- Add shredded cheddar cheese or chopped jalapeños for a savory twist.
- This dish can be made a day ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
