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Creamy Corn Pudding Casserole Recipe

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★★★★★

4.5 from 110 reviews

This sweet and savory corn pudding casserole is rich, creamy, and packed with delicious corn flavor. It’s the perfect side dish for holidays, BBQs, or any comforting meal. With a golden brown top and a soft, moist interior, this casserole combines whole kernel corn, cream-style corn, and a hint of cheddar cheese to create an irresistible dish that pairs beautifully with roasted meats and greens.

Ingredients

Scale

Main Ingredients

  • 1 (15 oz) can whole kernel corn, drained
  • 1 (15 oz) can cream-style corn
  • 1 cup sour cream
  • ½ cup unsalted butter, melted
  • 2 large eggs, beaten
  • 1 (8.5 oz) box Jiffy corn muffin mix
  • ¼ cup granulated sugar (optional, for a sweeter version)
  • ½ tsp salt
  • ½ cup shredded cheddar cheese (optional)

Instructions

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to ensure the casserole does not stick and bakes evenly.
  2. Mix the Batter: In a large bowl, whisk together the beaten eggs, sour cream, melted butter, and sugar if you prefer a sweeter casserole. Stir in the whole kernel corn, cream-style corn, Jiffy corn muffin mix, salt, and optional shredded cheddar cheese. Combine everything thoroughly until you have a smooth batter with evenly distributed ingredients.
  3. Bake the Casserole: Pour the prepared batter into the greased baking dish, spreading it out evenly with a spatula. Place the dish in the preheated oven and bake for 40-50 minutes or until the top is golden brown and the center is set. Test for doneness by inserting a toothpick into the center; it should come out clean.
  4. Serve & Enjoy: Allow the casserole to cool for about 5 minutes before slicing. Serve warm as an ideal side dish paired with turkey, ham, BBQ, or any comfort meal of your choice.

Notes

  • This casserole can be made a day in advance; just cover and refrigerate until you’re ready to bake.
  • Add shredded cheddar cheese for a melty, cheesy twist.
  • Adjust milk or sour cream quantity to customize the casserole’s creaminess or firmness.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat at 350°F until warmed through.
  • Freeze cooked casserole for up to 2 months; thaw overnight in the refrigerator before reheating.
  • For a spicier version, add a pinch of cayenne pepper or diced jalapeños to the mix.
  • Non-dairy milk alternatives like almond or oat milk may be used as substitutes if preferred.
  • You can sauté onions or garlic and add them to the mixture for extra flavor, but avoid overpowering the corn’s natural sweetness.
  • Double the recipe to serve a larger crowd, using a larger baking dish and adjusting the baking time accordingly.

Keywords: corn pudding, corn casserole, comfort food, holiday side dish, southern cuisine, baked corn pudding, cheesy corn casserole, BBQ side dish

Find it online: https://cookwithlea.com/creamy-corn-pudding-casserole-recipe/