Description
This corn pudding casserole is the comfort dish every family loves—soft, sweet, creamy, with golden edges and that nostalgic flavor that disappears the second it hits the table.
Ingredients
Scale
- 1/2 cup butter, cut into pieces
- 1 (15.25 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 (8.5 oz) package cornbread mix (like Jiffy)
- 1 (8 oz) container sour cream (optional, but recommended)
- 1–2 eggs, lightly beaten (optional, for extra fluffiness)
- Optional add-ins: 1 cup shredded cheddar, 1 small sautéed onion, diced jalapeño
Instructions
- Preheat oven to 350°F (175°C). Add butter to a 2-quart casserole dish and place in oven to melt while it preheats.
- When butter is melted, remove dish from oven. Add drained corn, creamed corn, cornbread mix, sour cream, and eggs (if using).
- Stir until just combined.
- Bake uncovered about 30 minutes, or until set in the center and golden at the edges.
- Let cool slightly, then scoop and enjoy!
Notes
For a fluffier, more pudding-like texture, add 1–2 eggs. Stir in cheddar for cheesy goodness. Can be prepped ahead and chilled unbaked up to 24 hours.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg