Corn Pudding Casserole Recipe
If you love comforting, creamy, and slightly sweet side dishes, you are going to adore this Corn Pudding Casserole Recipe. It’s the perfect blend of tender whole kernel corn, smooth cream-style corn, and a rich custardy base that bakes up golden and luscious every single time. Easy to whip up with simple pantry staples, this casserole is a classic favorite for holiday tables or cozy weeknight dinners, guaranteed to get everyone asking for seconds.
Ingredients You’ll Need
Gathering the ingredients for this Corn Pudding Casserole Recipe is a breeze because each one plays a key role in creating its irresistible flavor and texture. From the natural sweetness of corn to the richness of butter and sour cream, these essentials come together for a dish that’s truly greater than the sum of its parts.
- Whole kernel corn (1 can, 15 oz), drained: Adds delightful pops of corn texture throughout the casserole.
- Cream-style corn (1 can, 15 oz): Brings creamy sweetness and smoothness to the base.
- Sour cream (1 cup): Adds tanginess and moisture, making the pudding rich yet balanced.
- Unsalted butter (½ cup or 1 stick), melted: Provides a luscious, buttery flavor that deepens as it bakes.
- Large eggs (2), beaten: Bind all ingredients together for that perfect custard-like consistency.
- Jiffy corn muffin mix (1 box, 8.5 oz): The secret to tender structure and a slight cornmeal sweetness in every bite.
- Salt (¼ teaspoon): Enhances all the flavors without overpowering the natural corn sweetness.
- Black pepper (¼ teaspoon): Adds a subtle, warming spice note.
- Optional – shredded cheddar cheese or chopped chives (½ cup): For a savory, colorful topping that adds an extra punch of flavor and eye appeal.
How to Make Corn Pudding Casserole Recipe
Step 1: Prepare Your Baking Dish
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×9-inch or 2-quart baking dish with butter or nonstick spray to ensure your casserole comes out perfectly without sticking.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and beaten eggs. Stir all together until everything is well blended. Then, gently fold in the Jiffy corn muffin mix along with salt and pepper, mixing just enough so the batter is smooth and cohesive without overworking it.
Step 3: Add the Batter to the Dish
Pour your creamy corn pudding batter into the prepared baking dish and spread it evenly so it cooks uniformly. If you love that golden, cheesy finish, sprinkle shredded cheddar cheese or fresh chives on top now for an irresistible touch.
Step 4: Bake Until Golden and Set
Bake the casserole in your preheated oven for 45 to 50 minutes. You’ll know it’s done when the center is set firmly (it shouldn’t jiggle) and the top has turned a lovely golden brown. Remember to let it cool for about 5 to 10 minutes after baking before serving—it helps the pudding set even more and makes it easier to slice.
How to Serve Corn Pudding Casserole Recipe
Garnishes
A sprinkle of fresh chopped chives or a pinch of crispy bacon bits can elevate the creamy corn pudding into a visually vibrant and flavorful experience. Even a dollop of sour cream or a light drizzle of melted butter right before serving adds a lovely indulgence.
Side Dishes
This casserole is a dream next to savory mains like roasted turkey, glazed ham, or smoky barbecue ribs. It’s also fantastic with a fresh green salad or roasted vegetables, balancing the meal with brightness and texture contrasts.
Creative Ways to Present
For a party or holiday feast, serve your Corn Pudding Casserole Recipe in individual ramekins or mini cast iron skillets. This makes for a charming presentation and portion control while keeping each serving warm and inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and refrigerate for up to 4 days. The flavors even deepen overnight, making it perfect for enjoying the next day.
Freezing
You can freeze the casserole either baked or unbaked. If baking later, cover tightly with foil and freeze for up to 3 months. When ready, thaw overnight in the fridge and bake as usual. This makes meal prep a breeze for busy days or special occasions.
Reheating
Reheat leftovers gently in the oven at 325 degrees Fahrenheit for 15 to 20 minutes until warmed through. This helps retain the creamy texture and gives the top a fresh golden glow, unlike microwave reheating which can make it watery.
FAQs
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine or oil, and use a non-dairy sour cream alternative. The texture will remain creamy, just make sure your corn muffin mix is also free from dairy ingredients.
Is this casserole sweet or savory?
This Corn Pudding Casserole Recipe has a perfect balance of natural corn sweetness combined with savory hints from butter, sour cream, and seasoning. You can adjust sweetness by adding a tablespoon of sugar if you prefer a sweeter version.
Can I use fresh or frozen corn instead of canned?
Yes, fresh or frozen corn works beautifully. Use about 1 ½ cups and if frozen, make sure to thaw and drain excess water before mixing to avoid a soggy casserole.
How do I know when the casserole is fully cooked?
The casserole should be set in the middle and lightly golden on top. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs but not wet batter.
Can I double the recipe?
Definitely! Use a larger baking dish and adjust the cooking time slightly longer, checking doneness starting around 50 minutes. Just make sure the casserole isn’t too deep for even baking.
Final Thoughts
This Corn Pudding Casserole Recipe is a star for good reason—it’s comforting, straightforward, and deeply satisfying. Whether you’re making it for a holiday dinner or just craving a cozy side, it’s a recipe that feels like a warm hug on a plate. Give it a try soon and watch it become a beloved staple on your dining table.
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Corn Pudding Casserole Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This comforting Corn Pudding Casserole combines whole kernel corn, cream-style corn, sour cream, and a boxed corn muffin mix into a creamy, golden-baked side dish. Perfect for holidays or casual dinners, it features a tender, slightly sweet texture with an optional cheesy or fresh chive topping for extra flavor.
Ingredients
Main Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs, beaten
- 1 box (8.5 oz) Jiffy corn muffin mix
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Toppings
- ½ cup shredded cheddar cheese
- Chopped chives for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F and lightly grease a 9×9-inch or 2-quart baking dish to prevent sticking.
- Mix Ingredients: In a large bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted unsalted butter, and beaten eggs. Stir these together until well blended.
- Add Dry Mix and Seasoning: Incorporate the Jiffy corn muffin mix along with the salt and black pepper into the mixture. Stir until all ingredients are fully combined and a batter forms.
- Prepare for Baking: Pour the batter into the greased baking dish, spreading it evenly. If desired, sprinkle shredded cheddar cheese or chopped chives on top for added flavor and color.
- Bake: Place the dish in the oven and bake for 45 to 50 minutes, until the center is set and the top turns golden brown.
- Cool and Serve: Remove from the oven and allow the casserole to cool for 5 to 10 minutes before serving to let it set further and enhance flavors.
Notes
- This casserole can be prepared ahead of time and reheated, making it great for meal prep or holiday events.
- For a sweeter version, add 1 tablespoon of sugar to the batter before baking.
- This dish pairs wonderfully with barbecue meals or as a festive holiday side dish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
