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
Scale
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
