Description
This Corn Pudding Casserole is a creamy, comforting side dish featuring sweet whole-kernel and cream-style corn combined with a rich custard-style batter made from sour cream, melted butter, eggs, and cornbread muffin mix. Baked until golden at the edges and tender in the center, it’s perfect for holiday meals, family dinners, or potlucks.
Ingredients
Corn Mixture
- 2 cans (15 oz / 425 g each) whole-kernel corn, drained
- 1 can (15 oz / 425 g) cream-style corn
Custard Base
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (8.5 oz / 240 g) cornbread muffin mix
Cheese and Garnish
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh parsley or chives, chopped (for garnish)
Instructions
- Preheat and prepare dish. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix wet ingredients. In a large bowl, whisk together sour cream, melted butter, eggs, sugar, salt, and black pepper until smooth and combined.
- Add corn. Stir in the drained whole-kernel corn and cream-style corn to the wet mixture, mixing evenly.
- Incorporate dry mix. Add the cornbread muffin mix and gently stir just until combined; avoid overmixing to keep the texture tender.
- Add cheese. If using cheddar cheese, fold in half of the shredded cheese into the batter to infuse flavor.
- Pour into baking dish. Transfer the mixture evenly into the prepared dish, spreading it out smoothly.
- Top with cheese. Sprinkle the remaining shredded cheddar cheese evenly over the top for a golden crust during baking.
- Bake. Bake in the preheated oven for 45–55 minutes, until the edges turn golden brown and the center is set but still slightly creamy.
- Rest. Allow the casserole to rest for 5–10 minutes after baking to set and cool slightly.
- Garnish and serve. Garnish with fresh chopped parsley or chives and serve warm as a comforting side dish.
Notes
- For a sweeter corn pudding, add an extra tablespoon of sugar to the batter.
- Fresh or frozen corn can be used as a substitute for canned corn.
- Add diced jalapeños for a spicy twist to the casserole.
- Use full-fat sour cream for a richer and creamier texture.
- The center of the casserole should remain soft and moist, not completely firm, for the best texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
