Corn Pudding Casserole

Corn Pudding Casserole is a fantastic dish that brings a taste of comfort to the table. It’s easy to make and perfect for family gatherings, potlucks, or even as a side dish for special occasions. The creamy and sweet flavor of corn combines well with the buttery cornbread mix, making it a hit with both kids and adults. Plus, it’s a great way to enjoy corn in a delicious and unique way.

how to make Corn Pudding Casserole

Ingredients:

• 2 cups corn (fresh or frozen)
• 1 cup milk
• 1 cup heavy cream
• 3 large eggs
• 1 cup cornbread mix
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup melted butter

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the corn, milk, heavy cream, eggs, cornbread mix, sugar, salt, and pepper. Mix until well combined.
3. Pour in the melted butter and stir to combine everything.
4. Transfer the mixture into a greased casserole dish.
5. Bake for 45-55 minutes, or until the top is golden brown and the center is set.
6. Let it cool for a few minutes before serving.

how to serve Corn Pudding Casserole

Corn Pudding Casserole can be served warm or at room temperature. It makes an excellent side dish for grilled meats, roasted chicken, or a hearty stew. You can also enjoy it on its own as a satisfying vegetarian meal. Garnish with fresh herbs like parsley or chives for extra flavor and presentation.

how to store Corn Pudding Casserole

To store any leftovers, let the casserole cool completely, then cover it with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through.

tips to make Corn Pudding Casserole

• For a richer flavor, use fresh corn when it’s in season.
• Add some cheddar cheese or diced jalapeños to the mixture for a cheesy or spicy twist.
• Let the mixture sit for a few minutes after mixing for a thicker texture.
• If you prefer a firmer pudding, reduce the amount of cream slightly.

variation

You can change up the flavor by adding cooked bacon bits, sautéed onions, or diced bell peppers. If you want a sweeter version, try adding a sprinkle of cinnamon or nutmeg to the mixture.

FAQs

Can I use canned corn instead of fresh or frozen?
Yes, canned corn works well too. Just drain and rinse before using.

Can I make this in advance?
Sure! You can prepare the mixture a day ahead and store it in the refrigerator. Bake it just before serving.

What should I serve with Corn Pudding Casserole?
It pairs well with dishes like roast chicken, BBQ ribs, or a simple salad for a light meal.

Corn Pudding Casserole

A creamy and comforting side dish, this corn pudding casserole combines sweet corn with a rich, custardy base, baked until golden and bubbly. Perfect for potlucks or holiday meals.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 people

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 cans (15 oz each) Whole kernel corn
• 1 can (14.75 oz) Creamed corn
• 1 cup Sour cream
• 1/2 cup Butter melted
• 2 Eggs lightly beaten
• 1/4 cup All-purpose flour
• 2 tablespoons Granulated sugar
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Equipment

• Large mixing bowl
• 9x13 inch baking dish
• Whisk

Method

 

Preparation

1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
2. In a large mixing bowl, combine the drained whole kernel corn, creamed corn, sour cream, melted butter, and lightly beaten eggs.
3. Whisk in the flour, sugar, salt, and pepper until the mixture is well combined and smooth.
4. Pour the corn mixture into the prepared baking dish.
5. Bake for 45-55 minutes, or until the casserole is set and golden brown on top.
6. Let the casserole cool slightly before serving.

Notes

For an extra golden crust, sprinkle a little paprika on top before baking.