Southern Corn Pudding Casserole
This corn pudding casserole can be made a day ahead of time if prepping for a holiday meal. Then just let it sit out for about 45 minutes to get to room temperature before baking in the oven.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hr
- Yield: 10 1x
- Category: Casserole
- Method: Oven
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Scale
2 cups sweet corn, fresh or frozen (thawed if frozen)
1- 15 oz. can creamed corn
1 cup sour cream
2 whole eggs
8 Tbsp butter (1 stick), melted, not hot
1/4 cup brown sugar, packed
1 cup cheddar cheese, shredded
DIY "Jiffy" Corn Muffin Mix (Dry Ingredients only)
2/3 cup all-purpose flour
1/2 cup corn meal
2 Tbsp granulated white sugar
1 Tbsp baking powder
3/4 tsp salt
1/4 tsp ground black pepper
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl add all corn, sour cream, cheese, eggs and mix well.
- Then add in melted butter and brown sugar, stir to combine.
- In a separate small mixing bowl add your "DIY Jiffy" mix ingredients: flour, corn meal, granulated sugar, baking powder, salt & pepper. Stir to combine.
- Add dry ingredients to large bowl with wet corn mixture. Stir to combine till there are no more dry spots.
- Fold in Eggs and stir.
- Grease 9 x 13 casserole dish and add the corn pudding mixture, evening out the top with a spatula.
- Bake 45 mins uncovered or until it gets slightly golden brown and bubbly. Do not over-bake or it will become dry and you do not want that.
- Let sit 5-10 minutes and then serve!
Notes
Enjoy this casserole within about 5 days, but usually it doesn't last that long. When you reheat it you might want to add a few drops of water or milk to steam it a little while reheating.
Keywords: Southern, Corn, Casserole, Vegetarian, Kid Friendly, Holiday
Find it online: https://wholemadeliving.com/southern-corn-pudding-casserole/
