Southern Corn Pudding Casserole (No Jiffy Mix)

Southern Corn Pudding Casserole Up close in serving spoon

4.96 from 25 votes

Southern Corn Pudding Casserole (No Jiffy Mix)

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 Time15

Cook Time45

Total Time1

Course: Casserole, Side Dish

Cuisine: American, Southern

Keyword: Casserole, Corn, Holiday, Kid Friendly, Southern, vegetarian

Servings:

Calories: 334kcal

Author: Katia

Equipment

Ingredients

2 cups sweet corn fresh or frozen (thawed if frozen)
1- 15 oz. can creamed corn
1 cup sour cream
8 Tbsp butter 1 stick, melted, not hot
1/4 cup brown sugar packed
1 cup cheddar cheese shredded
2 whole eggs

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, 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!

Video

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.

Nutrition