If you’ve ever wanted a side dish that feels like dessert but pairs perfectly with roast chicken or turkey, this Corn Pudding Casserole is your answer. It’s creamy, slightly sweet, and irresistibly comforting — a staple in Southern kitchens that never fails to impress.
搭 Ingredients
- 1 (8.5 oz) box cornbread mix
- 1 (14 oz) can whole kernel corn, drained
- 1 (14 oz) can creamed corn
- 2 large eggs, beaten
- ½ cup sour cream
- 8 tbsp (½ cup) unsalted butter, melted
- ¼ tsp salt
- ¼ tsp black pepper
Step-by-step instructions
- Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- In a large bowl, combine the cornbread mix, whole kernel corn, creamed corn, beaten eggs, sour cream, and melted butter. Season with salt and pepper; stir until just combined.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 45–50 minutes, or until the center is set and the top is golden.
- Let rest for 10 minutes before serving to allow it to set and slice neatly.
Calories: ~280 per serving
Prep Time: 10 mins
Cooking Time: 45 min
Total Time: 55 mins
Serves: 8
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