Here’s a classic Corn Casserole / Corn Pudding recipe—creamy, slightly sweet, and perfect as a side dish 🌽🧈
Corn Casserole / Corn Pudding
Serves: 6–8
Time: ~50–60 minutes
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 package (8.5 oz) Jiffy corn muffin mix (or similar)
- 1–2 tsp sugar (optional, if you like it sweeter)
- 1/2 tsp salt (adjust to taste)
Instructions
- Preheat oven:
- 350°F (175°C). Grease a 9×9-inch baking dish.
- Mix ingredients:
- In a large bowl, combine whole kernel corn, creamed corn, sour cream, melted butter, corn muffin mix, sugar, and salt. Stir until well blended.
- Bake:
- Pour mixture into prepared baking dish.
- Bake 45–50 minutes, until the top is golden and the center is set.
- Serve:
- Let cool 5–10 minutes before serving.
Tips & Variations
- Cheesy: Stir in 1 cup shredded cheddar cheese before baking for a cheesy corn pudding.
- Spicy: Add 1–2 chopped jalapeños or a pinch of cayenne for a kick.
- Sweet & savory: Mix in a tablespoon of honey or sugar for a slightly sweeter version.
- Make-ahead: Assemble ahead of time and bake right before serving.
If you want, I can also give a super creamy stovetop version that doesn’t require baking. It’s quicker and just as tasty. Do you want me to do that?
