If you’re searching for a comforting and crowd-pleasing side dish that brings a perfect balance of creamy, sweet, and savory flavors, this Corn Pudding Casserole Recipe is exactly what your kitchen needs. Picture a golden, custard-like casserole with bursts of tender corn kernels, enriched by sour cream and butter, all baked to perfection. It’s an easy-to-make, nostalgic dish that turns every bite into a warm hug and is sure to become a favorite at your family gatherings or holiday meals.
Ingredients You’ll Need
This Corn Pudding Casserole Recipe keeps things simple with pantry staples that work in harmony to create an irresistible dish. Each ingredient is carefully chosen to contribute creamy texture, mellow sweetness, or subtle seasoning, making the dish both fuss-free and full of flavor.
- Whole kernel corn (1 can, 15 oz, drained): Provides delightful bursts of sweetness and texture.
- Cream-style corn (1 can, 15 oz): Adds a luscious creaminess that keeps the pudding moist.
- Sour cream (1 cup): Brings tangy richness and helps create a tender crumb.
- Unsalted butter (1/2 cup, melted): Gives buttery depth and smooth mouthfeel to the casserole.
- Large eggs (2): Bind the ingredients together and add structure.
- Jiffy corn muffin mix (1 box, 8.5 oz): The star ingredient that provides light corn flavor and a fluffy texture.
- Salt (1/4 teaspoon): Enhances all the flavors.
- Black pepper (1/4 teaspoon): Adds a subtle spice that balances the sweetness.
How to Make Corn Pudding Casserole Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or something similar in size. This will ensure the casserole doesn’t stick and comes out with a beautiful golden crust.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and eggs. Stir everything together until it’s completely blended. This wet mixture is the creamy base that makes this recipe so irresistibly smooth.
Step 3: Add the Dry Ingredients
Sprinkle in the Jiffy corn muffin mix along with the salt and black pepper. Gently fold everything together, just until combined. Be careful not to overmix because you want to keep the texture light and airy instead of dense.
Step 4: Bake the Casserole
Pour the mixture into your prepared baking dish and spread it out evenly. Slide the dish into the oven and bake for 45 to 50 minutes. You’ll know it’s done when the top is a gorgeous golden color and the center is set but still tender. Give it a few minutes to cool before serving so it firm ups just right.
How to Serve Corn Pudding Casserole Recipe
Garnishes
For a visually stunning and flavor-boosting touch, sprinkle chopped fresh parsley or chives over the top just before serving. If you love cheese, a little grated sharp cheddar melted on top adds richness and a hint of tang that pairs beautifully with the mild sweetness of the corn.
Side Dishes
This Corn Pudding Casserole Recipe shines alongside roasted meats like turkey or ham, making it a perfect holiday companion. It also pairs wonderfully with green vegetable sides, such as roasted Brussels sprouts or a crisp garden salad, balancing the creamy texture with fresh crunch.
Creative Ways to Present
Want to impress your guests? Serve this casserole in individual ramekins for a personalized touch. Or try scooping fluffy spoonfuls onto small plates and garnish with a drizzle of honey butter or a sprinkle of smoked paprika. It’s a simple dish that’s endlessly adaptable to your presentation style.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator. The casserole will keep well for up to 3 days and actually tastes even better as the flavors meld overnight.
Freezing
You can freeze this Corn Pudding Casserole Recipe either before or after baking. Wrap the dish tightly with plastic wrap and aluminum foil to prevent freezer burn. It keeps well for up to 2 months. When ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the casserole with foil and warm it up in a 325°F oven for about 20 minutes or until heated through. Avoid the microwave if you can, as slow, even heating helps maintain the creamy texture and prevents it from drying out.
FAQs
Can I make this recipe gluten-free?
The traditional recipe uses Jiffy corn muffin mix which contains wheat flour, but you can substitute it with a gluten-free corn muffin mix or a homemade gluten-free blend. Just make sure it’s designed for baking to maintain the proper texture.
Is there a way to make the casserole more savory?
Absolutely! Stirring in chopped green onions, a handful of cooked bacon bits, or shredded sharp cheddar cheese before baking will add a savory punch without overpowering the natural sweetness of the corn.
Can I use fresh corn instead of canned?
Fresh corn kernels can be used and will add lovely brightness to the dish. Use about 2 cups of fresh corn kernels, sauté them briefly for sweetness and tenderness, then proceed with the recipe as usual.
What if I don’t have Jiffy mix?
You can make a simple homemade substitute using cornmeal, flour, baking powder, and a pinch of sugar. However, the Jiffy mix is convenient and contributes a subtle sweetness and perfect texture that’s hard to replicate exactly.
How can I make this recipe dairy-free?
Use dairy-free sour cream and butter substitutes, such as coconut oil or plant-based margarine. The texture will be slightly different but still delicious and creamy with these tweaks.
Final Thoughts
There is something wonderfully comforting about this Corn Pudding Casserole Recipe that invites everyone back for seconds. Its creamy texture, gentle sweetness, and simple ingredients make it a go-to side dish year-round, perfect for family dinners or special occasions. Give it a try and watch it quickly become your favorite cozy classic!
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Corn Pudding Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Corn Pudding Casserole is a creamy, comforting side dish perfect for holiday gatherings or family dinners. Made with a mix of whole kernel and cream-style corn, sour cream, and Jiffy corn muffin mix, it bakes to a golden, tender finish that’s both sweet and savory.
Ingredients
Main Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9×9-inch or similarly sized baking dish to prevent sticking.
- Combine Ingredients: In a large mixing bowl, mix the drained whole kernel corn, cream-style corn, sour cream, melted butter, and eggs until well blended for a smooth, creamy base.
- Add Dry Ingredients: Stir in the Jiffy corn muffin mix along with salt and black pepper. Mix just until combined to keep the texture light and tender.
- Transfer to Baking Dish: Pour the mixture into your prepared baking dish and spread it evenly to ensure consistent baking.
- Bake: Place the dish in the oven and bake for 45–50 minutes until the top is golden brown and the center is set, indicating it is fully cooked.
- Cool and Serve: Allow the casserole to cool slightly before serving to let it firm up and enhance the flavors.
Notes
- For extra flavor, stir in 1/2 cup shredded cheddar cheese or a handful of chopped green onions before baking.
- This casserole can be prepared ahead of time and gently reheated in the oven before serving.
