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
Scale
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.
