Corn Pudding Casserole
This corn pudding casserole is the ultimate comfort food side dish—creamy, slightly sweet, and perfectly golden on top. Made with simple pantry staples like Jiffy cornbread mix, sour cream, and canned corn, it comes together quickly and bakes into a rich, fluffy casserole that pairs beautifully with holiday meals or weeknight dinners. Whether you serve it at Thanksgiving, Christmas, or a casual family gathering, this easy recipe is guaranteed to become a crowd favorite.
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs, beaten
- 1 box (8.5 oz) Jiffy cornbread mix
- 1/4 cup granulated sugar (optional, for sweetness)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine whole kernel corn, creamed corn, sour cream, melted butter, and eggs.
- Stir in the Jiffy cornbread mix, sugar, salt, and pepper until well blended.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake uncovered for 45–50 minutes, or until the top is golden brown and the center is set.
- Let cool for 5–10 minutes before serving. Enjoy warm!
Notes
- Add shredded cheddar cheese for a cheesy twist.
- Make it sweeter by adding extra sugar or honey.
- Great for Thanksgiving, Christmas, or potlucks.