Sweet Corn pudding casserole is an amazingly buttery and perfectly easy side dish that reminds you of every Thanksgiving you ever had a Grandmas. Layered with delicious corn, sour cream, and muffin mix, you cant go wrong with corn pudding’s buttery flavor.
Corn pudding is often called sweet corn spoonbread or corn casserole in many homes. No matter what part of the US you are from and what you decide to name it, the results for corn pudding casserole are about the easiest veteran on the holiday table. This dish is so iconic, as well as easy to make, that we always pass this dish on to the kids.
Corn casserole is a simple scoop, stir and pour, making it almost impossible (I said almost) to mess up.
Its a great confidence booster for the cooking novices and everyone loves more than one delicious slice.
Sweet Corn Pudding
To make more of a custard consistency, you have to alter the recipe a bit. The recipe below is for a corn pudding that is a bit more texture than the soupy corn pudding. I will be adding a soupy version later on for those that like it to spread across your plate. I also make mine with a jiffy box because that is how I grew up! This recipe is not dairy free.
- 1 package (8.5 oz) corn muffin mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 3 eggs
- 1/2 teaspoon salt
Corn Pudding Tips:
- Cheese? Yes please! Feel free to sprinkle on some cheese while hot to melt on a bit more flavor.
- There are many kinds of canned corns on the market, from spicy to sweet. Feel free to mix it up to bring something a little more unique to your table!
How to make Corn Pudding Casserole
Preheat oven to 375 and grease a 9×13 baking pan with nonstick cooking spray.
In a large bowl, combine all ingredients and mix well.
Pour into prepared pan and bake for 30-40 minutes or until brown on edges and center is set.
Serve by cutting into squares or scooping out with a spoon.
Dishes that compliment this dish for a flawless holiday game: