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Description
A simple and delicious corn pudding casserole that’s perfect for any occasion. Creamy, sweet, and savory, this dish is a crowd-pleaser.
Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 box (8.5 oz) corn muffin mix
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix the whole kernel corn, cream-style corn, sour cream, and melted butter.
- Stir in the corn muffin mix, eggs, salt, and pepper until well combined.
- Pour the mixture into the prepared baking dish.
- Bake for 45 minutes or until the top is golden brown and the center is set.
- Sprinkle shredded cheddar cheese on top during the last 5 minutes of baking.
- Let cool for 5 minutes before serving.
Notes
- For extra flavor, add diced jalapeños or green chilies.
- You can use fresh or frozen corn instead of canned.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American