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Corn Pudding Casserole

Corn Pudding Casserole

A creamy, golden Corn Pudding Casserole that combines the sweetness of corn with a custard-like texture, perfect for holiday gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 15 oz can Whole Kernel Corn, drained
  • 15 oz can Cream-Style Corn, undrained
  • 8.5 oz box Corn Muffin Mix
  • 1 cup Sour Cream
  • 1/2 cup Unsalted Butter, melted
  • 2 Large Eggs, room temperature
  • 1 tablespoon Granulated Sugar, optional
  • 1/2 teaspoon Salt

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x13 inch baking dish or a 2-quart casserole dish.
  2. In a large mixing bowl, beat the two eggs lightly with a whisk. Add the melted butter and sour cream, whisk until smooth.
  3. Add the drained whole kernel corn and the cream-style corn to the bowl.
  4. Stir in the corn muffin mix, sugar, and salt. Fold the ingredients together without overmixing.
  5. Pour the batter into the prepared baking dish and smooth the top.
  6. Bake for 45 to 50 minutes until the edges are golden brown and the center is set with a slight jiggle.
  7. Let it rest for 10 to 15 minutes before serving.

Notes

Ensure eggs and sour cream are at room temperature. Drain the corn thoroughly to avoid a watery casserole. Use a ceramic or glass dish for even cooking.