Nani's Favorite Corn Pudding Casserole
This creamy corn pudding is a comforting side dish that perfectly balances sweet and savory flavors.
recipesbynani.comThere is something so special about a warm scoop of corn pudding on the dinner table. It is soft, buttery, and has just the right amount of sweetness to go along with a savory main course like roasted chicken or baked ham.
My family asks for this every single holiday, but it is easy enough to make for a regular weeknight meal too. Just remember to mix it well so the texture stays light and uniform throughout the baking process.
🧺 Ingredients
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (14.75 ounces) cream style corn
- 1 cup sour cream
- 1/2 cup melted butter
- 1 box (8.5 ounces) corn muffin mix
- 2 large eggs, lightly beaten
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9x9 inch baking dish.
- 2
In a large mixing bowl, combine the drained corn, cream style corn, sour cream, and melted butter.
- 3
Stir in the beaten eggs until everything is well combined.
- 4
Add the corn muffin mix to the wet ingredients and stir until the batter is smooth.
- 5
Pour the mixture into your prepared baking dish and spread it out evenly.
- 6
Bake for 45 to 50 minutes, or until the top is golden brown and the center is set.
- 7
Let the casserole rest for about 10 minutes before you serve it so it firms up slightly.
💡 Tips
Serve this dish warm right out of the oven for the best texture. If you have leftovers, keep them in an airtight container in the fridge for up to three days and reheat them gently in the microwave.
Made this recipe? Let us know how it went.
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