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Corn Pudding Casserole
Sweet and creamy corn pudding casserole is so easy to make and is the perfect side dish to serve for any holiday dinner.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
12
servings
Author:
Holly
Equipment
Large Bowl
9"x13" Baking Pan
Ingredients
½
cup
butter
melted
⅓
cup
sugar
3
large eggs
1
cup
sour cream
8 ½
ounces
Jiffy cornbread mix
½
cup
milk
15
ounces
canned creamed corn
½
teaspoon
salt
¼
teaspoon
pepper
Instructions
Preheat the oven to 325°F.
Combine butter, sugar, eggs and sour cream in a large bowl. Mix well.
Add cornbread mix and stir just until combined. Stir in remaining ingredients.
Spread into a 9x13 inch pan and bake uncovered for 45-50 minutes.
Notes
If using kernels instead of creamed corn, mash it slightly using a blender or food processor to give it a creamier consistency.
Assemble and refrigerate corn casserole for up to 1 day, then bake when ready. Add 5-10 minutes to bake time if it is cold when placing in oven.
Keep leftovers refrigerated in an airtight container for 3-4 days and in the freezer for up to 2 months.
Nutrition
Calories:
258
kcal
|
Carbohydrates:
27
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
73
mg
|
Sodium:
465
mg
|
Potassium:
129
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
481
IU
|
Vitamin C:
2
mg
|
Calcium:
54
mg
|
Iron:
1
mg