Corn Pudding
This Corn Pudding is one of my favorite recipes at Thanksgiving and this is always one of the first side dishes to go. Some people call this creamed corn casserole, spoon corn, or corn souffle. Any way you name it, this corn recipe delicious!
CORN PUDDING
Can everyone stop trying to health-ify Thanksgiving?! I’ve seen so many recipes for “skinny” versions of sweet potato casserole, mashed potatoes, and pie.
I like to eat healthy too but can’t we have at least one day where we have a free hall pass to eat whatever we want without all the guilt? To eat pie until our pants split open? To load butter upon butter on our veggies until they’re unrecognizable?
The other 364 days of the year we can worry about calories. Seriously. Let’s give ourselves a break, puh-lease.
Now that I have you all buttered up to calorie laden dishes let me introduce you to this dish.
My friend Lauren brought this corn casserole to Thanksgiving dinner and I found myself going back for not only seconds, but thirds.
I had no idea that is was surprisingly easy and I can’t say enough about how good it is. This one is also from my cookbook
! Enjoy!
CAN I MAKE THIS AHEAD OF TIME?
Make the recipe up to three days ahead of time and reheat on the day of serving.
CAN I DOUBLE THIS CORN CASSEROLE?
Yes! You can easily double this by baking it in a 9×13 baking dish. Add 10-15 minutes to the cooking time or until the center isn’t jiggly.
OTHER CORN RECIPES:
- Corn Salsa
- Corn, Avocado, and Tomato Salad
- The Best Sweet Cornbread
- Frito Corn Salad
- White Chocolate Frito Popcorn
- Soft Caramel Corn
Corn Pudding
It's one of my favorite recipes at Thanksgiving and this corn casserole is always one of the first dishes to go. Some people call this Corn Souffle creamed corn casserole, spoon corn, or corn pudding. Any way you name it, this corn souffle recipe delicious!
Ingredients
- 1 (15-oz.) can corn, with liquid
- 1 (15-oz.) can creamed corn, with liquid
- 1 (8.5 ounce) box Jiffy corn muffin mix, unprepared
- 1 cup sour cream
- ½ cup melted butter
Instructions
- Preheat oven to 350 degrees and lightly grease a 9" square baking dish.
- In a medium bowl, mix all ingredients together and bake for 50-60 minutes or until soufflé is nice and golden brown and the center is set.
Notes
This can be doubled and baked in a 9x13 baking dish. Just make sure to cook it 10-15 minutes longer or until center is not jiggly.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 316Total Fat: 18gUnsaturated Fat: 0gCarbohydrates: 32gSugar: 8gProtein: 3g
I love this stuff. I use frozen corn thawed instead of canned, I’m not a fan of canned. But I do use canned creamed corn! I make it in two small loaf pans because if I use a 9×9 dish it is too done on the outside and not enough on the inside. I still get the crisp on the outside and done enough on the inside. It has a lot of possibilities too, using cheddar cheese, or adding green chiles or jalapenos, or a little bacon- but I haven’t gotten past the plain recipe, just love it too much as is!
Made it again in a larger dish. It did set and was delicious. I will not let it go over an inch high from now on.
Mine did not set after 2 hours!! Noticed the comments and drained half the liquid. Something is wrong or missing.
whenever i make this i use…
i can corn(drained)
1 can cream corn(please dont drain)
1/2 cup melted butter
1 8oz tub sour cream
1 box jiffy mix
mix everything together properly
place in your baking ban in your nicely heated oven then bake…….
I have made this for years and everybody loves this, who likes cornbread. Mine is a bit different. I never drain any of the corn liquid. The difference is, I melt the butter in a 13×9 inch pan on the stove top (low) then remove from heat. I personally use a glass pan. I double the recipe and comes out great. Then add the cans of corn (not drained). I mix in 2 slightly beaten eggs. Then the jiffy mix. Then I drop spoons of sour cream on top and swirl in gently. After grated mild to med. Cheddar cheese @1 cup before doubling). Then bake 350 degrees 60-75 minutes, depending on elevation. Will be golden brown on top and sides. May check with a toothpick. Also, another add of mine is I drop sliced canned jalapenos on top for those who like a little something extra ( don’t have a measurement, add to your own discretion).
Not draining the liquid allows it to be a moist delicious cornbread. Baked deliciously. Happy eating!