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
Wet and runny if receipt followed. Problem is you need to drain the corn. Not “with liquid” as stated here. See other Jiffy corn soufflé recipes online.
Sorry I’ve made this a million times with the liquid and it turns out fine. Cook it longer!
I doubled this recipe and baked it over an hour and 20 minutes and it’s still turned out uncooked inside. I think sour cream should be reduced and an egg or two added.
Keep on cooking. Sounds like you need to cook longer based on your oven or use a shallower pan.
Wasn’t a soufflé and wasn’t cornbread. I won’t make it again.
Made this recipe for our Christmas dinner to go along with our ham. It was delicious! I followed the recipe exactly as it is stated here. Definitely a family favorite.
Thank you! It’s one of ours as well.
GR8 dish…doubled the recipe and took to Xmas dinner..I was able to get one serving…then was all gone.
Oh man. Double it next time.
I make this every year but always use a larger pan than the 9X9 size so it cooks evenly. I also add sharp cheddar cheese to mine -1/2 cup for some added flavor
Thanks Karen for the feedback!
Can I used Gluten Free corn mix?
I cannot say for sure because I haven’t tried it.
Yes. It actually turned out better than the Jiffy corn bread mix.
How long to reheat if you cook day before?
Just until warm. 10-15 minutes in the oven or even in the microwave.
Can I bake ahead and reheat in microwave?
Yes, absolutely!
Quick question! If I make the day before and reheat how should I do it correctly? Temp and time? Thanks!!
Just reheat in the oven for about 10 minutes at 350 or until warm. If your dish is microwave safe you can even microwave it.
Can I make this the day before and put in refrigerator and cook it tomorrow?
Yes!
Anyone have any tips on this? I followed all the instructions and even baked it for 2 hours total and it never set up.
Shoot that doesn’t sound right. Are you sure you put in the right amount of butter?
The recipe I use (comes from my mother in law) is all the same except it adds one egg. Perhaps that is needed?
You sure you used sour cream in a container and not coffee cream that was sour?
It sounds like you followed the muffin mix directions which would make a liquid. Just use the mix ingredients, not the added ingredients!
If this recipe is doubled, baked in a 13 x 9 dish and prepared the day before, how long should it take to reheat?
About 10 mins at 350 in the oven on bake. If it’s in a microwave safe dish you can use that instead.