Easy & Creamy Corn Pudding Casserole Recipe

Get ready to discover the ultimate comfort food: a delightful corn pudding casserole. This dish is incredibly easy to make, delivering a rich, creamy, and sweet-savory flavor that everyone adores. Understanding the interplay of these tastes, Discover Magazine explores the science behind sweet and savory flavors and why we find them so appealing. Whether you’re planning a holiday feast or simply need a crowd-pleasing side for a weeknight meal, this recipe fits the bill. We’ll guide you through making this irresistible baked corn dish, along with tips, variations, and storage advice.

Why You’ll Love This Corn Pudding Casserole

This incredible corn pudding casserole quickly becomes a favorite for many reasons:

• Super Simple: You need minimal prep time and common ingredients, making it ideal for busy schedules.
• Rich & Creamy: Enjoy an irresistible texture that melts in your mouth with every spoonful.
• Holiday Essential: It’s the perfect addition to Thanksgiving, Christmas, or any festive gathering.
• Pantry Friendly: Most ingredients are likely already in your kitchen, simplifying grocery runs.
• Customizable: Easily adapt the flavors to suit your personal preferences or dietary needs.
• Comforting Favorite: This sweet corn bake offers warm, nostalgic flavors that truly satisfy.

Ingredients

Creating this amazing corn pudding casserole requires just a few simple components. Gather these items to get started on your delicious baked corn side dish:

• 1 8.5oz box cornbread mix (like Jiffy)
• 1 14oz can whole kernel corn, drained
• 1 14oz can creamed corn
• 2 large eggs
• 8 tbsp Land O Lakes® Unsalted Butter in Half Sticks (melted)
• 1/2 tsp salt
• 1/2 cup sour cream
• 2 cups marbled cheddar cheese (shredded and divided)

Notes & Substitutions

Feel free to adapt this easy corn pudding casserole to your liking with these helpful tips:

• Cornbread Mix: An 8.5oz box (like Jiffy) works perfectly, providing a touch of structure and flavor. Using a larger box might require adjusting liquid ingredients slightly.
• Corn Options: While canned corn is convenient, you can use fresh or frozen corn. If using frozen, thaw and drain it well before adding.
• Butter Alternatives: For a dairy-free version, use a plant-based butter substitute. Make sure it’s melted before incorporating.
• Sour Cream Substitutes: Plain Greek yogurt or even crème fraîche can be used in place of sour cream for a similar tangy richness.
• Cheese Varieties: Experiment with different cheeses! Colby Jack, Monterey Jack, or a sharp cheddar all work wonderfully in this creamy corn bake.
• Creamed Corn: There isn’t a direct substitute for creamed corn in terms of texture and sweetness. However, if you’re out, you can blend about half a can of whole kernel corn with a tablespoon of milk and a touch of sugar to mimic it, though the texture won’t be identical.

Equipment

You don’t need fancy gadgets to make this simple corn pudding casserole. Here’s what you’ll need:

• A 9×13 casserole dish (glass or ceramic works best).
• A large mixing bowl for combining ingredients.
• A whisk for smooth mixing.
• Non-stick cooking spray for easy cleanup.

Instructions

Making this delicious corn pudding casserole is incredibly straightforward. Follow these simple steps for a perfect creamy corn bake every time:

1. Preheat Oven: First, preheat your oven to 350 degrees F (175°C). This ensures even baking.
2. Prepare Dish: Lightly grease a 9×13 casserole dish with non-stick spray. Set it aside for later.
3. Combine Dry: In a large bowl, add the 8.5oz box of cornbread mix.
4. Add Wet: Next, pour in the drained 14oz can of whole kernel corn and the 14oz can of creamed corn.
5. Mix Liquids: Crack in the 2 large eggs and add the 8 tbsp of melted unsalted butter and 1/2 tsp salt.
6. Whisk Well: Whisk all these ingredients together until they are just combined and smooth. Be careful not to overmix, as this can lead to a tougher texture.
7. Fold in Dairy: Gently fold in 1/2 cup of sour cream and 1 cup of the shredded marbled cheddar cheese. This adds a lovely creaminess to the corn pudding casserole.
8. Pour Mixture: Pour the entire mixture into your prepared 9×13 casserole dish.
9. Top with Cheese: Sprinkle the remaining 1 cup of shredded marbled cheddar cheese evenly over the top of the casserole.
10. Bake: Bake for 40 to 45 minutes, or until the center is set and the top is golden brown and bubbly. A knife inserted near the center should come out clean.
11. Cool & Serve: Let the baked corn pudding casserole cool slightly for about 10-15 minutes before digging in. This helps it set further and makes it easier to serve. Enjoy your homemade delight!

Pro Tips & Troubleshooting

Ensure your corn pudding casserole turns out perfectly every time with these helpful hints.

• Do Not Overmix: Overmixing develops the gluten in the cornbread mix, leading to a tough, dense casserole. Mix just until combined.
• Melted Butter is Key: Fully melted butter incorporates smoothly, ensuring a consistent texture. Cold or partially melted butter can create lumps.
• Check for Doneness: Insert a thin knife or toothpick into the center. If it comes out clean, your casserole is ready.
• Prevent Soggy Casserole: Make sure both the whole kernel corn and any fresh/frozen corn are thoroughly drained. Excess moisture can make your corn side dish watery.
• Avoid a Dry Casserole: Ensure you measure liquids accurately. If your oven runs hot, cover the casserole loosely with foil halfway through baking to prevent the top from drying out.
• Adjust Baking Time: Glass dishes often require a slightly longer baking time compared to metal pans. For foil pans, you might need to increase time by a few minutes.

Serving, Storage & Variations

This versatile corn pudding casserole is perfect for any occasion and offers easy storage solutions.

Serving Suggestions

• Pair with Roasted Meats: It’s a classic accompaniment to roasted chicken, turkey, or pork loin.
• Serve with Holiday Feasts: A must-have on your Thanksgiving or Christmas table alongside other traditional sides.
• Great with Weeknight Dinners: Elevate simple meals like grilled chicken or meatloaf with this comforting side.
• Enjoy Warm: This creamy corn bake is best served warm, allowing its rich flavors to shine.

Storage & Make Ahead

• Cool Completely: Always allow the corn pudding casserole to cool entirely before storing to prevent condensation.
• Refrigerate Leftovers: Store any leftover baked corn pudding in an airtight container in the refrigerator for up to 3-4 days.
• Freeze Unbaked or Baked: You can freeze an unbaked casserole, covered tightly, for up to 2 months. Thaw overnight, then bake as directed. Baked leftovers can also be frozen for up to 2 months.
• Thaw Overnight: For frozen casseroles, thaw overnight in the refrigerator before reheating for best results.
• Reheat Covered: Reheat individual portions in the microwave or cover the entire casserole dish with foil and warm in a 300°F oven until heated through.

Variations

Get creative with your corn pudding casserole!

• Add Diced Jalapeños: For a little heat, fold in 1-2 tablespoons of finely diced fresh or pickled jalapeños.
• Use Pepper Jack Cheese: Swap out cheddar for pepper jack cheese to infuse a spicy kick.
• Stir in Garlic Powder: A teaspoon of garlic powder adds a wonderful savory depth to the sweet corn.
• Include Chopped Green Onions: Stir in fresh chopped green onions for a mild oniony flavor and a pop of color.
• Try a Touch of Sugar: If you prefer a sweeter profile, add 1-2 tablespoons of granulated sugar to the mixture (especially if omitting cheese for a sweeter dish).
• Add Diced Ham or Bacon: For a heartier side, stir in cooked, crumbled bacon or diced ham.

Nutrition

For comprehensive information on healthy eating, the USDA offers Dietary Guidelines for Americans to help inform food choices.

Enjoying this homemade corn pudding casserole offers a satisfying and comforting experience. Here’s a general nutritional overview per serving:

Note: These values are approximate and can vary based on specific brands and exact ingredient measurements.

FAQ

Got questions about making the perfect corn pudding casserole? We have answers!

• Can I use frozen corn? Absolutely! Just make sure to thaw it completely and drain any excess liquid before adding it to the mixture.
• What if my cornbread mix is larger than 8.5 oz? You might need to adjust the liquid slightly. If it’s a 15oz box, consider adding an extra egg or a splash more milk to maintain consistency.
• Can this be made in a slow cooker? Yes, you can! Pour the mixture into a greased slow cooker and cook on low for 3-4 hours, or until set.
• How to adjust for glass vs. foil pan? Glass dishes tend to bake a bit slower, so you might need an extra 5-10 minutes. Foil pans usually bake faster but check for doneness.
• Can I make it sweeter or more savory? For sweeter, add a tablespoon of sugar. For more savory, increase salt, add garlic powder, or even a pinch of cayenne.
• Are there dairy-free alternatives? Yes, use plant-based butter, dairy-free sour cream, and dairy-free shredded cheese substitutes.
• Can I prepare it the day before? You can mix all ingredients (except the top cheese) the day before, cover, and refrigerate. Add cheese and bake just before serving.
• Is it good at room temperature? While best warm, a corn pudding casserole is still quite enjoyable at room temperature, especially for potlucks.

Conclusion

This easy and creamy corn pudding casserole truly is the ultimate comfort food, perfect for any occasion. Its simple preparation and irresistible flavor make it a true winner, whether as a holiday showstopper or a comforting weeknight side dish. We encourage you to try this fantastic recipe and experience the deliciousness for yourself. Don’t forget to share your feedback and photos with us; we love seeing your culinary creations! Happy cooking!