Description
This Corn Pudding Casserole is a creamy, comforting side dish perfect for holiday dinners or family gatherings. Made with a mixture of whole kernel corn, creamed corn, melted butter, sour cream, and eggs, it’s lightly sweetened and baked to a golden brown. Optional shredded cheddar cheese adds extra richness and flavor. It pairs wonderfully with roasted meats, turkey, or ham, making it a versatile and crowd-pleasing addition to your meal.
Ingredients
Scale
Corn Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs, beaten
Dry Ingredients
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp baking powder
Optional Ingredients
- 1 cup shredded cheddar cheese (optional, for extra richness)
Instructions
- Prepare the Oven & Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 2-quart casserole dish with butter or cooking spray to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, sour cream, and beaten eggs until the mixture is smooth and well combined.
- Add Dry Ingredients: To the wet mixture, add the sugar, flour, salt, pepper, and baking powder. Stir until all the dry ingredients are fully incorporated and the batter is smooth.
- Add the Corn: Gently fold in both the drained whole kernel corn and creamed corn, ensuring the corn is evenly distributed throughout the batter.
- Optional Cheese Addition: If desired, fold in the shredded cheddar cheese to add creaminess and a tangy flavor boost to the casserole.
- Assemble the Casserole: Pour the prepared corn mixture into the greased baking dish, spreading it out evenly to promote uniform baking.
- Bake: Place the casserole in the preheated oven and bake for 45-50 minutes, or until the top turns golden brown and the pudding is set and firm to the touch.
- Serve & Enjoy: Allow the casserole to cool for a few minutes before serving. This dish is best enjoyed warm and pairs beautifully with roasted meats, turkey, or ham.
Notes
- Drain the canned corn thoroughly to avoid excess moisture in the casserole.
- For a dairy-free version, substitute butter and sour cream with plant-based alternatives.
- The shredded cheddar cheese is optional but adds a richer flavor and creamier texture.
- Use a glass or ceramic baking dish for even baking and easy monitoring of doneness.
- This casserole can be prepared ahead of time and refrigerated until ready to bake.
