Creamy Corn Pudding Casserole: A Southern Delight

Corn Pudding CasserolePhoto byFood Fusion Frenzy

Corn Pudding Casserole is a classic Southern dish that combines the sweetness of corn with a creamy, custard-like texture.

>>>Get the Recipe in Details: Corn Pudding Casserole

Ingredients:

• 1 can (15.25 ounces) whole kernel corn, drained
• 1 can (14.75 ounces) cream-style corn
• 1/2 cup unsalted butter, melted
• 1 cup sour cream
• 2 large eggs, beaten
• 1 package (8.5 ounces) corn muffin mix (such as Jiffy)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the Oven:
2. • Preheat your oven to 350°F (175°C).
   • Grease a 9x13-inch baking dish with cooking spray or a little butter.
3. Mix the Ingredients:
4. • In a large bowl, combine the whole kernel corn, cream-style corn, melted butter, sour cream, and beaten eggs.
   • Stir in the corn muffin mix, sugar, and salt until well combined.
   • If using, fold in the shredded cheddar cheese.
5. Bake:
6. • Pour the mixture into the prepared baking dish.
   • Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
7. Serve:
8. • Let the casserole cool for a few minutes before serving.
   • Garnish with fresh parsley if desired.

Conclusion:

Corn Pudding Casserole is a delightful and comforting dish that brings together the sweet flavors of corn in a creamy, custard-like base. This recipe is perfect for any occasion, from holiday feasts to simple family dinners. The combination of corn, butter, and sour cream creates a rich and satisfying side dish that everyone will love. Serve it alongside your favorite main courses and enjoy the warmth and comfort of this classic casserole. Happy cooking!

FAQs:

Q: Can I use fresh or frozen corn instead of canned? A: Yes, you can use fresh or frozen corn. If using frozen corn, make sure to thaw and drain it well before adding it to the mixture.

Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Q: Can I make this casserole ahead of time? A: Absolutely! You can assemble the casserole, cover it with foil, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Enjoy making and eating your Corn Pudding Casserole! If you have any other questions or need more recipes, feel free to ask. 😊