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Corn Pudding Casserole
This corn casserole is cheesy and comforting. Perfect side dish to your favorite weeknight meal or Holiday dinner.
Course
Sides
Cuisine
American
Keyword
corn casserole, thanksgiving
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
Calories
184
kcal
Author
Wendie
Ingredients
1
(8.5 ounce)
box cornbread mix (I use Jiffy)
1
(14 ounce)
can corn (drained)
1
(14 ounce)
can cream corn
2
large eggs
8
tablespoons
butter melted
1/2
teaspoon
salt
1
teaspoon
granulated garlic
2
tablespoons
granulated sugar
1/2
cup
sour cream
1/8
cup
sliced green onions
optional
1
small jalapeno diced
optional
2
cups
shredded cheese
I use a mixture of pepper jack and cheddar
Instructions
Preheat oven to 350 degrees. Spray a 9x13 casserole dish with non-stick cooking spray.
In a large bowl add the muffin mix, corn, creamed corn, eggs, butter, salt, granulated garlic, sugar and whisk until combined.
Fold in sour cream, 1 cup of the cheese, jalapenos, and green onions (if you're adding them), and mix just until combined.
Pour into a prepared baking dish, and sprinkle remaining cheese on top.
Bake for 40-45 minutes or until the center is set.
Serve warm
Video
Nutrition
Serving:
1
g
|
Calories:
184
kcal
|
Carbohydrates:
15
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
77
mg
|
Sodium:
354
mg
|
Fiber:
1
g
|
Sugar:
6
g