Corn Pudding Casserole
This corn casserole is cheesy and comforting. Perfect side dish to your favorite weeknight meal or Holiday dinner.
Servings 8
Calories 184kcal
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: 1g | Calories: 184kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 77mg | Sodium: 354mg | Fiber: 1g | Sugar: 6g
