Creamy Corn Pudding
Creamy southern corn pudding is a perfect holiday casserole. With whole kernel corn and creamed corn, it's a creamy, delicious casserole that will be the star of your holiday table.
- 2 15 oz cans of creamed corn
- 1 15 oz can of whole kernel corn, drained
- 1 cup melted unsalted butter
- 4 large eggs
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1/8 tsp ground nutmeg
- 1 tsp pure vanilla extract
- 8.5 oz package of sweet corn bread mix
Add the eggs into a large mixing bowl, then beat until everything is 1 color.
Add in the creamed corn, and whole kernel corn. Mix until well combined.
Now add in the sugar, ground nutmeg, and vanilla.
Add sour cream, and mix or fold in.
Pour in the melted butter, then sprinkle in the corn bread mixture.
Mix everything until it's well incorporated, then pour the mixture into a buttered 9x13 bake dish.
Bake on 350 F, for 35-40 minutes.
Remove from the oven, and let sit for 5-7 minutes.
Serve and enjoy!