Creamy Corn Pudding Casserole
Southern corn pudding casserole is the perfect side dish for your Holiday table or ANYTIME table! Made with whole kernel corn, cream corn, sour cream, and Jiffy cornbread mix, it's a perfectly creamy, lightly sweet cornbread casserole that just takes minutes to prep.
Ingredients
- 2 cans creamed corn 15 oz. cans
- 1 can whole kernel corn, drained 15 oz. can
- 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 Jiffy sweet cornbread mix
Instructions
- 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 Jiffy cornbread mix.
- Mix everything until it's well incorporated, then pour the mixture into a buttered 9x13 baking dish.
- Bake on 350 F, for 35-40 minutes.
- Remove from the oven, and let sit for 5-7 minutes.
- Serve and enjoy!