Description
This creamy and comforting Corn Pudding Casserole combines whole kernel corn, creamed corn, and a rich blend of butter, sour cream, and eggs. Baked to golden perfection, this dish makes a perfect side for holiday meals or any family dinner, offering a sweet and savory flavor with a smooth, custard-like texture.
Ingredients
Scale
Main Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs, beaten
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp baking powder
- 1 cup shredded cheddar cheese (optional, for extra richness)
Instructions
- Prepare the Oven & Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 2-quart casserole dish with butter or cooking spray to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, sour cream, and beaten eggs until the mixture is smooth and uniform.
- Add Dry Ingredients: Incorporate the sugar, flour, salt, black pepper, and baking powder into the wet ingredients. Stir thoroughly until the batter is smooth and well combined.
- Add the Corn: Fold in the drained whole kernel corn and creamed corn, ensuring that the corn is evenly distributed throughout the batter.
- Optional Cheese Addition: If you prefer a richer casserole, gently fold in the shredded cheddar cheese for added creaminess and flavor.
- Assemble the Casserole: Pour the prepared corn batter into the greased baking dish, spreading it evenly for uniform cooking.
- Bake: Place the casserole in the preheated oven and bake for 45 to 50 minutes. The top should turn golden brown and the pudding should be set and firm to the touch.
- Serve & Enjoy: Allow the casserole to rest and cool for a few minutes before serving. This dish is best enjoyed warm and pairs beautifully with roasted meats, turkey, or ham.
Notes
- You can use fresh corn if available; about 3 cups of fresh kernels can replace the canned corn.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour blend.
- Adding shredded cheddar cheese is optional but adds richness and depth of flavor.
- Letting the casserole cool slightly before serving helps it to firm up and makes serving easier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
