Cheesy Corn Pudding

5 from 11 votes

This easy Southern Cheesy Corn Pudding is a rich, creamy side dish of cornbread mix, sour cream & corn. Easy to make & perfect for Thanksgiving.

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 453kcal

Author: Linda Warren

Ingredients

1 can creamed corn (14.75 oz)
1 can whole corn kernels drained (15.25 oz)
8 oz sour cream you can use light for a lower calorie dish
2 eggs
1 ½ cups cheddar cheese shredded
8 oz Jiffy corn muffin mix do not try with another mix, it doesn't work as well
2 Tablespoons sugar
½ cup butter (1 stick) melted

Instructions

Preheat oven to 350°F. Spray a 7x10 or other medium-sized casserole dish with nonstick spray.
In a large bowl, combine both corns, sour cream, eggs and ½ cup cheddar cheese. Blend well.
Add Jiffy corn mix and sugar. Stir.
Pour in melted butter that has cooled slightly and mix well.
Pour into prepared casserole.
Bake for 45-50 minutes. You will know it’s done when the edges have browned and the center has mostly set.
Remove from oven and sprinkle with remaining cup of cheese.
Return to oven for 10-15 minutes or until cheese has melted.
Garnish with green onions and optional bacon bits. Serve hot.

Notes

STORE/FREEZE/REHEAT

Store covered in an airtight container and refrigerate for up to 4 days.

Freeze wrapped tightly in plastic wrap and foil or a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat casserole in a warm 325°F oven until heated through, or microwave individual servings in short bursts.

Nutrition