Grandma's Corn Pudding Casserole Recipe
If you love cornbread, then you are going to like this corn pudding casserole recipe.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Side Dish
Cuisine: American
Keyword: classic family recipe, corn pudding casserole recipe, thanksgiving recipe, Thanksgiving side dish recipe
Servings: 8
Calories: 418kcal
9x13-inch Baking Pan
Non-stick Cooking Spray
Large Mixing Bowl
Hand or Stand Mixer
Can Opener
- ½ cup unsalted butter softened
- ⅓ cup sugar
- 2 eggs
- 1 cup sour cream
- 8½ ounces cornbread/muffin mix 1 package, I used Jiffy
- ½ cup milk
- 15 ounces canned corn drained
- 15 ounces cream style corn undrained
Preheat oven to 350 degrees.
Spray 9x13" baking pan with non-stick cooking spray. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs in one at a time, beating well after adding each one.
Beat in sour cream.
Add in muffin mix and milk, mix well.
Fold in the corn.
Pour mixture into prepared 9x13" pan. Bake uncovered for 40-45 minutes or until set and lightly brown.
This recipe is not supposed to be the texture of cornbread, but more of a bread pudding. The middle may not be all the way set up, but it will continue to "set" after it's done cooking.
If it's too sweet for you, you can leave out the sugar.
If you want to make it a Tex-Mex dish, add a 4 ounce can of diced green chilies or diced jalapenos and 1 cup of shredded Mexican cheese to the batter.
Calories: 418kcal | Carbohydrates: 47g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 531mg | Potassium: 246mg | Fiber: 3g | Sugar: 18g | Vitamin A: 692IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg