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Table of Contents
- 🍽️ A Quick Look at the Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How to Make Corn Bread Casserole Pudding
- Pro Tips and Troubleshooting
- Corn Bread Casserole Pudding: The Must-Have Side Dish for Every Family Gathering Recipe
- Make-Ahead, Storage, and Reheating
- What to Serve With Corn Bread Casserole Pudding
- Variations and Alternate Recipes
- Frequently Asked Questions
- More AB Recipes
- Save This Recipe
Corn Bread Casserole Pudding lands between a tender cornbread and a soft corn casserole. Whole corn brings little bursts of texture, while creamed corn, sour cream, and butter keep the center moist.
The batter comes together in a bowl and bakes in an oven-safe skillet. Let it rest before serving so the soft middle settles and the golden edges are easier to portion.
🍽️ A Quick Look at the Recipe
Recipe Name: Corn Bread Casserole Pudding
⏱️ Ready In: About 1 hour 15 minutes, including 10 minutes resting
👨👩👧👦 Serves: 6
🥣 Main Ingredients: Corn muffin mix, whole corn, creamed corn, sour cream, eggs
📖 Dietary Info: Contains wheat, eggs, and dairy; check the muffin-mix label
🔥 Flavor Profile: Sweet corn, buttery richness, and tender golden edges
⭐ Best For: Holiday dinners, family gatherings, and potlucks
Why You’ll Love This Recipe
- A corn muffin mix keeps preparation straightforward.
- Whole corn and creamed corn give the casserole two textures.
- The original recipe allows cheddar if you want a richer, cheesier version.
- A skillet brings the dish straight from the oven to the table.
Key Ingredients
Jiffy Corn Muffin Mix: Use the mix named in the card. Other mixes can have different package weights and formulas, so they are not automatic one-for-one swaps.
Whole kernel corn and creamed corn: Drain the whole kernel corn. Keep the creamy liquid in the creamed corn because it is part of the batter.
Sour cream, butter, and eggs: Create the rich, soft base and help the center set. Cool hot melted butter slightly before it meets the eggs.
Salt, pepper, garlic powder, and smoked paprika: Season the corn without taking over its flavor.
Cheddar and fresh herbs: The cheese and garnish are optional. Use the cheese only if you want that additional savory richness.
Useful Tools
Use the oven-safe skillet specified in the card and oven mitts for its hot handle. Have a mixing bowl, whisk, and flexible spoon ready.
The Chef Knife is from my shop. I earn commissions from qualifying purchases made through the Amazon links in this post. As an Amazon Associate I earn from qualifying purchases.
- Chef Knife: Cut portions after the casserole has rested.
- Wood Cutting Board (paid link): Provide a stable surface for chopping the optional herbs.
- Spring Chef Measuring Cups and Spoons (paid link): Measure sour cream, butter, and seasonings accurately.
- Pyrex Glass Mixing Bowls (paid link): Whisk the wet ingredients before adding the corn and mix.
- Riveira Wooden Cooking Utensils (paid link): Fold the batter gently and portion the soft casserole.
How to Make Corn Bread Casserole Pudding
1. Prepare the pan and wet mixture
Heat the oven to 350°F. Grease a 10–12-inch oven-safe skillet. Whisk the sour cream, melted butter, and eggs together until smooth.
2. Add both kinds of corn
Stir in the drained whole kernel corn and the creamed corn, including its creamy liquid.
3. Finish the batter
Stir in the muffin mix, salt, pepper, garlic powder, and smoked paprika just until combined. Fold in the optional cheddar if using. Spread the batter evenly in the prepared skillet.
4. Bake and let it settle
Bake for 45–55 minutes, until the edges are golden and the center is set rather than liquid; a toothpick should come out mostly clean. For this egg-containing casserole, verify the center reaches 160°F. Rest 10 minutes before serving and finish with optional parsley or green onions.
Pro Tips and Troubleshooting
- Drain the whole kernel corn, but keep the liquid in the creamed corn.
- Mix only until the muffin mix is incorporated to keep the center tender.
- Give the casserole the full 10-minute rest so it holds together when served.
Summarize and Save
Corn Bread Casserole Pudding: The Must-Have Side Dish for Every Family Gathering
Ingredients
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup shredded cheddar cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Fresh parsley or chopped green onions for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grab a 10-12 inch cast iron skillet or any oven-safe skillet and grease it generously with butter or a non-stick spray. This is gonna help you get those crispy, golden edges.
- In a large mixing bowl, add 1 cup of sour cream, 1/2 cup melted butter, and 2 large eggs. Whisk it all together until you get a smooth mixture. This is the base of your dish that’s gonna keep everything creamy and moist.
- Now, stir in your 1 can of whole kernel corn (drained) and 1 can of creamed corn. This combo is what gives the casserole that deliciously sweet and tender texture.
- Pour in 1 box of Jiffy Corn Muffin Mix and stir until it’s just combined. Be careful not to overmix—you still want a bit of that airiness to the dish. Season it with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of smoked paprika if you’re feeling adventurous.
- If you want to add an extra layer of richness, fold in 1 cup of shredded cheddar cheese. The cheese melts into the casserole, giving it a creamy, savory flavor.
- Now it’s time to pour that mixture into your pre-greased skillet. Use a spatula to spread it out evenly, making sure the top is smooth.
- Bake in the preheated oven for 45–55 minutes, until the edges are golden, the center is set and reaches 160°F, and a toothpick comes out mostly clean rather than coated in raw batter. The center will firm further during the 10-minute rest.
- Once out of the oven, let your casserole cool for about 10 minutes. This helps it firm up and makes serving easier. If you like, sprinkle with some fresh parsley or chopped green onions for that extra pop of color and flavor.
Notes
- Drain the whole kernel corn, but keep the liquid in the creamed corn.
- Mix only until the muffin mix is incorporated to keep the center tender.
- Give the casserole the full 10-minute rest so it holds together when served.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Make-Ahead, Storage, and Reheating
Measure the dry seasonings and drain the whole corn ahead if helpful, but combine the batter shortly before baking for the most predictable rise.
Refrigerate cooked leftovers in shallow containers within 2 hours and use within 3–4 days at 40°F or below. Reheat covered at 325°F, or in the microwave in smaller portions, until the center reaches 165°F. Frozen portions will be softer after thawing; thaw in the refrigerator before reheating.
What to Serve With Corn Bread Casserole Pudding
Choose the dishes that fit your meal and the number of people at the table. These pairings bring different flavors and textures to the same menu.
- Cajun Roasted Turkey Breast: a turkey main for a smaller gathering.
- Garlic Herb Brined and Roasted Chicken: a roast-chicken centerpiece for Sunday dinner.
- Smoked Ham with Honey Apricot Glaze: a sweet-and-smoky holiday main.
- Southern Collard Greens with Turkey Legs: smoky greens for a Southern-style table.
Variations and Alternate Recipes
Include the optional cheddar for a cheesier casserole or leave it out for a simpler corn flavor. Keep the whole corn drained either way. For a different texture, choose one of these complete cornbread recipes with its own ingredient balance.
- Southern Cornbread: a savory bread for catching pan juices.
- Honey Butter Cornbread: a sweeter cornbread with a buttery honey finish.
- Creole Cornbread: a separate cheesy cornbread recipe.
- Bacon Jalapeño Cornbread Casserole: a savory corn side with bacon, jalapeño, and cheddar.
Frequently Asked Questions
Is this the same as firm cornbread?
No. Creamed corn and sour cream make this a softer casserole. It is meant to be tender and spoonable rather than a dry, crumbly bread.
Should I drain the creamed corn?
No. Its liquid is part of the original formula. Only the whole kernel corn is drained.
How do I know the middle is done?
The center should be set, not slosh when the pan moves, and reach 160°F. A little moisture on a toothpick is different from wet, uncooked batter.
More AB Recipes
Round Out the Meal
- Southern Baked Mac and Cheese: a creamy, comforting holiday side.
- Ultimate Baked Mac and Cheese: another complete baked macaroni option.
- Green Beans and Bacon: a savory vegetable side.
- Honey Balsamic Brussels Sprouts: a sweet-tangy vegetable contrast.
- Traditional Cranberry Sauce: a bright, tart contrast to a rich holiday plate.
- Crockpot Glazed Carrots: a buttery vegetable side that leaves the oven free.
Plan the Rest of the Table
- Sweet Potato Casserole with Butter Pecan Crumble: a sweet-potato side with a crumb topping.
- Creamy Scalloped Potatoes: tender potato layers in a rich cheese sauce.
- Soft and Fluffy Dinner Rolls: a soft bread option for guests.
- Million Dollar Deviled Eggs: a make-ahead starter for a holiday or potluck menu.
- Million Dollar Pound Cake: a sliceable dessert for the holiday table.
- Holiday Peach Cobbler Two Ways: a warm fruit dessert after supper.
Save This Recipe
Save this recipe for your next holiday meal or Sunday supper.
