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A close-up of a baked corn bread casserole in a skillet, with a wooden spoon scooping out a portion, showing its creamy and golden texture.
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5 from 3 votes

Corn Bread Casserole Pudding: The Must-Have Side Dish for Every Family Gathering

Let me tell you something: when it comes to Thanksgiving sides, you don’t want to be the one serving just another plain ol’ dish. That’s why I’m about to put you on something real special—Corn Bread Casserole Pudding, right in your favorite skillet. It’s warm, buttery, creamy, and just the right amount of sweet to balance out all the savory goodness on your plate. This ain't your regular cornbread, folks; we’re taking it to the next level. We're talking about a dish that's gonna make your guests stop mid-bite, look up, and say, “Wow, what is this?” It’s that good.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: bread, casserole, corn, pudding
Servings: 6 servings

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.
  • Slide the skillet into the preheated oven and bake for 45-55 minutes. You’ll know it’s ready when the edges are golden and a toothpick inserted in the center comes out mostly clean. The middle will still be slightly soft, but it’ll set more as it cools.
  • 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.

Nutrition

Serving: 1g | Calories: 380kcal