In this post I am sharing a classic favorite side dish of Southern Corn Pudding.
The combination of sweet corn, corn muffin mix, cheese and savory ingredients make this old fashioned dish a favorite.
Who’s to blame them after all…I love anything with cheese! If you haven’t tried this comforting side dish then now is the time to add it to your menu plan for the holidays.
Where did corn casserole come from? It is considered to be a staple food, particularly in the Appalachian region of the South.
Savory Corn Casserole
” There is always something to be thankful for”
What is corn pudding made of? Recipes may vary but generally this recipe is a combination of whole corn, creamed corn, eggs, some type of dairy and thickeners…such as corn muffin mix or a flour mixture. Some folks top the dish with cheese while others prefer not to then it’s baked until set.
Can corn pudding be made in advance? Yes. You can prepare this casserole two days in advance and reheat.
Southern Corn Casserole
The recipe for this corn pudding takes just minutes to put together then bakes in just under an hour.
Corn Casserole with Jiffy
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Baked Corn Pudding Recipe
- 1/2 c Butter, melted
- 2 Eggs
- 8.5 oz Corn Muffin Mix
- 14.75 oz Crisp Corn, drained
- 14.75 oz Creamed Style Corn
- 1.5 c Sour Cream
- 2 tbs Grated Onion
- 2 c Sharp Cheddar Cheese, divided (freshly grated)
- Preheat oven to 350°F (176°C)
- Combine all of the ingredients in a mixing bowl except 1 cup of the cheddar cheese and spread into a casserole baking dish.
- Top with the remaining cheese.
- Bake 45-55 minutes or until browned on top.
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Amount Per Serving: Calories: 450 Total Fat: 40g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 110mg Sodium: 401mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 15g
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Thank you so much for stopping by! I hope that you enjoy this delicious side dish at one of your own meals very soon.