Corn Pudding Casserole
15m prep 40m cook 1h 0m ready
A sweet and rich corn pudding casserole with a creamy custard-like texture, perfect as a side dish for holiday gatherings.
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 35.7 mg
- Iron: 0.55 mg
- Magnesium: 14.9 mg
- Phosphorus: 83.9 mg
- Potassium: 139 mg
- Zinc: 0.61 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 large eggs
- 2 can creamed corn
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/8 tsp ground nutmeg
- 1 cup sour cream
- 1 pack sweet cornbread mix
Prepare
- Melt 1 cup unsalted butter
- unsalted butter, for greasing
- Drain 1 can whole kernel corn
Let's Cook
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Step 1.
Preheat the oven to 350°F. Butter a 9-by-13-inch baking dish.
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Step 2.
In a large mixing bowl, beat 4 large eggs until they are one color and slightly frothy, about 1 minute.
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Step 3.
Add both cans of creamed corn (15 ounces each) and the drained can of whole kernel corn (15 ounces). Stir until well combined.
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Step 4.
Add ½ cup sugar, 1 teaspoon vanilla extract, and ⅛ teaspoon ground nutmeg. Stir again until evenly mixed.
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Step 5.
Fold in 1 cup sour cream until just combined. Then pour in 1 cup (2 sticks) melted unsalted butter and sprinkle 1 (8.5-ounce) package sweet cornbread mix over the top. Stir until everything is well incorporated and no dry pockets remain.
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Step 6.
Scrape the batter into the prepared baking dish and spread evenly.
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Step 7.
Bake for 35 to 40 minutes, until the top is golden brown and the center is just jiggly (like a soft custard). Remove from the oven and let sit for 5 to 7 minutes before serving warm.
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