Corn Casserole

[rtebalt]

Corn pudding casserole is a classic Thanksgiving side dish that is easy to make and always a hit with the whole family. This dish is made with simple ingredients that you probably already have in your pantry and only takes about 30 minutes to prepare. Whether you are looking for an easy dish to bring to a potluck or looking to switch up your usual Thanksgiving side dishes, this corn pudding casserole is sure to please.

You’ll Need:

1 (15 1/2 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8 oz) pkg Jiffy Corn Muffin Mix
1 cup sour cream
1/2 cup butter, melted

( I Omit the eggs as listed in the image, but you can add them if you want! It makes it a little fluffier)

In large bowl, stir together 2 cans corn, muffin mix, sour cream & butter. Pour into greased casserole. Bake @ 350 for 45-60 minutes, or until golden brown.

This corn pudding casserole is the perfect side dish for your Thanksgiving feast! It is easy to make and only requires a few simple ingredients that you probably already have in your pantry. This casserole is also a great option if you are looking for an easy dish to bring to a potluck or if you want to switch up your usual Thanksgiving side dishes. Give this recipe a try and I guarantee that it will become a new family favorite!

Corn Casserole Recipe- Print Now

Corn Casserole

Budget101.com by Melissa 'Liss' Burnell

Easiest Thanksgiving recipe ever! This corn pudding casserole is a holiday favorite that require very little effort.

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine American

Servings 12

Calories 255 kcal

Equipment

• ▢
  1 9x13 Baking Dish

Ingredients

  

.5x1x2x3x

• ▢ 15 ½ oz whole kernel corn, drained
• ▢ 14 ¾ oz cream-style corn
• ▢ 8 oz Jiffy Corn Muffin Mix
• ▢ 1 cup sour cream
• ▢ ½ cup butter (melted)
• ▢ 2 eggs

Instructions

 

• Pour butter and corn into a greased 9x13 baking dish.
  15 1/2 oz whole kernel corn, drained

  14 3/4 oz cream-style corn

  1/2 cup butter
• In a separate bowl beat eggs and sour cream together until smooth and creamy, then stir in muffin mix. Pour the mixture over the buttered corn.
  1 cup sour cream

  2 eggs

  8 oz Jiffy Corn Muffin Mix
• Bake at 375F for 35-40 minutes, or until golden brown and center is firm.

Equipment

1 9x13 Baking Dish

Notes

For a little kick, you can also add a handful of shredded cheddar cheese to the top as well! It's absolutely Delicious!

Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.

Nutrition

Serving: 1gCalories: 255kcalCarbohydrates: 28gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 323mgPotassium: 184mgFiber: 3gSugar: 7gVitamin A: 539IUVitamin C: 4mgCalcium: 39mgIron: 1mgNet Carbs: 25g

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Corn Casserole

Easiest Thanksgiving recipe ever! This corn pudding casserole is a holiday favorite that require very little effort.

• 9×13 Baking Dish

• 15 1/2 oz whole kernel corn, drained
• 14 3/4 oz cream-style corn
• 8 oz Jiffy Corn Muffin Mix
• 1 cup sour cream
• 1/2 cup butter (melted)
• 2 eggs

1. Pour butter and corn into a greased 9×13 baking dish.
2. In a separate bowl beat eggs and sour cream together until smooth and creamy, then stir in muffin mix. Pour the mixture over the buttered corn.
3. Bake at 375F for 35-40 minutes, or until golden brown and center is firm.

For a little kick, you can also add a handful of shredded cheddar cheese to the top as well! It’s absolutely Delicious!

Appetizer

American

corn pudding, cornbread, jiffy cornbread, thanksgiving recipes

corn

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[RosesBistro1234]

I use a sleeve of soda crackers instead of cornbread mix, crushed and crumbled, skip the sour cream, and a generous dose of black pepper to make ‘scalloped corn’ by my stepmom’s recipe.

Scalloped Corn Casserole
1 sleeve saltines (aka soda crackers), crushed and crumbled
1 (15 1/2 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1/2 cup butter, melted
2 large eggs
1/2 tsp black pepper
1/4 tsp paprika

Preheat oven to 350 degrees F (175 degrees C). Butter a medium casserole dish.

In a medium sized mixing bowl, combine the corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.

In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

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