why make this recipe
Corn Pudding Casserole is a delightful comfort food that brings warmth and joy to any meal. It is creamy, slightly sweet, and packed with the goodness of corn. This dish is perfect for family gatherings, holidays, or a simple weeknight dinner. Its ease of preparation and adaptability make it a favorite among home cooks. You can serve it as a side dish or enjoy it as a main course with a salad.
how to make Corn Pudding Casserole
Ingredients:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- 1 cup creamed corn
- 1 cup shredded cheese (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the corn kernels, milk, heavy cream, eggs, sugar, melted butter, salt, pepper, and baking powder.
- Stir in the creamed corn until well combined.
- If using cheese, fold it into the mixture.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 45-55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before serving.
how to serve Corn Pudding Casserole
Corn Pudding Casserole can be enjoyed warm, straight from the oven. It pairs well with roasted meats, grilled chicken, or can be eaten on its own as a filling meal. Consider topping it with additional cheese, fresh herbs, or a dollop of sour cream for an extra touch of flavor.
how to store Corn Pudding Casserole
To store leftovers, allow the casserole to cool completely. Cover it with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for longer storage; just ensure it is in a freezer-safe container. Thaw in the refrigerator before reheating.
tips to make Corn Pudding Casserole
- Use fresh corn when in season for the best flavor.
- Adjust the sweetness by varying the amount of sugar to your liking.
- For a little kick, add chopped jalapeños or spices.
- Experiment with different types of cheese, such as cheddar or pepper jack.
variation (if any)
You can customize this casserole by adding vegetables like diced bell peppers or green onions. Some people like to add cooked bacon or sausage for added flavor. You could also make it gluten-free by substituting the baking powder with a gluten-free alternative.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly! Just make sure to thaw and drain it before mixing.
Can I make this dish ahead of time?
Yes, you can prepare it a day in advance. Just refrigerate the assembled casserole and bake it when you’re ready to serve.
What should I serve with Corn Pudding Casserole?
This dish pairs well with meats like chicken or turkey, or you can enjoy it alongside a fresh salad for a light meal.
Corn Pudding Casserole
Equipment
- 9x13 inch baking dish
- large bowl
- oven
Ingredients
Main Ingredients
- 15 ounces whole kernel corn, drained
- 15 ounces cream-style corn
- 1 cup sour cream
- 8.5 ounces corn muffin mix
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
Mixing
- In a large bowl, combine the drained whole kernel corn, cream-style corn, sour cream, corn muffin mix, melted butter, and beaten eggs. Stir until well combined.
Baking
- Pour the mixture evenly into the prepared baking dish. Bake for 45-55 minutes, or until the casserole is set and golden brown on top.
Serving
- Let the casserole cool for a few minutes before serving warm.