Corn Casserole Pudding
Creamy and comforting, this corn casserole pudding features sweet corn and tender muffin mix baked into a moist, flavorful dish. Perfect as a side for family dinners or holiday gatherings, its rich buttery taste and satisfying texture appeal to all corn lovers and comfort food enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix all ingredients together in a bowl.
- Pour the mixture into a baking dish.
- Bake for 45 minutes until golden and set.
Tips & Substitutions
For a creamier texture, consider adding a cup of sour cream or Greek yogurt to the mixture. You can also substitute the corn muffin mix with homemade cornbread if you prefer a more artisanal touch. If you're looking for a fun twist, add some shredded cheese or diced jalapeños for extra flavor. This recipe is a great base that can be customized to suit your taste.
Serving Suggestions
This corn casserole pudding makes a delightful side dish for barbecues or holiday meals, and pairs beautifully with Sweet Potato Casserole Delight. Consider serving it alongside grilled meats or a fresh salad for balance. You can also top it with a dollop of sour cream or a sprinkle of fresh herbs for added flair.
Storage & Reheating
Store any leftover corn casserole pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave for a few minutes until warm, or cover it with foil and heat in a 350°F oven for about 15-20 minutes. This keeps the texture nice and fluffy without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Casserole Pudding contains roughly 699 calories, with 10g protein, 96g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (29% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1020mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of cream corn?
Frozen corn can be used, but it will change the dish's texture and flavor. If using frozen, consider adding a bit of cream or milk to maintain the creamy consistency. Drain excess moisture to prevent the casserole from becoming watery.
Is this recipe suitable for vegetarians?
Yes, this corn casserole pudding is a great option for vegetarian recipes as it contains no meat. It's hearty and satisfying, making it a perfect addition to any vegetarian meal. Just ensure that the corn muffin mix is also vegetarian-friendly.
Can I prepare this ahead of time?
Absolutely! You can mix all the ingredients and store them covered in the refrigerator for up to a day before baking. Just add a few extra minutes to the baking time if you're baking it straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).