Sweet Corn Pudding is the perfect side dish for all your favorite meals. Lightly sweet, super moist and loaded with corn flavor, this decadent spoonbread is sure to be a crowd-pleaser!
Happy Memorial Day, everyone! I hope your holiday weekend is filled with precious family, great food, and lots of fun.
G and I will be hosting a BBQ get-together here at home later this afternoon and a small group of friends will be joining us for a backyard party. We’ll be serving a simple fare of buffalo burgers, bacon-wrapped hot dogs, loaded potato salad, peanut coleslaw, watermelon lemonade along with this sweet corn pudding.
I can’t wait to have our guests have a taste of this decadent corn spoonbread! Lightly sweet, super moist and loaded with corn flavor, it will definitely make me the hostess with the mostest. 🙂
When G and I planned the menu for today, we both wanted great food that will wow the crowd but nothing too fancy that will have us tied down in the kitchen instead of enjoying our company. This sweet corn pudding definitely fits that bill.
It’s such an easy dish to make, it’s just a matter of stirring all the ingredients together in a bowl. There’s no need even for a mixer. Really, the hardest part of the recipe is waiting for the corn pudding to bake and to cool enough to dig in!
A delicious medley of sweet and savory, sweet corn casserole is amazing as a side dish for all your favorite meals but is just as perfect as a dessert to cap off your dinner. I love it paired with a hefty bowl of chili but I enjoy it just as much topped with a creamy scoop of vanilla ice cream.
Weird combination I know but totally works. 🙂
What can you use in place of cream corn?
The recipe for this baked corn pudding calls for both corn kernel and creamed corn. If you don’t have the latter, don’t fret! Just double the amount of kernels and pulse half in the blender with a little bit of milk or water a few times until coarsely blended.
This sweet corn pudding is super moist and tasty. It will come out of the oven looking a bit wet but it will dry out a little as it stands. Make sure to check for doneness by inserting a toothpick in the center. If the edges and top are browning before it’s set, loosely tent with a foil.
That’s it, folks! I am going back to prepping the rest of the food for our party. I wish you all a Happy Memorial Day and the best time with all you hold dear!
Watch the Video and See How Easy this Corn Casserole is to Make
- 1 package (8.5 ounces) Jiffy corn muffin mix
- 1/2 cup milk
- 2 eggs, well beaten
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (14.75 ounces) cream-style corn
- 1 cup sour cream
- 2/3 cup sugar
- 1/2 cup butter, melted
- In a large bowl, combine cornbread mix, milk, eggs, whole kernel corn, cream-style corn, sour cream, and sugar. Stir together until combined.
- Add butter and stir.
- Transfer mixture to a lightly greased 9 x 13 baking dish and bake in a 350 F oven for about 40 to 50 minutes or until golden and set and a toothpick inserted in the center comes out clean. Serve warm.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Leave a Comment