Corn Casserole

This is the ultimate comfort food side dish, made extra special using a cornbread mix. It's creamy, buttery and perfectly sweet with tender bites of corn in every mouthful!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 45

Resting Time 5

Total Time 1

Servings servings

Calories 402kcal

Author Deb Clark

Equipment

9x13 casserole dish

Ingredients

4 large eggs beaten
5 ounce can evaporated milk
1 cup sour cream
½ teaspoon salt
2 cups whole kernel corn I used roasted frozen corn. It gives it even more flavor!
15 ounces creamed corn
¾ cup unsalted butter melted
2 tablespoons sugar
4 cups cornbread stuffing mix
3 cups shredded cheddar cheese

Instructions

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
Add the eggs to a large mixing bowl with the evaporated milk and sour cream. Whisk well. Add the corn, cream style corn, melted butter, sugar and half the shredded cheese and mix.
Add the cornbread mix and combine.
Transfer the mixture into the prepared dish, spreading it evenly. Top with the remaining cheese.
Bake uncovered for 40–45 minutes, or until the center is set and the edges are golden brown.
Let the corn pudding cool for five minutes before serving.

Nutrition