Golden Corn Pudding Casserole
This Corn Pudding Casserole blends sweet and savory elements with a hint of spice, bringing warmth and comfort to any meal.
Ingredients
- 2 cans corn drained
- 1 can creamed corn
- 1 box cornbread mix
- 1 cup sour cream
- 0.5 cup butter melted
- 2 eggs
- 1/4 cup sugar
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 0.5 tsp cayenne pepper
- 1 cup cheddar cheese shredded
Instructions
- Heat your oven to 350°F (175°C) and generously grease a 9x13-inch baking dish.
- In a spacious bowl, beat together the eggs, sour cream, and melted butter until smooth. Add the milk, sugar, salt, and spices, and whisk until well combined.
- Gently stir in the drained corn, creamed corn, and cornbread mix, being careful not to overmix. The batter should be creamy and slightly lumpy.
- Fold in the cheddar cheese, and spread the mixture evenly into the prepared baking dish.
- Place in the oven and bake for 40 to 50 minutes. You’ll know it’s ready when the center is firm, and the edges have a beautiful golden crust.
- Remove from the oven and let it cool for about 10 minutes before slicing and serving. The aroma should be inviting, and the texture soft yet set.
Notes
Feel free to add jalapeños for a spicy kick or parsley for fresh color. It’s delicious either way!
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