Being from the rural South, my family has always grown and loved corn and the many different ways to prepare it. Whether boiled on the cob, creamed, cooked whole kernel, or as a casserole, corn pudding has always been a staple in the rural South and Appalachia. As a busy cook for the family, I seek out ways to make my meals quick and easy while maintaining great taste. Holidays seem to be the busiest times of the year, and quick and easy never tasted so good as with this simple corn pudding recipe, so this is the 5th addition to the Easter Dinner Series.
I remember helping my mother shuck corn in the back yard, brushing away the silk, cutting the kernels from the cob, and scraping the cob to get all the remaining juice and kernels. Nothing tasted better than a dish of fresh corn, except when it was enhanced with a few extra ingredients, such as in corn casserole. This recipe is a modified version of what my mother prepared to accommodate those who want or have little time in the kitchen. This corn pudding is easy enough to prepare everyday. I hope you enjoy it!
Old Fashioned Corn Pudding
Yield 14 servings
This corn casserole makes an impressive dish for any meal. Serve the pudding as a simple main course, paired with heirloom tomatoes and crusty bread or as a side dish.
- 1 can creamed corn
- 1 can sweet corn, drained
- 1-8 oz container sour cream
- 1/2 stick butter, melted
- 1 box Jiffy cornmeal mix
- 1 cup shredded cheddar cheese (optional)
- Combine the first five ingredients. Pour into a 17 in by 10 in greased baking dish.
- Top with shredded cheese.
- Bake at 350 degrees for 45 minutes.
This quick and easy corn casserole is perfect for the busy cook. Try sprinkling the finished dish with fresh thyme or adding sautéed onions to the mix of ingredients for variety.
Serving Size 1 dish
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.