Description
Corn Pudding Casserole with creamy corn, savory bacon, and cheesy goodness. Comforting, quick, and perfect for a crowd!
Ingredients
Scale
- 2 (15 oz) cans whole kernel corn, drained
- 2 (15 oz) cans cream-style corn
- 1 cup unsalted butter, melted (2 sticks/226g)
- 2 cups sour cream (16 oz/454g)
- 2 boxes Jiffy corn muffin mix (8.5 oz each)
- 4 large eggs, lightly beaten
- 1/4 cup granulated sugar (50g)
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat Oven Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Step 2: Combine Corn In a large mixing bowl, combine the drained whole kernel corn and cream-style corn.
- Step 3: Add Butter and Sour Cream Add the melted butter and sour cream to the corn mixture, stirring gently until just combined.
- Step 4: Beat Eggs In a separate medium bowl, lightly beat the eggs before adding them to the corn mixture.
- Step 5: Add Dry Ingredients Add both boxes of Jiffy corn muffin mix, sugar, and salt to the mixture. Stir everything together until just combined.
- Step 6: Pour Mixture into Baking Dish Pour the mixture into your prepared baking dish, spreading it evenly to the edges.
- Step 7: Bake Bake in the preheated oven for 45-55 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.
- Step 8: Allow to Rest Remove from the oven and allow to rest for 10-15 minutes before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 piece (approximately 200g)
- Calories: 380 calories per serving
- Sugar: 16g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg