Best Corn Casserolepudding Recipes

CORN PUDDING

Corn Pudding image

Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! -P. Lauren Fay-Neri, Syracuse, New York

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/2 cup butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Steps:

Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

CORN CASSEROLE/PUDDING

Corn Casserole/Pudding image

Make and share this Corn Casserole/Pudding recipe from Food.com.

Provided by Mebriella

Categories Corn

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can corn
1 (15 ounce) can creamed corn
4 tablespoons melted butter
2 eggs
1 tablespoon cornstarch
1 1/2 cups crushed crackers
3/4 cup condensed milk

Steps:

Beat eggs, butter, cornstarch, and condensed milk together until well blended.
Stir in corn, creamed corn, and crackers.
Pour into a greased pan and bake at 350 for 45 minutes until knife comes out clean.

CORN PUDDING CASSEROLE (PAULA DEEN)

CORN PUDDING CASSEROLE (Paula Deen) image

Five Star, 1457 ratings on Food Network. NO EGGS, SIMPLE, AND DELISH!! Can't get any easier! Served at Thanksgiving and was a hit with the many cooks and guests. This is a pudding, not a souffle. Butter and cheese. . . . .doesn't the scream Paula Deen?

Provided by Southern Lady

Categories Corn

Time 58m

Yield 9-12 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) package corn muffin mix (recommended -- Jiffy)
1 cup sour cream
1/2 cup butter, melted
1 -1 1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
Let stand for at least 5 minutes and then serve warm.

Nutrition Facts : Calories 369.9, Fat 23.2, SaturatedFat 12.9, Cholesterol 54.1, Sodium 688.8, Carbohydrate 36.2, Fiber 3.2, Sugar 8.8, Protein 7.7