Corn Pudding Casserole

A soft corn casserole made with whole-kernel corn, creamed corn, cornbread mix, sour cream, and cheddar. Bake until the center is set.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.

• 1 8.5oz box cornbread mix
• 1 14oz can whole kernel corn, drained
• 1 14oz can creamed corn
• 2 large eggs
• 8 tbsp unsalted Unsalted Butter in Half Sticks (melted)
• 1/2 tsp salt
• 1/2 cup sour cream
• 2 cups marbled cheddar cheese (shredded and divided)

How to prepare it

Combine the wet and dry ingredients without overmixing. The casserole is ready when its center no longer looks liquid; a short rest helps it portion cleanly.

The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve warm as a side dish. Cool leftovers promptly and refrigerate covered.

Frequently asked questions

Should I drain the corn?

Drain the whole-kernel corn; keep the creamed corn as packaged.

Can it be made without cheese?

Yes, though the flavor and top will differ.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Corn Pudding Casserole

Print Recipe

A soft corn casserole made with whole-kernel corn, creamed corn, cornbread mix, sour cream, and cheddar. Bake until the center is set.

• Author: Maya Collins
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins
• Yield: 10 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 8.5oz box cornbread mix
• 1 14oz can whole kernel corn, drained
• 1 14oz can creamed corn
• 2 large eggs
• 8 tbsp unsalted Unsalted Butter in Half Sticks (melted)
• 1/2 tsp salt
• 1/2 cup sour cream
• 2 cups marbled cheddar cheese (shredded and divided)

Instructions

1. Heat the oven to 350°F and grease a casserole dish.
2. Mix cornbread mix, drained whole corn, creamed corn, eggs, melted unsalted butter, salt, sour cream, and part of the cheddar.
3. Spread into the dish and scatter the remaining cheese over the top.
4. Bake about 40–45 minutes, until the center is set and the top is lightly golden. Rest briefly before serving.