Southern Corn Pudding
Southern Corn Pudding combines the sweetness of cornbread mix, creamed corn, and corn kernels with the creaminess of sour cream and melted cheese. It is as easy to make as it is delicious and flavorful, perfect to add to your Thanksgiving menus! But, it's not just for the holidays; it can also be an easy side dish to serve year-round, for potlucks, or anytime you are craving it.
Servings: 8 people
Calories: 461kcal
Ingredients
- 1 box (8.5 ounces) Jiffy cornbread mix
- 1 can (14.75 ounces) creamed corn
- 1 can (15 ounces) corn kernels, drained
- 1 cup (230 g) sour cream, room temperature
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 ½ cups (169.5 g) mild cheddar cheese, shredded
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F and spray an 8x8-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the cornbread mix, creamed corn, corn kernels, sour cream, butter, eggs, cheese, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Pour the corn mixture into the prepared baking dish.
- Bake for 60-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the corn pudding cool slightly before serving.
Nutrition
Serving: 1portion | Calories: 461kcal