Want a spicier corn pudding? Add green chiles to mixture and sub in Jalapeno Jack for part of the cheddar cheese.Like a lighter, more soufflé-textured, pudding? Add up to 5 eggs and mix well.Are you a sweet cornbread lover? Double the sugar to 4 tablespoons.And go ahead and sprinkle some on top too, 'cause there's never enough bacon! Love bacon? Stir in ½ cup cooked & crumbled bacon to casserole then bake.Just 7 ingredients, all mixed together in one bowl, poured in a casserole and popped in the oven. Now, just look at the cheesy, creamy, corny, moist interior and tell me you're not drooling! And, the best part is, it's super simple to make. I also added a bit more cheese, because I'm all about the cheese, and topped it with green onions and bacon for a little salty with the sweet. Adding extra eggs gave it more of a soufflé-like texture and hit just the right balance. The casserole had to be creamy but I wanted to lighten it up just a tad. So I took all their suggestions and put my own spin on it (or course, without divulging their secret family recipes). After speaking with my Georgia neighbors, it seems every family has their own special take on it.
Corn pudding recipe jiffy how to#
I first had corn casserole at Paula Deen's restaurant in Gatlinburg, TN and knew I just had to figure out how to make my own. The main ingredient may be corn but sour cream plays a major roll in it's creaminess. What's it taste like? It's similar to a cornbread but has a more custard-like texture and is definitely a lot richer. Have you ever tasted this cheesy, corn creation? If you haven't, you've got to make it ASAP. I must be a Southerner now 'cause I just had the most delicious casserole side dish I ever ate! It appears that I've been missing out all my life on this Southern corn pudding classic. It's the perfect addition to your Thanksgiving feast or potluck dinner. A combination of Jiffy cornbread mix, sour cream, corn and cheese creates a light custard-like corn casserole that will become your family's new favorite. It may take 10-20 minutes longer to bake since it will be colder.This easy Southern classic Cheesy Corn Pudding is a rich, creamy, cheesy side dish that goes with any meal.
The next morning take it out of the refrigerator and let it sit for 30 minutes then bake. You can make this the night before without baking it and cover and refrigerate. It will bake faster in a 9×13 dish so check it at about 30 minutes. You can make this recipe in an 8×8 baking dish for a thick corn pudding or a 9×13 for a thinner pudding.
If you double this recipe use at least a 9×13 baking dish. If you are serving this with a meal that doesn’t have any type of bread dish then adding the eggs would be a great idea! I added one egg but I next time I won’t add any eggs as I like it to be more pudding like especially for Thanksgiving when bread and dressing are being served as well. You can add no eggs or 1 to 2 eggs for a lighter, more cake-like consistency. It’s a mix between a cornbread and like a corn “bread pudding.” It’s savory, mildly sweet from the Jiffy mix and it’s a family favorite! This dish goes by many names: corn casserole, corn pudding, spoon bread or corn soufflé. An easy, delicious corn side dish that is perfect for your Holiday table!
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