Creamed corn pudding casserole. Part cornbread, part souffle, part bread pudding, part casserole – every bit delicious.
First, let me state here in front of y’all, God, my country, and everyone that I am decidedly not a casserole kind of girl. Not even a little bit. I’m really not into anything that calls for a can of this, box of that sort of thing. I don’t shop that way, I don’t cook that way. I’m not trying to be all fancy-foodie-uppity or anything, it’s just that I didn’t grow up eating a lot of processed food, so I never really fell into the habit.
But that was before I became acquainted with this here creamed corn pudding casserole. I have to ask: Am I the last person on the planet to have ever experienced the creamy corny casserole-ish comfort that is corn pudding? Seriously?! Corn pudding! Who knew?
I have Carol & Don to thank for the introduction. I had the pleasure of serving a meal with Carol and Don this summer. They had just returned from spending the past 3 years in Africa opening a remote medical clinic. Yeah, I know. They’re superstars.
So Carol and Don were barely back stateside, and signed right up to serve at a community meal. A meal in which Carol brought 3 mondo-huge pans of corn pudding. Everybody loved it. I admit that I was skeptical, but after hearing all of the rave reviews, I had to try it. I may or may not have eaten half a pan myself.
Then I dreamed of creamed corn pudding casserole for days. It changed my life. It made me do things I never thought I would ever do, like buy canned creamed corn.
Just add that to the long list of things that I said I’d never do. Right after wearing polyester (my first teenage job required that,) and before driving a station wagon (my first post-college job provided that.)
I didn’t think to get the exact recipe from Carol, so I had to improvise on the ingredients:
1/2 C. unsalted butter, softened
1/2 C. half and half
1/2 C. sour cream
1 (14.75 oz.) can of creamed corn (do NOT drain)
1 (15.25 oz.) can of whole kernel corn (drained and rinsed)
1 (8.5 oz.) box of corn muffin mix
Pinch of cayenne pepper (optional)
The best part of this casserole is that it’s what could be called a “dump recipe.” You just dump everything into a big bowl, stir it all together, and call it a day. Fewer dishes! I love that in a recipe. So dump the softened butter, eggs, sour cream, and half & half into a large bowl.
Mix the wet stuff together, then add the remaining ingredients. You can omit the cayenne pepper if you want, but it helps cut the sweetness of the corn.
Give it a good mix, until it all blends together.
Pour it into the prepared baking dish. Bake it at 350 for about 45-50 minutes, or until lightly browned around the edges and a toothpick inserted in the center comes out clean.
There ya have it! Creamed corn pudding casserole. Firm around the edges, and creamy and delectable inside.
Make it. Eat it. Dream about it.
Oh! If you want to crumble a piece of crisp bacon and sprinkle a bit of cheddar cheese over the top of any leftovers for breakfast the next morning? Well then, your secret is safe with me.
This creamed corn pudding casserole is great as a dinner side dish, for breakfast with Huevos rancheros, or alone, straight from the pan.
Looking for more cornbread recipe goodness? Check out these delicious recipes, too!