Cheesy Corn Pudding Casserole
The decadent and delightful Cheesy Corn Pudding Casserole - a casserole that's like a fluffy cornbread meets a creamy, cheesy dream.
Equipment
- 2 quart baking dish
- Large Bowl
- whisk
- rubber spatula
- non-stick cooking spray
Ingredients
- 8.5 oz Jiffy Corn Muffin Mix
- ¼ c White Sugar
- 2 Eggs
- 8 oz Sour Cream
- ½ c Salted Butter melted
- 14.75 oz Canned Creamed Corn
- 15.25 oz Canned Whole Kernel Sweet Corn drained
- 8 oz Shredded Extra Sharp Cheddar Cheese divided
Instructions
- Preheat oven to 350°F.
- Empty the box of Jiffy Corn Muffin Mix into a large bowl. Add the white sugar and eggs, then use a whisk to combine.
- Add the sour cream and melted salted butter, then whisk to combine.
- Add the creamed corn and drained whole-kernel sweet corn. Then, use a rubber spatula to combine the mixture in the bowl.
- Add six ounces of freshly shredded extra sharp cheddar cheese, then use the spatula to stir into the corn mixture.
- Spray a 2 qt. baking dish with non-stick cooking spray. Then, pour the mixture from the bowl into the prepared baking dish.
- Bake in a 350°F oven for 45 minutes.
- Remove from the oven and sprinkle the remaining two ounces of cheese over the top. Then, return to the oven for an additional 10-15 minutes, until golden.
- Remove from the oven and let stand five minutes before serving.
- Yield 8 servings
Nutrition
Calories: 529kcalCarbohydrates: 50gProtein: 14gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 117mgSodium: 684mgPotassium: 298mgFiber: 4gSugar: 18gVitamin A: 1.09IUVitamin C: 5mgCalcium: 259mgIron: 1mg
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