Corn Casserole Recipe

Growing up, my mom would make corn pudding for Easter and Christmas. I think it was her mother’s recipe. Well, I called my mom to get the recipe from her to make for Easter but she said thinking of that recipe makes her sick because she has eaten it so much in her life. So, I decided to go another route. I found a corn pudding-well a corn casserole-recipe from Paula Dean. Can’t go wrong with a classic Paula Dean recipe.

You can find the original recipe here. I think it turned out really well but it was almost the consistency of bread. Like a spoon bread.


  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup fat free sour cream
  • 1/3 cup butter, melted
  • 1/2 cup shredded Cheddar


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
  3. Pour into a greased 9 by 13-inch casserole dish.
  4. Bake for 45 minutes, or until golden brown.
  5. Remove from oven and top with Cheddar.
  6. Return to oven for 5 to 10 minutes, or until cheese is melted.
  7. Let stand for at least 5 minutes and then serve warm.
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