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Sunday, February 1, 2015

The best corn casserole (aka corn pudding) ever

I'm regularly asked to bring this to pot luck occasions (like the Super Bowl party I'm going to today), and also frequently asked for the recipe. Rather than continuing to send it out as an email attachment, I figured I'd post it and make it more easily accessible.

Works well for potlucks because it can be served at room temperature.

Corn Casserole

1 can cream style corn

1 can whole kernel corn

1 8-1/2 oz Jiffy (or whatever) corn muffin mix (or slightly over a cup from a larger box)

1 medium onion chopped

1 green or red pepper chopped

2 fresh chopped jalapeƱos (optional- I scrape out the seeds because I'm a wuss)

¾ cup chopped ham or turkey ham (optional)

8 oz sour cream (I use light)

2 eggs

Grated sharp cheddar cheese for top

Preheat oven to 375.

Saute ham, onion and pepper in about 2 Tablespoons of butter until the veggies are soft; cool slightly. (I make extra - this makes an excellent omelet filling. Add cheese when you make the omelet.)

Add sour cream and set aside.

Beat eggs, add cans of corn (liquid included) and stir, then add in corn muffin mix. Mix well and pour into buttered 8” x 8” casserole or 9” pie dish. Top with the sour cream mixture (drop spoonfuls all over the surface - you can't spread it). Finish with grated cheddar cheese (more cheese is always better).

Bake for 30-40 minutes.


Doubles well, but the cooking time will be longer. Start at 30 minutes and keep checking, or bake in two 8” square pans.

To modify this for fresh corn - go by volume and mash up some of the kernels to replicate the creamed corn. The canned stuff is 14.75 ounces, or just under 2 cups, so a slight cup of whole kernels and a slight cup of mashed up kernels should work.

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