Southern Cornbread Pudding Casserole

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A serving of baked corn casserole on a blue and white plate with a spoon, placed in front of a metal baking dish on a wooden surface.

Southern Cornbread Pudding Casserole

Prep Time 5

Cook Time 45

Total Time 50

Author Brooke Burks

Ingredients

2 eggs
1 cup sour cream
2 cups whole kernel corn drained
2 cups creamed corn
1/2 cup butter melted
1 package cornbread/corn muffin mix
1/4 teaspoon smoked paprika

Instructions

Preheat oven to 350°. In a mixing bowl, whip eggs, add sour cream and whole kernel and creamed corn. Mix well.
2 eggs, 1 cup sour cream, 2 cups whole kernel corn, 2 cups creamed corn
Add in whole package of cornbread mix and butter. Mix just until combined. Do not over mix.
1 package cornbread/corn muffin mix, 1/2 cup butter
Pour into a greased casserole dish and spread evenly. Sprinkle smoked paprika on top. Bake for 45 minutes or until center is set and a cake tester comes out clean. Allow to cool a bit, serve and enjoy!
1/4 teaspoon smoked paprika

Nutrition(All values are estimates only)

**Pro tip** Do not mix too far in advance. The corn meal will absorb all of the liquid and the pudding will not be moist enough. Mix right before ready to cook. If you need to make in advance, cook according to directions, cool completely, cover and store in the refrigerator. Reheat gently in a warm oven until warm in the center.

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