Jiffy Cornbread Mix – the MVP of this recipe! You can’t have creamy corn casserole without a cornbread mix!.Eggs – helps bind everything together so the casserole can hold its shape.Sour Cream – provides even more moisture along with a tangy flavor to balance out the sweetness.Unsalted Butter – adds moisture and gives the casserole that rich, buttery flavor.Granulated Sugar – adds a touch more sweetness to enhance the sweetness from the corn.Use drained canned corn to keep this dish ultra simple. Sweet Corn – I absolutely love the “pop” of texture that these sweet corn kernels add to this dish.Creamed Corn – cream style corn is essential for making this corn casserole ultra moist and tender!.The secret? It’s made with TWO types of corn! With its ultra-creamy texture, subtle sweetness, and big flavor, this classic side dish is a crowd favorite. If you’re looking for a corn pudding recipe, check out my slow cooker corn pudding! Ingredients Corn pudding, on the other, is even more moist and has more of a fall-apart texture. However, as the name suggests, corn pudding has a slightly looser texture than corn casserole.Ĭorn casserole is like a moist and creamy version of cornbread, but it’s still sturdy enough to hold its shape. 😉 What’s the difference between corn casserole and corn pudding?Ĭorn casserole and corn pudding are essentially the same thing. This creamy Jiffy corn casserole might just take up most (or all) of the space on my plate…you’ll understand once you try it. If you’re like me, you take one slice of turkey to be polite and load up your plate with #allthesides. To make this recipe sweet add four tablespoons of sugar.Let’s be real, Thanksgiving is all about the side dishes.Do note to drain the peppers before adding them to the bowl. Add diced jalapeños to the mix if you would like a spicy flair.If you are feeling creative, you can even substitute ricotta cheese for the sour cream. If you don’t have any sour cream, consider using greek yogurt.Be sure to allow the pudding to cool before freezing it thoroughly. However, you can technically freeze corn pudding if you would like. We don’t recommend freezing corn pudding because defrosting it changes the consistency and texture. We prefer a recipe that has equal amounts of both.īe sure to drain the whole kernel corn before mixing it into the recipe for the best results. You can use whole kernel canned corn or cream-style canned corn in corn pudding. Cheesy Garlic Biscuits (Red Lobster Cheddar Bay Biscuits) Copycat Recipe.Jalapeño Cheddar Cornbread In An Iron Skillet.Mexican Street Corn Made Easy (It Is So Darn Good!).To extend the shelf life, only remove a serving at a time from the container, reheat that and add the remainder back to the fridge quickly. We recommend transferring the pudding to a container with a lid as quickly after serving as possible. How long does corn pudding last?Ĭorn pudding will last up to 4 days if stored covered in the refrigerator. We will eat it as leftovers the next day cold however, if you are serving it at a potluck or holiday dinner, we recommend serving it warm from the oven. 3 What kind of corn goes in corn pudding?įor the best corn pudding serve warm, but this is purely a matter of opinion.
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