Pastor Brad’s Favorite Southern Corn Pudding Casserole
Ingredients
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2 15 oz cans of creamed corn
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1 15 oz can of whole kernel corn, drained
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1 cup melted unsalted butter
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4 large eggs
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1 cup sour cream
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1/2 cup granulated sugar
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1/8 tsp ground nutmeg
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1 tsp pure vanilla extract
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8.5 oz package of sweet corn bread mix
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Add shredded cheddar cheese if desired.
Instructions
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Add the eggs into a large mixing bowl, then beat until everything is 1 color.
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Add in the creamed corn, and whole kernel corn. Mix until well combined. Add in shredded cheddar cheese if desired.
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Now add in the sugar, ground nutmeg, and vanilla.
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Add sour cream, and mix or fold in.
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Pour in the melted butter, then sprinkle in the corn bread mixture.
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Mix everything until it's well incorporated, then pour the mixture into a buttered 9x13 bake dish.
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Bake on 350 F, for 35-40 minutes.
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Remove from the oven and let sit for 5-7 minutes.
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Serve and enjoy!