Pastor Brad’s Favorite Southern Corn Pudding Casserole



  • 2 15 oz cans of creamed corn

  • 1 15 oz can of whole kernel corn, drained

  • 1 cup melted unsalted butter

  • 4 large eggs

  • 1 cup sour cream

  • 1/2 cup granulated sugar

  • 1/8 tsp ground nutmeg

  • 1 tsp pure vanilla extract

  • 8.5 oz package of sweet corn bread mix

  • Add shredded cheddar cheese if desired.


  • Add the eggs into a large mixing bowl, then beat until everything is 1 color.

  • Add in the creamed corn, and whole kernel corn. Mix until well combined. Add in shredded cheddar cheese if desired.

  • Now add in the sugar, ground nutmeg, and vanilla.

  • Add sour cream, and mix or fold in.

  • Pour in the melted butter, then sprinkle in the corn bread mixture.

  • Mix everything until it's well incorporated, then pour the mixture into a buttered 9x13 bake dish.

  • Bake on 350 F, for 35-40 minutes.

  • Remove from the oven and let sit for 5-7 minutes.

  • Serve and enjoy!