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Corn Pudding Spoon Casserole
Melissa Hart

Corn Pudding Spoon Casserole

This corn casserole lands between spoon bread and pudding: soft enough to scoop, firm enough to stay on the plate. Canned creamed corn supplies moisture, and pulling the dish when the center barely jiggles keeps the edges tender.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 package 8 1/2 oz corn muffin mix
  • 1 can 15 oz whole-kernel corn, drained
  • 1 can 14 3/4 oz creamed corn
  • 1 cup sour cream
  • 2 large eggs
  • 6 tbsp unsalted butter melted
  • 1/2 tsp kosher salt

Method
 

  1. Heat the oven to 350°F and butter a 2 1/2-quart baking dish with 1 teaspoon of the melted butter.
  2. Whisk the sour cream, eggs, remaining melted butter and salt in a large bowl until smooth.
  3. Stir in the corn muffin mix, drained corn and creamed corn just until no dry pockets remain.
  4. Spread the batter in the prepared dish and smooth the top lightly.
  5. Bake for 50 to 55 minutes, until golden around the edges, set to 160°F at the center and still faintly jiggly.
  6. Rest for 10 minutes before serving with a spoon.