Despite the textural difference between corn casserole and pudding, the ingredients are similar.

Jiffy corn pudding without creamed corn. Web preheat your oven to 350°f. Web preheat the oven to 350 degrees fahrenheit. Add the corn muffin mix and 1/2 cup milk and stir just until combined.

Brush 1 tablespoon of melted butter on the sides and bottom of an 8x8 baking pan, then set aside. Web jump to recipe this corn casserole recipe has a sweet and creamy filling with a bready texture on top that is just so good. Use either canned corn kernels or frozen defrosted corn kernels in this casserole.

Web the addition of the instant cornbread results in a thicker texture, and you may prefer using a fork to serve and eat it. It’s okay if the mix has some lumps. If it’s quite thick, add a tablespoon or two more milk.

Whether you call it corn casserole, corn pudding, or spoon bread, it's a side that goes with practically anything! It’s got 2 styles of corn, 2 kinds of cheese, eggs, and cream, and combines in 1 bowl. The canned version in this.

Best of all, you only need 5 ingredients and 5 minutes of prep time to put it together. It’s the ideal southern comfort side dish for holiday meals, ladies luncheons, or dinner party entertaining. Add 3 tablespoons sugar and 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt).

Creamed corn gives this recipe just the right consistency. I’m not knocking it—it’s nostalgic and delicious. We all know and love the classic corn casserole recipe from the 60s that uses boxed jiffy cornbread mix.