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Taking a spoonful of corn pudding casserole.
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5 from 2 votes

Sweet Corn Pudding Casserole

Add something different your side dish rotation with this sweet corn pudding casserole. It's moist and creamy with jalapeno and cheese.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Author: Christie Vanover

Ingredients

  • 2 tbsp unsalted butter
  • 1 cup corn fresh, frozen or canned
  • 1 jalapeno minced
  • 1/2 cup sweet onion minced
  • 8 oz cream cheese softened
  • 3 eggs
  • 1 cup heavy cream
  • 1 box Jiffy Corn Muffin Mix 8.5 ozs
  • 1 can cream style corn 14.75 ozs
  • 1/2 cup sugar
  • 1 cup cheddar cheese shredded
  • 1 cup pepper jack cheese shredded
  • 2 tsp kosher salt
  • 1 tsp black pepper

Instructions

  • Heat Oven or Grill: To bake, heat your oven to 325F degrees. To smoke, heat your grill or smoker to 325F degrees with an indirect heat zone.
  • Sauté: Melt the butter in a skillet over medium heat. Add the corn, pepper and onion. Sauté until tender, about 3-5 minutes. Set aside to cool.
  • Cream: In a large bowl, cream together the cream cheese and eggs until smooth.
  • Mix: Stir in the heavy cream, Jiffy Mix and sugar. Fold in the sautéed veggies, cream-style corn, shredded cheeses, salt and pepper.
  • Cook: Pour into a greased baking dish or skillet. Bake or smoke at 325F degrees for about 1 hour, until golden brown and slightly firm to the touch.

Notes

See the post above to learn more about using fresh, frozen or canned corn and other substitution options.

Nutrition

Calories: 396kcal | Carbohydrates: 34g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 842mg | Potassium: 185mg | Fiber: 2g | Sugar: 16g | Vitamin A: 926IU | Vitamin C: 4mg | Calcium: 190mg | Iron: 1mg