A moist and tender pudding from the center with the crisp edges constitutes a delightful Corn Pudding and the recipe is straight away coming from Paula Deens. A creamy and buttery pudding full of cheesy bites is such a versatile dish.
A dish to add to the list of your comfort food is Paula Deen’s Corn Pudding. The recipe gets ready in a little amount of time with very little effort as the only step is to mix the ingredient and transfer them into a baking dish. The rest of the wonders are done by the Corn Pudding.
INGREDIENTS
- 1 cup sour cream
- 1/2 cup melted butter
- 1 (8-oz) package corn muffin, mix
- 1 (14 3/4 oz) can cream-style corn
- Medium block of cheddar cheese, shredded
- 1 (15 1/4 oz) can of whole Kernel Corn, Drained
Method to make Paula Deen Corn Pudding
- Use oil to layer the baking pan or you can also use a cooking spray. The oven is preheated at 350 degrees.
- Open two cans of corn and stir them in a large-sized bowl. Pour in the sour cream and blend both of them well together.
- Also, add the melted butter to this blend.
- Then you have to add the main ingredient which is the corn muffin. You have to stir gently until everything is well combined.
- Your blend is ready to bake so transfer it to the baking pan. Use a lid to cover the baking pan from the top.
- The baking for 20-25 minutes is enough to brown your corn casserole.
- Then it’s time to top the casserole. Make a layer of shredded cheese and bake in the already preheated oven.
- The cheese will melt in the meantime and your Corn Pudding Will be Ready to serve.
FAQs?
Why the corn pudding is runny?
As you are using Corn muffins and Corn Kernels, You have to properly drain the kernels to release any liquid left in them. After proper draining, your Corn pudding will be less runny and liquid.
Can we reheat the corn casserole?
You can reheat the corn pudding by covering the top with foil and heating the oven at 350 degrees temperature which is a suitable temperature for your corn casserole.
Paula Deen Corn Pudding Recipe
Ingredients
- 1 cup sour cream
- 1/2 cup melted butter
- 1 8-oz package corn muffin, mix
- 1 14 3/4 oz can cream-style corn
- Medium block of cheddar cheese shredded
- 1 15 1/4 oz can of whole Kernel Corn, Drained
Instructions
- Use oil to layer the baking pan or you can also use a cooking spray. The oven is preheated at 350 degrees.
- Open two cans of corn and stir them in a large-sized bowl. Pour in the sour cream and blend both of them well together.
- Also, add the melted butter to this blend.
- Then you have to add the main ingredient which is the corn muffin. You have to stir gently until everything is well combined.
- Your blend is ready to bake so transfer it to the baking pan. Use a lid to cover the baking pan from the top.
- The baking for 20-25 minutes is enough to brown your corn casserole.
- Then it's time to top the casserole. Make a layer of shredded cheese and bake in the already preheated oven.
- The cheese will melt in the meantime and your Corn Pudding Will be Ready to serve.
