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Easy Corn Pudding

Corn pudding = Jiffy cornbread super amped up with cheese, sour cream, and frozen corn for sweetness and texture. This is the perfect Thanksgiving side dish!
5 from 1 rating
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Prep Time 15 minutes
Cook Time 1 hour

Equipment

Ingredients
  

  • 1 box cornbread mix such as Jiffy
  • 1 16 ounce bag frozen corn do not thaw
  • 2 eggs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ cup sour cream
  • ½ cup heavy cream
  • 8 ounces grated pepper jack cheese
  • ½ stick melted butter
  • 1 tablespoon fresh thyme leaves
  • 10 butter crackers such as ritz, crushed

Instructions
 

  • Preheat the oven to 350F. Grease a 8x8 baking dish (or other small baking dish) with butter or cooking spray.
  • In a large bowl, combine all of the ingredients EXCEPT for the cracker crumbs, just until combined. There may be a few lumps, that’s ok!
  • Transfer the mixture to the prepared baking dish. Sprinkle the crackers over top.
  • Bake the corn pudding for one hour until lightly golden at the edges and set in the middle.
  • Serve hot, cold, or room temperature. Enjoy!
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Notes

This has similar ingredients to my super easy asparagus casserole. Highly recommend making them both at the same time!
Tried this recipe?Let me know how it was!