Randy Mayor; Melanie J. Clarke
Yield
9 servings (serving size: about 2/3 cup)

This moist, sweet-savory side dish is a cross between corn bread and corn pudding. You can use 1 1/2 cups fresh corn kernels in place of the canned corn, if you prefer.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean.

Ratings & Reviews

mpdeerkoski's Review

ESmith6
January 21, 2013
Very easy recipe, which I love! My Dad said this was the best corn pudding he had ever had! This will definintely become a staple in our family. I did add some diced green chilis.

ESmith6's Review

LibbyI
January 02, 2011
This is fantastic! I made it as written except that I added chopped jalapeno as others recommended. I served it with Instant Black Bean Soup from this site. A delicious meal.

bmoxie1212's Review

bmoxie1212
February 03, 2012
This was quite good- I liked the texture. I do wish that it was a tad bit sweeter. I served this with Black Bean Soup.

Joannadelsur's Review

Katelaine
December 16, 2008
Epic. This casserole dethroned my aunt's recipe for "corn casserole" and rightfully so. It takes a while to bake so be prepared, but it is more than worth the wait.

cjbuddy's Review

Stacy
September 07, 2009
Pretty good. The only change I made was adding a small can of diced green chilies. Had lots of compliments.

cpalma's Review

SusanD88
September 10, 2011
Moist and delicious. I actually used it as a topping for a "shephard's pie" instead of mashed potatoes. Worked great for that but I would be just as happy as a side dish. I was very surprised the fat free cream cheese worked in this recipe. I normally don't like it but you will not miss the fat in it. I could not get my cream cheese and butter to full dissolve but that did not seem to effect the final result ether.

mjmayinsf's Review

tperes
May 16, 2010
Very tasty. Served w/BBQ pork tenderloin, Blazin' Baked Beans and Peanutty Slaw. Great foil for the spicy beans. Used lowfat cream cheese and Arrowhead Mills whole grain corn muffin mix. Will definitely make again!

KathyinManvel's Review

JoyceHT
May 29, 2013
I gave this 5 stars because it has a great taste and was incredibly easy. Made this for a Memorial Day BBQ and it really complimented brats and burgers. Loved the texture (like a fritter). I agree with other reviewers that it is a bit sweet and for that reason I think I might add some green chiles or jalapeno next time. Will definitely make again.

sarabranscum's Review

more2luv24
June 18, 2012
Great. It is so good we make it for our Mobile Meals clients at my church.

Cristy's Review

mpdeerkoski
October 23, 2009
Rave reviews from guest! I took advice of other reviews and added a finely diced jalapeno...good idea! I also used light cream cheese instead of fat free (not a fan of the texture). I also had to cook 55 minutes. I seved with chili and Penutty apple slaw (yum). Would be great with BBQ or Thanksgiving dinner.