Mama Dee's Corn Casserole

Dee Stillwell


I have had many versions of corn pudding but I have tweaked this to suit my families tastes. Many recipes have added sugar to them but we like it better with season salt and pepper. We think the corn & cornbread mix adds enough sugar. Maybe it's a California thing, not to add so much sugar to things. I am also a diabetic and don't need it. I also changed the name from corn pudding to corn casserole because I think the corn pudding concept is hard to grasp for some people and turns them off to it. It really is a casserole anyway. Enjoy!

★★★★★ 2 votes
20 Min
55 Min


1 can(s)
creamed corn
1 can(s)
kernel corn, drained
1/2 c
sour cream
1 c
milk, cream, 1/2 & 1/2, or evaporated milk
1/4 c
melted butter
1 box
dry jiffy corn bread mix
3/4 c
diced green onions
3/4 c
diced roasted red bell pepper, or multi colors of bell peppers, or in a pinch, pimento
jalapeno peppers, seeded and diced (optional) if u don't want it spicy, don't add it. i don't for thanksgiving dinner
1 tsp
seasoned salt
1/2 tsp
black pepper
2 c
crushed cheese nips or other cheesy snack cracker or chips
1/4 c
butter, melted
1 1/2 c
cheddar cheese, shredded


1Heat oven to 350 degrees. Spray 10 inch square or 7"x11" inch pan with cooking spray. In large bowl whisk together all ingredients except the last 3 items until well blended. pour into prepared pan. In a bowl, mix together the crushed crackers, melted butter, and shreaded cheddar cheese. Carefully sprinkle over the corn mixture. Cover with foil. Bake for 45 minutes. Remove foil and continue to bake until browned..about 20 more minutes. I make this every Thanksgiving without jalapinos, but other times I make it with them. This year(2010) I delegated the work, so I had my 9 yr old grandson make it. It turned out better than mine. Yummmy. Great job Cayden! Enjoy!

About Mama Dee's Corn Casserole

Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy