Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Close-up of homemade corn pudding casserole on a fork

Vintage 1970s Corn Pudding Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vintage 1970s corn pudding casserole combines creamed corn, whole kernel corn, and Jiffy cornbread mix to create a sweet-savory holiday side dish with custardy texture and golden, crispy edges. A family tradition that’s been gracing Thanksgiving tables for generations, this easy casserole requires no mixer and uses simple pantry ingredients for rich, buttery perfection every time.

  • Total Time: 45-50 minutes
  • Yield: 12 servings 1x

Ingredients

Units Scale
  • 2 cans (15 oz each) creamed corn
  • 1 can (15 oz) whole kernel corn, drained
  • 1 cup unsalted butter, melted
  • 5 large eggs
  • 1 cup sour cream
  • 1/4 cup granulated sugar
  • 1 pinch ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 package (8.5 oz) Jiffy corn muffin mix

Instructions

  1. Preheat oven: Preheat your oven to 350°F. Generously butter a 9×13-inch casserole dish and set aside.
  2. Beat eggs: In a large mixing bowl, beat the 5 eggs with a whisk or fork until the yolks and whites are thoroughly combined with no streaks remaining.
  3. Add corn and seasonings: Add both cans of creamed corn, the drained whole kernel corn, sugar, nutmeg, and vanilla extract to the beaten eggs. Mix well until all ingredients are evenly distributed.
  4. Fold in wet ingredients: Gently fold in the sour cream and melted butter using a spatula, stirring just until combined and no streaks remain.
  5. Add Jiffy mix: Add the Jiffy corn muffin mix (use dry mix only, do not prepare according to package directions). Stir gently until no dry pockets remain, being careful not to overmix.
  6. Bake: Pour the batter into the prepared casserole dish, spreading it evenly. Bake uncovered for 35-40 minutes, until the edges are golden brown and the center is set (no longer jiggles when gently shaken).
  7. Rest and serve: Remove from oven and let rest for 10 minutes before serving. This allows the casserole to finish setting for cleaner slicing.

Equipment

Notes

  • Make sure to drain the whole kernel corn thoroughly by pressing down with a spoon to remove excess liquid, which can make the casserole watery.
  • The casserole is done when a toothpick inserted in the center comes out with just a few moist crumbs.
  • Don’t overbake or the texture will become dry and bread-like instead of creamy.
  • For an 8×8-inch pan, baking time will increase to 50-55 minutes.
  • To double the recipe for a larger crowd, use a 9×13-inch pan and increase baking time to 60-75 minutes.

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 295
  • Sugar: 9g
  • Sodium: 420mg
  • Fat: 19g
  • Saturated Fat: 11g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 115mg

Find it online: https://recipe-rewind.com/vintage-1970s-corn-pudding-casserole/

>