Corn and Sausage Pudding or Corn Casserole with Sausage (whatever you want to call it) is the perfect southern side for your next holiday or family meal. It’s a totally simple casserole that only takes a few minutes to prep and about 25 minutes to bake.
For ease of preparation, this yummy casserole is made from frozen creamed corn (I use Green Giant). You could use canned creamed corn but I think the frozen tastes better. Four eggs help it set up and give it it’s pudding texture.
Since creamed corn is already fairly sweet, I just add a teaspoon of sugar and then a few crushed red pepper flakes to make it just a little spicy.
I love a regular corn pudding but this Corn and Sausage Pudding is a nice meaty twist. I’ve used Italian sausage (either hot, mild or sweet work) but breakfast sausage would also be good, especially if you are making this for a brunch.
I like to add red bell pepper, but you could certainly sub green bell pepper.
Corn and Sausage Pudding gets baked in a 9-inch square baking dish and needs just about 25 to 30 minutes in the oven. This is a delicious vegetable side to add to your Thanksgiving, Easter, or Christmas meal.
Corn and Sausage Pudding
- 1/2 pound ground Italian sausage
- 1 cup chopped red bell pepper
- 2 (10-ounce) packages frozen creamed corn, I use Green Giant
- 4 large eggs, lightly beaten
- 2 tablespoons flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- Preheat oven to 350 degrees and grease a 9x9-inch baking dish.
- Cook sausage and bell pepper in a skillet, breaking the sausage up as it cooks. Transfer mixture to a large bowl and let cool slightly.
- Microwave the corn for about 75% of the cooking time on the box. Alternately, you can let it thaw in the refrigerator overnight.
- Add corn to bowl with sausage.
- Add remaining ingredients to the bowl and stir until mixed well. Transfer to prepared baking dish.
- Bake for 25 to 30 minutes, or until set.
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Recipe adapted from My Southern Food
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1 thought on “Corn and Sausage Pudding”
I’ve made this many times in the sixties without the peppers but I will love trying it with them. I think onion wasn’t in the old version either but I know it would need it.