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

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.

1/2 pound grou...