Southern Sausage Corn Pudding

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Break it up into crumbles and drain any excess fat. Set aside.
In a large mixing bowl, whisk together the eggs, sour cream, milk, garlic powder, onion powder, salt, and black pepper until well combined.
Stir in the drained corn, creamed corn, cornmeal, shredded cheddar cheese, and the cooked sausage. Mix thoroughly until all ingredients are evenly distributed.
Pour the mixture into the prepared baking dish and smooth out the top.
Bake for 35–40 minutes, or until the center is set and the top is golden brown.
Let the casserole cool for 5–10 minutes before slicing and serving.

Spicy Twist: Substitute pepper jack cheese for cheddar and add chopped jalapeños or green chiles.
Vegetarian Option: Omit the sausage and add sautéed bell peppers, mushrooms, or zucchini.
Cheesy Upgrade: Mix in a combo of sharp cheddar and Monterey Jack for added richness.
Sweet & Savory: Add a touch of maple syrup or honey to the egg mixture for a subtle sweet contrast.
Mini Muffin Style: Bake in greased muffin tins for individual portions—perfect for brunch or meal prep.

Use a well-seasoned cast iron skillet or ceramic baking dish to retain heat evenly and get a nice crust.
For a crispier top, broil the casserole for the last 2–3 minutes of baking.
Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.
Garnish with chopped green onions, a dash of hot sauce, or sour cream for added flair.
Pair with a light green salad or collard greens for a balanced Southern-style meal.

This casserole is comfort food at its most satisfying—rich, golden, and packed with rustic charm that’s sure to bring everyone back for seconds.