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A spoon serving being shown with the creamy corn base, cornbread middle, and kernel top with the full corn dump cake in the background.

Savory Corn Dump Cake Recipe

Saffron Hodgson
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Dump Cakes are traditionally associated with desserts but this Savory Corn version is more of a corn pudding that is served as a side dish.
Preparation 5 minutes
Cook 25 minutes
Ready in 30 minutes
Servings 8 Servings
CourseSide Dish
InfluenceNorth American
DifficultyBeginner
MethodBake

Ingredients

  • 1 can creamed corn
  • 1 box corn bread mix
  • 1 can sweet corn kernels

Equipment

  • round baking paper liner
  • 10 inch Dutch oven

Directions

  • Preheat the Dutch oven to 350 degrees F (180 degrees C). Make the round baking paper liner for the Dutch oven.
  • In the preheated Dutch oven, line the baking paper round. Add the creamed corn to cover the bottom. Pour the cornbread mix on the top and spread evenly.
  • Open the corn kernels and let the lid fall in. Use this to drain the water onto the cornbread mix, spreading it evenly across the top. Using a fork, gently run through the top of the cornbread mix combining the corn liquid until no more powder is visible. Sprinkle the reserved corn kernels evenly over the top.
  • Place the Dutch oven lid on the top and set the Dutch oven to 350 degrees F (180 degrees C) then cook until done; about 25 minutes. Serve immediately.