I have been hooked on this Corn Pudding recipe ever since my sister-in-law first introduced it to me 15 years ago! It’s the perfect combination of savory and sweet and one of our family’s must-have side dishes at every holiday gathering. It’s also a favorite at Sunday dinners throughout the year. And the best part…it’s so easy to make. Simple ingredients, one big mixing bowl, and then the oven does the rest of the work. So whether you like to call this popular dish corn pudding or corn casserole, one thing’s for sure, it’s always a crowd pleaser!
Corn Pudding vs. Corn Casserole
Now my family has always called this recipe Corn Pudding even though a few years ago I discovered there was a slight difference. Corn pudding is considered a more “homemade” version that's often made with fresh or frozen corn, cream, eggs, flour, cornmeal and baking powder. Compared to corn casserole which is a more simplified version made with canned corn, boxed cornbread mix (often times Jiffy mix) and just a few other ingredients. Most of the time both of these names are used interchangeably. As a southern girl born and raised in Tennessee, our family has always called this popular dish Corn Pudding!😉
Here’s What You’ll Need
Just 5 simple ingredients, plus some seasoning, is all you need to make this corn pudding recipe:
- Whole Corn Kernels & Cream-Style Corn: A combination of whole corn kernels and a can of sweet cream-style corn are two of the main components and give the corn pudding the perfect texture.
- Jiffy Cornbread Mix: One of the star ingredients is a box of Jiffy corn muffin mix. It serves as the base foundation for the casserole.
- Butter: Butter adds moisture and a rich flavor to the recipe.
- Sour Cream: Sour cream adds more moisture and helps give the casserole its creamy texture.
- Salt & Pepper: A little salt and pepper to season and enhance the flavors of the dish.
- Sugar: Some may say this is optional, but I always notice a big difference when I forget to add it. Just a little bit of sugar goes a long way!
How To Make Corn Pudding
Step One: Preheat the oven to 350°F. Add the drained whole kernel corn and the cream-style corn to a large bowl. Add the remaining ingredients and mix well to combine.
Step Two: Pour the corn pudding into a buttered baking dish. Bake in the oven until the casserole is set and golden brown on top. Remove from the oven and let the casserole rest for at least 10 minutes. That’s it! It really is that easy to make.
Recipe Variations
- Adding eggs. A lot of recipes include eggs as an ingredient which acts as a binder for the pudding. I have never included eggs in my version and never really felt it was necessary. Nevertheless, if you want to add an egg to give it just a little more moisture, allow the egg to come to room temperature first then add it with the rest of the ingredients.
- Cheese. If you want a cheesy corn pudding, add a little bit of fresh grated cheddar cheese on top!
- Want to make more? If you want to make a bigger batch of corn pudding for a large family gathering, you can simply double the recipe. This is what I often do for Thanksgiving every year.
Storing Leftovers
Although this dish tastes best when prepared and served on the same day, you can still easily store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed throughout. Corn pudding is usually the first dish that runs out at our house so we rarely have any leftovers.
More Delicious Side Dish Recipes
- Candied Yams
- Skillet Sautéed Green Beans
- Maple Glazed Carrots
- Zucchini and Yellow Squash
- Brown Butter Mashed Sweet Potatoes
Corn Pudding
Video
Ingredients
- 1 15oz. can whole kernel corn, drained
- 1 15oz. can sweet cream style corn
- 8 oz. sour cream, room temperature
- 8 oz. Jiffy corn muffin mix
- 6 Tablespoons salted butter, melted
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons granulated sugar
Instructions
- Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish or a similar small dish. I used an 11x7-inch baking dish.
- In a large bowl combine the whole corn kernels (drained), creamed corn, sour cream, jiffy corn muffin mix, melted butter, salt, pepper, and sugar.
- Stir everything together until well combined. Try not to overmix it.
- Pour the casserole into the baking dish and bake for 60 minutes or until the top and edges are golden brown. Remove from the oven and allow the dish to cool for 10-15 minutes before serving.
Notes
- If you want to make a bigger batch for a large party, simply double the recipe!
- Be sure to let the corn pudding rest after it comes out of the oven so it can completely set. It will be piping hot!
Nanny says
This is absolutely delicious! Thanks for sharing
Marsha McDougal says
Thank you so much!😊
Linda says
Received so many compliments with this recipe! Sending to family as the new tradition 🌺
Lori Goldstein says
This recipe was literally the hit of our Thanksgiving meal this year! My family asked me when I will be making it again!
Marsha McDougal says
That's awesome!😊 I'm so glad to hear it!
Kimberly Claire Lopez says
If you double the batch how long do you have to cook it. If it’s in a 9x13 for instance
Marsha McDougal says
Whenever I double the batch I add approximately 5-10 more minutes to the cook time. You want it to be cooked through and fully set in the middle, but not over-cooked.
Susan says
Made this for Thanksgiving it was such a it so many requested it again for our family's Christmas eve dinner!
Marsha McDougal says
Yay! That's awesome to hear. It's been a favorite in my family for years. Thanks for sharing your feedback 🙂