This easy corn pudding is a light and fluffy mixture of cornbread mix, corn kernels, creamed corn and sour cream. It’s a traditional side dish that takes just minutes to put together and is always a hit!
When it comes to holiday side dishes, we always have the classics on our table like sweet potato casserole with marshmallows, loaded mashed potato casserole, and this delicious corn pudding. This corn dish is a must-have for Thanksgiving, Christmas and any other family gathering.
Corn pudding is one of those recipes that never goes out of style. The slightly crisp exterior gives way to a fluffy and creamy center with plenty of corn flavor. It’s kind of like the ultimate cornbread! My kids request this dish for every special occasion and I’m always happy to oblige.
Check out my Thanksgiving recipes for the perfect turkey for your table such as dry brined turkey, Cajun turkey or grilled turkey breast.
Table of Contents
Corn Pudding Ingredients
To make this rich and fluffy corn pudding recipe you will need butter, eggs, cornbread mix, corn kernels, creamed corn, sour cream, sugar and herbs.
How Do You Make Corn Pudding?
Start this recipe by mixing melted butter, eggs, cornbread mix, corn kernels, creamed corn, sour cream and sugar in a large bowl. Pour the batter in a prepared casserole dish or baking dish. Bake the batter until golden brown. Let it cool and top it with a sprinkle of chives. Serve it and enjoy!
Tips For The Perfect Dish
- You can use fresh or frozen whole kernel corn instead of canned if you prefer. Use a colander to drain any excess water.
- If you’re looking to save a few calories, you can use light sour cream and reduce the amount of butter by 2 tablespoons.
- This dish is best served fresh from the oven. If you need to reheat it, cut it into slices and microwave until warm.
- This dish can be assembled up to one day before you plan to bake it. Simply cover your baking dish with foil and refrigerate until you’re ready to cook. You may need to add a few more minutes to the baking time because you’re starting with a cold casserole.
- Looking to make corn pudding for a crowd? You can easily double this recipe and bake it in a 9″ x 13″ dish to serve more people. You will need to increase the bake time a bit, so keep a close eye on your casserole.
Quick Tip
I often make this recipe with Jiffy corn muffin mix. However, any box of cornbread or muffin mix that’s the same weight as the Jiffy mix will work.
Recipe FAQs
Corn pudding stays good up to 3 days in an airtight container in the fridge.
Cornbread is different than corn pudding because cornbread is a quick bread made with cornmeal. However, you make corn pudding with creamed corn which gives it a softer texture and more corn kernels than cornbread. Corn pudding is more like a corn casserole than a corn bread.
Many dishes go well with corn pudding including Thanksgiving recipes, Christmas recipes and Southern recipes like collard greens, Hoppin’ John, fried okra and Mississippi pot roast.
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Flavor Variations
This pudding is savory, fluffy and delicious as-is; however, you can change the recipe to suit your own taste.
- Mexican: Add a can of diced green chiles and 1 cup of shredded cheddar cheese.
- Bacon: Add 3/4 cup cooked crumbled bacon.
- Sweet: Increase the amount of sugar to 3 tablespoons.
- Spicy: Add 1 cup of pepper jack cheese and 1/4 cup diced pickled jalapenos.
- Toppings: I like to serve this dish with a sprinkling of fresh herbs for garnish. I’ve used chives here, but other great options are dill, parsley or green onions.
Corn pudding is the perfect side dish to serve alongside ham, turkey, chicken or beef. It’s a welcome addition to any menu and best of all, it only takes about 5 minutes to prep! How can you go wrong with that?
More Side Dish Ideas
Candied Carrots
25 mins
Twice Baked Sweet Potatoes
1 hr 50 mins
Cranberry Jello Salad
6 hrs 10 mins
Pomegranate Brussels Sprouts
30 mins
Corn Pudding Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Corn Pudding
Ingredients
- 1/2 cup butter melted
- 2 eggs
- 8 1/2 ounce box cornbread mix such as Jiffy
- 15 ounce can corn kernels drained
- 14 3/4 ounce can creamed corn
- 1 cup sour cream
- 2 teaspoons sugar
- cooking spray
- fresh herbs such as chives for garnish optional
Instructions
- Preheat the oven to 350 degrees F. Coat a 9 inch square pan or 2 quart baking dish with cooking spray.
- Place the butter, eggs, cornbread mix, corn kernels, creamed corn, sour cream and sugar in a bowl. Stir to combine.
- Spread the batter evenly into the prepared pan.
- Bake for 45 minutes or until top is lightly browned.
- Let cool 5 minutes. Sprinkle with chives if desired, then serve.
Notes
- You can use fresh or frozen corn instead of canned if you prefer. Use a colander to drain any excess water.
- If you’re looking to save a few calories, you can use light sour cream and reduce the amount of butter by 2 tablespoons.
- I often make this recipe with Jiffy corn muffin mix. However, any box of cornbread or muffin mix that’s the same weight will work.
How long would you cook a 9×13″ pan?
Are you doubling the recipe?
can I omit the butter?
I don’t think this recipe will work without butter unfortunately!
This is by far my favorite side dish to a baked ham. I learned of the recipe at a work potluck and have been in love with it since.
Made this for Thanksgiving and it was a hit. Cooked it in the smoker to save oven room, and it cooked evenly without issues. Not too wet not to dry, this was absolutely amazing!
Great recipe!!!! Will definitely add this to my annual Thanksgiving Day dish, as well as for other holidays. Thanks you!!!
Why don’t you.cook the pudding in a water bath?
I’ve never made this with a water bath, it’s an extra step that I don’t find necessary!
Can I make this in a cast iron skillet? 10in?
That should work fine!
Easy and yummy! I change it up with with the bacon and cheese sometimes for variety. No matter how I make it , its always inhaled by my kids!
Made this yesterday exact to the recipe – FANTASTIC!! We loved it, great taste, perfectly sweet, perfect texture, fluffy, yummy!! This is my new corn pudding recipe, can’t wait to make it again!
Hi,
Did you use the corn muffin mix from Jiffy?
Yes that’s what I use!
Hi – I made a double batch and put it in 2 separate pans, but only baked one. Could I freeze the second pan, then bake when I want to? thank you
I’d probably freeze it already baked then reheat it from frozen!
Hi,
I am looking forward to making this. instead of cooking spray can I use oil or butter? thank you for the receipt.
Yes that’s no problem!
My boyfriend is a country boy who loves his corn. His eyes roll back in his head when I make this, and so do mine. I put a bit more sugar to make it more of a savory-sweet thing. And I have noticed that this takes much, much longer to cook, like 20 mins at least. The edges get crunchy and the middle remains creamy. Out of this world! Good enough for dessert if you up the sugar to a quarter cup. Try it with some jam or powdered sugar. We have even refrigerated it over night and then cut the cold pudding into slabs, fried them up in butter in a non-stick, and eaten them with maple syrup.
This is the best recipe for corn pudding/corn casserole I have made. I didn’t change a thing. The ingredient ratios are perfect. Other recipes I have tried call for different quantities of the same ingredients and none of them have come out nearly as creamy. This one is a keeper to serve during the holidays and as a side to chili.
This was very easy make and was great for Thanksgiving. I added some shredded cheddar cheese for a little . Very ,very good.
This was really delicious and I loved that it made enough for leftovers!