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
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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.
My husband hates sour cream and can detect it in anything. What do you think about using Greek yogurt or something else instead?
This looks delicious. Any ideas for subbing out the sour cream?
Are you looking to substitute something without dairy?
Delicious! I made this recipe for a potluck and people were absolutely swooning. I had four separate people ask me for the recipe. I doubled the recipe and there was not a tablespoon left. It did take about 20 or so minutes longer to finish baking in a deep foil dish.
I browned the butter instead of just using melted butter, and I think that added another layer flavor. But it’s still delish even if you don’t bother.
So glad everyone enjoyed it, thanks for reporting back!
I serve this with my ham and even the fussiest granddaughter will eat this! Left overs are also yummy!
I have been making this recipe for years to serve with chili. It is the perfect compliment and much more delicious alternative to corn bread. Very caloric and certainly not made with “clean” healthy ingredients, but it is a treat and if baked in an attractive dish can present as a soufflé type dish. Oh, and I must not forget to mention that it smells heavenly!
Love the idea of serving it with chili, I haven’t tried that before!
Wow, this looks fantastic! great ideas! was a great help. keep posting new ideas, thanks !
I’ve never had corn pudding before, it looks really good I bet its really tasty
Wow, that corn pudding looks really delicious and looks so easy to make. I will try to make this with for my kids weekends snacks.
Omg can we say yum?!?! I just love all things corn! Will definitely give this recipe a try
I actually love to have this with pasta, especially spaghetti. It is so simple and so good!
Oh my yum! Pinning and making. I have been looking for a good recipe for Corn Pudding!!!
Looks very delicious! Wanna try it which I will probably do for tomorrow. Thanks, I think it will make a great breakfast
I did it! it was way more filling than I expected but so delicious! Definitely 5 starts!
So glad you enjoyed it, thanks for reporting back!
Would love to try the Mexican corn pudding variation for our Thanksgiving dinner. Love that it seems simple to make, thanks for sharing!
This sounds like a very easy recipe to make, but in the same time full of flavour. I do like corn but never had a corn pudding before.
It looks delicious. And the recipe looks interesting. I would love to try it out.
I am fairly certsin I’ve never had corn pudding before. I love creamed corn so I think I’d like to try it.
This looks absolutely delicious! I have to make a side for a friendsgiving party in a few weeks and this looks perfect!
This looks and sounds delicious! I have never made this before, so I will be saving your recipe for later.
Thanks for sharing!
This would be a great treat for Thanksgiving! We love traditional cornbread, but this would be worth a try.
That looks delicious. I’ve had a lot of desserts and a lot of corn dishes in my time, but I’ve never had corn as a dessert.