Name: Corn Pudding Casserole Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 1 can (15 ounces) whole kernel corn, drained; 1 can (15 ounces) cream-style corn; 1 cup sour cream; 1/2 cup unsalted butter, melted; 2 large eggs; 1 box (8.5 ounces) corn muffin mix (such as Jiffy); 1/4 cup granulated sugar (optional); 1/2 teaspoon salt

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If you’re looking for a cozy, crowd-pleasing side that’s always the first to disappear at the table, this Corn Pudding Casserole is your golden ticket. Creamy, rich, and just the right amount of sweet, it’s that blissful intersection of sweet corn and savory pudding with irresistible baked edges. Whether you serve it as a comforting staple for family dinners, a Thanksgiving essential, or a potluck favorite, the Corn Pudding Casserole brings a heartwarming Southern vibe that everyone craves—plus, it couldn’t be easier to whip up!

Corn Pudding Casserole Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is its simplicity: each ingredient serves a special role, making this Corn Pudding Casserole as flavorful and foolproof as possible. From pantry staples to a quick trip to the dairy aisle, here’s what you’ll need and why it matters:

Whole kernel corn (1 can, drained): Adds bursts of juicy, whole corn pieces for the perfect bite and texture.
Cream-style corn (1 can): Brings a luscious creaminess that binds everything together and enhances corn flavor.
Sour cream (1 cup): Provides rich tanginess and that unmistakably creamy, melt-in-your-mouth consistency.
Unsalted butter (1/2 cup, melted): Delivers buttery depth and a tender, moist crumb to the finished casserole.
Large eggs (2): Help hold the casserole together while adding a touch of custardy softness.
Corn muffin mix (1 box, 8.5 ounces): The secret shortcut for light structure, a hint of sweetness, and lovely golden color.
Granulated sugar (1/4 cup, optional): For those who love a sweeter pudding, a little sugar takes it to dessert territory.
Salt (1/2 teaspoon): Balances all the sweet and savory flavors, essential for bringing the dish to life.

How to Make Corn Pudding Casserole

Step 1: Prep Your Oven and Baking Dish

Set your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. While it heats up, grease a 9×9-inch baking dish (or something similar in size) with butter or nonstick spray to prevent sticking and make cleanup a breeze.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the whole kernel corn, cream-style corn, and sour cream. Stir in the melted butter and eggs, mixing gently just until everything is blended. This step is where the creamy magic starts!

Step 3: Add the Dry Ingredients

Sprinkle in the corn muffin mix, salt, and sugar if you’re opting for the sweeter version. Stir until you have a thick but still pourable batter. Don’t overmix—just make sure you don’t see big streaks of dry mix.

Step 4: Assemble and Bake

Pour your mixture into the prepared baking dish and smooth out the top with a spatula for even baking. Slide it into the preheated oven and bake for 45 to 50 minutes. You’ll know it’s ready when the edges are golden and the center looks set (a tiny jiggle in the middle is perfect!).

Step 5: Rest, Slice, and Serve

Let the Corn Pudding Casserole cool for 5 to 10 minutes—this waiting time helps it set up for perfect slices. Then, grab a spoon or spatula and serve it warm, fresh from the oven. Enjoy every creamy, buttery bite!

How to Serve Corn Pudding Casserole

Garnishes

Dress up your Corn Pudding Casserole with a sprinkle of fresh chopped chives, a dusting of paprika, or a handful of shredded cheddar cheese right on top during the last few minutes of baking. These little touches add color and flavor—and make your dish look extra inviting on the table.

Side Dishes

This casserole is wonderfully versatile. Pair it with roast turkey or baked ham for the holidays, or serve alongside pulled pork, grilled chicken, or a warming bowl of chili for a weeknight dinner. Its sweet-savory profile also makes it a delightful match with spicy barbecue or a crisp green salad.

Creative Ways to Present

If you want to wow your guests, try baking Corn Pudding Casserole in individual ramekins or muffin tins for single-serve portions. You could also swirl in cheddar cheese or chopped jalapeños for a savory spin, or spoon it over a bed of sautéed greens for a Southern-inspired brunch.

Make Ahead and Storage

Storing Leftovers

Leftover Corn Pudding Casserole is a real treat—just let it cool completely, then cover the dish tightly with foil or transfer slices to an airtight container. It will stay fresh and tasty in the refrigerator for up to 4 days.

Freezing

If you’d like to freeze this casserole, wrap it tightly (either whole or in portions) with plastic wrap and foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results.

Reheating

Warm individual portions in the microwave for 45–60 seconds or reheat covered in a 300°F oven until heated through. If reheating a whole casserole, cover with foil and bake at 300°F for about 20–25 minutes to restore its creamy texture without over-drying.

FAQs

Can I use fresh or frozen corn instead of canned?

Absolutely! About 1 1/2 cups each of cooked fresh or thawed frozen corn can be used in place of canned. The cream-style corn can be made by blending some corn with a splash of milk for similar results.

How do I make it gluten-free?

Look for a gluten-free corn muffin mix at your local grocery store, or make your own simple blend with cornmeal, baking powder, and a gluten-free flour mix.

Can I prepare Corn Pudding Casserole ahead of time?

Yes! You can assemble the dish, cover it, and refrigerate overnight. Bring it to room temperature while the oven preheats, then bake as directed for a stress-free side dish.

Is the sugar necessary in the recipe?

No, the sugar is entirely optional. Add it if you prefer a sweeter casserole, or leave it out for a more savory side. Both ways are delicious, so adjust to your taste or the occasion.

What add-ins work well for a creative twist?

Fold in a cup of shredded cheddar or pepper jack cheese for extra richness, or add minced jalapeños or green onions for a pop of flavor and color. Corn Pudding Casserole is an inviting canvas for your favorite mix-ins.

Final Thoughts

This Corn Pudding Casserole is pure comfort wrapped up in golden, creamy goodness—easy enough for weeknights and beloved at every holiday gathering. Give it a try and see how quickly it disappears; you might just find yourself making a double batch every time!

Corn Pudding Casserole Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Corn Pudding Casserole is a classic Southern American side dish that combines the sweetness of corn with the rich creaminess of sour cream and butter, all baked to golden perfection. Whether served at a holiday gathering or a weeknight dinner, this comforting casserole is sure to be a hit.

Ingredients

Scale

Whole Kernel Corn Mixture:

1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) cream-style corn
1 cup sour cream
1/2 cup unsalted butter, melted
2 large eggs

Cornbread Mix:

1 box (8.5 ounces) corn muffin mix (such as Jiffy)
1/4 cup granulated sugar (optional)
1/2 teaspoon salt

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
Mix Ingredients: In a large bowl, combine whole kernel corn, cream-style corn, sour cream, melted butter, eggs, corn muffin mix, sugar, and salt until well blended.
Bake: Pour the mixture into the prepared dish, smooth the top, and bake for 45–50 minutes until set and golden.
Cool and Serve: Let cool for 5–10 minutes before serving.