Corn Pudding Casserole is the comforting, creamy side dish that never fails to steal the show—be it at Thanksgiving, a backyard barbecue, or a cozy Sunday supper. With its golden edges and just-set middle, this casserole hits that perfect sweet-savory spot while bringing all the nostalgic flavors of Southern hospitality directly to your table. The combination of whole corn kernels, cream-style corn, and a lightly sweet corn muffin mix creates a spoonable, soft texture punctuated by the richness of sour cream and butter. Whether you’re brand new to this classic or it’s a family favorite, you’ll find it’s impossible to resist going back for seconds… or thirds!
Ingredients You’ll Need
One of the best things about Corn Pudding Casserole is how irresistibly easy—and forgiving—it is to make. Every ingredient brings something special, from the sweetness of the corn to the tenderness that only plenty of butter and sour cream provide. Here’s what you’ll need, with a few tips for the ultimate bake!
- Whole Kernel Corn (1 can, 15 oz, drained): Adds pops of juicy, chewy corn throughout every bite—be sure to drain well so the casserole sets beautifully.
- Cream-Style Corn (1 can, 15 oz): This provides extra moisture and a naturally creamy consistency, sweetening the mixture just right.
- Sour Cream (1 cup): For richness and tang, ensuring your casserole is perfectly tender without being too heavy.
- Unsalted Butter (1/2 cup, melted): Brings that decadent, buttery flavor and helps everything come together smoothly.
- Large Eggs (2): Acts as the binder, setting the casserole while keeping it soft inside.
- Corn Muffin Mix (1 box, 8.5 oz—like Jiffy): Infuses a subtle sweetness and classic cornbread taste, while creating that lightly cakey texture everyone loves.
- Salt (1/4 teaspoon): Enhances every flavor without overpowering the dish—don’t skip it!
- Black Pepper (1/4 teaspoon): A gentle kick that brings balance and a touch of warmth to the finished bake.
How to Make Corn Pudding Casserole
Step 1: Prep Your Oven and Dish
First, preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray—this makes cleanup a breeze and guarantees that lovely golden crust releases without a hitch. Don’t forget this step!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk the two eggs until they’re nicely broken up and just a bit foamy. This gives the casserole a lift. Next, stir in the sour cream and pour in the melted butter, making sure everything is combined into a creamy, luscious base before moving to the next step.
Step 3: Add the Corn and Muffin Mix
Tip the whole kernel corn and cream-style corn into your egg mixture, stirring to evenly distribute. Add in the corn muffin mix, salt, and black pepper. Gently stir until all the ingredients are just combined—over-mixing can make the casserole dense, so an even, slightly lumpy batter is perfect.
Step 4: Bake to Golden Perfection
Pour the mixture into your prepared baking dish and use a spatula to smooth the top. Pop it in the oven and bake for 45 to 50 minutes, until the center is set and the top has a gorgeous, lightly golden color. If you give the dish a gentle shake and the middle doesn’t jiggle, you’re set! Let it cool for 5 to 10 minutes, allowing the flavors to settle and the casserole to firm up just enough for perfect scooping.
How to Serve Corn Pudding Casserole
Garnishes
A sprinkle of fresh chives, chopped parsley, or green onions can add a lovely burst of color and a subtle freshness to your Corn Pudding Casserole. For a cheesy twist, grate a little sharp cheddar over the top in the last five minutes of baking and let it melt into a bubbly, golden blanket.
Side Dishes
Corn Pudding Casserole is irresistibly versatile. It holds its own alongside roast turkey, glazed ham, barbecue chicken, or a hearty mushroom main for vegetarians. Round it out with tangy cranberry sauce, garlicky green beans, or a crisp garden salad for a truly memorable meal.
Creative Ways to Present
Spoon the casserole into individual ramekins for a playful, personal-sized touch at potlucks and dinner parties. Or, bake the mixture in a muffin tin for perfectly portioned “corn pudding muffins”—perfect for brunches, picnics, or holiday feasts when you want to impress with presentation.
Make Ahead and Storage
Storing Leftovers
Tuck any leftover Corn Pudding Casserole into an airtight container and refrigerate for up to 4 days. The flavors deepen overnight, making leftovers an absolute delight for lunch or a midnight snack. Just be sure to let it cool fully before covering to prevent condensation inside the container.
Freezing
Corn Pudding Casserole can be frozen for up to 2 months, making it a fantastic make-ahead option for busy holidays. Let the casserole cool completely, then wrap it tightly in plastic wrap and a layer of foil. Thaw overnight in the fridge before reheating so the texture stays soft and creamy.
Reheating
To reheat, pop slices or the whole dish in a 325°F oven, covered, until warmed through—usually about 15 to 20 minutes. For single servings, a minute or two in the microwave works well. If your casserole seems a little dry after refrigeration, try adding a tiny splash of milk or extra butter before reheating to restore that custardy texture.
FAQs
Can I make Corn Pudding Casserole ahead of time?
Absolutely! This dish is a lifesaver during the holidays and busy gatherings because you can assemble and bake it a day ahead. Simply cover it and chill; then reheat before serving to enjoy all the creamy, golden goodness with zero last-minute stress.
Can I add cheese or other mix-ins?
Yes, Corn Pudding Casserole loves a little improvisation! Stir in a cup of shredded cheddar, diced jalapeños, or chopped green chilies for extra flavor. A handful of cooked bacon or sautéed onions can also take things up a notch.
Is this recipe gluten-free?
Traditional corn muffin mixes (like Jiffy) do contain wheat, so the casserole isn’t naturally gluten-free. However, you can swap in a gluten-free cornbread mix for a version everyone can enjoy—just be sure to check labels for any sneaky gluten.
How do I know when Corn Pudding Casserole is done baking?
The casserole is finished when the center is set and doesn’t jiggle when you gently shake the dish. The top will appear golden and may have slightly crisped edges—a sure sign it’s time to pull it from the oven and let it rest before serving.
What’s the difference between corn pudding and cornbread?
Corn pudding is moister and custardy, spooned more like a rich side dish than sliced cornbread. The blend of cream-style corn, sour cream, and eggs gives Corn Pudding Casserole that luscious, creamy texture which makes it so very craveable and special.
Final Thoughts
If you haven’t tried Corn Pudding Casserole yet, you’re in for a real treat. It’s the kind of dish that brings everyone back to the table for more, no matter the occasion. Give it a spot at your next meal and see how it quickly becomes a tradition!
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Corn Pudding Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy and comforting goodness of this Corn Pudding Casserole. With a mix of whole kernel corn, cream-style corn, and a hint of sour cream, this easy-to-make dish is a perfect side for any occasion.
Ingredients
Ingredients:
- 1 (15 oz) can whole kernel corn (drained)
- 1 (15 oz) can cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 (8.5 oz) box corn muffin mix (such as Jiffy)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and grease a 9×9-inch baking dish.
- Mix wet ingredients: Whisk eggs, then add sour cream and melted butter.
- Add remaining ingredients: Incorporate whole kernel corn, cream-style corn, corn muffin mix, salt, and pepper.
- Bake: Pour mixture into dish, bake for 45-50 minutes until set and golden.
- Cool and serve: Let cool for 5-10 minutes before serving.
Notes
- For a savory twist, try adding cheddar cheese or green chilies.
- This dish can be prepared a day in advance and reheated.
- Pair with roasted meats or holiday feasts.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 7g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
