Best Corn Pudding Recipe: Creamy & Comforting

If you’ve ever found yourself craving a comforting, creamy side that feels like a warm hug, this corn pudding recipe is exactly what you need. I remember the first time I made corn pudding for a family holiday dinner — I was a bit nervous because it was a new addition to our usual spread, but within minutes, people were asking for seconds. Since then, this easy corn pudding has become a staple at Thanksgiving, Christmas, and honestly, any Sunday dinner that calls for something cozy and satisfying.

In this guide, I’ll walk you through everything: the best ingredients, substitutions if you’re missing something, step-by-step instructions, and my pro tips for making your corn pudding perfectly creamy every single time. Don’t worry if this is your first time making corn pudding — I’ll make it feel easy, approachable, and fun. Let’s get cooking!

Why You’ll Love This Corn Pudding Recipe

There’s so much to love about this easy corn pudding:

• Simple Ingredients: You probably have most of these in your pantry already.
• Family-Friendly: It’s a side dish both kids and adults will devour.
• Versatile: Works for a holiday meal or an everyday weeknight dinner.
• Crowd-Pleasing: Sweet, savory, and perfectly creamy — it’s always a hit.
• Easy to Customize: You can make it slightly sweeter, cheesier, or even add some spice.

Ingredients You’ll Need

Here’s what you need to make the best creamy corn pudding.

For the Corn Pudding:

• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) cream style corn
• 1 cup sour cream
• ½ cup (1 stick) unsalted butter, melted
• 2 large eggs, room temperature
• 1 box (8.5 oz) Jiffy cornbread mix (or any cornbread muffin mix)
• ¼ cup granulated sugar (optional, if you like it sweeter)
• ½ teaspoon salt
• 1 cup shredded cheddar cheese (optional, but highly recommended)

Tips:

• Using frozen corn? Thaw and drain it well first.
• Full-fat sour cream gives the creamiest texture.
• Shred your own cheese for the best melt.

Ingredient Substitutions

Need to make a swap? No problem. Here are some ideas:

• Butter: Substitute with margarine or even coconut oil for a twist.
• Sour Cream: Greek yogurt works well if you want extra protein.
• Jiffy Cornbread Mix: Make your own with a mix of cornmeal, flour, baking powder, and a pinch of sugar.
• Cheddar Cheese: Swap for Monterey Jack, Colby, or even pepper jack for a spicy kick.
• Cream Style Corn: If you only have kernel corn, blend half of it to mimic the creamy texture.

How to Make Corn Pudding (Step-by-Step)

Ready to make this cozy side dish? Here’s how to pull it all together:

1. Preheat & Prep:
   Preheat the oven to 350°F. Grease a 9×13-inch casserole dish or baking dish with butter or nonstick spray.
2. Mix Wet Ingredients:
   In a large bowl, whisk the eggs. Add sour cream and melted butter; mix until smooth.
3. Add the Corn:
   Stir in the whole kernel corn and cream style corn. Fold gently to combine.
4. Add Dry Ingredients:
   Sprinkle in the Jiffy cornbread mix, sugar (if using), salt, and shredded cheese. Stir until just combined — don’t overmix.
5. Transfer & Bake:
   Pour the batter into your prepared casserole dish and smooth the top. Bake for about 45–50 minutes, or until the edges are golden brown and the center is set.
6. Cool & Serve:
   Let it rest for 5–10 minutes before scooping. The pudding will firm up a bit as it sits.

Expert Tips for Success

Here are my top tips to make sure your corn pudding turns out perfect every single time:

• Room Temperature Ingredients: Using room temperature eggs and sour cream helps the pudding bake evenly.
• Don’t Overmix: Stir gently to avoid a tough texture.
• Watch for Doneness: The center should jiggle slightly but not be runny.
• Customize the Sweetness: Taste your batter — if you prefer it more savory, skip the added sugar.
• Add Toppings: For extra crunch, top with crushed Ritz crackers or fried onions during the last 10 minutes of baking.

Variations & Add-Ons

Want to make this corn pudding recipe your own? Try these ideas:

• Cheesy Corn Pudding: Add an extra cup of shredded cheese for maximum cheesy goodness.
• Spicy Kick: Stir in diced jalapeños or a dash of cayenne pepper.
• Bacon Lover’s Version: Mix in cooked, crumbled bacon for extra flavor.
• Herb Twist: Fresh chopped chives or green onions add a fresh bite.
• Gluten-Free: Use a gluten-free cornbread mix to make it celiac-friendly.

Serving Suggestions

Wondering what goes well with corn pudding? Here are a few ideas:

• Holiday Meal: Pair with roast turkey, ham, or prime rib.
• Southern Style: Serve with fried chicken, collard greens, and mashed potatoes.
• Weeknight Dinner: Goes great with grilled pork chops or a big garden salad.
• BBQ Side: Perfect next to ribs, pulled pork, or brisket.

To make it look extra inviting, sprinkle a bit of chopped fresh parsley on top just before serving.

Storage & Reheating

Corn pudding stores and reheats beautifully, so you can make it ahead!

To Store:
Transfer leftovers to an airtight container. Keep in the refrigerator for up to 4 days.

To Freeze:
Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To Reheat:
Warm in the oven at 300°F for about 15–20 minutes, or microwave individual portions until heated through.

Nutrition Information (Approximate per Serving)

• Calories: 310 kcal
• Protein: 6g
• Carbohydrates: 32g
• Fat: 17g
• Fiber: 2g
• Sugar: 7g
• Sodium: 410mg

Prep, Cook, and Total Time

Conclusion

There’s just something timeless about a classic corn pudding recipe — it’s creamy, comforting, and always brings people together around the table. Whether you’re making it for a holiday gathering or just a cozy Sunday supper, I hope this recipe becomes a favorite in your kitchen too.

If you try this recipe, don’t forget to leave a comment, rate it, and share it with your family and friends. Happy cooking!

Corn Pudding Recipe

If you’ve ever found yourself craving a comforting, creamy side that feels like a warm hug, this corn pudding recipe is exactly what you need. It’s cozy, easy to make, and always disappears fast at family gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American, Southern

Servings 8 Servings

Calories 310 kcal

Ingredients

  

• 1 can 15 oz whole kernel corn, drained
• 1 can 15 oz cream style corn
• 1 cup sour cream
• ½ cup 1 stick unsalted butter, melted
• 2 large eggs room temperature
• 1 box 8.5 oz Jiffy cornbread mix (or any cornbread muffin mix)
• ¼ cup granulated sugar optional, if you like it sweeter
• ½ teaspoon salt
• 1 cup shredded cheddar cheese optional, but highly recommended

Instructions

 

• Preheat & Prep:
• Preheat the oven to 350°F. Grease a 9×13-inch casserole dish or baking dish with butter or nonstick spray.
• Mix Wet Ingredients:
• In a large bowl, whisk the eggs. Add sour cream and melted butter; mix until smooth.
• Add the Corn:
• Stir in the whole kernel corn and cream style corn. Fold gently to combine.
• Add Dry Ingredients:
• Sprinkle in the Jiffy cornbread mix, sugar (if using), salt, and shredded cheese. Stir until just combined — don’t overmix.
• Transfer & Bake:
• Pour the batter into your prepared casserole dish and smooth the top. Bake for about 45–50 minutes, or until the edges are golden brown and the center is set.
• Cool & Serve:
• Let it rest for 5–10 minutes before scooping. The pudding will firm up a bit as it sits.

Notes

• Room Temperature Ingredients: Using room temperature eggs and sour cream helps the pudding bake evenly.
• Don’t Overmix: Stir gently to avoid a tough texture.
• Customize the Sweetness: Taste your batter — if you prefer it more savory, skip the added sugar.
• Add Toppings: For extra crunch, top with crushed Ritz crackers or fried onions during the last 10 minutes of baking.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Keyword Keywords: corn pudding recipe, creamy corn casserole, easy corn pudding, holiday side dish, comfort food