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:
- 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.
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
| Prep Time: | 10 minutes |
| Cook Time: | 50 minutes |
| Total Time: | 1 hour |
Frequently Asked Questions
What’s the difference between corn pudding and corn casserole?
They’re very similar! Both are creamy, baked corn dishes. Corn pudding is slightly looser and more custardy, while corn casserole is thicker and often made with cornbread mix.
Can I make corn pudding ahead of time?
Yes! Assemble the batter, cover, and refrigerate for up to a day before baking. Or bake fully, cool, and reheat before serving.
How do I know when corn pudding is done?
The edges should be golden brown, and the center should jiggle slightly but not be wet. A knife inserted near the center should come out clean.
Can I use frozen corn instead of canned?
Absolutely. Just thaw and drain it well before adding to the batter. You’ll still need cream style corn or blend part of the corn to keep the creamy texture.
Is corn pudding gluten-free?
It can be! Just use a gluten-free cornbread mix instead of regular Jiffy mix.
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
Ingredients
Method
- 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.
