This easy corn pudding is a light, fluffy casserole made from cornbread mix, whole corn kernels, creamed corn and sour cream. It’s a classic holiday side that comes together quickly and always disappears fast at the table.
When we set the holiday menu, this corn pudding joins other favorites like sweet potato casserole and loaded mashed potatoes. It’s an ideal companion for Thanksgiving, Christmas or any family dinner where you want a comforting, familiar side.
Corn pudding never goes out of style. It bakes up with a slightly crisp top and a soft, creamy center packed with sweet corn flavor — essentially a spoonable cornbread. Kids and adults both love it, making it perfect for special occasions and weeknight dinners alike.
If you’re planning a full holiday meal, pair corn pudding with roast turkey, glazed ham, or your favorite holiday mains for a balanced plate everyone will enjoy.
Table of Contents
- Corn Pudding Ingredients
- How Do You Make Corn Pudding?
- Tips For The Perfect Dish
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Side Dish Ideas
- Corn Pudding Video
- Love This Recipe?
- Corn Pudding Recipe
Corn Pudding Ingredients
For a rich, tender corn pudding you’ll need butter, eggs, a boxed cornbread mix, whole-kernel corn (canned, frozen or fresh), creamed corn, sour cream, a touch of sugar and a little cooking spray. Fresh herbs for garnish are optional.
How Do You Make Corn Pudding?
Mix melted butter, eggs, cornbread mix, drained corn kernels, creamed corn, sour cream and sugar in a large bowl. Pour the batter into a greased 9-inch square pan or a 2-quart baking dish. Bake until the top is lightly golden and set in the center. Let it rest briefly, garnish with chopped chives or herbs if desired, then serve warm.
Tips For The Perfect Dish
- You can use fresh or frozen whole-kernel corn instead of canned. If using frozen, thaw and drain; if fresh, remove excess liquid after cooking or rinsing.
- To reduce calories, substitute light sour cream and use 2 tablespoons less butter; the texture will remain tender.
- Serve corn pudding fresh from the oven for the best texture. To reheat leftovers, slice and microwave briefly or warm in the oven until heated through.
- Assemble the dish up to one day ahead. Cover and refrigerate; add a few extra minutes to the bake time if baking straight from cold.
- Need to feed a crowd? Double the recipe and bake in a 9″ x 13″ pan, extending the bake time until the center is set.
Quick Tip
I often use a standard Jiffy corn muffin mix, but any boxed cornbread or muffin mix of similar weight will give the same reliable results.
Recipe FAQs
Stored in an airtight container, corn pudding will keep for up to 3 days in the refrigerator.
Cornbread is a quick bread made from cornmeal and baked to a firm loaf or muffins. Corn pudding uses creamed corn and extra kernels for a moister, softer texture — more like a creamy casserole than a bread.
Corn pudding pairs well with roasted turkey, baked ham, glazed chicken, pot roast and many Southern sides such as collard greens, fried okra or black-eyed peas.
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Flavor Variations
Corn pudding is delicious as written, but it’s also a flexible base. Try one of these easy variations to match your menu.
- Mexican: Stir in a can of diced green chiles and 1 cup shredded cheddar cheese.
- Bacon: Fold in 3/4 cup cooked, crumbled bacon for smoky flavor.
- Sweet: Add an extra tablespoon or two of sugar for a sweeter casserole.
- Spicy: Mix in 1 cup pepper jack cheese and 1/4 cup diced pickled jalapeños.
- Toppings: Garnish with fresh herbs such as chives, parsley or green onions for color and brightness.
Corn pudding makes a comforting side next to ham, turkey, chicken or beef. It’s quick to prep — about five minutes — and bakes into a crowd-pleasing dish with a homemade feel.
More Side Dish Ideas
Candied Carrots
25 mins
Brown Sugar Delicata Squash
35 mins
Twice Baked Sweet Potatoes
1 hr 50 mins
Cranberry Jello Salad
6 hrs 10 mins
Pomegranate Brussels Sprouts
30 mins
Corn Pudding Video
A short video demonstrates the simple mixing and baking steps for this recipe. (Video content available on the original recipe page.)
Love This Recipe?
If you make this corn pudding, please share a rating and a brief review to help others find the recipe.
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 (or 1 1/2 cups fresh/frozen, 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°F (175°C). Coat a 9-inch square pan or a 2-quart baking dish with cooking spray.
- In a large bowl, combine the melted butter, eggs, cornbread mix, drained corn kernels, creamed corn, sour cream and sugar. Stir until evenly mixed.
- Spread the batter evenly in the prepared pan.
- Bake for 45 minutes, or until the top is lightly browned and the center is set.
- Let the pudding cool 5 minutes, sprinkle with chopped chives if desired, then serve warm.
Notes
- Fresh or frozen corn can replace canned corn; drain any excess moisture before mixing.
- To cut calories, use light sour cream and reduce the butter by 2 tablespoons.
- Any boxed cornbread or muffin mix of similar weight to the Jiffy box will work in this recipe.
Nutrition
Carbohydrates: 41 g |
Protein: 6 g |
Fat: 16 g |
Saturated Fat: 11 g |
Cholesterol: 86 mg |
Sodium: 433 mg
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