Go Back
Adam

Corn Pudding Casserole – Creamy, Sweet, and Comforting Southern Classic

Few dishes embody Southern comfort quite like a warm, golden-baked Corn Pudding Casserole. This dish is a cozy blend of whole kernel corn, cream-style corn, sour cream, and cheddar cheese, all baked into a tender, slightly sweet, and savory masterpiece. Whether it’s served at a holiday feast, Sunday dinner, or a casual potluck, it’s the kind of side dish that always steals the show. The texture is what makes this casserole irresistible — moist and creamy on the inside with a perfectly golden, buttery crust on top. The corn muffin mix adds a touch of sweetness and that signature corn flavor, while sour cream and cheese give it a rich, velvety finish. It’s simple, foolproof, and guaranteed to become a go-to recipe. Whether paired with roasted chicken, barbecue ribs, or Thanksgiving turkey, this Corn Pudding Casserole will have everyone asking for seconds. 🌽💛
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 servings
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 15 oz can whole kernel corn, drained
  • 1 15 oz can cream-style corn
  • 2 large eggs
  • 1 8.5 oz box Jiffy corn muffin mix
  • 1/2 cup unsalted butter melted
  • 1 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
Optional: a sprinkle of extra cheese or fresh parsley on top for garnish.
Instant Pot Duo 7-in-1, 6-Quart
Instant Pot Duo 7-in-1 (6-Qt) Creator’s Choice
★★★★★ 4.6/5 • 179k+ reviews ends today 00:00:00
  • 7 functions: Pressure, Slow, Sauté, Steam, Rice, Yogurt, Keep-Warm
  • 6-Qt fits 4–6 servings • Dishwasher-safe pot & lid parts
  • Stainless steel inner pot • Safety lock & overheat protection
Amazon Fast delivery Easy returns
Get Offer on Amazon

Equipment

  • You’ll only need a few kitchen basics to whip up this comforting casserole:
  • Mixing bowls (1 large, 1 medium)
  • Whisk or spatula
  • 9x9-inch baking dish (or 9x13 for a thinner layer)
  • Measuring cups and spoons
  • Can opener
  • Oven mitts

Method
 

Step 1: Preheat and Prepare the Dish
  1. Preheat your oven to 350°F (175°C). Grease your baking dish lightly with butter or nonstick spray to prevent sticking.
Step 2: Mix Wet Ingredients
  1. In a large bowl, whisk together the melted butter, sour cream, and eggs until smooth and creamy.
Step 3: Add Corn and Seasonings
  1. Stir in both the whole kernel corn and cream-style corn. Add the sugar and salt, then mix until everything is evenly combined.
Step 4: Incorporate the Muffin Mix and Cheese
  1. Add the Jiffy corn muffin mix and shredded cheddar cheese to the bowl. Gently fold everything together until just combined — don’t overmix! The batter should be thick but pourable.
Step 5: Bake the Casserole
  1. Pour the mixture into your prepared baking dish and spread evenly. Bake uncovered for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
Step 6: Cool and Serve
  1. Let the casserole cool for about 10 minutes before serving. This allows it to set slightly while staying creamy inside.
  2. Serve warm as a side dish, topped with a small pat of butter or a sprinkle of cheese if desired.

Notes

🧊 Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months.
Reheating:
Oven: Warm at 325°F (165°C) for 15–20 minutes until heated through.
Microwave: Heat individual portions for 30–45 seconds.
Tip: Add a small drizzle of melted butter before reheating to bring back that fresh-from-the-oven flavor.
🥄 Variations
Cheesy Corn Pudding: Double the cheddar cheese for a gooey, savory version.
Sweet Corn Pudding: Increase the sugar to 1/2 cup and skip the cheese for a dessert-style variation.
Spicy Twist: Add chopped jalapeños or a pinch of cayenne pepper for heat.
Bacon and Chive: Stir in crumbled cooked chicken bacon and chopped chives for smoky depth.
Mexican-Inspired: Add 1/2 cup green chilies and top with Monterey Jack cheese.
❓ 10 FAQs
1. Is corn pudding the same as corn casserole?
Yes! The terms are often used interchangeably — both refer to a creamy baked corn dish made with muffin mix or cornmeal.
2. Can I use fresh corn instead of canned?
Absolutely! Substitute with about 2 cups of fresh or frozen corn kernels.
3. Can I make it without Jiffy mix?
Yes — use 1 cup cornmeal, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/4 cup flour as a homemade substitute.
4. Why did my corn pudding turn out runny?
It may need a few more minutes of baking. The center should be set but still slightly soft.
5. Can I make this ahead of time?
Yes — assemble the batter, cover, and refrigerate for up to 24 hours before baking.
6. Can I use light sour cream?
Yes, but full-fat sour cream adds more richness and creaminess.
7. What cheese works best?
Sharp cheddar adds great flavor, but you can try Monterey Jack, Colby, or a cheese blend.
8. How do I keep the top from over-browning?
Cover loosely with foil during the last 10 minutes if it’s browning too quickly.
9. Can I make this gluten-free?
Use a gluten-free corn muffin mix or a blend of cornmeal and gluten-free flour.
10. What can I serve it with?
It pairs perfectly with roasted chicken, BBQ ribs, baked ham, or turkey.
🏁 Conclusion
This Corn Pudding Casserole is a true Southern comfort classic — creamy, buttery, and slightly sweet with just the right balance of texture and flavor. The combination of corn, sour cream, and cheese baked into a golden crust makes it both hearty and irresistible.
Whether you’re serving it at a holiday feast or as a weeknight side dish, it brings warmth, nostalgia, and pure satisfaction to every bite. One spoonful, and you’ll understand why it’s a beloved family favorite across generations.