Get ready to meet your new favorite comfort food: Corn Pudding! This dish is the creamy, golden, slightly sweet classic you encounter at every truly great holiday table, but it’s so easy you’ll want to make it on weeknights, too. With a few pantry staples and little hands-on time, you have a custardy, savory-sweet casserole where every bite is loaded with pockets of tender corn and a rich, buttery flavor. Whether you’re gathering for family dinners or special occasions, Corn Pudding will always steal the show.
Ingredients You’ll Need
Simplicity is key with Corn Pudding. Each ingredient serves a purpose: adding moisture, texture, or a hint of richness that brings the casserole together in every spoonful.
- Whole kernel corn (1 can, drained): Gives the pudding its juicy pops of corn and a pleasant chew.
- Cream-style corn (1 can): Adds that creamy texture and sweet corn flavor that makes this dish luxurious.
- Sour cream (1 cup): Makes everything extra creamy and imparts a subtle tang.
- Unsalted butter (½ cup, melted): Infuses richness and helps bake up a tender casserole.
- Large eggs (2): Binds the ingredients, giving your pudding structure and a silky finish.
- Jiffy corn muffin mix (1 box): The secret shortcut for fluffy, just-sweet-enough body and that signature yellow hue.
- Granulated sugar (2 tablespoons, optional): Turns up the sweetness a notch for those who like a sweeter edge.
- Salt (¼ teaspoon): Gives balance and enhances all the other flavors.
How to Make Corn Pudding
Step 1: Prep Your Baking Dish
Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or something similar in size—this ensures that glorious Corn Pudding pops right out in perfect, golden squares.
Step 2: Combine Corn Mixtures
In a large mixing bowl, gather your drained whole kernel corn, cream-style corn, sour cream, melted butter, and eggs. Stir gently until everything is well blended and the color looks uniform. This step sets the foundation for a luscious, creamy base packed with those delightful corn bits.
Step 3: Add the Dry Ingredients
Sprinkle in the Jiffy corn muffin mix, sugar if you like a little extra sweetness, and salt. Stir just until everything is combined. Try not to overmix—the batter should look a bit rustic. This keeps your Corn Pudding soft, almost custard-like, and never tough or rubbery.
Step 4: Bake
Pour the mixture into your prepared dish and spread it out into an even layer. Slide it into the oven and bake for 45 to 50 minutes. The top should be lightly golden and the center set—give the dish a gentle jiggle to make sure it doesn’t look soupy in the middle.
Step 5: Cool and Serve
Let your Corn Pudding cool for at least 5 to 10 minutes before serving. This resting time helps set the texture, making those velvety squares easy to slice and serve.
How to Serve Corn Pudding
Garnishes
A favorite touch is a sprinkle of sliced green onions or fresh herbs like chives or parsley for a pop of color and a whisper of freshness. For even more decadence, scatter a bit of shredded cheddar over the top right as it comes out of the oven so it melts into cheesy bliss.
Side Dishes
Corn Pudding is incredibly versatile on the table. Serve it alongside Thanksgiving turkey, glazed ham, or roasted chicken for comforting balance. It also pairs beautifully with spicy barbecued meats or even a simple green salad for a lighter dinner.
Creative Ways to Present
Bake your Corn Pudding in individual ramekins for a charming, portable version that’s perfect for parties or potlucks. Or, try scooping it with a large spoon into rustic bowls and drizzling with a bit of hot honey or spicy jalapeño slices if you’re feeling adventurous.
Make Ahead and Storage
Storing Leftovers
Let any leftover Corn Pudding cool down completely, then cover your baking dish tightly with foil or transfer the leftovers into an airtight container. It’ll keep well in the fridge for up to 3 days—perfect for next-day lunches or midnight snacks.
Freezing
Yes, Corn Pudding freezes beautifully! After cooling, wrap individual pieces or the whole dish tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Pop individual slices into the microwave for about 45 seconds to 1 minute, or gently warm the whole dish in the oven at 300°F until heated through. Add a splash of milk or cream before reheating if you want that fresh-from-the-oven creaminess.
FAQs
Can I make Corn Pudding ahead of time?
Absolutely! Mix everything together, cover, and refrigerate the unbaked dish for up to 24 hours. When you’re ready, just bake as directed—add a couple minutes to the baking time if it’s cold from the fridge.
What can I use instead of Jiffy corn muffin mix?
If you don’t have Jiffy on hand, use any cornbread mix of similar size, or make your own by combining 1 cup cornmeal, 1/4 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, and a pinch of salt.
Is Corn Pudding gluten-free?
Standard Jiffy corn muffin mix contains wheat, so it’s not gluten-free by default. However, you can easily substitute with a gluten-free cornbread mix for the same delicious results.
Can I make Corn Pudding without eggs?
Eggs help set the texture, but if you need an egg-free version, use a flax egg (1 tablespoon ground flaxseed plus 2.5 tablespoons water per egg) or your favorite egg replacer—they’ll help bind everything without losing too much creaminess.
How do I know when Corn Pudding is done baking?
The edges should look firm and golden, and the center should be set but still jiggle ever so slightly when you shake the pan. If you poke a knife in the center, it should come out mostly clean with just a few moist crumbs.
Final Thoughts
You really can’t go wrong with Corn Pudding—simple, heartfelt, and always a crowd-pleaser. Whether it’s gracing your holiday feast or jazzing up a weeknight dinner, this recipe is sure to become a beloved favorite. Gather some friends or family, and share the comfort of Corn Pudding soon!
Print
Corn Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy corn pudding recipe that’s perfect for any occasion. This easy-to-make side dish combines whole kernel corn, cream-style corn, sour cream, and corn muffin mix for a deliciously satisfying dish.
Ingredients
For the Corn Pudding:
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) cream-style corn
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 box (8.5 ounces) Jiffy corn muffin mix
- 2 tablespoons granulated sugar (optional)
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or similar-sized casserole dish.
- Mix the Ingredients: In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and eggs. Stir until well combined. Add the corn muffin mix, sugar (if using), and salt, and stir until just mixed—do not overmix.
- Bake: Pour the mixture into the prepared baking dish and spread it evenly. Bake for 45 to 50 minutes, or until the top is golden and the center is set.
- Cool and Serve: Let it cool for a few minutes before serving.
Notes
- For a savory twist, add shredded cheddar cheese or diced jalapeños.
- To make ahead, mix all ingredients and refrigerate until ready to bake.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
