Creamy Corn Pudding Casserole Recipe

Introduction

Corn pudding casserole is a comforting, creamy side dish packed with sweet corn flavor and a slight cornbread texture. It’s perfect for holidays, BBQs, or any cozy meal where you want a rich and satisfying accompaniment.

Ingredients

• 1 (15 oz) can whole kernel corn, drained
• 1 (15 oz) can cream-style corn
• 1 cup sour cream
• ½ cup unsalted butter, melted
• 2 large eggs, beaten
• 1 (8.5 oz) box Jiffy corn muffin mix
• ¼ cup granulated sugar (optional, for a sweeter version)
• ½ teaspoon salt
• ½ cup shredded cheddar cheese (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
2. Step 2: In a large bowl, whisk together the eggs, sour cream, melted butter, and sugar if using. Stir in the drained whole kernel corn, cream-style corn, Jiffy mix, salt, and cheddar cheese if you choose to add it. Mix until all ingredients are well combined.
3. Step 3: Pour the mixture evenly into the prepared baking dish. Spread it out with a spatula to create a smooth top.
4. Step 4: Bake for 40-50 minutes, until the casserole is golden brown on top and set in the center. A toothpick inserted should come out clean.
5. Step 5: Allow the casserole to cool for about 5 minutes before slicing and serving. Enjoy it warm as a delicious side dish!

Tips & Variations

• For an extra cheesy casserole, add shredded cheddar or mozzarella cheese to the batter before baking.
• If you prefer a firmer texture, use a little less sour cream or milk in the mixture.
• You can sauté chopped onions or garlic and fold them in for added flavor without overpowering the corn.
• Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.
• Use fresh corn kernels instead of canned for a fresher taste—about 2 cups of kernels from fresh corn cobs.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the casserole in the oven at 350°F for about 20 minutes until heated through and slightly crispy on top. You can also use a microwave for quicker reheating, though the texture may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the day before and keep it covered in the fridge. Bake it fresh when you’re ready to serve.

Is this recipe vegetarian?

Yes, this casserole contains no meat and is suitable for vegetarians.

Creamy Corn Pudding Casserole Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

This sweet and savory corn pudding casserole is rich, creamy, and packed with delicious corn flavor. It’s the perfect side dish for holidays, BBQs, or any comforting meal. With a golden brown top and a soft, moist interior, this casserole combines whole kernel corn, cream-style corn, and a hint of cheddar cheese to create an irresistible dish that pairs beautifully with roasted meats and greens.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 40-50 minutes
• Total Time: 1 hour
• Yield: 8–10 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (15 oz) can whole kernel corn, drained
• 1 (15 oz) can cream-style corn
• 1 cup sour cream
• ½ cup unsalted butter, melted
• 2 large eggs, beaten
• 1 (8.5 oz) box Jiffy corn muffin mix
• ¼ cup granulated sugar (optional, for a sweeter version)
• ½ tsp salt
• ½ cup shredded cheddar cheese (optional)

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to ensure the casserole does not stick and bakes evenly.
2. Mix the Batter: In a large bowl, whisk together the beaten eggs, sour cream, melted butter, and sugar if you prefer a sweeter casserole. Stir in the whole kernel corn, cream-style corn, Jiffy corn muffin mix, salt, and optional shredded cheddar cheese. Combine everything thoroughly until you have a smooth batter with evenly distributed ingredients.
3. Bake the Casserole: Pour the prepared batter into the greased baking dish, spreading it out evenly with a spatula. Place the dish in the preheated oven and bake for 40-50 minutes or until the top is golden brown and the center is set. Test for doneness by inserting a toothpick into the center; it should come out clean.
4. Serve & Enjoy: Allow the casserole to cool for about 5 minutes before slicing. Serve warm as an ideal side dish paired with turkey, ham, BBQ, or any comfort meal of your choice.

Notes

• This casserole can be made a day in advance; just cover and refrigerate until you’re ready to bake.
• Add shredded cheddar cheese for a melty, cheesy twist.
• Adjust milk or sour cream quantity to customize the casserole’s creaminess or firmness.
• Store leftovers in an airtight container in the fridge for up to 3 days and reheat at 350°F until warmed through.
• Freeze cooked casserole for up to 2 months; thaw overnight in the refrigerator before reheating.
• For a spicier version, add a pinch of cayenne pepper or diced jalapeños to the mix.
• Non-dairy milk alternatives like almond or oat milk may be used as substitutes if preferred.
• You can sauté onions or garlic and add them to the mixture for extra flavor, but avoid overpowering the corn’s natural sweetness.
• Double the recipe to serve a larger crowd, using a larger baking dish and adjusting the baking time accordingly.

Keywords: corn pudding, corn casserole, comfort food, holiday side dish, southern cuisine, baked corn pudding, cheesy corn casserole, BBQ side dish