Corn Pudding Casserole

This creamy Corn Pudding Casserole is a favorite recipe to make as a side dish for Thanksgiving, Christmas, or any holiday meal. It is also a popular dish to serve for brunch or breakfast.

This homemade pudding uses a Jiffy Cornbread mix, making it quick and easy to pull together. Once baked in the oven this casserole is light like a soufflé but with a sweet crumb, like a dessert.

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Favorite Thanksgiving Side Dish

Corn pudding casserole is so sweet, making it a favorite dish for Thanksgiving or Christmas dinner.
This baked casserole is rich and creamy. Combine this with the slightly sweet flavor of creamed corn and a Jiffy Cornbread mixture and this dish will quickly disappear at the dinner table.
Serve this cornbread with Spatchcock Chicken, CrockPot Chicken Noodle Soup, or even Smothered Pork Chops.

Ingredients & Variations

EGGS, BUTTER, & SOUR CREAM – These ingredients help to give this dish a fluffy and delicate texture almost like a soufflé. The sour cream makes this dish a little more moist.

CORNBREAD MIX – Jiffy cornbread mixture is a quick and easy way to make this casserole. It’s a delicious and versatile mixture used in many recipes like this Jalapeno Cornbread.

CORN – This recipe calls for canned creamed corn, but canned or frozen kernel corn will also work.

How to Make Corn Pudding Casserole

Creamy corn pudding is a tasty and sweet side dish for any holiday meal.

Combine the eggs, sour cream, butter, and sugar.
Add the cornbread mixture.
Bake as per the recipe below.

Best Tip & Tricks

If using frozen corn kernels instead of creamed corn, be sure to defrost them first. Place corn in a strainer and run cool water over them. Mash corn slightly using a blender or food processor which will give the corn a creamier consistency.

Corn casserole can be assembled ahead of time and kept in the refrigerator for a day. Cook it just before serving so it’s hot and fresh! If the ingredients are very cold, add 5-10 minutes to bake time.

Keep leftovers refrigerated in an airtight container for 3-4 days and in the freezer for 2 months.

Other Easy Casserole Side Dishes!

close up of taking a slice out of a Corn Pudding Casserole

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Corn Pudding Casserole

Sweet and creamy Corn Pudding Casserole is so easy to make and is the perfect side dish to serve for any holiday dinner.

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings servings

Author Holly

Ingredients

½ cup butter melted
⅓ cup sugar
3 large eggs
1 cup sour cream
8 ½ ounces Jiffy cornbread mix
½ cup milk
15 ounces canned creamed corn
½ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat the oven to 325°.
Combine butter, sugar, eggs and sour cream in a large bowl. Mix well.
Add cornbread mix and stir just until combined. Stir in remaining ingredients.
Spread into a 9×13 pan and bake uncovered for 45-50 minutes.

Notes

If using kernels instead of creamed corn, mash it slightly using a blender or food processor to give it a creamier consistency.
Assemble and refrigerate corn casserole for up to 1 day, then bake when ready. Add 5-10 minutes to bake time if it is cold when placing in oven.
Keep leftovers refrigerated in an airtight container for 3-4 days and in the freezer for up to 2 months.