If there’s one dish that always gets finished at our family gatherings, it’s the Corn Pudding Casserole. Everyone loves it! It’s sweet, buttery and the perfect side dish at Thanksgiving dinner. It also goes great with every day dinners like enchiladas, tacos or a bowl of your favorite soup.
This recipe has been a staple in our kitchen for as long as I can remember. It’s a dish that’s more than just a side – it’s a slice of our family history and a little serving of comfort on a plate. Today, I’ll share how to make this classic Corn Pudding Casserole so that this cherished dish can become a family favorite of yours too.
What is Corn Pudding?
Corn pudding is more creamy and moist than traditional cornbread. Many corn pudding recipes incorporate eggs and/or milk into the dish, but our family recipe doesn’t include either. If you add eggs, the dish becomes taller and more fluffy after it’s baked. Without eggs, the dish is creamy, rich and more pudding-like.
There are SO many variations to this traditional Southern side dish. I’ve seen corn pudding casseroles with eggs, more or less sugar, salt, cheddar cheese and even green chiles and jalapeños. However, today I’m sharing with you the recipe that’s been in our family for years and it uses just six basic ingredients.
Making for Large Gatherings
I’m not going to lie – this corn pudding is pretty rich. It’s DELICIOUS, but something I like to enjoy on occasion, and not all the time. That’s why it’s a great recipe for potlucks or any other large gathering. For us, it’s a regular at Thanksgiving and Christmas dinners.
When making it for a larger group, all you have to do is double all the ingredients and use a 9×13 dish, instead of 8×8. That’s what I always do for Christmas and Thanksgiving dinners.
Ingredients
• ½ cup butter (8 tablespoons)
• 1 cup corn – drained
• 1 (15.3 oz) can cream style sweet corn
• 8 oz sour cream
• ¼ cup sugar
• 1 (8.5 oz) box Jiffy corn muffin mix
Step-By-Step Instructions
Start by preheating your oven to 375 degrees and spraying an 8×8 baking dish with nonstick cooking spray.
In a large, microwave-safe bowl, add the butter and microwave in 20-30 second increments, until butter is almost completely melted.
Add the rest of the ingredients to the bowl and mix well. There should be no lumps, other than the corn.
Pour the mixture into an 8×8 baking dish and spread evenly. (A 9×13 will work just as well.)
Bake at 375 degrees for one hour. Let cool for about 10-15 minutes before serving.
If you make this, let me know if your family enjoyed it as much as ours does!
Corn Pudding Casserole
This Corn Pudding Casserole is a family recipe that's creamy, sweet and melt-in-your-mouth delicious. Easily double it for large gatherings and just use a 9×13 dish instead!
Ingredients
- ½ cup butter
- 1 cup corn drained
- 1 15.3 oz can of cream style sweet corn
- 8 oz sour cream
- ¼ cup sugar
- 1 8.5 oz box Jiffy corn muffin mix
Instructions
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Preheat oven to 375 degrees and spray an 8×8 baking dish with cooking spray.
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In a large bowl, add butter and microwave in 20 second increments, until fully melted.
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Add the rest of the ingredients and mix to combine well.
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Pour into an 8×8 baking dish and spread evenly.
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Bake at 375 degrees for one hour. Let cool for 10-15 minutes before serving. Enjoy!
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If you make this and have a quick second to rate it below, I would appreciate it so much! Just scroll to the bottom and click on how many stars you give it. Thank you!
This is so good and couldn’t get any easier. Love that it doesn’t use eggs or milk. So creamy and delicious!
Made this with sloppy joes for a family function and 3 family members asked for the printed recipe! We doubled it in a 9×13 and turned out amazing.
That sounds amazing paired with sloppy joe’s! I’m so glad everyone liked it. Thank you so much for coming back to give it a rating!