If there’s one dish that always gets finished at our holiday meals, it’s the Corn Pudding Casserole. Everyone loves it! It’s sweet, buttery and the perfect side dish to serve at family gatherings. It also goes great with 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 – Grandma’s Corn Pudding Casserole.
It’s been a part of our family gatherings for generations, offering a comforting taste of tradition. In this post, I’ll share how to make this classic 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. When I double the batch, I use a 9×13 dish.
What You Need
• 1 stick of butter (8 tablespoons) – melted
• 1 (15.3 oz) can 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
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 30 minutes before serving.
**Please note that it’s common for the casserole to be a little jiggly when done. This is normal! It should be soft and moist in the center, with delicious, crispy brown edges along the top and sides.
I recommend letting it cool for at least thirty minutes to let it set and firm up. However, it’s not meant to be as easy to slice as cornbread. It’s more of a pudding, custard-like texture, so it’s best served with a spoon.
Corn Pudding Casserole
A simple side dish that everyone will love! It's creamy, sweet and melt-in-your-mouth delicious.
- 1 stick butter (8 tbsp) melted
- 1 15.3 oz can of 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
Preheat oven to 375 degrees and spray an 8×8 baking dish with cooking spray.
In a large bowl, add butter and microwave in 20 second increments, until fully melted.
Add the rest of the ingredients and mix well, until there are no lumps other than the corn.
Pour into an 8×8 baking dish and spread evenly.
Bake at 375 degrees for one hour. Let cool for at least 30 minutes before serving, to let it firm up a little. Scoop out a serving and enjoy!