Corn Pudding

There’s nothing quite like a classic corn pudding casserole fresh from the oven — creamy, buttery, and just the right balance of savory and sweet. This easy corn pudding recipe is a must-have side dish for the holidays or any family gathering. Made with cornbread mix, creamed corn, and sour cream, it bakes up soft and golden every time. Whether you call it Southern corn pudding or corn casserole, it’s the kind of comfort food that disappears fast at every Thanksgiving or Sunday dinner.

Why You’ll Love Corn Pudding

• Simple ingredients: You only need pantry staples like cornbread mix, butter, and corn — no fancy steps or special tools.
• Perfect texture: Soft, creamy, and slightly sweet with that golden, crisp edge everyone loves.
• Crowd favorite: It’s one of those side dishes that always disappears first at the table.
• Versatile: Pairs beautifully with turkey, ham, barbecue, or roasted chicken — a true year-round favorite.
• Make-ahead friendly: You can mix it up the night before and bake it fresh when you’re ready to serve.

Ingredients You Need To Make Corn Pudding

• Cornbread mix
• Eggs
• Sour cream
• Butter
• Kosher salt
• Creamed-style corn
• Whole kernel corn

How To Make Corn Pudding

1. Preheat the oven and prep your dish.
   Start by setting your oven to 350°F and buttering a 9×13-inch baking dish. This keeps the edges from sticking and gives you that perfect golden crust.
2. Mix everything together.
   In a large bowl, combine the cornbread mix, eggs, sour cream, melted butter, salt, creamed corn, and drained whole kernel corn. Stir until just combined — the batter should be thick and creamy but not overmixed.
3. Pour and bake.
   Spread the mixture evenly in your prepared dish and bake for 55–60 minutes, until the top is golden and the center is set.
4. Let it rest before serving.
   Give it about 20 minutes to cool so the pudding can firm up slightly and slice cleanly. It’s worth the wait — the texture becomes perfectly creamy and scoopable.

Commonly Asked Questions

Can I make corn pudding ahead of time?

Yes! You can mix all the ingredients together, cover the dish, and refrigerate it up to 24 hours before baking. When you’re ready to serve, let it sit at room temperature for about 20 minutes, then bake as directed.

Can I freeze corn pudding?
Absolutely. Once baked and cooled, wrap it tightly in foil or transfer it to an airtight container. It will keep for up to 2 months in the freezer. Reheat in the oven at 325°F until warmed through.

What’s the difference between corn pudding and corn casserole?
They’re almost the same thing! Both are creamy baked side dishes made with corn and cornbread mix. Corn pudding tends to be a little softer and creamier, while corn casserole can be slightly firmer.

Can I use fresh or frozen corn instead of canned?
Yes — you can substitute the whole kernel corn with 2 cups of frozen or fresh corn kernels. Just make sure to thaw and drain frozen corn first so it doesn’t add extra moisture.

How do I know when it’s done baking?
The edges should be lightly golden, and the center should look set but still soft. A toothpick inserted in the center should come out mostly clean.

What does corn pudding taste like?
It’s rich, buttery, and slightly sweet — kind of like a cross between cornbread and custard. It pairs perfectly with savory mains like turkey, ham, or roast chicken.

Serving & Storage Tips

Serving:
Corn pudding is best served warm, straight from the oven. It pairs beautifully with Thanksgiving turkey, ham, roasted chicken, or barbecue. You can scoop it into bowls for a cozy side or slice it into squares once it sets. For a little extra flair, top it with a drizzle of honey or a sprinkle of fresh herbs like thyme or chives.

Storing:
If you have leftovers, let the corn pudding cool completely before covering and refrigerating. It will keep well for 3–4 days in an airtight container.

Reheating:
To reheat, warm individual portions in the microwave for 30–60 seconds or place the whole dish in a 325°F oven for about 15 minutes, until heated through. Avoid overbaking so it stays soft and creamy.

Freezing:
You can freeze corn pudding for later — just wrap it tightly in foil or store it in a freezer-safe container. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat in the oven.

Want to switch things up? Here are a few easy ways to customize your corn pudding and make it your own:

• Spicy Kick: Add 1–2 finely chopped jalapeños or a pinch of cayenne for a little heat.
• Cheesy Twist: Stir in 1 cup of shredded cheddar, Monterey Jack, or pepper jack cheese before baking for a richer, creamier flavor.
• Sweet Style: Add 2 tablespoons of sugar or a drizzle of honey for a sweeter, dessert-like version.
• Herbed Corn Pudding: Mix in chopped thyme, chives, or green onions for a savory, fresh finish.
• Smoky Flavor: Fold in crumbled cooked bacon or a dash of smoked paprika to add depth and balance the sweetness of the corn.

Corn Pudding is the perfect choice for traditional and home-cooked meals. The simple ingredients come together to create something wonderfully satisfying. It’s a dish that people of all ages can enjoy, and its gluten-free nature makes it all the more inclusive. When you make Corn Pudding, you’re not just filling a spot on the dinner table, you’re adding a dish that’s likely to become a new family favorite. So the next time you’re planning a meal, whether it’s a holiday feast or a simple dinner, consider making Corn Pudding. With its delightful taste and easy prep, it’s a side dish that’s both practical and delicious.

More Corn Recipes You’ll Also Love

• BLT Salad with Corn and Avocado
• Gluten and Dairy Free Ham and Corn Chowder
• The Best Gluten Free Cornbread