Southern Corn Pudding Casserole – Creamy, Classic & Comforting Side Dish

If you’re looking for the perfect comfort food side dish, this Corn Pudding Casserole has everything you need—creamy, sweet, buttery, and rich in corn flavor. It’s a go-to in my kitchen, especially during the holidays or when I want something warm and cozy with minimal fuss. It’s one of those classic recipes that feels nostalgic, no matter when you serve it.

Why You’ll Love This Corn Pudding Casserole

• Quick and easy to whip up
• Uses pantry staples like Jiffy mix and canned corn
• Versatile: make it sweet or savory
• A hit at Thanksgiving, BBQs, or weeknight dinners
• Freezer-friendly and easy to reheat

My kids literally cheer when they see this baking in the oven. It’s that good. And let’s be real, anything with corn AND cheese? Always a win.

Ingredients for the Best Corn Pudding Casserole

Here’s what you’ll need to bring this creamy casserole to life:

• 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, but highly recommended!)

You can also toss in diced jalapeños, green chiles, or chopped scallions to make it your own.

Step-by-Step: How to Make Corn Pudding Casserole

1. Preheat and Prepare

• Preheat oven to 350°F (175°C).
• Grease a 9×13-inch baking dish and set aside.

2. Mix the Batter

In a large bowl:

1. Whisk together the eggs, sour cream, melted butter, and sugar (if using).
2. Stir in the whole corn, cream-style corn, Jiffy mix, salt, and cheddar cheese (if using).
3. Mix just until everything is combined—don’t overmix.

Pro Tip: Let the batter sit for 5 minutes before baking. It gives the Jiffy mix a little time to hydrate and makes the texture even better.

3. Bake the Casserole

• Pour the batter into the prepared baking dish.
• Smooth out the top with a spatula.
• Bake for 40–50 minutes, or until golden brown and the center is set.
• A toothpick should come out clean or with just a few moist crumbs.

Optional: Broil for the last 2–3 minutes for a deeper golden top.

4. Rest and Serve

• Let it rest for 5–10 minutes before serving.
• Serve warm with your favorite main dish.

Add Your Own Twist

Feel free to make it your own with one of these variations:

• Spicy: Add diced jalapeños or hot sauce
• Cheesy: Add pepper jack or Monterey Jack for a kick
• Savory: Add caramelized onions or sautéed bell peppers
• Sweeter: Add an extra tablespoon of sugar and skip the cheese

What to Serve With Corn Pudding Casserole

Corn pudding is super versatile. Here are some of my favorite pairings:

• Holiday mains like turkey, ham, or roast chicken
• BBQ classics like pulled pork, ribs, or grilled sausage
• Comfort food spreads with dishes like:
  • Grandma’s Cornbread Dressing
  • Cheesy Hamburger Potato Casserole
  • New Thanksgiving Recipes

Tips for the Best Corn Pudding Casserole

• Use room temperature ingredients for even mixing.
• Don’t overmix once you add the Jiffy mix.
• Let it rest before serving—it sets as it cools.
• Double the batch and bake in two pans if feeding a crowd.

And yes—you can totally freeze it! Just cool completely, wrap tightly, and freeze for up to 2 months.

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze whole or in portions. Reheat at 350°F covered with foil until warmed through.
• Microwave: Works well for quick weekday leftovers!

Frequently Asked Questions

What’s the difference between corn pudding and corn casserole?

Honestly, they’re super similar! Corn pudding is typically creamier and more custard-like, while corn casserole might be fluffier with a firmer texture. This one falls right in the middle.

What are the five ingredients in corn casserole?

Corn, cream-style corn, Jiffy mix, eggs, and butter! This version adds sour cream for creaminess and optional cheese for a savory edge.

Can I make this ahead of time?

Yes! You can assemble the batter and refrigerate it overnight. Just give it a good stir and bake the next day.

Why is my corn pudding runny?

It probably wasn’t baked long enough. Make sure your oven is fully preheated, and bake until the center is firm and set.

What’s the secret to a fluffy corn casserole?

Don’t overmix the batter and make sure your eggs are beaten well. Also, let it rest after baking to finish setting.

Let’s Be Pinterest Friends!

If you make this Corn Pudding Casserole, I’d love to see it! Tag me on Pinterest @RitzyRecipes. Save and share this cozy side dish with anyone who loves Southern-style comfort food!

Print