Name: Creamy Corn Pudding Recipe You’ll Make Again u0026amp; Again
Total time: 1 h
Ingredients: 1 can whole kernel corn (15 oz), drained; 1 can creamed corn (15 oz); 1 cup sour cream; ½ cup melted butter; 2 eggs, beaten; 1 tablespoon sugar (optional); 1 box Jiffy mix (or substitute); ½ tsp salt; ¼ tsp pepper; 1 cup shredded cheddar (optional)

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Alright, let’s talk about corn pudding—that creamy, buttery, sweet-but-savory Southern classic that somehow fits on every table, from Sunday brunch to Thanksgiving dinner. Ever wondered why it disappears faster than the turkey? Yeah, me too. It’s that good.

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This Corn Pudding Recipe is comfort food perfection—smooth, slightly sweet, and just the right amount of golden crust on top. I’ve made this dish for family dinners, potlucks, and, let’s be real, midnight snacking sessions. So, if you’re ready for a no-fail, old-fashioned side dish, let’s get baking.

What Is Corn Pudding Anyway?

Think of it as the perfect cross between cornbread and custard. It’s like your cornbread went on vacation, met pudding, and decided never to come back. Unlike cornbread pudding recipes that are dense, this one stays silky and spoonable.

The beauty of this dish? It can swing both ways—sweet or savory, Southern or Cajun, even cheesy or spicy if that’s your thing.

Why You’ll Love This Corn Pudding

If you’re not convinced yet (really?), here’s why this easy corn pudding is going to be your next go-to:

Foolproof recipe — even if you can barely toast bread.
Versatile — works with canned, frozen, or fresh corn.
Perfect texture — soft inside, golden on top.
Customizable — add cheese, jalapeños, or bacon if you dare.
Pairs with everything — from BBQ to baked ham.

It’s the Southern corn casserole you didn’t know you needed.

Ingredients (Serves 8–10)

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

1 can (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
1 cup sour cream
½ cup unsalted butter, melted
2 large eggs, beaten
1 tablespoon sugar (optional, for sweeter flavor)
1 box (8.5 oz) Jiffy corn muffin mix (or skip for corn pudding without Jiffy)
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese (optional but amazing)

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Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Don’t skip this—no one likes scraping pudding off the pan.

Step 2: Combine the Wet Ingredients

In a large bowl, whisk together the eggs, sour cream, and melted butter. The mixture should look smooth and slightly glossy. If it looks like a science project gone wrong, you probably forgot to let the butter cool a bit—oops.

Step 3: Add the Corn

Stir in both the whole kernel corn and creamed corn. This combo is what gives the pudding its signature texture—sweet, chunky, and creamy all at once.

Step 4: Mix in the Dry Ingredients

Add in your Jiffy mix (or homemade cornmeal mix if you’re skipping the box), along with salt, pepper, and sugar. Stir gently until everything’s just combined. Overmixing = tough pudding. And nobody wants chewy corn mush.

Step 5: Get Cheesy (Optional but Worth It)

If you’re going for a corn pudding with cheese, now’s your time to shine. Fold in a cup of shredded cheddar. It’ll melt into creamy perfection as it bakes.

Step 6: Pour and Bake

Pour the mixture into your baking dish. Smooth the top with a spatula, then pop it into the oven. Bake for 45–50 minutes, or until the top is golden brown and the center is set.

Pro tip: Insert a knife into the center—if it comes out mostly clean with a few moist crumbs, you nailed it.

Step 7: Cool and Serve

Let it cool for 10 minutes before serving. The pudding firms up as it rests, making it easier to scoop. Trust me, that first spoonful is heaven.

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Recipe Variations

1. Southern Corn Pudding

Add a pinch of nutmeg or a splash of heavy cream for that grandma’s kitchen vibe. Serve with roasted turkey or fried chicken.

2. Cajun Corn Pudding Recipe

Mix in diced jalapeños, Cajun seasoning, and a sprinkle of paprika. Perfect with grilled shrimp or spicy sausage.

3. Corn Pudding Without Jiffy

Replace the Jiffy mix with:

¾ cup cornmeal
¼ cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder

4. Sweet Corn Pudding

Double the sugar and add a splash of vanilla. Serve it as a corn dessert—warm, with whipped cream or honey butter. Dessert and side dish? Why not both?

5. Corn Pudding With Fresh Corn

Use 3 cups of fresh corn kernels (cut from the cob). The flavor is naturally sweet and gives your dish that farm-to-table freshness everyone pretends they always do.

Tips for Perfect Corn Pudding

Don’t overbake – The pudding should jiggle slightly in the center.
Let it rest – It thickens as it cools.
Use real butter – Margarine just doesn’t hit the same.
Fresh corn > canned, if you can swing it.
Add-ins – Try bacon bits, green onions, or a sprinkle of chili flakes.

This is one of those easy side dish casserole recipes you’ll find yourself making again and again.

Serving Suggestions

Pair this creamy corn casserole recipe with:

Roasted chicken or turkey
BBQ ribs or brisket
Green beans or collard greens
Mashed potatoes (because carbs love company)

Or go wild and turn it into a corn pie recipe—pour the mixture into a flaky crust and bake until bubbly. Totally indulgent, totally worth it.

Old-Fashioned Southern Comfort

If you grew up in the South, this dish probably brings back some serious nostalgia. Old-fashioned side dishes like this aren’t fancy, but they’re the ones people actually eat. And ask for seconds.

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I’ve tried Paula Deen’s corn pudding recipe with Jiffy, and it’s a solid classic—but IMO, this version has better texture and flavor balance.

FAQ

1. Can I make corn pudding ahead of time?
Yes! Prepare the mixture a day ahead, cover, and refrigerate. When ready, bake it fresh for the best texture.

2. Can I freeze corn pudding?
Absolutely. Cool it completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven for 20 minutes at 350°F.

3. Can I make corn pudding without eggs?
You can substitute each egg with ¼ cup of unsweetened applesauce or plain yogurt. It won’t be as firm, but still tasty.

4. How do I know when it’s done?
The center should be set but still slightly wobbly. If it’s dry, you’ve gone too far—don’t turn your pudding into cornbread.

5. What’s the difference between corn pudding and corn casserole?
Corn pudding is creamier and more custard-like, while corn casserole has a firmer, breadier texture. Both are delicious, but pudding wins for spoonability.