This easy corn pudding is a light and fluffy mixture of cornbread mix, corn kernels, creamed corn and sour cream. It’s a traditional side dish that takes just minutes to put together and is always a hit!

When it comes to holiday side dishes, we always have the classics on our table like sweet potato casserole with marshmallows , loaded mashed potato casserole , and this delicious corn pudding. This corn dish is a must-have for Thanksgiving, Christmas and any other family gathering.

A pan of corn pudding with a serving spoon in it. - 1

Corn pudding is one of those recipes that never goes out of style. The slightly crisp exterior gives way to a fluffy and creamy center with plenty of corn flavor. It’s kind of like the ultimate cornbread! My kids request this dish for every special occasion and I’m always happy to oblige.

Check out my Thanksgiving recipes for the perfect turkey for your table such as dry brined turkey , Cajun turkey or grilled turkey breast .

  • Corn Pudding Ingredients
  • How Do You Make Corn Pudding?
  • Tips For The Perfect Dish
  • Quick Tip
  • Recipe FAQs
  • Flavor Variations
  • More Side Dish Ideas
  • Corn Pudding Video
  • Love This Recipe?
  • Corn Pudding Recipe

Corn Pudding Ingredients

To make this rich and fluffy corn pudding recipe you will need butter, eggs, cornbread mix, corn kernels, creamed corn, sour cream, sugar and herbs.

Corn kernels, creamed corn and cornbread mix in a bowl. - 2

How Do You Make Corn Pudding?

Start this recipe by mixing melted butter, eggs, cornbread mix, corn kernels, creamed corn, sour cream and sugar in a large bowl. Pour the batter in a prepared casserole dish or baking dish. Bake the batter until golden brown. Let it cool and top it with a sprinkle of chives. Serve it and enjoy!

A bowl of batter. - 3

Tips For The Perfect Dish

  • You can use fresh or frozen whole kernel corn instead of canned if you prefer. Use a colander to drain any excess water.
  • If you’re looking to save a few calories , you can use light sour cream and reduce the amount of butter by 2 tablespoons.
  • This dish is best served fresh from the oven . If you need to reheat it, cut it into slices and microwave until warm.
  • This dish can be assembled up to one day before you plan to bake it . Simply cover your baking dish with foil and refrigerate until you’re ready to cook. You may need to add a few more minutes to the baking time because you’re starting with a cold casserole.
  • Looking to make corn pudding for a crowd ? You can easily double this recipe and bake it in a 9″ x 13″ dish to serve more people. You will need to increase the bake time a bit, so keep a close eye on your casserole.

Quick Tip

I often make this recipe with Jiffy corn muffin mix . However, any box of cornbread or muffin mix that’s the same weight as the Jiffy mix will work.

Batter spread into a baking dish. - 4

Corn pudding stays good up to 3 days in an airtight container in the fridge.

Cornbread is different than corn pudding because cornbread is a quick bread made with cornmeal. However, you make corn pudding with creamed corn which gives it a softer texture and more corn kernels than cornbread. Corn pudding is more like a corn casserole than a corn bread.

Many dishes go well with corn pudding including Thanksgiving recipes , Christmas recipes and Southern recipes like collard greens , Hoppin’ John , fried okra and Mississippi pot roast .

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A casserole dish of corn pudding topped with chives. - 5

Flavor Variations

This pudding is savory, fluffy and delicious as-is; however, you can change the recipe to suit your own taste.

  • Mexican: Add a can of diced green chiles and 1 cup of shredded cheddar cheese.
  • Bacon: Add 3/4 cup cooked crumbled bacon.
  • Sweet: Increase the amount of sugar to 3 tablespoons.
  • Spicy: Add 1 cup of pepper jack cheese and 1/4 cup diced pickled jalapenos.
  • Toppings: I like to serve this dish with a sprinkling of fresh herbs for garnish. I’ve used chives here, but other great options are dill, parsley or green onions.
A serving of corn pudding on a plate, garnished with chives. - 6

Corn pudding is the perfect side dish to serve alongside ham, turkey, chicken or beef. It’s a welcome addition to any menu and best of all, it only takes about 5 minutes to prep! How can you go wrong with that?

More Side Dish Ideas

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This delicata squash recipe is roasted with brown sugar, maple syrup and cinnamon for a sweet and savory side that's perfect for fall and winter meals. - 8

Brown Sugar Delicata Squash Recipe

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These loaded twice baked sweet potatoes are piled high with pecan brown sugar streusel, marshmallows and dried cranberries. You can prepare them in advance and then pop them in the oven right before your holiday meal! - 9

Twice Baked Sweet Potatoes

1 hr 50 mins

Raspberry gelatin is combined with cranberry sauce, pineapple and orange zest for a delicious side dish or dessert that's perfect for the holidays. - 10

Cranberry Jello Salad

6 hrs 10 mins

These pomegranate pecan brussels sprouts are a healthy and colorful side dish with just 5 ingredients and 5 minutes of prep time. - 11

Pomegranate Brussels Sprouts

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Corn Pudding Video

Love This Recipe?

Ingredients1x2x3x

  • ▢ 1/2 cup butter melted
  • ▢ 2 eggs
  • ▢ 8 1/2 ounce box cornbread mix such as Jiffy
  • ▢ 15 ounce can corn kernels drained
  • ▢ 14 3/4 ounce can creamed corn
  • ▢ 1 cup sour cream
  • ▢ 2 teaspoons sugar
  • ▢ cooking spray
  • ▢ fresh herbs such as chives for garnish optional

Instructions

  • Preheat the oven to 350 degrees F. Coat a 9 inch square pan or 2 quart baking dish with cooking spray.
  • Place the butter, eggs, cornbread mix, corn kernels, creamed corn, sour cream and sugar in a bowl. Stir to combine.
  • Spread the batter evenly into the prepared pan.
  • Bake for 45 minutes or until top is lightly browned.
  • Let cool 5 minutes. Sprinkle with chives if desired, then serve.

Notes

  1. You can use fresh or frozen corn instead of canned if you prefer. Use a colander to drain any excess water.
  2. If you’re looking to save a few calories, you can use light sour cream and reduce the amount of butter by 2 tablespoons.
  3. I often make this recipe with Jiffy corn muffin mix. However, any box of cornbread or muffin mix that’s the same weight will work.

Nutrition

A baking dish full of corn pudding with a serving spoon taking a scoop. - 12 A pan of corn pudding with a serving spoon in it. - 13

Corn Pudding

Ingredients

  • 1/2 cup butter melted
  • 2 eggs
  • 8 1/2 ounce box cornbread mix such as Jiffy
  • 15 ounce can corn kernels drained
  • 14 3/4 ounce can creamed corn
  • 1 cup sour cream
  • 2 teaspoons sugar
  • cooking spray
  • fresh herbs such as chives for garnish optional

Instructions

  • Preheat the oven to 350 degrees F. Coat a 9 inch square pan or 2 quart baking dish with cooking spray.
  • Place the butter, eggs, cornbread mix, corn kernels, creamed corn, sour cream and sugar in a bowl. Stir to combine.
  • Spread the batter evenly into the prepared pan.
  • Bake for 45 minutes or until top is lightly browned.
  • Let cool 5 minutes. Sprinkle with chives if desired, then serve.

Video

Notes

  1. You can use fresh or frozen corn instead of canned if you prefer. Use a colander to drain any excess water.
  2. If you’re looking to save a few calories, you can use light sour cream and reduce the amount of butter by 2 tablespoons.
  3. I often make this recipe with Jiffy corn muffin mix. However, any box of cornbread or muffin mix that’s the same weight will work.

Nutrition