Corn Pudding Casserole — Creamy, Sweet & Comforting

🎉 Introduction

This Corn Pudding Casserole is a classic comfort dish that’s creamy, sweet, savory, and incredibly satisfying. With a soft, custard-like texture and rich buttery flavor, it brings warmth and nostalgia to the table. The combination of whole kernel corn, cream-style corn, sour cream, and cheddar cheese creates a smooth, tender bite with just the right amount of sweetness and depth.

This dish is beloved for holiday meals, Sunday dinners, potlucks, or anytime you want a simple side that feels extra special. It pairs beautifully with roasted chicken, turkey, beef, baked ham alternatives like turkey ham, and vegetable-focused meals. The best part? It takes just minutes to mix together — the oven does the rest.

🧰 Equipment Needed

• Mixing bowl
• Whisk or spatula
• 9×13-inch baking dish
• Measuring cups
• Oven
• Grater (if shredding cheese fresh)

🛒 Ingredients

Main Ingredients

• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) cream-style corn
• 1 cup sour cream
• ½ cup unsalted butter, melted
• 1 box (8.5 oz) Jiffy corn muffin mix
• ¼ cup granulated sugar
• ½ teaspoon salt
• 2 large eggs
• ½ cup cheddar cheese, shredded (plus extra for topping if desired)

👩‍🍳 Directions

Step 1: Preheat

• Preheat oven to 350°F (175°C).
• Lightly grease your baking dish.

Step 2: Mix the Base

• In a large mixing bowl, combine:
  • whole kernel corn
  • cream-style corn
  • sour cream
  • melted butter
  • granulated sugar
  • salt
• Stir until smooth.

Step 3: Add Eggs & Cornbread Mix

• Whisk in the eggs.
• Then add the Jiffy corn muffin mix and stir gently until just combined — avoid overmixing.

Step 4: Add Cheese

• Fold in the cheddar cheese evenly throughout the batter.

Step 5: Bake

• Pour the mixture into the prepared baking dish.
• Bake for 45–55 minutes, or until the center is set and the top is golden.
• For a browned top, bake an additional 5 minutes.

Step 6: Rest & Serve

• Let cool for 5–10 minutes before serving — this helps it set and slice easily.

🍽️ Servings & Timing

• Servings: 8
• Prep Time: 5 minutes
• Bake Time: 45–55 minutes
• Total Time: ~1 hour

🧊 Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat in the oven at 325°F (165°C) until warmed through.
• Microwave in short intervals if reheating single portions.

Tip: Avoid freezing — texture may become watery.

🥄 Variations

• Extra Cheesy:
  Add 1 full cup of cheddar or mix in gouda or Monterey Jack.
• Savory Version:
  Add diced green onions or sautéed onions.
• Spicy Twist:
  Stir in a pinch of cayenne pepper or finely diced jalapeños.
• Lighter Version:
  Replace sour cream with Greek yogurt.
• Holiday Style:
  Add a dash of nutmeg for warm seasonal flavor.

❓ 10 FAQs

1. Can I use reduced-fat sour cream?
   Yes — texture will remain creamy.
2. Can I use another type of corn muffin mix?
   Yes — just match the weight (around 8–9 oz).
3. Do I need to drain the whole kernel corn?
   Yes — draining prevents the casserole from becoming too wet.
4. Can I make it ahead?
   Yes — assemble, cover, and refrigerate up to 24 hours before baking.
5. Can this be doubled?
   Yes — use a larger baking dish and extend bake time slightly.
6. Can I use fresh corn instead of canned?
   Absolutely — use 1½ cups cooked corn.
7. What cheese works best?
   Cheddar melts well and adds flavor, but Monterey Jack is great too.
8. Does it need to be served hot?
   Best served warm, but still delicious at room temperature.
9. Why is my casserole too soft?
   It may need more baking time — bake until center is set.
10. Can I omit the sugar?
    Yes — it will be less sweet but still delicious.

🏁 Conclusion

This Corn Pudding Casserole is creamy, warm, rich, and comforting — the kind of dish that feels like home. It’s incredibly simple to prepare yet brings deep flavor and sweetness that pairs beautifully with practically any meal. Whether it’s a holiday crowd-pleaser or a cozy everyday side, this casserole always delivers.

Adam

Corn Pudding Casserole — Creamy, Sweet & Comforting

This Corn Pudding Casserole is a classic comfort dish that’s creamy, sweet, savory, and incredibly satisfying. With a soft, custard-like texture and rich buttery flavor, it brings warmth and nostalgia to the table. The combination of whole kernel corn, cream-style corn, sour cream, and cheddar cheese creates a smooth, tender bite with just the right amount of sweetness and depth. This dish is beloved for holiday meals, Sunday dinners, potlucks, or anytime you want a simple side that feels extra special. It pairs beautifully with roasted chicken, turkey, beef, baked ham alternatives like turkey ham, and vegetable-focused meals. The best part? It takes just minutes to mix together — the oven does the rest.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 can 15 oz whole kernel corn, drained
• 1 can 15 oz cream-style corn
• 1 cup sour cream
• ½ cup unsalted butter melted
• 1 box 8.5 oz Jiffy corn muffin mix
• ¼ cup granulated sugar
• ½ teaspoon salt
• 2 large eggs
• ½ cup cheddar cheese shredded (plus extra for topping if desired)

Equipment

• Mixing bowl
• Whisk or spatula
• 9×13-inch baking dish
• Measuring cups
• Oven
• Grater (if shredding cheese fresh)

Method

 

Step 1: Preheat

1. Preheat oven to 350°F (175°C).
2. Lightly grease your baking dish.

Step 2: Mix the Base

1. In a large mixing bowl, combine:
2. whole kernel corn
3. cream-style corn
4. sour cream
5. melted butter
6. granulated sugar
7. salt
8. Stir until smooth.

Step 3: Add Eggs & Cornbread Mix

1. Whisk in the eggs.
2. Then add the Jiffy corn muffin mix and stir gently until just combined — avoid overmixing.

Step 4: Add Cheese

1. Fold in the cheddar cheese evenly throughout the batter.

Step 5: Bake

1. Pour the mixture into the prepared baking dish.
2. Bake for 45–55 minutes, or until the center is set and the top is golden.
3. For a browned top, bake an additional 5 minutes.

Step 6: Rest & Serve

1. Let cool for 5–10 minutes before serving — this helps it set and slice easily.

Notes

🧊 Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat in the oven at 325°F (165°C) until warmed through.

Microwave in short intervals if reheating single portions.

Tip: Avoid freezing — texture may become watery.

🥄 Variations

Extra Cheesy:
Add 1 full cup of cheddar or mix in gouda or Monterey Jack.

Savory Version:
Add diced green onions or sautéed onions.

Spicy Twist:
Stir in a pinch of cayenne pepper or finely diced jalapeños.

Lighter Version:
Replace sour cream with Greek yogurt.

Holiday Style:
Add a dash of nutmeg for warm seasonal flavor.

❓ 10 FAQs

Can I use reduced-fat sour cream?
Yes — texture will remain creamy.

Can I use another type of corn muffin mix?
Yes — just match the weight (around 8–9 oz).

Do I need to drain the whole kernel corn?
Yes — draining prevents the casserole from becoming too wet.

Can I make it ahead?
Yes — assemble, cover, and refrigerate up to 24 hours before baking.

Can this be doubled?
Yes — use a larger baking dish and extend bake time slightly.

Can I use fresh corn instead of canned?
Absolutely — use 1½ cups cooked corn.

What cheese works best?
Cheddar melts well and adds flavor, but Monterey Jack is great too.

Does it need to be served hot?
Best served warm, but still delicious at room temperature.

Why is my casserole too soft?
It may need more baking time — bake until center is set.

Can I omit the sugar?
Yes — it will be less sweet but still delicious.

🏁 Conclusion

This Corn Pudding Casserole is creamy, warm, rich, and comforting — the kind of dish that feels like home. It’s incredibly simple to prepare yet brings deep flavor and sweetness that pairs beautifully with practically any meal. Whether it’s a holiday crowd-pleaser or a cozy everyday side, this casserole always delivers.