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Corn Pudding Casserole

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Corn pudding casserole is a sweet and creamy Southern side dish that takes minutes of prep! Learn how to make corn pudding with Jiffy cornbread mix.

A scoop of corn pudding from a large casserole dish. Corn pudding is a sweet and creamy casserole made with creamed corn and Jiffy cornbread mix.

As many of you may know, I record recipe video tutorials for my YouTube channel about a month or so in advance. Well, one year, I was finishing up all of my Christmas recipe videos. I kept thinking I was forgetting something, overlooking one recipe… but I wasn’t sure which one.

Then, during a conversation with a friend (shout out to Denise from Be My Guest with Denise—go visit her and tell her Rosie sent ya!), she suggested I make a corn pudding recipe video. I didn’t know what the heck she was talking about, but the way she described this recipe–it made my freakin’ mouth water.

So, naturally, I called my older Cousin TJ and asked if he knew of such a recipe and if I’d ever had it (would it surprise y’all to know I have a habit of making up names for stuff?!). It turns out I HAVE HAD IT but had NO idea it was called corn pudding. My butt had been calling it “that corn stuff” for years!

So, I decided to take Denise’s suggestion and make the dang corn pudding recipe, AKA that “corn stuff” for y’all!

What Is Corn Pudding?

A casserole dish filled with a freshly baked corn pudding casserole. The corn pudding has a crisp surface with golden-brown edges, sprinkled with kernels of corn.

Everyone and their grammies have their own recipe for corn pudding; there are so many different ways to make it. So, I will describe the I Heart Recipes corn pudding casserole recipe!

Corn pudding is a creamy mixture of whole-kernel corn and creamed corn tossed with an even creamier mixture of eggs, butter, and more. It’s a warm, golden-brown casserole with a pudding-like texture, and it’s usually served as a side dish during holidays like Thanksgiving and Christmas (much like my candied yams or sweet potato casserole).

Not only is it the perfect side dish for holiday dinners, but it’s the perfect side dish for just about any dinner! Because of how easy it is to make and how many variations there are (more on that in a bit), you can serve it alongside Southern dishes, slow cooker dishes, and for just about any Holiday meal you can think of.

What’s Corn Pudding Made Of? Ingredients for Corn Pudding Casserole

The ingredients for corn pudding casserole—creamed corn, cornbread mix, sour cream, sugar, and butter—mixed with a wooden spoon in a large glass mixing bowl.

This recipe is so popular because it uses such simple ingredients (and did I mention, it takes 10-15 minutes tops to toss this together?). Let’s make a grocery list for this easy corn pudding casserole recipe, Cousins! These are the ingredients you’ll need:

  • Canned cream corn (any brand—I usually buy what’s on sale)
  • Whole-kernel corn (canned, fresh, or even frozen corn would work)
  • Unsalted butter
  • Eggs
  • Sour cream
  • White granulated sugar
  • Ground nutmeg
  • Pure vanilla extract (y’all know how I feel about imitation!)
  • Sweet cornbread mix (I use Jiffy mix because it’s cheap, reliable, and does the job. You can certainly use your favorite brand.)

What do you bake corn pudding casserole in?

A white ceramic casserole dish filled with fresh-baked corn casserole. Ears of shucked white and yellow corn cobs sit alongside the casserole dish.

You can bake this casserole in a cast iron pan or a casserole dish. Be sure to spray either dish or pan with cooking spray before you pour in the creamed corn casserole, though!

How to Make Corn Pudding Casserole with Jiffy Mix

Southern corn pudding casserole is almost as simple as mix, bake, done. But, I will say there’s a little magic in the order you mix the ingredients. You’ll be good as gold if you follow the recipe card instructions below and watch my corn pudding video tutorial on YouTube!

Here’s how I make my own I Heart Recipes corn pudding recipe.

  1. Combine the ingredients in a large bowl. I start with the eggs, then cream corn and whole kernel corn. Next, add the sugar, nutmeg, and vanilla. Then comes the sour cream, melted butter, and finally, the Jiffy cornbread mixture. Mix all the ingredients until well combined.
  2. Pour the ingredients into your baking dish. I greased the casserole dish with unsalted butter, but you can use a non-stick spray if you choose. I use a 9×13 casserole dish for this recipe and it’s just the right size for my family, with some leftovers.
  3. Bake the creamy corn casserole in a 350-degree oven for 35-40 minutes. When it’s done, it’ll be slightly jiggly—this is okay! We aren’t making cornbread here; it’s cornbread pudding! Let it sit for 5-10 minutes until it cools a bit and it’s ready to serve!

See, ain’t that easy?! I truly love the simplicity of this recipe. When it comes to the holiday season, we love an easy side dish that’s hassle-free, delicious, and feeds a crowd.

Pro-Tips, FAQs, and Variations of Corn Pudding Casserole

A large spoonful of creamy corn pudding scooped from a white casserole dish.

I always want to make sure I’m answering your questions when it comes to making my recipes in your own kitchens! So keep reading for some I Heart Recipes pro tips to make the best corn pudding casserole ever!

This is a sweet corn casserole. How can I make it more savory?

This isn’t a savory casserole recipe—with vanilla and sugar, it’s gonna be sweet! However, if you’d like a savory corn casserole, check out my Tex-Mex Corn Casserole recipe. It has peppers, cheddar cheese, and more. It also makes a great side dish for Thanksgiving dinner. Both casseroles have amazing flavor!

Can you make corn pudding in the slow cooker?

Yes, you can make corn pudding casserole in the slow cooker! Just spray the slow cooker pot with non-stick cooking spray, pour in the mixture, and cook on high heat for 2.5 to 3 hours, or until a knife inserted into the center comes out clean. You’ll need at least a 4-quart slow cooker for this recipe.

Can I make corn pudding casserole ahead of time?

Yes, you can! You can mix the corn pudding batter a day ahead of time and refrigerate it until ready to bake. You can even bake the casserole ahead of time as well and rewarm it when it’s ready to serve! You should keep any made-ahead corn pudding in the refrigerator.

How do you warm up leftovers?

This corn casserole can be kept in the refrigerator for several days (up to 3-4 days) after you make it. Store the leftovers in an airtight container until you a ready to reheat. You can reheat this dish in the oven or zap it in the microwave.

My corn pudding casserole is mushy; what did I do wrong?

If the corn pudding is mushy, it’s likely because there was too much liquid! Make sure you drain the whole kernel corn before adding it to the mixture. If you’re using frozen corn, allow it to thaw before using it to reduce the moisture.

What do you serve with corn pudding casserole?

A sweet corn casserole goes with SO many wonderful dishes! It’s truly the perfect side dish. Here are some perfect pairings:

I Heart Recipes Corn Pudding Casserole Recipe Card + Video Tutorial

Okay, Cousins, if you’re ready to make this deliciously sweet corn pudding recipe, the time is now! Below, you can print out my recipe card with full ingredient measurements, instructions, and video tutorial. If you love this recipe, let me know! I want to hear all about it in the comments below. Make sure you follow along with all things Rosie and I Heart Recipes by following me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out all my cookbooks! I just released a brand new cookbook, Super Soul Food with Cousin Rosie, with many recipes you can’t find anywhere else.

Corn Pudding Casserole

Creamy Corn Pudding Casserole

Southern corn pudding casserole is the perfect side dish for your Holiday table or ANYTIME table! Made with whole kernel corn, cream corn, sour cream, and Jiffy cornbread mix, it's a perfectly creamy, lightly sweet cornbread casserole that just takes minutes to prep.
Watch Video Print Recipe Pin Recipe
Course Side Dish
Cuisine holiday, Southern
Keyword corn pudding, cornbread, Creamy Corn Pudding
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Instructions

  • Add the eggs into a large mixing bowl, then beat until everything is 1 color.
  • Add in the creamed corn and whole-kernel corn. Mix until well combined.
  • Now add in the sugar, ground nutmeg, and vanilla.
  • Add sour cream, and mix or fold in.
  • Pour in the melted butter, then sprinkle in the Jiffy cornbread mix.
  • Mix everything until it's well incorporated, then pour the mixture into a buttered 9×13 baking dish.
  • Bake on 350 F, for 35-40 minutes.
  • Remove from the oven, and let sit for 5-7 minutes.
  • Serve and enjoy!

Video

If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
© 2023 I Heart Recipes
Recipe by: I Heart Recipes

Loved this Corn Pudding Casserole recipe? Don’t miss these other side dishes as well…

Tex Mex Corn Casserole from I Heart Recipes
Tex Mex Cornbread Casserole
Southern Cornbread Dressing
Southern Cornbread Dressing
Green Bean Casserole from I Heart Recipes
Green Bean Casserole
Southern Broccoli Casserole Recipe
Southern Broccoli Casserole

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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Comments

  3. 4 stars
    I love watching your videos! I’m a 19 year old college kid from Dallas Texas and have been watching you for a while! I’m going to make some of your recipes for my boyfriend Alex 🙂

    Reply

  7. 5 stars
    Hey rosie. I notice in your recipe direction says “1/2 a cup of sugar” and the picture above that list all the ingredients says “1 cup of sugar” .

    Im not sure do i use 1 cup or an 1/2 a cup of sugar. Please let me know when u get a chance. Thank you rosie. Im a big fan of alll)lll your recipes.

    P.s i made the turkey wings. It was to die for. My husband love it. Lol

    Reply

      • 5 stars
        Hey Rosie. thank you for getting make to me. i made the corn pudding last night. i believe i use the whole 1 cup of sugar (i did try to scoop some out when i notice the direction was a little different from the picture direction). it still came out LOVELY :). my husband still enjoy it. but next i will make sure to use the 1/2 a cup…

        thanks Rosie once again for the lovely, wonderful, and delicious recipes… i am going to try your mac and cheese next. I CANT WAIT.,….. 🙂 🙂 🙂 🙂

        Reply

  8. 5 stars
    What a remarkably, simple delicious recipe. I have made this dish several times since this past Christmas 2015 and now keep frozen portions readily available. It has replaced a former corn pudding recipe that I had used for many years. Thank you for providing such homey, tasteful dishes. It the recipes coming.

    Reply

  10. Absolutely love all your recipes! I made this dish for a potluck and within a matter of minutes it was already gone! Some people were complaining that they didn’t even get a chance to try it out because it was gone too quickly. So at the next potluck I decided to make two trays and everyone absolutely loved it! Thanks so much for the recipe Rosie!!!!

    Reply

  11. Do I just mix in the cornbread mix directly out of the box or do I prepare it first as instructed on the box before adding into the corn mixture?

    Reply

  12. Hi, Rosie!

    I happened on your website while looking for something. This looks similar to a recipe I had that I doctored up but yours look amazing. I like the fact that you show a video of how you make it. I am going to use your recipe instead of mine for tomorrow’s Thanksgiving dinner. Now, you said it can be reheated. For how long and at what temperature?
    Thank you so much for sharing!

    Reply

  13. Rosie,help! When I pulled it out of the oven, it didn’t look like yours. It looked more cake-like. The top won’t brown either. I followed it to the t. What can I do?

    Reply

      • Okay, then. I’m just putting it in for more time. It will just have to look more cake-like, I guess. I really don’t know what happened unless it’s because I used Jiffy mix which you said was okay. I couldn’t find any corn bread mix at my grocery store except for the Jiffy brand. 🙁

        Reply

  16. 5 stars
    I made this for thanksgiving this year and it was a HIT! I come from a white family but my boyfriend is black. I have had it at their house before but decieded to make it to bring to my family’s thanksgiving and they loved it! My grandma even asked me to send her the recipe! Thanks Rosie. Definitely will be adding it to my collection of recipes. P.S. I used jiffy cornbread mix and it came out great.

    Reply

  17. 5 stars
    Hi Rosie, I recently came across your page and have made a couple of your recipes and they have been a hit:-) I thank you for sharing. One of your recipes was the creamy corn pudding that I made for my family’s Christmas Eve dinner and they killed it (YUM-YUM)….Again, thank you and keep up the good work:-)

    Reply

  18. 5 stars
    Hi Rosie, Thank you for sharing this recipe! My group of friends have potlucks every month or so and I made this for a birthday potluck last night. The recipe was a huge hit! One friend even asked me to add your cornbread recipe to my “usual-recipe” list for other potlucks — so I will!

    I look forward to trying more of your recipes 🙂

    Reply

  19. 5 stars
    Girl, Girl. Girl. As I eat my third small spoonful of corn pudding…I am mad at you (lol). It came out looking just like the picture and its very creamy. I had to cook mine for an additional 10 minutes – I think it’s my oven, not your recipe. I added a little more vanilla and I used a 1/4 teaspoon of nutmeg because I like the flavor of nutmeg. I cannot wait until I serve this at tomorrow’s Easter Dinner. (If it lasts that long)

    Reply

    • FINALLY, someone else that loves nutmeg! I swear I put nutmeg in almost everything. LOL. I’m glad that you were able to adjust the recipe to your preference! XOXO

      Reply

  20. 5 stars
    This is by far the best corn pudding that I’ve ever had!!!! My sceptical family loved, loved, loved It. It’s gone! Thank you so much for sharing this recipe. I will forever make and cherish It! Thanks!!!!!

    Reply

  21. 5 stars
    Made this for the first time a month ago. DELICIOUS! Just made it for a second time, equally delicious. Looked at a lot of recipes and the vanilla and nutmeg sold me on this one! If you’re looking for a good corn pudding recipe, look no further. This one truly is creamy and very tasty!

    Reply

    • 5 stars
      This was a “sleeper”! I made it for as a side for dinner one day, not really expecting anything spectacular. . . it didn’t make it to the next day. Now, I have to make it every Thanksgiving. Who knew?! It’s so easy and SO good!

      Reply

  23. 5 stars
    This is one of those dishes that tastes even BETTER the next day. Oh my goodness I was eating this all day and night LOL. I did end up having to cook this 10 minutes longer but it was probably just my wacky oven.

    Reply

  25. Hi, Rosie! After making your delicious baked macaroni and cheese, I cannot wait to make this for Thanksgiving! I know it will be good!!! Have you ever made this a day or two ahead and reheated? Wondering if it would be okay to do that or if I should make it fresh on the day of Thanksgiving. Thanks!

    Reply

  26. 5 stars
    Hi I made this corn pudding this evening as a trial run for thanksgiving. It was really good. I used sweet Martha Washington corn bread mix. I think it may have been just a tad toooo sweet. Which mix do you use?
    Also do you use 2 sticks of melted butter?
    Thank you I can’t wait to try your mac and cheese

    Reply

  29. 5 stars
    Hi Rosie,

    I made the corning pudding last night and it was amazing!!! It was a big hit and the entire family loved it, even my picky husband…thank you so much for sharing your recipes!

    Reply

  30. 5 stars
    Hi Rosie! I can’t wait to make this for thanksgiving. My boyfriend and I are spending it with just us two this year so I’m wondering if the leftovers should be kept on the counter or in the fridge? I wasn’t sure if it would dry out in the fridge or not. Thank you!!

    Reply

  31. 5 stars
    Hi Rosie,
    Tried this tonight and so yummo!!!!

    I would love it if this could be made in the crockpot, have you tried it? Would you recommend it?

    Happy Thanksgiving and god bless!!!

    Reply

  32. 5 stars
    OMG! Amazing corn pudding. It was the hit of our Thanksgiving dinner yesterday and now will be at every future one. Everyone raved about it. And so easy. Thanks for a great recipe!

    Reply

  33. 5 stars
    I haven’t had Corn Pudding since I was a kid visiting family down south. So as I was planning this year’s Thanksgiving meal, I decided that I wanted to try and make corn pudding myself. My girls who have never tasted, nor heard of corn pudding was skeptical. I saw many recipes online, but decided yours sounded great with the addition of nutmeg. Well, I was not disappointed. It was delicious. It was home, if you know what that means. This recipe brought both my husband and myself back to the taste we remember when visiting our families down south. It was full of tradition and love. It was also a hit with our girls.

    I will definitely be adding this recipe to our family Thanksgiving meals in the future.

    Thanks for sharing.

    Reply

  34. 5 stars
    Hi Rosie, I just wanted to say I tried your corn pudding recipe for our Thanksgiving dinner. This was something new to me and my family. I have never fixed this before and don’t think I’ve ever even tried corn pudding before. It was “THE BEST”!!! Soooo delicious. My family went crazy over it so guess what’s being added to our family meals AND traditions. Thank you very much for sharing all of your recipes.

    Reply

  35. Hi Rosie,
    I am new to your site . Made this recipe for my daughter, husband, and, of course, us. I wanted to let you know that they devoured it. My son-in-law , who very seldom compliments me told my daughter she had better get this recipe. Thank you so much for getting me some mother-in-law points. Woohoo! I am making your broccoli casserole today. Smells delicious. You are not only a wonderful cook, you are also very pretty.
    Old Mawmaw.

    Reply

  36. 5 stars
    Your corn pudding casserole was a hit. It cooked exactly the way I saw it on the video. The texture and color were accurate. Also, the nutmeg and vanilla gave it a pleasant feel. Again, your corn pudding casserole was the great!

    Reply

  37. Hi Rosie,

    I could only find the 7.4 ounce pack of sweet cornbread mix. Should I use that while keeping the ingredients the same? Thank you.

    Reply

  38. Hey
    I need to make enough to serve 60 people, I’m using it for a couples shower. What do you suggest?
    Thanks!

    Reply

  39. Hi Rosie! Thanks for the great recipe! Do you cover the dish with aluminum foil or bake it without aluminum foil? Thanks so much!

    Reply

  40. My hubby has perfected fried chicken so I thought it time to find an appropriately southern side dish. This looked so good I’m trying it tonight. Any humidity concerns when baking, my home is at the beach.

    Reply

  41. I just made this for the first time tonight and it was just so perfect. I baked mine for about 45 min. I also used a wisk which in my opinion made it absolutely perfect. Thank you for this. Now I know how to make it the right way.

    Reply

  42. 5 stars
    OMG…I had this dish when I was in North Carolina at a BBQ spot. Since then I was craving it. I love your videos & stumbled upon this one – you took me back! It looks so amazing, I can’t wait to make it. Looks even better than the one I had lol I had a question, I have some family that don’t eat eggs – can I leave it out or is there something I have to substitute it with? Thanks!!!

    Reply

  43. 5 stars
    We had a family dinner and i couldn’t find my usual recipe so I found this recipe. I made it exactly as posted (used Jiffy Cornbread) and it was delicious! Everyone loved it and none was left.

    Reply

  44. 5 stars
    Hi Rosie i made this recipe as a test run this weekend for a future potluck gathering. Can I just say it’s AMAZING!!! Thanks for always giving me great recipes to try.

    Reply

  46. At the first bite, my older son said, “Where has this been all my life? You’ve been holding out on me!” The whole family is crazy about it. I’m taking it to Thanksgiving dinner tomorrow. Spreading the good eating around. Thank you. This one is a winner!

    Reply

  47. 5 stars
    Hi Rosie,

    Happy Thanksgiving!

    One question…I see the recipe calls for 1 cup of melted butter, but in the video it looks like 1/2 cup of melted better. I know looks can be deceiving so I just want to confirm

    Reply

  48. 5 stars
    Hi Rosie!

    Happy belated Thanksgiving. I made this last Thursday for our Thanksgiving and it was a HIT! Even my 8 year old picky son enjoyed it and my husband ate it for every meal until it was gone.
    This will be family staple for holidays going forward. Thank you for sharing your recipes, I look forward to making many more!!!! (already made the mac n cheese and southern cornbread dressing, both AMAZING TOO).

    Reply

  49. 5 stars
    I’ve been making the same side dishes for Thanksgiving and Christmas for 40 years now. This recipe finally brought some new yummy flavor to our holiday dinners. Everyone loves this dish and we now have a new tradition! thanks!

    Reply

  53. I just want to clarify. Is it supposed to be one cup of melted butter or one stick of melted butter? In your video it looks more like your glass measuring cup has one stick melted.

    Reply

  54. My sister made this for Thanksgiving this year, and everyone loved it. My friend who hates vegetables and doesn’t cook asked for the recipe!! It’s a keeper. Has anyone tried putting it together the night before baking?

    Reply

  55. Can I put it in cupcake liner to cook in? I’m making it for a pot luck and would think it’s easier for people to grab and go.

    Reply

  57. This was a huge success at our Christmas dinner. I wonder if anyone has baked it and frozen it in small portions for everyday meals. There are just 2 of us normally and I would like to keep this available as a regular side dish.

    Reply

  58. 5 stars
    Omg like this is one of my favorites I never knew how to make it I truly can’t wait to try this. Like being from
    Bham and living in Cincy not too many know about corn pudding. This will be on next Sunday meal plan.

    Reply

  59. Are you sure 1 cup of melted butter and not one stick? I followed this recipe exactly. At 40 minutes it was still very soupy. I drained the canned corn very well. I’m now cooking it longer at 425 since that is what my chicken wings need to bake at. I hope it browns soon.

    Reply

    • Hi Sheri. Yes, this is my recipe and I’ve been using it for years. The ingredients, and instructions are correct. What kind of oven are you using? Is it older, or newer? Your oven could be running a tad bit cooler than usual. Let me know. XOXO

      Reply

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