Some recipes live in the background—always there, always appreciated, but rarely the star. This corn pudding casserole is one of those dishes that surprises you each time. It’s not flashy. It’s not trendy.
But the moment you scoop into it and watch the soft, custardy center give way to golden edges, you realize how much comfort it brings.
Whether served at a holiday table or a simple weeknight dinner, it plays both roles well. Creamy but not too heavy, sweet but not dessert-level—it’s the side that vanishes before anything else. The kind that people quietly ask about after dinner, hoping for the recipe.
Why This One Stays in Rotation
It’s simple, cozy, and holds up next to anything from roasted chicken to baked ham.
- Creamy texture with crisp golden edges
- Balanced sweetness—works with savory meals
- Comes together fast with pantry staples
- Feeds a crowd or keeps well for leftovers
What You’ll Need for Corn Pudding Casserole
This recipe leans on basic ingredients, but together they make something rich, spoonable, and just structured enough to slice.
- Whole Kernel Corn – Adds texture throughout
- Creamed Corn – Brings sweetness and moisture
- Eggs – Binds everything and creates the soft pudding feel
- Sour Cream – Adds richness and tang
- Butter – Melted, for moisture and that browned edge
- Cornbread Mix – A shortcut that adds structure without needing flour
- Sugar (Optional) – Boosts the sweetness if you like it more dessert-like
- Salt and Pepper – To balance out the sweetness
This combo gives you a spoonable casserole with a soft center and lightly crisped top.
Step-by-Step Guide to Making Corn Pudding Casserole
This is one of those stir-and-bake recipes. Everything mixes in one bowl, then heads to the oven until golden and just set.
- Preheat and Prep – Set your oven to 350°F (175°C) and butter or spray a casserole dish.
- Mix the Wet Ingredients – In a large bowl, combine eggs, sour cream, melted butter, and both types of corn.
- Stir in the Cornbread Mix – Add the dry cornbread mix and stir until just combined. Don’t overmix.
- Add Seasoning – Stir in salt, pepper, and sugar if using.
- Pour and Bake – Pour the mixture into the prepared dish and bake for 45–50 minutes, or until the center is set and the edges are golden.
It should be slightly puffed, with a firm edge and a soft, spoonable center.
Serving Suggestions That Work
Corn pudding plays well with both rich meats and lighter mains. It works as part of a big meal or on its own as a comfort food side.
| Main or Pairing | Why It Fits |
|---|---|
| Baked Ham or Turkey | Adds sweetness and moisture to the plate |
| Roasted Vegetables | A mellow base next to earthy flavors |
| Pulled Pork or BBQ Chicken | Sweet and smoky work great together |
| Gravy or Mushroom Sauce | The pudding texture soaks it up |
| Green Salad | Fresh crunch with creamy spoonfuls |
You can serve it hot, warm, or even room temp—it holds its own each way.
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Storing and Reheating Leftovers
Corn pudding keeps well and reheats without losing its texture.
Let it cool completely before covering and storing in the fridge. It lasts 3 to 4 days in a sealed container. Reheat in the oven at 325°F until warmed through, or microwave short portions on low to medium power.
Avoid overcooking when reheating—just enough to bring it back to life.
Frequently Asked Questions
1. Can I make this ahead of time?
Yes. Bake it the day before and reheat before serving. Cover with foil to keep it moist.
2. Can I freeze corn pudding casserole?
You can. Wrap tightly and freeze for up to a month. Thaw in the fridge overnight and reheat in the oven.
3. What can I use instead of sour cream?
Greek yogurt or plain yogurt work well and keep the texture similar.
4. Can I make this without cornbread mix?
Yes. Use a blend of cornmeal, flour, baking powder, and a pinch of salt. It takes a little more measuring but works.
5. How do I know it’s done?
The center should be set but still soft—like a spoonable custard. The edges will be golden and slightly pulling away from the dish.
This corn pudding casserole keeps things simple but never boring. It’s comfort food with just enough structure to keep showing up, meal after meal.
Corn Pudding Casserole
Equipment
- Large Mixing Bowl To combine all ingredients
- Whisk or Spoon To stir together the batter
- Casserole Dish 9×13 or similar size, greased
Ingredients
- 1 can whole kernel corn drained (15 oz)
- 1 can creamed corn 15 oz
- 1 cup sour cream
- 2 eggs beaten
- 1/2 cup unsalted butter melted
- 1 box cornbread mix 8.5 oz
- 1 tablespoon sugar optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- In a large bowl, combine eggs, sour cream, melted butter, whole corn, and creamed corn. Stir until well mixed.
- Add cornbread mix, sugar (if using), salt, and pepper. Stir just until combined—do not overmix.
- Pour mixture into the prepared dish and smooth out the top.
- Bake for 45–50 minutes until golden and the center is just set.
- Let cool slightly before serving warm.
Notes
- For extra flavor, stir in 1/2 cup shredded cheddar or chopped green onions.
- Add a pinch of cayenne if you want a little heat.
- Make ahead and reheat gently covered in the oven.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!