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A photo of the final serving of corn pudding casserole. The edges are lightly browned and the center is soft and custardy. A fork and linen napkin sit beside the plate on a marble countertop.

Corn Pudding Casserole

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This corn pudding casserole is creamy, sweet, and simple to make. With canned corn, sour cream, and cornbread mix, it bakes into a soft, golden dish that works as a comforting side for any meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can whole kernel corn drained (15 oz)
  • 1 can creamed corn 15 oz
  • 1 cup sour cream
  • 2 eggs beaten
  • ½ cup unsalted butter melted
  • 1 box cornbread mix 8.5 oz
  • 1 tablespoon sugar optional
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Equipment

  • Large Mixing Bowl To combine all ingredients
  • Whisk or Spoon To stir together the batter
  • Casserole Dish 9x13 or similar size, greased

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
  2. In a large bowl, combine eggs, sour cream, melted butter, whole corn, and creamed corn. Stir until well mixed.
  3. Add cornbread mix, sugar (if using), salt, and pepper. Stir just until combined—do not overmix.
  4. Pour mixture into the prepared dish and smooth out the top.
  5. Bake for 45–50 minutes until golden and the center is just set.
  6. Let cool slightly before serving warm.

Notes

  • For extra flavor, stir in ½ 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.

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