If there’s one heartfelt, crowd-pleasing side I find myself making again and again for both festive gatherings and cozy Sunday suppers, it’s Corn Pudding Casserole. Creamy, golden, and ever-so-slightly sweet, this classic dish brings together the very best flavors of corn with a lusciously tender texture that wins over everyone at the table. Whether you’re planning the Thanksgiving menu or just want a warming addition to your weeknight dinner, let me show you why Corn Pudding Casserole deserves a permanent place in your repertoire.
Ingredients You’ll Need
This Corn Pudding Casserole keeps it beautifully simple, letting real corn flavor and a handful of kitchen staples shine bright. Here’s what you need, along with why every ingredient matters in creating that nostalgic, mouthwatering perfection.
- Whole kernel corn (1 can, 15 ounces): Adds sweet pops of real corn and makes the casserole wonderfully hearty.
- Cream-style corn (1 can, 15 ounces): Brings creamy richness and extra flavor, binding everything together.
- Sour cream (1 cup): Makes the casserole irresistibly moist and gives it mild tanginess.
- Unsalted butter, melted (1/2 cup): Adds depth and richness, ensuring every bite is melt-in-your-mouth soft.
- Large eggs (2): Provide structure so the casserole bakes up fluffy yet sliceable.
- Corn muffin mix (1 box, 8.5 ounces): Lends just enough sweetness and creates that classic, tender pudding texture.
- Shredded cheddar cheese (1/2 cup, optional): Gives a pop of savory flavor and gooey pockets when baked in.
- Salt (1/4 teaspoon): Balances the sweetness and enhances every flavor note.
- Black pepper (1/4 teaspoon): Adds a subtle kick to keep things interesting.
- Chopped fresh parsley for garnish (optional): A sprinkle of green for color and a touch of freshness.
How to Make Corn Pudding Casserole
Step 1: Preheat and Prepare the Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish so your casserole lifts out beautifully later. This simple step ensures even baking and easy serving—no sticking dramas here!
Step 2: Combine Wet Ingredients
In a large mixing bowl, add the drained whole kernel corn, cream-style corn, sour cream, melted butter, and eggs. Stir everything together gently. Mixing these first creates a smooth, cohesive base, which is the secret to the casserole’s dreamy texture.
Step 3: Add Dry and Seasonings
Next, stir in your corn muffin mix until just combined—don’t overmix, or you’ll lose that soft pudding texture. Add the shredded cheddar (if you’re using it), salt, and black pepper, folding it all together. This is where flavor and structure come together for that signature Corn Pudding Casserole bite.
Step 4: Fill and Smooth
Pour the mixture into your prepared baking dish and use a spatula to smooth out the top. Leveling the surface helps everything bake evenly and gives that inviting golden finish.
Step 5: Bake to Perfection
Bake for 45 to 50 minutes, or until the casserole’s top is golden brown and the center has just set. If you gently jiggle the pan, you’ll see a little movement in the middle, but a tester or knife should come out mostly clean. Let it stand for 5 minutes for easier slicing and the best flavor.
How to Serve Corn Pudding Casserole
Garnishes
For an eye-catching finish, sprinkle your Corn Pudding Casserole with chopped fresh parsley just before serving. That little pop of green adds freshness and a pretty contrast against the golden top—simple but lovely!
Side Dishes
Corn Pudding Casserole truly shines next to roast turkey, glazed ham, grilled chicken, or smoky barbecue classics. Pair it with green beans, a crisp salad, or fluffy mashed potatoes for a meal that’s balanced and satisfying—holiday-perfect, but welcome any time.
Creative Ways to Present
Try baking this casserole in individual ramekins for cute, shareable servings, or scoop it into pretty bowls and top with a dollop of sour cream and a dash of smoked paprika. It’s also a hit as a potluck dish—just let guests help themselves straight from the baking pan!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Corn Pudding Casserole, cover the dish tightly with plastic wrap or transfer portions to an airtight container. Store in the refrigerator for three to four days for easy lunches or sides all week.
Freezing
Corn Pudding Casserole freezes surprisingly well! Once fully cooled, wrap it securely or move to a freezer-safe container. For best taste and texture, enjoy it within one to two months. Thaw in the fridge overnight before reheating.
Reheating
To reheat, either pop individual slices in the microwave for a minute or two, or cover the whole dish with foil and warm in a 325°F oven until heated through. The casserole stays creamy and delicious, making leftovers just as enticing.
FAQs
Can I make Corn Pudding Casserole ahead of time?
Absolutely! You can assemble the casserole up to a day in advance and refrigerate it (unbaked), then simply bring it to room temperature before baking when needed. This makes it a lifesaver for busy holiday prep or effortless entertaining.
Is there a way to make it spicy?
For a spicy twist, stir in a pinch of cayenne pepper or a tablespoon (or two) of finely diced jalapeños along with the other ingredients. The mild sweetness of the casserole pairs perfectly with a little heat!
Can I use fresh or frozen corn instead of canned?
Yes! Substitute an equal amount of well-drained frozen or fresh corn for the canned whole kernel corn. You’ll still need the cream-style corn or a homemade creamy corn blend for that signature pudding texture.
What can I use instead of corn muffin mix?
If you don’t have boxed corn muffin mix, use a homemade blend of cornmeal, flour, sugar, baking powder, and a pinch of salt. It’s a bit more effort, but gives you control over the sweetness and texture!
Is Corn Pudding Casserole gluten-free?
To make this casserole gluten-free, use a certified gluten-free corn muffin mix. The rest of the ingredients are naturally gluten-free, making it an easy adaptation for anyone avoiding gluten.
Final Thoughts
There’s something truly special about scooping into a warm, golden Corn Pudding Casserole and seeing the smiles it brings. Give this recipe a try at your next meal or gathering—you’ll understand why it’s a beloved favorite. I can’t wait for you to fall for it just as much as I have!
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Corn Pudding Casserole Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Corn Pudding Casserole is a creamy and comforting side dish that’s perfect for holiday meals or any time you want a delicious corn bake. Made with a mix of whole kernel corn, cream-style corn, sour cream, and corn muffin mix, this easy casserole is sure to be a hit with your family and friends.
Ingredients
For the Corn Pudding:
- 1 can (15 ounces) whole kernel corn (drained)
- 1 can (15 ounces) cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 box (8.5 ounces) corn muffin mix
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- Mix the Ingredients: In a large bowl, combine whole kernel corn, cream-style corn, sour cream, melted butter, and eggs. Stir in the corn muffin mix until just combined. Add shredded cheddar cheese, salt, and black pepper, and mix gently.
- Bake: Pour the mixture into the prepared baking dish and smooth the top. Bake for 45-50 minutes, or until the center is set and the top is golden brown.
- Serve: Let stand for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- Add a pinch of cayenne pepper or diced jalapeños for a spicy twist.
- Delicious as a side dish for holiday meals or barbecues.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: about 3/4 cup
- Calories: 280
- Sugar: 7g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
