Corn Pudding is beloved throughout my family. I grew up eating my mom’s corn pudding for every holiday and plenty of Sunday dinners in between.
My siblings and I have been known to sneak the leftover corn casserole out of my mom’s house and I’ll even admit to “accidentally” bringing home my sister’s share of the leftovers (along with mine) once upon a time.
Corn pudding is a nostalgic dish for me, for sure, as perhaps it is for you. But if you’ve never tried it before, or if it’s been a few years, I know you’ll be as pleased with this side dish as I am.
Corn Pudding
Corn pudding is especially popular in the American south. It’s become widely eaten all over the United States not only because it’s delicious but because of how easy and inexpensive it (or “puddin’ corn” as it’s sometimes called in the south) is to make!
This is not a pudding in the dessert sense, although it is sweet. Corn pudding is more like a cross between a savory custard and a dish of warm creamed corn.
My favorite way to serve corn pudding is with turkey, chicken, or ham, along with green beans, and boiled baby potatoes.
Corn Pudding Casserole
My mom’s classic recipe includes a box of cornbread mix, as does just about every other corn casserole recipe I’ve seen. I started playing with the recipe, determined to come up with a version that didn’t require that boxed mix.
Jiffy Corn Pudding Casserole
This simple side dish is rich, creamy, sweet corn deliciousness that is unforgettable. My kids begged for seconds and would have happily eaten even more.
Even though I didn’t reach for the prepackaged box of Jiffy cornbread mix, this corn pudding tasted just as good as my mom’s. In fact, to be honest, I think it tastes even better.
If you haven’t tasted it before, you might be cringing at the thought of combining corn with anything and then calling it pudding, but I’m telling you that it works. Not one person I have ever served this to has failed to love it.
Corn Pudding Recipe
Instead of a boxed cornbread mix, this recipe calls for a combination of cornmeal and either potato starch and brown rice flour (for a gluten free pudding) or all purpose flour.
These dry ingredients are added to a mixture of eggs, butter and canned cream corn. Sour cream provides even more moisture while sugar brings sweetness to this dish. After spreading everything in the pan, the whole pudding gets baked for just under an hour.
This side dish feels special enough to serve at Thanksgiving dinner but is also a welcome sight any day of the year. We eat it as a side dish often and I also love the leftovers for breakfast, lunch or as a snack.
You can slice the finished pudding into squares and serve it like cornbread or scoop ladles full of it into bowls. However, you choose to serve it, be prepared for lots of compliments!
This is a comforting and satisfying dish that never fails to put a smile on my face. I can’t wait for you to give this recipe a try and let me know how you like it!
Corn Side Dishes
It’s no secret how much we love corn and these corn side dishes are some of our favorites. If you like creamed corn, you should definitely give Rudy’s Slow-Cooker Creamed Corn a try next time you’re in the mood. Another Creamed Corn recipe I have my eye on it this homemade Creamed Corn with Bacon from Crunchy Creamy Sweet.
If you’re looking for more unique ways to cook and serve corn, try Skillet Mexican Street Corn with Squash and Kielbasa, Elote Dip, and Jalapeno Corn Coleslaw for some fun new side dishes.
Homemade Corn Pudding
- Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set aside.
- Whisk together the eggs and the sugar and then add in the sour cream, creamed corn, and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
- Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve.
Can You Freeze Corn Pudding?
Yes! You can freeze corn pudding. Let it cool completely and then cover tightly before freezing. Individual portions may also be sliced and frozen separately.
Do You Eat Corn Pudding Hot or Cold?
Corn Pudding is typically served warm, however, I can’t resist the leftovers straight from the fridge.
Can You Reheat Corn Pudding?
You bet! Just place a serving on a plate and microwave until warm. Alternatively, the whole casserole may be frozen, thawed, and then reheated (covered with foil) in the oven at 300°F.
Want a stress-free Thanksgiving dinner? Find out what you can make-ahead and follow the timeline to get it all done on time! Are you a list maker? Do you love having a plan for everything and then checking things off? If so, this post is for you.
Corn Pudding {traditional and gluten free recipes}
Ingredients
- 4 eggs
- ½ cup sugar
- ½ cup sour cream
- 30 ounces creamed corn (2 cans)
- 4 tablespoons butter melted and slightly cooled
- ½ cup all-purpose flour* plus 2 tablespoons
- 6 tablespoons cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
*Gluten-Free Alternative
- ½ cup brown rice flour
- 2 tablespoons potato starch
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set aside.
- Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
- Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!
Nutrition
{originally published 10/3/13 – recipe notes and photos updated 10/10/22}
Mariana says
Hi, I am from México and I don’t know what creamed corn is. Could I use a can of Campbell’s corn soup? We have that here, but I don’t think we have creamed corn. What is it or how can I make it on my own? I would reallylike to try this recipe because my family loves corn. Thanks a lot!
Mary Younkin says
I’m not familiar with Campbell’s corn soup, Mariana. You can roughly chop about 2 cups of fresh or frozen corn and add 1/2 cup of cream to mimic a can of creamed corn.
Brenda J Gerstenslager says
I loved, loved, loved this!! Best recipe to date that I have used for Corn Pudding. Thank You! I will be making this one for years to come.
Mary Younkin says
I’m thrilled that you love it, Brenda.
ruth preti says
I’m from Switzerland and would love to try this recipe, can you make creamed corn from a tin or two of corn for salads?
Many thanks for our reply
Mary Younkin says
Yes, you can absolutely make your own creamed corn. This recipe looks close to the canned corn we buy – although I’m guessing it tastes better! https://www.spendwithpennies.com/homemade-creamed-corn/
Annette Kovar says
Most delicious corn pudding recipe I’ve ever tried Can! Fabulous and quick to put together!! Can I substitute fresh corn for the creamed and, if so, how would I do that? Fresh Olathe corn is in stores now and I’d love to use it in this recipe!
Annette Kovar says
Most delicious corn pudding recipe I’ve ever tried! Fabulous and quick to put together!! Can I substitute fresh corn for the creamed and, if so, how would I do that? Fresh Olathe corn is in stores now and I’d love to use it in this recipe!
Cjp says
Lovely recipe! Just a bit too sweet (I’ll use less sugar next time) but tender and delicious!
Mary Younkin says
I’m glad you like it! (It works well with less sugar too.)
Nancy Kirsch says
Can I use full-fat plain yogurt instead of sour cream or wil the yogurt curdle?
Mary Younkin says
While I have not tried that myself, Nancy, I’m guessing that will work just fine.
Bhavesh says
This corn pudding recipe looks really delicius. One of the best ever corn pudding recipe i have ever tried.
Mary Younkin says
I’m thrilled that you like it!
Mary says
Hi, can you put this together and keep it uncooked in the fridge for a day before baking it?
Mary Younkin says
I’m guessing that will work just fine, Mary. I’d give it a stir just before baking.
Doug says
I’d be a bit concerned, baking powder (the leavening agent) functions when combined with a liquid. So, if it activates while in the refrigerator overnight, your pudding may be a bit dense.
You might want to combine everything except the melted butter and the baking powder, refrigerate and set the cold dish somewhere it could come back to room temp before adding the two final ingredients.
Catherine McMichael says
For decades I’ve used my mother-in-law’s corn casserole recipe. But 2020 has been so different in so many ways, I thought it was time to try something new. This was delicious. I used just a quarter of the sugar which was still plenty sweet. Probably will try it without sugar at all next time. Loved the texture and spoon- readiness of it. Thanks!
Mary Younkin says
I’m so happy that you love it, Catherine!
Kyle says
Do you use salted or unsalted butter?
Mary Younkin says
I use salted butter in all of my recipes, Kyle.
Alana m sult says
Can I use self rising cornmeal and omit the baking powder. Thanks
Mary Younkin says
I have no idea, Alana. I’ve never used self-rising cornmeal. If I were to guess though? It should work.
ROBIIN says
I take this to church pot lucks and it is well received. I prefer a savory pudding and so I OMIT the sugar, ADD pepper and 4 oz. can green chilis.
Mary Younkin says
Sound great, Robin. I’m glad you’re enjoying the recipe!
Caro says
Loved that this didn’t require a box of jiffy because I never remember to buy any! Do you store leftovers in the refrigerator or is it safe on the counter?
Mary Younkin says
The leftovers need to be refrigerated, Caro. I’m so glad you like it!
JH says
Huge hit at a recent dinner!
Can the recipe be doubled by simply doubling each ingredient? And how long would I bake it?
Mary Younkin says
Yes, this will double nicely. However, I’d bake it in two dishes. I’m uncertain how the baking time would be affected by that much thicker a casserole.
Nicki says
Such an easy recipe & so delicious! Thank you for sharing!
Mary Younkin says
I’m thrilled you like the recipe, Nicki.
Rachel says
excited to try, but can I use corn flour instead of cornmeal?
Mary Younkin says
I haven’t tried that, Rachel.
Smb12321 says
Great recipe but the needless “life story” is getting annoying. I understand adding useless “filler” for ad dollars but it’s irritating scrolling page after page with childhood / relatives’ s stories, etc until we finally get tp the recipe. To the point! Thanks
Mary Younkin says
Feel free to make use of that handy “jump to recipe” button at the top of the page, if you don’t need anything other than the recipe. Happy cooking!
Joan says
I loved the back story of this recipe! Sorry Smb was annoyed by having to scroll so far.
Amy says
Could I make this recipe but just use a box of Jiffy instead of the dry ingredients? It sounds delicious as is but the Jiffy mix would simplify things a bit. (Yes I’m lazy)
Mary Younkin says
That should work, but I can’t speak to the exact amounts.
Joanne says
I’m with you. I’m not lazy, but I have Jiffy in the house but no corn meal. I’m going to measure out the jiffy…a have to use two boxes (more corn pudding, wouldn’t that be a shame! 🤣) that’s ok!
Mary Younkin says
Happy baking, Joanne! Nothing lazy about it. I’m a big fan of using whatever is already on hand in the house.
Joanne says
I made this with Jiffy. Jiffy is about 1 1/4 cups of dry ingredients, so not too dissimilar from the entire dry ingredients shown here. I added an extra egg and an extra 1/3 cup of sour cream. (I also added a small can of Peaches and Cream corn because why not?) It was fabulous, spoonable or loosely cuttable. The spouse said it was the best he’d ever had. Great recipe!! Thank you!!
Mary Younkin says
I’m glad you enjoyed it, Joanne.
Jessica F. says
I made this for Thanksgiving this year and my family could not stop talking about how much they loved it! It will be a regular from now on! I can’t have dairy or gluten and used So Delicious plain coconut yogurt instead of the sour cream and Bob’s Red Mill gluten free 1 to 1 Baking Flour and it turned out delicious!!
Mary Younkin says
I’m thrilled to hear that it was a hit, Jessica.