Corn Pudding Casserole

106 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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 Casserole is a classic comfort food! get the recipe at barefeetinthekitchen.com

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.

Classic Corn Pudding gets a new twist with this updated recipe - no box mix required! (Gluten free alternatives included too.) get the recipe at barefeetinthekitchen.com

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!

Made from Scratch Corn Pudding is the best corn pudding ever! get the recipe at barefeetinthekitchen.com

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

  1. Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set aside.
  2. 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.
  3. 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.
  4. Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve.
Classic Corn Pudding with a new twist - no box mix required! (Gluten free alternatives included too.) get the recipe at barefeetinthekitchen.com

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.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Made from Scratch Corn Pudding is the best corn pudding ever! get the recipe at barefeetinthekitchen.com

Corn Pudding {traditional and gluten free recipes}

4.98 from 34 votes
Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.
Pin Print Review
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 12 servings

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

Calories: 212kcal · Carbohydrates: 33g · Protein: 5g · Fat: 8g · Saturated Fat: 4g · Cholesterol: 70mg · Sodium: 313mg · Potassium: 223mg · Fiber: 2g · Sugar: 11g · Vitamin A: 308IU · Vitamin C: 3mg · Calcium: 52mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 10/3/13 – recipe notes and photos updated 10/10/22}

Corn Pudding - made without the pudding mix!
Classic Corn Pudding - with gluten free alternatives and no box mix! get the recipe at barefeetinthekitchen.com

Filed under: , ,

Tagged with: ,

Share this Article

PinYummly

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

106 Comments Leave a comment or review

    Rate & Comment

    Rating




  1. Joan says

    Made this for Thanksgiving and as you predicted it was loved by the whole family. Also, our African Grey Parrot could NOT get enough of this! I refrigerated the drys and the corn mixture separately overnight, then combined them with the melted butter and baked the next day. Took 2 minutes to put together on Thanksgiving. Also was terrific a day later.5 stars

  2. Corinne says

    I halved the sugar. Everyone loved it! I think it was even better the next day. I heated a square the next morning and ate it with fruit preserves. Divine!!5 stars

  3. Mary Elliott says

    I want to make this for a large crowd, so wondering how many servings this recipe might serve?
    PS…I love all of your recipes!5 stars

  4. Jasson says

    Very nice recipe chef 👍👌👏, simply delicious 😋 ( 9×13) =4 portions 😊😋. Thank you for your effort 🌹🌞😎.5 stars

    • Mary Younkin says

      4 portions – well if you are feeding my crew that isn’t very far off! Thank you for the laugh today, Jasson.
      PS – I am flattered you said “chef” but I am really not. I am a recipe writer who has a hungry crew of boys to feed and I love sharing good food other people can enjoy as much as my family does. I love hearing from people like you. Enjoy the corn pudding!

  5. B Wilson says

    Could I omit the sugar from the recipe altogether? I’ve eaten this before made with the Jiffy mix and would have liked it much better without the sweetness of the sugar in the Jiffy.

  6. Jodi says

    I love love love this recipe❤️ I sub 1 can drained whole kernel corn for 1 creamed corn so it’s more texture. And 1 stick of melted butter.5 stars

  7. Cathy says

    This sounds really good.
    Do you think I could use almond flour instead of the brown rice flour to make it gluten free?

  8. Renee Kaplan says

    Hi! I’d like to make the gluten free version of this recipe. Which ingredients am I subbing for the rice flour and potato starch?

  9. Karoline says

    Made this last night and it was great!! My 90 year old Great Aunt recently mailed her hand written recipe but she missed a couple ingredients…lol. So, I went online to search for the closest version and your recipe is perfect. Thanks for sharing!!5 stars

  10. Debbie says

    Would it be ok to use corn starch instead of potato starch? I haven”t been gluten free for very long, so I am still learning about cooking that way.

  11. Cynthia says

    Hi there! This will be my first time making this gluten free dish for my house! You said to substitute flour for rice flour and potato starch….out of curiosity, do you think using a regular gluten free flour blend would suffice? Or have you found that those two items work best?

  12. Hope Snell says

    Creamed corn is not gluten free. Having celiac, I cook with cornmeal a great deal. I wish the canned cream corn was gluten free.

  13. Hali says

    Loved this dish. I cut back on the sugar a bit (I have type 1 diabetes) and I roasted a package of frozen corn in a cast iron skillet until browned and added that to the other ingredients. So yummy. Thanks for a great recipe.5 stars