If you’ve ever sat down to a Southern holiday spread and found yourself going back for seconds — and thirds — of something golden, custardy, and impossibly comforting, chances are it was Corn Pudding. This classic dish sits somewhere beautifully between a casserole and a souffle, with sweet corn flavor, a soft custardy center, and a golden baked top that makes it nearly impossible to resist. It’s one of those side dishes that quietly steals the show every single time.
What I love most about this recipe is how effortlessly it comes together. A few pantry staples — canned corn, Jiffy mix, sour cream, butter — and about 10 minutes of hands-on time, and the oven does all the work. Whether you’re making it for Thanksgiving, Christmas dinner, or a casual weeknight supper, this Corn Pudding delivers comfort in every spoonful.
Why You’ll Love This Corn Pudding
There are so many reasons this recipe has been a staple on Southern tables for generations. Here’s why you’ll be making it on repeat:
- Incredibly easy: Just mix, pour, and bake. No complicated techniques required.
- Pantry-friendly: Made almost entirely from canned and boxed staples you likely already have on hand.
- Crowd-pleasing: Both kids and adults love the sweet, custardy flavor. It’s always the first dish to disappear.
- Make-ahead friendly: You can mix it up the night before and bake it fresh the day of.
- Versatile: Serve it as a holiday side, a weeknight comfort food, or a potluck contribution that always earns compliments.
Ingredients You’ll Need
This recipe keeps it beautifully simple. Here’s what you’ll need:
- Whole kernel corn (1 can, 15 oz, drained): Adds texture and that satisfying pop of corn in every bite.
- Creamed corn (1 can, 15 oz): This is the soul of the pudding — it gives it that silky, custardy consistency.
- Jiffy corn muffin mix (1 box, 8.5 oz): The secret shortcut that gives structure and just the right amount of sweetness without making it cake-like.
- Sour cream (1 cup): Adds richness and a very subtle tang that balances the sweetness perfectly.
- Butter (1/2 cup, melted): Because butter makes everything better. It adds moisture and flavor throughout.
- Eggs (2, beaten): These bind everything together and contribute to that classic custardy set.
- Salt (1/4 tsp): Just a touch to enhance all the other flavors.
How to Make Corn Pudding
Making this Southern classic is wonderfully straightforward. Follow these simple steps and you’ll have a gorgeous, golden corn pudding ready to serve.
Step 1: Preheat and Prep
Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish or a 2-quart casserole dish generously with butter or cooking spray. The dish size matters — a smaller dish will give you a thicker, more custardy pudding, while a larger dish produces a thinner, slightly firmer result.
Step 2: Mix Everything Together
In a large mixing bowl, combine the drained whole kernel corn, creamed corn, Jiffy corn muffin mix, sour cream, melted butter, beaten eggs, and salt. Stir until the mixture is just combined — don’t overmix. A few streaks are fine. The batter will look thick and slightly lumpy, and that’s exactly right.
Step 3: Pour and Bake
Pour the mixture into your prepared baking dish and spread it evenly. Pop it in the preheated oven uncovered and bake for 40 to 45 minutes. You’re looking for a beautiful golden-brown top and a center that is just set. The most important thing to know: it should still have a gentle jiggle in the center when you pull it out of the oven. That jiggle is your friend — it means the inside is perfectly custardy.
Step 4: Rest and Serve
Let the corn pudding rest for 5 to 10 minutes before serving. This allows it to firm up slightly and makes it much easier to scoop and serve. Serve it warm, straight from the baking dish, and watch it disappear.
Tips and Variations
A few tips and tricks to make this corn pudding absolutely perfect every single time:
- Do not overbake: This is the most common mistake. The pudding should jiggle like set Jello when you remove it from the oven. It will continue to cook and firm up as it rests on the counter. An overbaked corn pudding loses its custardy magic and becomes dry and dense.
- Room temperature ingredients: For the smoothest batter, make sure your sour cream and eggs are at room temperature before mixing.
- Cheesy Corn Pudding: Stir in 1 cup of shredded sharp cheddar cheese before baking for a savory, cheesy twist that is absolutely incredible.
- Jalapeno Corn Pudding: Add 1-2 diced jalapenos (seeds removed for milder heat) for a Southern-style kick.
- Herb variation: A handful of fresh chives or thyme stirred into the batter adds a lovely fresh, herbaceous note.
- Make ahead: Mix the batter the night before, cover, and refrigerate. Bring to room temperature for 20 minutes before baking.
- Storing leftovers: Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave for 60-90 seconds — it reheats beautifully.
Serving Suggestions
Corn pudding is an incredibly versatile side dish that pairs beautifully with just about anything. Here are some favorite pairings:
- Holiday meals: This is a Thanksgiving and Christmas staple. Serve it alongside roasted turkey, glazed ham, and all the fixings.
- BBQ and cookouts: Pairs perfectly with pulled pork, grilled chicken, ribs, and baked beans.
- Southern comfort food meals: Serve it next to fried chicken, collard greens, and sweet potato casserole for a full Southern spread.
- Simple weeknight dinner: A scoop of corn pudding alongside a rotisserie chicken and a simple salad makes for a deeply satisfying, effortless meal.
Corn Pudding
Ingredients
- 1 can (15 oz) whole kernel corn drained
- 1 can (15 oz) creamed corn
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup butter melted, 1 stick
- 2 eggs beaten
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish or 2-quart casserole dish with butter or cooking spray.
- In a large bowl, mix together the drained whole kernel corn, creamed corn, Jiffy corn muffin mix, sour cream, melted butter, beaten eggs, and salt. Stir until just combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake uncovered for 40-45 minutes until the top is golden and the center is just set (it will still have a slight jiggle -- that is correct for the custardy texture).
- Let rest for 5-10 minutes before serving. Serve warm as a side dish.
Notes
Final Thoughts
This Southern Corn Pudding is one of those recipes that earns a permanent spot in your rotation after the very first bite. It’s simple, soul-warming, and made from ingredients you probably already have in your pantry. Whether it’s gracing your holiday table or showing up at a weeknight dinner, it never fails to impress. The custardy, golden interior and sweet corn flavor are simply irresistible.
If you make this recipe, I’d love to hear how it turns out! Leave a comment below and let me know your favorite way to serve it. And don’t forget to share it with someone who needs a little Southern comfort in their life today.
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