Corn Pudding Casserole

Imagine the sweet aroma of golden corn enveloped in a rich, custard-like texture that melts in your mouth with each spoonful. That’s the irresistible charm of Corn Pudding Casserole – a Southern classic that transforms humble corn into a decadent side dish worthy of your holiday table or Sunday dinner. This perfect balance of sweet and savory flavors creates a comforting dish that appeals to both children and adults alike. You’ll learn how to create this crowd-pleasing corn pudding casserole with simple ingredients and foolproof techniques that guarantee success every time.

Why You’ll Love This Recipe

This Corn Pudding Casserole recipe stands out from ordinary corn dishes for several compelling reasons. First, its luscious, custardy texture offers the perfect contrast to the sweet pop of corn kernels, creating an irresistible mouthfeel that keeps everyone coming back for seconds. Unlike many side dishes that require constant attention, this casserole comes together in minutes before baking unattended, freeing you to focus on other dishes.

The versatility of this corn pudding is another significant advantage. It pairs beautifully with everything from holiday turkey to weeknight chicken, making it suitable for both special occasions and casual family dinners. The blend of sweet corn flavor with savory elements creates a balanced side dish that complements almost any main course.

Best of all, this recipe uses accessible, affordable ingredients you likely already have in your pantry and refrigerator. The simplicity of preparation combined with its impressive taste makes this corn pudding casserole a guaranteed crowd-pleaser that will quickly become a staple in your recipe collection.

Ingredients

To make this delicious Corn Pudding Casserole, you’ll need:

• 2 (15 oz) cans whole kernel corn, drained
• 2 (15 oz) cans cream-style corn
• 1 cup unsalted butter, melted (2 sticks/226g)
• 2 cups sour cream (16 oz/454g)
• 2 boxes Jiffy corn muffin mix (8.5 oz each)
• 4 large eggs, lightly beaten
• 1/4 cup granulated sugar (50g)
• 1/2 teaspoon salt

The combination of whole kernel and cream-style corn provides the perfect texture balance – the whole kernels offer a satisfying pop while the creamy corn creates the pudding-like consistency that defines this dish. Using Jiffy corn muffin mix adds both sweetness and structure without requiring multiple dry ingredients. The richness from butter and sour cream transforms this corn casserole into a decadent side dish that tastes homemade but requires minimal effort.

Pro Tips

Perfect Consistency Matters
The secret to the best corn pudding casserole is achieving that ideal custard-like texture. Don’t overmix the ingredients – stir just until combined to maintain the light, tender quality. Overmixing incorporates too much air and can result in a denser final product. The batter should be slightly lumpy when you pour it into the baking dish.

Test for Doneness Correctly
Unlike many casseroles that should be baked until firm, corn pudding should remain slightly jiggly in the center when you remove it from the oven. Insert a knife about 1 inch from the center – it should come out mostly clean, but the very center will continue cooking as it rests. Overbaking will result in a dry casserole rather than the creamy texture you’re aiming for.

Rest Before Serving
Allow your corn pudding casserole to rest for 10-15 minutes after removing from the oven. This resting period is crucial as it allows the casserole to set properly while maintaining its moisture. Cutting into it too soon can result in a runny texture and will prevent the flavors from fully developing.

Instructions

Step 1

Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with butter or non-stick cooking spray. The proper pan size ensures your corn pudding casserole bakes evenly with the perfect ratio of crispy edges to creamy center.

Step 2

In a large mixing bowl, combine the drained whole kernel corn and cream-style corn. The contrast between these two corn varieties creates the signature texture that makes this dish so special. Make sure to drain the whole kernel corn thoroughly to prevent excess moisture.

Step 3

Add the melted butter and sour cream to the corn mixture, stirring gently until just combined. The butter should be melted but not hot when added – if it’s too hot, it might begin cooking the eggs prematurely when added later.

Step 4

In a separate medium bowl, lightly beat the eggs before adding them to the corn mixture. Beating them separately ensures they incorporate evenly throughout your corn pudding, creating that custard-like consistency we’re aiming for.

Step 5

Add both boxes of Jiffy corn muffin mix, sugar, and salt to the mixture. Stir everything together until just combined – remember not to overmix! The batter should look somewhat lumpy, which is exactly what you want for the perfect texture.

Step 6

Pour the mixture into your prepared baking dish, spreading it evenly to the edges. For a more attractive presentation, you can run a fork lightly across the top to create subtle texture that will brown beautifully.

Step 7

Bake in the preheated oven for 45-55 minutes, or until the edges are golden brown and the center is set but still slightly jiggly. Your kitchen will fill with the irresistible aroma of sweet corn and butter as your corn pudding casserole transforms into golden perfection.

Step 8

Remove from the oven and allow to rest for 10-15 minutes before serving. This resting period is crucial for achieving the perfect consistency. The corn pudding will continue to set as it cools slightly, reaching the ideal creamy texture.

Variations

Cheesy Corn Pudding Casserole
Transform this classic corn pudding casserole into a cheesy delight by adding 1½ cups of shredded cheddar cheese to the mixture. For extra indulgence, sprinkle an additional ½ cup on top during the last 15 minutes of baking for a beautiful golden cheese crust. The sharp cheddar pairs perfectly with the sweet corn, creating a delicious savory-sweet balance.

Spicy Southwest Version
Give your corn casserole a Southwestern kick by adding one 4-ounce can of diced green chilies (drained), ½ teaspoon of cumin, and ¼ teaspoon of cayenne pepper. You can also fold in ½ cup of chopped fresh cilantro and top with sliced jalapeños before baking. This variation pairs exceptionally well with Mexican-inspired main dishes or barbecue.

Herb-Infused Corn Pudding
For a sophisticated flavor profile, add 2 tablespoons of fresh chopped herbs such as thyme, rosemary, and chives to the batter. This herb-infused corn pudding creates an aromatic side dish perfect for holiday meals or when serving with roasted meats. The fresh herbs elevate the simple corn flavor into something truly special.

Storage and Serving

Storage Instructions
Your Corn Pudding Casserole can be refrigerated in an airtight container for up to 4 days. For best results, allow it to cool completely before covering to prevent condensation from making the top soggy. If freezing, cut the cooled casserole into portions, wrap individually in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating Methods
To maintain the creamy texture of your corn pudding, reheat individual portions in the microwave at 50% power for 1-2 minutes. For larger portions, cover with foil and reheat in a 325°F oven for 15-20 minutes until warmed through. Adding a tablespoon of milk or cream before reheating helps restore moisture.

Serving Suggestions
This versatile corn pudding casserole pairs beautifully with holiday meals alongside turkey, ham, or prime rib. For everyday dinners, serve it with grilled chicken, meatloaf, or barbecue. It’s also wonderful alongside other Southern classics like collard greens, fried chicken, or pulled pork. For a complete meal, pair with a crisp green salad to balance the richness of the casserole.

FAQs

Can I make Corn Pudding Casserole ahead of time?
Yes! You can prepare the batter up to 24 hours in advance and refrigerate it in a covered bowl. When ready to bake, give it a gentle stir and transfer to your greased baking dish. You may need to add 5-10 minutes to the baking time if starting with cold batter.

Why is my corn pudding casserole runny?
A runny texture usually indicates underbaking. Ensure you’re baking until the edges are golden and the center is mostly set with just a slight jiggle. Also, be sure to drain the whole kernel corn thoroughly and allow the casserole to rest for the full 15 minutes after baking to set properly.

Can I use fresh corn instead of canned?
Absolutely! Substitute about 3½ cups of fresh corn kernels (from approximately 5-6 ears) for the whole kernel corn. For the cream-style corn, pulse 2 cups of fresh kernels briefly in a food processor with 2 tablespoons of sugar and ¼ cup of heavy cream.

Is corn pudding casserole sweet or savory?
It’s deliciously both! The corn pudding casserole has natural sweetness from the corn and a bit of added sugar, balanced by savory elements from the eggs, butter, and sour cream. It’s this perfect balance that makes it such a versatile and beloved side dish.

Can I make this recipe in a slow cooker?
Yes! Prepare the mixture as directed and transfer to a greased slow cooker. Cook on low for 4 hours or high for 2-2½ hours until the center is set. The texture will be slightly more moist than oven-baked, but equally delicious.

Conclusion

This Corn Pudding Casserole is comfort food at its finest — a golden, custardy celebration of sweet corn wrapped in a velvety, tender embrace. It’s the kind of dish that bridges generations, pleasing everyone from picky children to discerning food lovers with its perfect balance of flavors and textures. Whether you’re serving it alongside a holiday feast or weeknight dinner, this versatile side dish brings warmth and satisfaction to any meal. With its simple preparation and impressive results, this corn pudding casserole isn’t just a recipe — it’s a tradition worth starting in your home.

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