Jiffy Southern Corn Pudding Casserole
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This Southern corn pudding recipe has stood the test of time with its buttery, moist, and perfectly sweet — yet savory — flavors! Corn casserole is an easy side dish and very popular for Easter dinner, Thanksgiving, or Christmas. Many people think of their lovely grandmother’s classic recipe when they see corn pudding served on a holiday dinner table.
You may have heard corn pudding called by its many other names, like pudding corn, puddin’ corn, hoppy glop, or spoonbread. (Hoppy glop is my favorite!)
Fair warning — don’t be too surprised if your family and dinner guests ask you to make this sweet and comforting homemade corn pudding for family gatherings for years to come — it’s always a hit. You should absolutely expect to be asked for an encore!
Searching for more crowd-pleasing shareables perfect for adding to your holiday table? Check out my Macaroni Carbonara recipe, Southern Deviled Eggs, or these easy Instant Pot Black Eyed Peas with Ham.
Key ingredients & substitutions for this Easy Corn Casserole
- Eggs — Eggs act as a bonding agent in this recipe and bring a fluffy texture. If necessary, you can try substituting the eggs with 1 tablespoon of vinegar and 1 teaspoon of baking soda for each egg. In this recipe, I use room temperature large eggs.
- Canned corn — You’ll need a can of whole-kernel sweet corn. Both the juicy kernels and liquid will be added to the recipe.
- Canned cream-style corn — Use a can of sweet creamed corn to add some creaminess and additional corn flavor to the pudding. You may also use half of a roll of cream corn rather than the canned product.
- Sweet onion — While you could use almost any type of onion, even green onions, I suggest sticking with the sweet flavors of this recipe by using a sweet onion.
- Jiffy corn muffin mix — Jiffy mix gives this corn casserole a bread-like texture and cornbread taste. You can use that if you have another favorite corn muffin brand or prefer making one from scratch.
- Unsalted butter — This classic Southern side dish doesn’t need any added saltiness, so unsalted butter works perfectly. In a pinch, you may try using shortening or vegetable oil.
- Cheddar cheese — I recommend freshly grating some cheddar cheese rather than buying a bag of pre-shredded cheese. However, either method will work fine. You can also experiment with using other cheeses, like sharp white cheddar, American cheese, or Colby cheese.
How to make Southern Corn Pudding Casserole
This corn pudding is the perfect effortless side dish for feeding a crowd. With simple ingredients and just four simple steps, it’s a great side dish any time of year!
STEP 1 | Prep ingredients
To get started with this easy and delicious recipe, preheat the oven to 350 degrees. Then, lightly coat a 9×13-inch baking dish with cooking spray to prevent the corn pudding from sticking to the bottom.
Also, prep your ingredients by dicing the sweet onion and pre-measuring everything else.
STEP 2 | Mix eggs, corn, and onion
Next, break the eggs into a large bowl and lightly beat them with a whisk. Pour in the can of whole-kernel corn and cream-style corn. Then, add the diced onion and stir to combine.
STEP 3 | Add muffin mix and butter
Add melted butter to the mixture. Stir in the corn muffin mix until combined. Then, pour the corn mixture into the pan you prepared with nonstick cooking spray in Step 1.
tips
- For a mess-free and picture-perfect serving, use an ice cream scoop to transfer the sweet corn pudding from the casserole dish to the plate.
- Almost always, you drain the liquid from a can of corn. However, for this recipe, do not drain the corn. The liquid is used to add more flavor and moisture to the dish.
- Turn up the heat by mixing in some diced jalapeño peppers! Or, toss in a can of diced green chilies for a more savory side dish.
STEP 4 | Sprinkle with cheese and bake
You’re almost done! Sprinkle the shredded cheddar cheese on top and cover the casserole with aluminum foil. Slip the dish into the preheated oven and bake for 45 – 50 minutes until the middle is set.
If desired, remove the aluminum foil during the last 10 minutes of baking so the top gets a nice golden brown. Now, you’re ready to scoop and serve!
Frequently asked questions
Corn pudding is made with cornbread mix. However, it isn’t the same as cornbread. While cornbread is muffin-like or cake-like, corn pudding is extra moist and buttery with canned corn kernels and cream corn.
It’s possible the liquid from the canned corn was a little too much for the dish. Next time, try draining the can some before adding it to the mix. But, in most cases, you’ll want to include the liquid, even if it is less than what my recipe calls for.
Perhaps you’re making this dish ahead of time in preparation for an office potluck or holiday meal. Store this recipe in an air-tight container in the refrigerator for up to 5 days and place it in the oven or microwave to reheat.
You may also freeze this corn pudding for up to three months. When you’re ready to serve, allow the casserole to thaw in the refrigerator overnight, then reheat in the oven or microwave.
Toppings
Like any classic southern dish, place a slice of butter on top of each serving for more buttery goodness. Or you can add a dollop of sour cream and some bacon pieces!
Serving suggestions
A scoop of corn pudding is often served as a side accompaniment at Mexican restaurants. This classic family recipe is perfect for taco nights at home as well. Why not serve it alongside my Smoky Chicken Street Tacos?
Truly, this corn pudding can be served with so many delicious entrees. Here, I have some excellent ideas to get you started — all guaranteed to make your mouth water!
- For a classic Thanksgiving entree, try my Cider Roasted Turkey with Sausage Apple Stuffing.
- Treat your dinner guests to something extra special by serving this sweet and cheesy corn pudding with this tender and flavor-packed Smoked Brisket.
- Take the sweetness to the next level by pairing this fan-favorite with my Maple Dijon Oven-Roasted Pork Tenderloin.
Behind the recipe: Classic Corn Pudding
More than likely, corn pudding is one of the many descendants of the corn pone the Native Americans made years ago. It was a thick mush created by cooking cornmeal and water.
Along with this sweet buttery corn pudding, many recipes have been created from this same basic concept. Southerners especially love classic dishes like corn fritters, cornbread, spoonbread, and hush puppies.
Corn Pudding
Ingredients
- 3 large eggs room temperature
- 1 15.25-oz. can whole kernel sweet corn do not drain
- 1 15.25-oz. can cream style sweet corn
- ½ cup diced sweet onion
- 1 8.5-oz. box Jiffy corn muffin mix
- 8 tablespoons unsalted butter melted
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees. Lightly coat a 9×13 inch baking dish with cooking spray.
- In a large bowl, break the eggs and slightly beat with a whisk. Add the cans of corn and the diced onion and stir to combine.
- Next, stir in the corn muffin mix and the melted butter until combined, then pour the mixture into the prepared pan.
- Sprinkle the shredded cheddar cheese on top and cover with aluminum foil. Bake for 45 – 50 minutes, until the middle is set. If desired, remove the aluminum foil during the last 10 minutes of baking to lightly brown the top.
Notes
- For a mess-free and picture-perfect serving, use an ice cream scoop to transfer the corn pudding from the casserole dish to the plate.
- Almost always, you drain the liquid from a can of corn. However, for this recipe, do not drain the corn. The liquid is used to add more flavor and moisture to the dish.
- Turn up the heat by mixing in some diced jalapeño peppers!
- Store this recipe in an air-tight container in the refrigerator for up to 5 days and place it in the oven or microwave to reheat.
- You may also freeze this corn pudding for up to three months.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
