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This 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 potluck dinners, Thanksgiving, or Christmas. Many people think of their lovely grandmother’s classic recipe when they see corn pudding served at the dinner table.

a wooden spoon with a serving of corn pudding in a casserole dish.

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 corn pudding for every upcoming family function — 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 menus? Check out my Macaroni Carbonara recipe, Southern Deviled Eggs, or these easy Instant Pot Black Eyed Peas with Ham.

ingredients for corn pudding on a table.

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.
  • 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 cream-style sweet 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, I suggest sticking with the sweet flavors of this recipe by using a sweet onion.
  • Jiffy corn muffin mix — Jiffy corn muffin 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 recipe 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 Corn Pudding Casserole

This corn pudding is the perfect effortless side dish for feeding a crowd. In just four simple steps, it’s ready to serve!

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.

process steps for making corn pudding mixture: whisk eggs; add corn; stir in jiffy cornbread mix.

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 cream-style corn and whole-kernel sweet corn. Then, add the diced onion and stir to combine.

STEP 3 | Add muffin mix and butter

Melt the unsalted butter and add it to the mixture. Stir in the corn muffin mix until combined. Then, pour the mixture into the pan you prepared with cooking spray in Step 1.

tips

  • 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!
adding butter to batter for corn pudding; sprinkling cheese on top before baking.

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 to lightly brown the top. Now, you’re ready to scoop and serve!

baked corn pudding in a casserole dish.

Frequently asked questions

What’s the difference between cornbread and corn pudding?

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.

Why is my corn pudding extra runny?

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.

How can you store corn pudding leftovers?

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.

a mounded scoop of corn pudding on a plate.

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 dish 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!

a serving of corn pudding on a plate with a fork.

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.

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

a mounded scoop of corn pudding on a plate.

Corn Pudding

This corn pudding recipe has stood the test of time with its buttery, moist, and perfectly sweet — yet savory — flavors! 
5 from 2 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Vegetables & Sides
Cuisine American
Servings 8 servings
Calories

Ingredients
  

  • 3 large eggs
  • 1 15.25-oz. can whole kernel sweet corn do not drain
  • 1 15.25-oz. can cream style sweet corn
  • 1/2 cup diced sweet onion
  • 1 8.5-oz. box Jiffy corn muffin mix
  • 8 tablespoons unsalted butter melted
  • 1/2 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.
Keyword casserole, corn, easy side dish, holiday side dish
Tried this recipe?Let us know how it was.
sheila thigpen in her kitchen

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

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