This easy corn pudding is creamy, buttery, and slightly sweet, with tender corn in every bite. Made with Jiffy corn muffin mix, canned corn, sour cream, and melted butter, it comes together quickly and makes a comforting side dish for Thanksgiving, Christmas, potlucks, or family dinners.
A Creamy Holiday Corn Side Dish
Corn pudding is one of the most requested holiday dishes in my home. Its soft, custardy center and golden edges make it a comforting addition to Thanksgiving or Christmas dinner, and it is easy to take to potlucks and family gatherings.
This recipe combines whole-kernel corn, creamed corn, and corn muffin mix for a texture somewhere between cornbread and a creamy corn casserole. Serve it alongside roast turkey, cranberry sauce, pernil, or your favorite holiday main dish.
It uses simple, affordable ingredients and can be mixed directly in the baking dish, which keeps preparation and cleanup easy.
How to Make This Corn Pudding Recipe
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare the Pan
- Place a stick of butter in an 8×8 or 9×9-inch glass baking pan.
- Put the pan in the preheated oven and let the butter melt completely.
- Carefully remove the pan from the oven and use a spatula or pastry brush to spread the melted butter up the sides of the pan. This will prevent the mixture from sticking while baking.
Add Ingredients to the Pan
- Open a can of whole corn kernels, drain it (press the lid down to remove excess liquid), and add the drained corn to the pan with the melted butter.
- Open a can of creamed corn and add the entire contents to the pan.
- Add 1 cup of sour cream, 3 tablespoons of sugar, and 1/2 teaspoon of kosher salt (use 1/4 teaspoon if using table salt).
Mix in the Jiffy Corn Muffin Mix
- Add an 8-ounce box of Jiffy corn muffin mix to the pan.
- Use a spatula to stir everything together until well combined, making sure to scrape down the edges.
Bake the Casserole
- Bake in the preheated oven at 350°F for 35-40 minutes.
- The edges should turn golden brown and pull away from the sides of the pan.
- When you gently shake the pan, the center should no longer jiggle more than the edges.
- Use a toothpick to test for doneness; if it comes out clean (no wet batter), the casserole is ready.
Cool and Serve
- Let the casserole cool on a wire rack for a couple of minutes.
• Serve warm and enjoy!
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
Easy Corn Pudding Recipe
Ingredients
- 1/2 cup butter 1 stick Melted
- 1 (15-oz ) can whole kernel corn, drained
- 1 (15-oz) can of creamed corn, not drained
- 1 cup sour cream
- ½ cup granulated sugar
- 1/2 teaspoon salt I use sea salt
- 1 8-oz box Jiffy corn muffin mix
Instructions
How to Make This Corn Pudding Recipe
- Preheat the Oven
- Preheat your oven to 350°F (175°C).
Prepare the Pan
- Place a stick of butter in an 8×8 or 9×9-inch glass baking pan.
- Put the pan in the preheated oven and let the butter melt completely.
- Carefully remove the pan from the oven and use a spatula or pastry brush to spread the melted butter up the sides of the pan. This will prevent the mixture from sticking while baking.
Add Ingredients to the Pan
- Open a can of whole corn kernels, drain it (press the lid down to remove excess liquid), and add the drained corn to the pan with the melted butter.
- Open a can of creamed corn and add the entire contents to the pan.
- Add 1 cup of sour cream, 3 tablespoons of sugar, and 1/2 teaspoon of kosher salt (use 1/4 teaspoon if using table salt).
Mix in the Jiffy Corn Muffin Mix
- Add an 8-ounce box of Jiffy corn muffin mix to the pan.
- Use a spatula to stir everything together until well combined, making sure to scrape down the edges.
Bake the Casserole
- Bake in the preheated oven at 350°F for 35-40 minutes.
- The edges should turn golden brown and pull away from the sides of the pan.
- When you gently shake the pan, the center should no longer jiggle more than the edges.
- Use a toothpick to test for doneness; if it comes out clean (no wet batter), the casserole is ready.
Cool and Serve
- Let the casserole cool on a wire rack for a couple of minutes.
- Serve warm and enjoy!
Video
Nutrition
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
