Soft and delicious corn casserole, also known as corn pudding, is a family friendly and filling side dish.
Corn casserole is a side dish that most everyone loves. It’s part cornbread but more moist and soft. We enjoy it with BBQ most frequently, but it’s also delicious with roast chicken, pork chops or almost any comfort food.
This post was originally published back in 2015. It is a favorite recipe of my family, so I thought it was time to give it an update here.
Now it has a convenient printable recipe card and updated pictures. If you have never had corn casserole or corn pudding, you are in for a treat.
We love having a piece alongside bbq chicken. It is also perfect with roast chicken or turkey.
My mother-in-law has even made it for Thanksgiving. It is a fabulous versatile side that everyone enjoys.
Here is what MiMi had to say about it in 2015:
This recipe quickly became a family favorite of ours about 15 years ago. We were invited to dinner at the home of Karen and Donnie.
They were good friends and neighbors of ours when we lived in the country. I just had to have this recipe so I could make it for our family.
I’ve brought it to many dinners and cookouts since. Everybody always wants the recipe.
She also published it in the St. Anthony’s parish cookbook that we gifted to many family members in 2004. There are many recipes that we enjoy in that special cookbook.
I will make and share many of them for you here as well.
MiMi always makes a double batch of corn casserole when we have it at her house. A 9×13″ pan is a much better size when my brothers are around!
When I am cooking for just myself, my husband and Little Dude a 8 inch square pan is plenty. We get enough for dinner and some leftovers.
Little Dude stakes an early claim on the leftovers. He will usually request some as a snack after the first meal.
I have included the directions for both the smaller and larger batch below. If you love corn recipes, you may also want to try my great-grandma’s scalloped corn.
Corn Casserole (9×13″ recipe)
- 2 cans corn, drained
- 2 cans cream-style corn
- 16 oz sour cream
- 1 stick butter
- 2 eggs
- 2 boxes Jiffy corn muffin mix
- salt and pepper to taste
- Preheat oven to 400 F
- Melt butter and mix all ingredients together.
- Pour into greased 9 x 13 pan.
- Bake at 400 F for 1 hour
- 1 can corn, drained
- 1 can cream-style corn
- 8 oz sour cream
- 1/4 cup butter
- 1 egg
- 1 box Jiffy corn muffin mix
- 1/4 teaspoon each salt and pepper
- Preheat oven to 400°F
- Melt butter then mix all ingredients together.
- Pour into greased 8 inch square pan.
- Bake at 400°F for about 45 minutes or until the edges are golden and the center is mostly set.
- Allow to cool for 5-10 minutes before serving.
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Amount Per Serving: Calories: 162Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 257mgCarbohydrates: 14gFiber: 1gSugar: 4gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.