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Corn Pudding Casserole

Thanks for sharing!

Soft and delicious corn casserole, also known as corn pudding, is a family friendly and filling side dish. It is perfect for holidays, served with BBQ and so much more.

Spatula lifting first piece of corn pudding casserole out of baking dish showing soft interior and golden top.

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.

About the Recipe

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.

glass mixing bowl full of corn casserole batter with chunks of corn in a creamy yellow batter.

We love having a piece alongside baked 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.

square casserole dish of corn casserole fresh from the oven.

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.


piece of corn casserole on plate in front of square baking dish filled with remaining corn pudding.

How We Enjoy This Corn Casserole

The corn casserole was a great side dish with the corn flake crumb chicken, but would also be great with ham or pulled pork and ribs!       

This particular day we enjoyed it with baked bbq chicken and some roasted green beans. It is good with so many things.

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.

square piece of corn pudding on plate with bbq chicken and green beans ready to eat.

Large Batch 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


  1. Preheat oven to 400 F
  2. Melt butter and mix all ingredients together.  
  3. Pour into greased 9 x 13 pan.  
  4. Bake at 400 F for 1 hour

For a jazzed up version of corn pudding, be sure to check out the recipe for cheesy corn casserole with green chiles as well. It is based on this recipe but has a little bit of zing and a hit of cheddar.

Did you make this great recipe? Please leave a review in the recipe card below!

Spatula lifting first piece of corn pudding casserole out of baking dish showing soft interior and golden top.

Corn Pudding

Soft and delicious corn casserole, also known as corn pudding, is a family friendly and filling side dish. It transforms corn muffing mix into something amazing with corn, butter and sour cream baked inside.
4.93 from 14 ratings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dishes
Cuisine American
Servings 9 Servings
Calories 162 kcal


  • 1 can corn drained
  • 1 can cream-style corn
  • 8 oz sour cream
  • ¼ cup butter
  • 1 large egg
  • 1 box Jiffy corn muffin mix
  • ¼ 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. 


For a big batch recipe, press the 2x button by the ingredients and bake in a 9×13-inch pan.



Serving: 1ServingCalories: 162kcalCarbohydrates: 14gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 52mgSodium: 257mgFiber: 1gSugar: 4g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!

Recipe Rating

Big Rigs 'n Lil' Cookies

Saturday 9th of November 2019

One of my favorite dishes! I love that Little Dude even requests it for a snack... He's got good taste!


Tuesday 5th of November 2019

This sounds pretty good. We always just have cornbread, but I should give this a try.


Monday 4th of November 2019

thank you

Andrea Nine

Wednesday 23rd of October 2019

I think I might have to put this dish in the Thanksgiving rotation! Yum!


Monday 4th of November 2019

It would be perfect for Thanksgiving!


Sunday 6th of September 2015

I made this and it's fantastic!



Sunday 6th of September 2015

Hooray! We always love it when we have it!