Corn Pudding Casserole is rich, buttery, and irresistibly creamy with the perfect mix of sweet and savory in every bite.
Author’s Notes
The Side Dishes I Can’t Skip!
For me, there are three sides that make a holiday table feel complete: something potato-y (mashed, stacked, or au gratin), a standout salad (like my wild rice salad), and something with corn. Always corn. I usually do both creamed corn and this corn pudding casserole, because honestly, it doesn’t feel like a real holiday spread without it.
Corn pudding casserole is the best kind of comfort food, somewhere between cornbread and creamed corn. It’s soft, creamy, and just a little sweet, with corn kernels baked into a buttery, custardy batter that practically melts in your mouth.
Think of it as spoonable cornbread, tender, rich, and golden on top. It pairs perfectly with turkey, ham, or roast chicken and always steals the show.
Corn Pudding Casserole Ingredients
| Ingredients | Helpful Tip |
|---|---|
| Corn (whole kernel & creamed) | Using both gives the best mix of texture and creaminess. Don’t drain the whole kernel corn, it adds extra moisture to the casserole. |
| Eggs & Milk | These create the custardy, creamy base. Whisk well before adding to prevent streaks of egg white in the baked pudding. |
| Butter & Sugar | Butter adds richness and flavor while a touch of sugar brings out the corn’s natural sweetness. |
| Flour, Cornmeal & Baking Powder | These ingredients give structure without making it dense. Whisk well to avoid clumps. |
| Salt & Optional Add-Ins | A pinch of salt balances the sweetness. Add bacon, cheese, green chiles, or herbs for a new flavor. |
How To Make Corn Pudding Casserole
- Prep: Heat oven to 350°F and grease a 9×13-inch pan.
- Mix wet: Whisk eggs, corn, butter, sour cream, and oil until smooth.
- Add dry: Stir in flour, cornmeal, sugar, salt, and baking powder until combined.
- Bake: Pour into pan and bake 50–55 minutes until golden and slightly jiggly.
- Serve: Cool slightly and top with bacon, chives, or Parmesan if desired.
Quick Tip
Read up on the differences between baking in metal, ceramic, or glass pans. I recommend using a glass or ceramic pan for this recipe.
Storage
To Store: Let the corn pudding casserole cool, then cover tightly and refrigerate for up to 4 days.
To Reheat: Warm individual portions in the microwave or reheat the whole dish (covered with foil) in a 325°F oven until heated through.
To Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge, then reheat before serving.
More Favorite Holiday Side Dishes:
Salads
Wild Rice Pilaf
Vegetables
Creamed Peas
Salads
Ambrosia Salad Recipe
Side Dishes
Crockpot Au Gratin Potatoes
Corn Pudding Casserole
Equipment
Ingredients
- 2 large eggs
- 1 (14.75-ounce) can creamed corn
- 1 (15-ounce) can corn don't drain
- 8 tablespoons unsalted butter melted, but not hot
- 1 cup sour cream at room temp
- 2 tablespoons olive oil or use vegetable oil
- 2/3 cup flour
- 2/3 cup cornmeal
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- cooked bacon diced
- green onions or chives, diced
- Parmesan cheese finely grated on top
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan with cooking spray and set aside.
- In a large bowl, whisk the eggs until smooth. Add both cans of corn, melted (but not hot) butter, sour cream, and oil. Whisk briskly until fully combined and smooth.
- Add the flour, cornmeal, sugar, salt, and baking powder directly on top of the wet mixture. Whisk just until combined and no dry streaks remain.
- Pour the batter into the prepared pan and spread evenly. Bake for 50–55 minutes, or until the casserole is golden brown and slightly jiggly in the center. It will firm up as it cools.
- Serve warm or at room temperature. For a more savory flavor, add a light dusting of Parmesan with a microplane and sprinkle with cooked, crumbled bacon and sliced chives.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick Tip
To Make Ahead: Prepare the corn pudding casserole as directed, cover tightly, and refrigerate (unbaked) for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake as directed until golden and set. Add 5–10 extra minutes to the bake time if needed.
Tip: You can also bake it fully in advance, cool, cover, and refrigerate. Reheat in a 325°F oven until warmed through before serving.
Corn Pudding Casserole Tips
- Cool Butter: Let melted butter cool to avoid clumping with cold ingredients.
- Grease Pan: Generously spray with nonstick spray for easy serving.
- Check Baking Powder: Test freshness by dropping some in hot water; if it bubbles, it’s ready.
- Baking Time: Watch for golden top, light browning at edges, springy touch, slight center jiggle, and a clean toothpick or a few moist crumbs.
