Southern Corn Pudding (Corn Casserole)

This scratch-made, Corn Pudding is a baked casserole dish that’s made with corn-focused ingredients like cornmeal, creamed corn, and whole kernel corn. A beloved side dish in the American South, corn pudding is such a comforting staple. This extra moist and flavorful corn pudding is made without Jiffy mix, too! A sweet, fluffy, and flavor-filled dish that’s perfect for the holiday table or Sunday night dinner!

I remember when I first heard of this dish at a friend’s house. A part of me was like corn pudding, huhhh. You know when your mind immediately does that thing for you to try and imagine a particular thing? That was my mind until a plate was passed to me. The said corn thing was light and fluffy and loaded with corn-y goodness, ha. Needless to say, I was sold and have been a lover of corn pudding ever since. However, not all corn pudding is the same. Here is mine!

Southern Corn Pudding 🌽

It’s a corn-focused casserole that mainly features creamed corn, kernel corn, and cornmeal. I always describe it as a cross between a light and airy soufflé and cornbread. It’s not as loose as a soufflé, and yet it’s not overly dense like cornbread. If you love cornbread though, this corn pudding recipe will excite you! It’s full of flavor, has cheesy richness, and it’s incredibly moist and comforting. Aside from that, this recipe is super easy and made from scratch, oh yeah. Corn pudding is a famous staple around the holidays, too!

⇢ Don’t miss my Jalapeño Cheddar Cornbread, BBR community favorite Sweet Potato Cornbread, or this Buttermilk Skillet Cornbread as well!

What Is Corn Pudding?

Corn pudding is a corn casserole dish that’s most notably enjoyed around the holidays, Thanksgiving in particular. Some may also refer to this dish as corn casserole, corn soufflé, or cornbread casserole. A lot of folks typically make corn pudding using boxed Jiffy mix as a shortcut. As I mentioned earlier, this corn pudding recipe is completely scratch-made…we love to see it!

Corn pudding is a traditional Southern side dish that’s enjoyed right alongside hearty main entrees just like cornbread is. There are so many varieties when it comes to this signature recipe. I’ve had some folks’ corn casserole where it’s very wet whereas some others are more set and firm-like. What do we have here? This recipe has a fluffy, moist interior with crispy brown edges, whewww.

Not only is it a bomb dish for holiday dinners, but it’s the perfect side dish to serve for just about any dinner. It’s so good right alongside crowd favorites like sweet potato casserole or smoked gouda mac and cheese.

Corn Pudding Recipe Ingredients:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Eggs: To help set the corn casserole, just 2.
• Butter: For texture, richness, and flavor…butter is life!
• Creamed corn: This ingredient is partially pureed corn that contributes to both the texture and flavor of the corn pudding.
• Kernel corn: The other corn element, but the kernels are whole.
• Sour cream: Adds some tang and ensures deep moisture throughout the dish.
• Honey: I love the touch of sweetness that honey brings to the party.
• Cornmeal: The main dry ingredient that’s full of corn flavor.
• Flour: Just a little for balance and overall structure.
• Baking powder: It’s the leavening agent used for
• Spices: Salt, garlic powder, and onion powder for flavoring.
• Cheese: I use gruyère for some rich, melty cheesiness…yum.

How To Make This Corn Casserole:

(Note: please see the recipe card directly below for the complete written instructions.)

1. Preheat the oven to 350°F. Lightly grease a large 9×9-inch baking dish with cooking spray and set aside.
2. In a large mixing bowl, combine the eggs, melted butter, creamed corn, corn kernels, sour cream, and honey. Whisk the wet ingredients well to thoroughly combine.
3. Add in the cornmeal, flour, baking powder, salt, garlic powder, and onion powder. Use a rubber spatula to fold the dry ingredients into the wet ingredients until just combined. Then sprinkle the cheese into the batter and fold in once more until just combined. Empty the batter into the prepared baking dish and smooth out the batter in the dish.
4. Bake the corn pudding for 35-40 minutes or until the pudding is mostly set, but has the slightest wobble when nudged. Let the corn pudding cool for about 10 minutes.
5. Serve this southern corn pudding with your favorite main dishes. Enjoy!

Tips + Tricks, FAQs & Recipe Variations

Here’s some extra info I think you’ll find helpful on this corn pudding recipe:

• Can I use frozen corn?: If you can score a can of fresh kernel corn, I recommend that the most for the best taste/texture. However, in a pinch, feel free to use frozen corn if necessary- but thaw before using.
• Ways to bake up this dish: You can also bake this corn casserole in a good ole cast iron skillet or a regular 2-quart casserole dish/9×13-inch vessel.
• Like a little heat? Toss in some diced jalapeños or diced green chiles in the batter! You can even swap the gruyère cheese for pepper jack cheese.
• Add some herbs: For a pop of freshness, add chopped chives or parsley.
• Bacon fan?: Sprinkle the top of the batter with chopped bacon or bacon bits or fold in some chopped bacon within the batter.

What To Serve With Corn Pudding

This side dish compliments many hearty mains like:

• Smothered Turkey Wings
• Coq Au Vin Blanc (Chicken In White Wine)
• Oxtail Stew
• Pomegranate Braised Lamb Shanks
• Oven-Baked Ribs

Storing Corn Pudding

To refrigerate baked corn casserole: Let the leftovers cool down to room temperature, and then place them inside an airtight container. The leftovers will keep for about 3-4 days in the fridge. Heat in the microwave until warmed through or bake leftovers in the oven at 325°F for 10-15 minutes or until warmed through.

To freeze baked corn casserole: Let the leftovers cool down to room temperature, and wrap the leftovers in plastic wrap and then place them inside an airtight container. This will prevent freezer burn and keep the freshness on point. Also, I like to label with the date made for safekeeping. The baked corn pudding can be kept for 2 months in the freezer. Thaw overnight in the fridge (or defrost) and heat in the microwave until warmed through or bake leftovers in the oven at 325°F for 10-15 minutes or until warmed through.

If you’ve never had Corn Pudding before you need to give it a try, friends. It’s just so delicious and such a bomb side dish. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

You don’t wanna miss these recipes:

• Cajun Seafood Boil
• Pork Tenderloin with Dijon Cream Sauce
• Miso Salmon
• Jamaican Beef Patties
• Mini Meatloaf
• Creamy Beef Pasta

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