Comfort food doesn't get much better than this cheesy corn pudding. It's the kind of Southern classic that finds its way to the Thanksgiving table year after year, and for good reason! With its perfectly golden top, melty cheese, and soft, custardy center, this cornbread pudding made with Jiffy mix and sour cream is as easy to make as it is delicious to eat.
Why You'll Love This Corn Pudding Recipe
When you want something warm and cozy to bring to a potluck, or need a family-friendly side dish for the holidays, this corn pudding delivers every time.
Simple Ingredients - There's nothing fancy or complicated here, just pantry staples and fridge basics like corn, eggs, cheese, and Jiffy corn muffin mix.
Easy to Make - Mix everything in one bowl, pour it into a baking dish, and let the oven work its magic. No whisking, folding, or fussy techniques needed.
Customizable - Want it spicy? Add jalapeños. Want it smoky? Toss in some bacon. You can easily adjust this recipe to suit your preferences.
Perfect for Thanksgiving and Potlucks - It travels well, reheats beautifully, and tastes even better the next day. A true crowd-pleaser for any gathering.
What Is Corn Pudding?
Corn pudding is a creamy, baked side dish made with corn, eggs, and dairy that creates a rich, spoonable texture somewhere between a custard and a soufflé.
Corn Pudding vs Corn Casserole
They might seem similar, but the main difference is texture. Corn pudding is custard-like and creamy, while corn casserole has a firmer, breadier texture from more flour or cornbread mix.
Ingredients and Their Part in the Dish
This Jiffy corn pudding uses simple ingredients that come together to create one decadent dish. Here's what each one brings:
- Creamed Corn - Adds richness and texture to the pudding with natural sweetness.
- Whole Kernel Corn - Adds pops of texture and that classic corn flavor.
- Sour Cream - Makes the pudding creamy, tangy, and soft.
- Eggs - Bind everything together and help the pudding set.
- Cheddar Cheese - Melty, cheesy goodness in every bite.
- Jiffy Corn Muffin Mix - The secret to the perfect soft-but-structured base.
- Sugar - Adds a touch of sweetness to balance the savory elements.
- Butter - Adds flavor and richness.
- Green Onions and Bacon Bits - Optional garnishes that take this dish to the next level.
How to Make Corn Pudding
Making corn pudding is as simple as mixing and baking! Here's what to do to prepare this classic Southern side:
- In a large bowl, combine both corns, sour cream, eggs and ½ cup cheddar cheese. Blend well.
- Pour in the entire box of Jiffy corn muffin mix and stir.
- Add sugar and mix.
- Pour in melted butter. Make sure it has cooled slightly so it blends better.
- Mix well and pour into prepared casserole.
- Bake @ 350°F for 45-50 minutes. The center should be almost set and the edges slightly brown.
- Remove from oven and sprinkle with remaining 1 cup of cheese then return to oven for 10-15 minutes.
- To finish casserole, garnish with green onions and, if you like, with bacon bits. Serve hot.
Recipe Tips for Success
A few tips will help you get the best corn pudding every time.
- Use only Jiffy mix. Other brands don't yield the same texture or flavor.
- Use room-temperature ingredients. It helps everything mix more evenly and bake properly.
- Don't overbake. You'll know it's ready when the edges are golden and the center has just set. It will still be a little jiggly, but not runny.
- Let it rest before serving. This helps the pudding firm up just a bit for easier scooping.
Recipe Variations to Make It Your Own
This base recipe is delicious as-is, but here are some fun ways to change things up:
- Corn Kernels - Use fresh or frozen corn instead of canned.
- More Bacon - Stir in ½ cup of cooked, crumbled bacon for smoky flavor.
- Spicy - Add chopped jalapeños or green chiles. Or swap the cheddar for pepper jack.
- Fluffy - Use up to 5 eggs for a more soufflé-like texture.
- Sweeter - Double the sugar for a more dessert-style dish.
- Without Sour Cream - Substitute plain Greek yogurt.
- Less Fat and Calories - Use light sour cream and low-fat cheese.
How to Store, Freeze, and Reheat Leftovers
To store, cover the corn pudding or place it in an airtight container and refrigerate for up to 4 days.
To freeze, wrap tightly in plastic wrap and foil or store in a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm in the oven at 325°F until heated through, or microwave individual servings in short bursts.
More Delicious Side Dish Recipes
Stuffed Acorn Squash has all the flavors of thanksgiving packed into it's serving dish. The squash is seasoned with brown sugar & maple syrup then stuffed with quinoa, apples & pecans.
Cheese Polenta & Butternut Squash Casserole is an easy cheesy side dish that covers the stuffing (think cornbread) and vegetable all in one creamy dish.
Maple Roasted Brussels Sprouts is a whole new level of deliciousness! Crisp Maple Roasted Brussels Sprouts tossed with bacon, pecans and a drizzle of maple syrup & balsamic.
Sweet Potato Puffs with marshmallow on the inside and crispy ginger snap crust on the outside.
Find lots of easy side dish recipes here on 2CM!
Cheesy Corn Pudding
Ingredients
- 1 can creamed corn (14.75 oz)
- 1 can whole corn kernels drained (15.25 oz)
- 8 oz sour cream you can use light for a lower calorie dish
- 2 eggs
- 1 ½ cups cheddar cheese shredded
- 8 oz Jiffy corn muffin mix do not try with another mix, it doesn't work as well
- 2 Tablespoons sugar
- ½ cup butter (1 stick) melted
Instructions
- Preheat oven to 350°F. Spray a 7x10 or other medium-sized casserole dish with nonstick spray.
- In a large bowl, combine both corns, sour cream, eggs and ½ cup cheddar cheese. Blend well.
- Add Jiffy corn mix and sugar. Stir.
- Pour in melted butter that has cooled slightly and mix well.
- Pour into prepared casserole.
- Bake for 45-50 minutes. You will know it's done when the edges have browned and the center has mostly set.
- Remove from oven and sprinkle with remaining cup of cheese.
- Return to oven for 10-15 minutes or until cheese has melted.
- Garnish with green onions and optional bacon bits. Serve hot.
Notes
STORE/FREEZE/REHEAT
Store covered in an airtight container and refrigerate for up to 4 days. Freeze wrapped tightly in plastic wrap and foil or a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat casserole in a warm 325°F oven until heated through, or microwave individual servings in short bursts.Nutrition
Frequently Asked Questions
Got questions? These are some of the most often asked questions about corn pudding:
It can be! This version strikes a balance between savory and just slightly sweet, but you can adjust the sugar to suit your taste.
Yes, make it up to 2 days in advance. Store it in the refrigerator and reheat just before serving.
Absolutely! It freezes well and is perfect for meal planning or prepping for the holidays.
This post has been updated with more helpful tips and variations to make it your own. It was first published on November 15, 2020.
