This easy Southern classic Cheesy Corn Pudding is a rich, creamy, cheesy side dish that goes with any meal. A combination of cornbread mix, sour cream, corn and cheese creates a light custard-like corn casserole that will become your family's new favorite. It's the perfect addition to your Thanksgiving feast or a potluck dinner.
I must be a Southerner now 'cause I just had the most delicious casserole side dish I ever ate! It appears that I've been missing out all my life on this Southern corn pudding classic. Why did I not know this existed? Have you ever tasted this cheesy, corn creation? If you haven't, you've got to make it ASAP. What's it taste like? It's similar to a cornbread but has a more custard-like texture and is definitely a lot richer. The main ingredient may be corn but sour cream plays a major roll in it's creaminess. It's simply amazing!
I first had corn casserole at Paula Deen's restaurant in Gatlinburg, TN and knew I just had to figure out how to make my own. After speaking with my Georgia neighbors, it seems every family has their own special take on it. So I took all their suggestions and put my own spin on it (or course, without divulging their secret family recipes).
How to make corn pudding fluffier
The casserole had to be creamy but I wanted to lighten it up just a tad. Adding extra eggs gave it more of a soufflé-like texture and hit just the right balance. I also added a bit more cheese, cause I'm all about the cheese, and topped it with green onions and bacon for a little salty with the sweet.
Now, just look at the cheesy, creamy, corny, moist interior and tell me you're not drooling! And, the best part is, it's super simple to make. Just 7 ingredients, all mixed together in one bowl, poured in a casserole and popped in the oven. That's it!
Variations
- Love bacon? Stir in ½ cup cooked & crumbled bacon to casserole then bake. And go ahead and sprinkle some on top too, 'cause there's never enough bacon!
- Are you a sweet cornbread lover? Double the sugar to 4 tablespoons.
- Like a lighter, more soufflé-textured, pudding? Add up to 5 eggs and mix well.
- Want a spicier corn pudding? Add green chiles to mixture and sub in Jalapeno Jack for part of the cheddar cheese.
How to make corn casserole
- Gather the 8 simple ingredients. Be sure to use Jiffy mix as others don't seem to produce the same texture.(photo 1)
- In a large bowl, combine both corns, sour cream, eggs and ½ cup cheddar cheese. Blend well.(photo 2)
- Pour in the entire box of Jiffy corn mix and stir.(photo 3)
- Add sugar and mix.(photo 4)
- Pour in melted butter. Make sure it has cooled slightly so it blends better. (photo 5)
- Mix well and pour into prepared casserole. Bake. (photo 6)
- 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.
This cheesy corn pudding is the perfect side for Thanksgiving. You can make it up to two days ahead of time then bring it to room temp and reheat for 10-20 minutes at 350 degrees. Takes all the stress out of preparing the feast. Of course, this casserole is just as good for everyday dinners and potlucks. It's bound to become your new family favorite.
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.
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Cheesy Corn Pudding (Corn Casserole)
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 degrees. 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
Variations
- Love bacon? Stir in ½ cup cooked & crumbled bacon to casserole then bake. And go ahead and sprinkle some on top too, 'cause there's never enough bacon!
- Are you a sweet cornbread lover? Double the sugar to 4 tablespoons.
- Like a lighter, more soufflé-textured, pudding? Add up to 5 eggs and mix well.
- Want a spicier corn pudding? Add green chiles to mixture and sub in Jalapeno Jack for part of the cheddar cheese.
Nutrition
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