Corn pudding casserole is a wholesome and comforting dish that goes with anything!

This classic recipe features creamed corn, sour cream, eggs, and a box of Jiffy cornbread mix baked up into a sweet and fluffy casserole!

This is a perfect side dish for any holiday table!

close up of taking a slice out of a Corn Pudding Casserole

A Sweet Comforting Side Dish

  • Crowd pleaser! Jiffy corn pudding is a southern staple on Easter, Thanksgiving, and Christmas menus. And it’s really easy to double it up!
  • This recipe for corn pudding is delicious and budget-friendly, perfect for all kinds of get-togethers!
  • Corn pudding casserole is so easy to make and can even be assembled up to a day ahead for easy baking! Even better, it can be frozen so it’s ready just in time for the busy holiday season!
Corn Pudding Casserole ingredients with labels

Ingredients and Variations

Cornbread Mix – Jiffy is the standard here, but any package of 8.5 ounce cornbread mix will do! It’s a delicious and versatile mixture that can be used in many recipes like this jalapeno cornbread. 

Dairy – Be sure the butter is melted before adding it, and use full-fat sour cream for the richest flavors. Greek yogurt can be switched out for the sour cream for fewer calories, and a block of cream cheese will make the casserole extra rich and dense (be sure to use the cream cheese at room temperature for easy blending)!

Corn – Creamed corn keeps this casserole extra moist, but feel free to add canned, frozen, or fresh corn kernels for extra color and texture. Whole corn can be used in place of creamed corn, simply mash it with a potato masher until it’s creamy before using.

Variations – Add a bag of mixed vegetables (no need to thaw!) in Step 3 or just a handful of sliced mushrooms, green onions, or spinach. Make it meaty and mix in sliced summer sausage, diced ham, or bacon bits. For a zesty Mexican-style side, add some sliced jalapenos, cheddar cheese, sliced black olives, and taco seasoning. A sprinkle of breadcrumbs over the top before baking will give corn pudding casserole a little bit of tasty crunch!

How to Make Corn Pudding Casserole

  1. Combine butter, sugar, eggs, and sour cream in a large bowl.
  2. Stir in cornbread mix until just combined. Fold in remaining ingredients and spread into prepared casserole dish.
  3. Bake (per recipe below) and allow to set at least 10 minutes before serving. Garnish with parsley, if desired.

Serving Suggestions for Corn Pudding

Give this delish dish a place right next to the holiday ham, turkey breast, or a whole roasted chicken and a tangy spinach salad. Easy peasy!

Corn Pudding Leftovers

  • Make ahead and bake as directed. Cool completely, cover with plastic wrap, and refrigerate for up to 2 days. Reheat by letting the casserole come to room temperature (about 30 minutes) and bake at 350°F for about 15-20 minutes.
  • To freeze corn pudding casserole, bake and allow it to cool completely. Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Keep leftover corn pudding casserole covered in the refrigerator for up to two days. Reheat portions in the microwave.
close up of Corn Pudding Casserole baked in a casserole dish

Other Easy Casserole Dishes

Have you tried this Corn Pudding Casserole recipe? Leave a comment and rating below!

close up of taking a slice out of a Corn Pudding Casserole
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Corn Pudding Casserole

Sweet and creamy corn pudding casserole is so easy to make and is the perfect side dish to serve for any holiday dinner.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Author Holly


  • ½ cup butter melted
  • cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 8 ½ ounces Jiffy cornbread mix
  • ½ cup milk
  • 15 ounces canned creamed corn
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  • Preheat the oven to 325°F.
  • Combine butter, sugar, eggs and sour cream in a large bowl. Mix well.
  • Add cornbread mix and stir just until combined. Stir in remaining ingredients.
  • Spread into a 9×13 inch pan and bake uncovered for 45-50 minutes.


  • If using kernels instead of creamed corn, mash it slightly using a blender or food processor to give it a creamier consistency.
  • Assemble and refrigerate corn casserole for up to 1 day, then bake when ready. Add 5-10 minutes to bake time if it is cold when placing in oven.
  • Keep leftovers refrigerated in an airtight container for 3-4 days and in the freezer for up to 2 months.
5 from 5 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 258kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 465mg | Potassium: 129mg | Fiber: 2g | Sugar: 12g | Vitamin A: 481IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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