Corn Pudding Casserole
A creamy, buttery corn casserole with a custard-like center and golden, slightly crisp top. This Southern comfort food classic blends whole kernel corn with a rich cornbread batter that puffs up beautifully as it bakes. Perfect for holiday dinners, potlucks, or Sunday supper.
For 8 servings
- prep
Preheat the oven and prep the dish.
1.Preheat oven to 350°F (175°C).2.Grease an 8-inch square baking dish with butter or cooking spray. - mix
Mix the wet ingredients.
1.In a large bowl, whisk 2 large eggs until well beaten.2.Add melted butter and sour cream; whisk until smooth.TIPMake sure the butter isn't piping hot to avoid scrambling the eggs. - mix
Add the dry ingredients and corn.
1.Stir in the cornbread mix, drained whole kernel corn, and creamed corn.2.Add a pinch of salt and a pinch of black pepper.3.Fold everything together until just combined — don't overmix.TIPFolding gently keeps the casserole light and tender. Overmixing makes it dense. - bake · ~45 min
Bake the casserole.
1.Pour the batter into the greased baking dish and spread evenly.2.Bake for 45 to 50 minutes, until the top is golden brown and the center is set but slightly jiggly.TIPA toothpick inserted in the center should come out mostly clean, with a few moist crumbs. - rest · ~10 min
Rest before serving.
Let the casserole rest for 5 to 10 minutes before scooping. It continues to set as it cools.
TIPServing it warm lets the custardy center hold its shape while staying creamy.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the whole kernel corn thoroughly to prevent a watery casserole.
- 2Let the melted butter cool slightly before whisking with eggs to avoid scrambling.
- 3Fold the batter gently until just combined; overmixing develops gluten and makes it dense.
- 4Bake until the center is slightly jiggly but the edges are set for a custard-like texture.
- 5A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
- 6Let the casserole rest 5–10 minutes after baking so it firms up for clean serving.
- 7For a deeper golden top, switch the oven to broil for the last 1–2 minutes, watching closely.
Adapt it for your goals.
Cheesy corn pudding
Fold in 1 cup of shredded cheddar or pepper jack cheese with the corn mixture for a savory, gooey twist. Great for potlucks and cheese lovers.
jalapeño popper styleJalapeño popper style
Add 2–3 diced jalapeños (seeds removed for less heat) and 4 oz of cream cheese, cubed, for a spicy, creamy kick that complements the sweet corn.
gluten freeGluten-free
Use a gluten-free cornbread mix, and ensure your baking powder is gluten-free. All other ingredients are naturally gluten-free.
lower fatLower-fat
Replace sour cream with plain Greek yogurt and use a light butter substitute. The result is still creamy but with less saturated fat.
herb & garlicHerb & garlic
Stir in 1 teaspoon of garlic powder and 2 tablespoons of fresh chopped chives or thyme for an aromatic, savory variation suitable for dinner sides.
Why this is on our healthy list.
Good Source of Fiber
Corn provides dietary fiber, which supports digestion and helps maintain steady blood sugar levels when eaten as part of a balanced meal.
Contains Lutein and Zeaxanthin
Yellow corn is rich in lutein and zeaxanthin, antioxidants that support eye health and help filter harmful blue light.
Provides Protein from Eggs
Eggs in the casserole supply high-quality protein and important nutrients like choline, which supports brain health.
Calcium from Sour Cream
Sour cream adds a modest amount of calcium, contributing to bone health and muscle function.
Frequently asked questions
Yes. Substitute 1 ½ cups of fresh-cut corn kernels (about 2–3 ears) or thawed frozen corn for the whole kernel corn. No need to drain — just pat dry if using frozen.
