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Easy Corn Pudding is a perfect classic side dish for everyday meals or holiday dinners that will take you back to grandma’s house every time!

corn pudding in a casserole dish with a fork

How To Make Comforting Corn Pudding This Thanksgiving

Who knew corn could taste so good? As the holidays quickly approach, the whole family is looking forward to the delicious and savory selection of food that will greet them at the Thanksgiving and Christmas table. Corn pudding is a family favorite, with the perfect texture, and subtly of crunch. It’s an easy recipe and the ideal comfort food.

This family favorite has earned a permanent home on our Thanksgiving table. Alongside your turkey and gravy, after Thanksgiving, this corn puddin’ just might become a weekly staple. It’s also great when served with my famous green bean casserole. Plus, what’s Turkey Day without mashed potatoes?

square slice of corn pudding served on a plate

Ingredients

  • Butter – softened
  • Sugar
  • Eggs – room temperature
  • Sour cream
  • Package cornbread/muffin mix
  • Milk
  • Can of whole kernel corn – drained
  • Can of cream-style corn

Substitutions

  • If you can’t have eggs, use a flaxegg. One flaxegg = two heaping tbsp of flaxseed with 3 tablespoons of water. Mix with a fork and put to the side to coagulate. If needed, you can chill it uncovered in the fridge. One flaxegg will bind like one regular egg. For this recipe, make two flaxeggs together.
  • If dairy-free, simply opt for dairy-free butter, sour-cream, and milk. For dairy-free milk, choose oat milk, unsweetened for this recipe.
  • If gluten-free, there are lots of gluten-free corn mixes on the market like King Arthur, Krusteaz, and my personal favorite brand, Bob’s Red Mill.
one step to make easy corn pudding  topped with canned corn kernels served in a glass casserole dish

How To Make Corn Pudding

  1. Preheat oven to 325°F.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition.
  3. Beat in sour cream.
  4. Gradually add muffin mix alternately with milk.
  5. Fold in corn.
  6. Pour into a greased 3-qt. baking dish or 13×9-in. baking pan.
  7. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Hint: Make sure you use a flat casserole dish for optimal results. Also, it’s important to drain the corn to avoid runny corn pudding.

square sliced serving of corn pudding served on a plate with a fork

Variations

Cornbread for dessert! Up the egg count to five and it will turn out more custard-like. Add vanilla, cinnamon, and nutmeg to the batter to really sweeten things up. Serve over ice cream to enjoy that warm over cold combo, just like grandma used to make it.

FAQ

What’s the difference between cornbread and corn pudding?

Cornbread is soft enough to eat with a spoon, made with a base of cornmeal or polenta. Corn pudding is more pudding-like, hence the name, made with egg and dairy.

Is corn pudding served hot or cold?

It is best served slightly warm, but corn pudding can be served either hot or cold.

Can I reheat corn pudding?

Yes, you can reheat one piece at a time in the microwave. Or, you can cover the baking dish with foil and bake at 325°F until heated.

What should I serve with corn pudding?

Easy Cheesy Potatoes

Roasted Brussel Sprouts

Sweet Potato Casserole

Top Tip

Corn pudding should not be frozen after baking to preserve as leftovers. We’re not worried though, there probably won’t be any left!

For more delicious corn side dish recipes, try these next!

Corn Pudding

Easy Corn Pudding is a perfect classic side dish for everyday meals or holiday dinners that will take you back to grandma's house every time!
4 from 1 vote
Course: Side Dish
Cuisine: American
Author: Kasey Schwartz
Servings: 12
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients  

  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 2 large eggs room temperature
  • 1 cup sour cream
  • 1 package (8-1/2 oz) of cornbread/muffin mix
  • 1/2 cup milk
  • 1 can (15-1/4 oz) whole kernel corn drained
  • 1 can (14-3/4) cream style corn

Instructions 

  • Preheat oven to 325°F.
  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition.
  • Beat in sour cream.
  • Gradually add muffin mix alternately with milk.
  • Fold in corn.
  • Pour into a greased 3-qt. baking dish or 13×9-in. baking pan,
  • Bake, uncovered, until set and lightly browned, 45-50 minutes.
Keyword: corn, corn pudding, corn recipe
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

Hi, I’m Kasey, Founder of All Things Mamma – where I am dishing up family favorite recipes that are easy to make with simple, everyday ingredients. Plus – tips and tricks for living your best life!

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