Southern Corn Pudding Casserole (No Jiffy Mix)

Southern Corn Pudding Casserole Up close in serving spoon
Posted On: October 27, 2022
Last updated: January 4th, 2024

Nothing says cozy holiday like a sweet, creamy casserole. This Southern Corn pudding Casserole is a great addition and super easy side dish for the holiday season if you’re tired of the same recipes year after year. This dish is a crowd-pleaser and goes great for a Thanksgiving dinner or Christmas table spread. It’ll be a big hit for your next family gathering.

Corn Pudding Casserole in Baking dish with a spoon scooping out a bit, showing side view

How this Recipe Came About

Living in Kentucky now, I’ve been trying hand at more Southern dishes, firstly because they’re just so good and secondly because my husband and kids seem to really like them. Also, my husband has turned into a gardening fool the last few years and decided to grow some corn this year. I felt inspired to come up with some more delicious corn recipes to use his spectacular new harvest. Unfortunately, his corn harvest turned out to be a little sparse this year, we’ll give it another shot next year. It was our first time trying to grow corn. This easy corn casserole recipe remained on my radar. It became a big hit with my guys, so I knew I had to share it. This might not be a true classic southern side dish, but it’s my take on a Southern corn pudding recipe that you might love to add to your dinner table on the holidays.

Corn Pudding Casserole on serving spoon being scooped out of baking dish, up close view

What’s the Difference Between Corn Pudding & Corn Casserole

So, this question was one I had when I first sought to make this custard-like dish. We have tried the popular City BBQ corn pudding and were in love. That’s wicked good stuff and I probably can’t replicate that perfect creamy corn pudding, but I can try. If you look at the differences, it seems these classic American South side dishes differ with the addition of eggs in a corn pudding. Also, a corn casserole is like a cross between a semi-soft cornbread and a strata. I personally don’t like really eggy dishes, and neither does my family, so that’s where mine differs with just a couple eggs to add a little fluff, with a slight corn soufflé feel. This recipe is more like a creamy, fluffy cornbread muffin casserole. My version also has cheese in it, so it might not be exactly like traditional corn pudding, but it’s darn good this way! If you want to learn more about the differences, here’s a short article from Is This That Food, “The Difference between Cornbread, Corn Casserole, and Corn Pudding.

Up close view of corn casserole on small plate with fork and baking dish in background

How to Make Corn Pudding Casserole


I use a mix of whole kernel corn and a little creamed corn to make this delicious corn pudding casserole. I also make my own take on “jiffy corn muffin mix” instead of using the boxed kind. If you want to use actual “jiffy cornbread mix” you absolutely can with the way I wrote the recipe, but honestly, it’s not hard at all to put a few simple ingredients together to make your own.

Steps Collage on How to Make Corn Pudding Casserole
Corn Pudding Casserole in 9 x 13 Baking Dish after Baking

How to Serve this Side Dish

This delicious side dish would go great with a spiral Ham for Christmas Dinner. It can also be a perfect dish to go with Thanksgiving dinner if you’re needing a different side, but need an easy recipe to not complicate your already busy holiday cooking. This recipe can easily be prepared ahead of time, refrigerated, and then warmed in the oven the day of. Just remember that your bake time might vary a bit.

Corn Pudding Casserole Ingredients in bowls and ramekins on wooden cutting board

Southern Corn Pudding Casserole Ingredients

  • Whole kernel corn– You can use cooked fresh corn, cut off the cob, but my go-to on hand is super sweet frozen corn. You may use canned corn if that’s what you have available.
  • Creamed Corn– Just 1 can adds a little creamy corn goodness to this fluffy sweet corn pudding.
  • Cheddar Cheese– Medium or Sharp cheddar cheese is great, but you can also elevate this dish with a smoked cheddar cheese.
  • Whole Milk Sour Cream– This is not a health conscious recipe, so use the real stuff if you can for that extra rich flavor a holiday dish deserves.
  • Butter– Good old fashioned real butter! Is there a Southern recipe out there that doesn’t include butter?!
  • Brown Sugar– Just for a little added sweetness. Even though it’s not a “wet” ingredient, I still add it here because it stirs in well with the melted sugar and the rest of the wet ingredients without clumping.
  • Whole Large Eggs– You can use any kind of large chicken eggs you like, I get mine from my backyard chickens. 😉

DIY “Jiffy Mix”

These are the dry ingredients only. These are simple pantry staples you most likely already have. You can use this instead of store-bought “jiffy corn muffin mix.” If you prefer though, you can use the boxed mix in place of these dry ingredients.

  • All Purpose flour– I always prefer unbleached organic all-purpose flour.
  • Yellow cornmeal– I usually use a fine granule corn meal for this recipe.
  • Sugar– Yes, there is sugar, it’s the third ingredient in “jiffy mix” so here’s mine, I add less than the box probably has and there is a little more with the brown sugar I include in the “wet” mix.
  • Baking Powder– this helps get that fluffy texture in the casserole.
  • Salt & Pepper– a little salt accentuates the favors as well as a little black pepper. There is no black pepper in the “Jiffy Mix,” but I just think it’s easier to add to to the dry mixture here.
Southern Corn Pudding Casserole on small plate with fork and baking dish with casserole in the background

Optional Additions for the Casserole:

Want to Add a little Heat?

  • Green Chiles- Chopped-up green chilis can be folded into the batter before baking or sprinkled on top.
  • Roasted Jalapenos– If these are chopped up, they can be folded into the batter before baking or sprinkled on top.
  • Pickled Jalapenos– These can be added on top before baking.
  • Smoked Cheddar Cheese– Want to Add a subtle smokey undertone to your dish? You can add smoked cheese of your choice. I would recommend smoked sharp cheddar for the best flavor. If you’re doing it yourself, you would need to smoke the cheese 2 weeks ahead of time. Check out our other post on How to Smoke Cheese.

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Southern Corn Pudding Casserole Up close in serving spoon

Southern Corn Pudding Casserole (No Jiffy Mix)

Katia
This corn pudding casserole can be made a day ahead of time if prepping for a holiday meal.  Then just let it sit out for about 45 minutes to get to room temperature before baking in the oven.
4.96 from 25 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Casserole, Side Dish
Cuisine American, Southern
Servings 10
Calories 334 kcal

Ingredients
  

  • 2 cups sweet corn fresh or frozen (thawed if frozen)
  • 1- 15 oz. can creamed corn
  • 1 cup sour cream
  • 8 Tbsp butter 1 stick, melted, not hot
  • 1/4 cup brown sugar packed
  • 1 cup cheddar cheese shredded
  • 2 whole eggs

DIY "Jiffy" Corn Muffin Mix – Dry Ingredients only

  • 2/3 cup all-purpose flour
  • 1/2 cup corn meal
  • 2 Tbsp granulated white sugar
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp ground black pepper

Instructions
 

  • Preheat oven to 350 degrees
  • In a large mixing bowl add all corn, sour cream, cheese, and mix well.
  • Then add in melted butter and brown sugar, stir to combine.
  • In a separate small mixing bowl add your "DIY Jiffy" mix ingredients (flour, corn meal, granulated sugar, baking powder, salt & pepper). Stir to combine.
  • Add dry ingredients to large bowl with wet corn mixture.  Stir to combine till there are no more dry spots.
  • Fold in Eggs and stir.
  • Grease 9 x 13 casserole dish and add the corn pudding mixture, evening out the top with a spatula.
  • Bake 45 mins uncovered or until it gets slightly golden brown and bubbly.  Do not over-bake or it will become dry and you do not want that. 
  • Let sit 5-10 minutes and then serve!

Video

Notes

Enjoy this casserole within about 5 days, but usually it doesn’t last that long.  When you reheat it you might want to add a few drops of water or milk to steam it a little while reheating. 

Nutrition Disclaimer:

The nutritional information provided is only an estimate based on a third party nutritional plugin. Different online calculators may give different results depending on their own sources. The estimates may also change based on the ingredients you use. If you have dietary restrictions and need to accurately calculate the nutrition of this recipe, Whole Made Living recommends consulting a professional nutritionist.

Nutrition

Calories: 334kcalCarbohydrates: 35gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 82mgSodium: 592mgPotassium: 234mgFiber: 2gSugar: 12gVitamin A: 672IUVitamin C: 4mgCalcium: 190mgIron: 1mg
Keyword Casserole, Corn, Holiday, Kid Friendly, Southern, vegetarian
Tried this recipe?Let us know how it was!

Comments

    • Lisa, I’m so sorry, I’m not sure how that got in there. I’ve updated it now. I apologize for the confusion. Thanks for bringing that to my attention.

  • Thank you for this recipe. I want to make this for Thanksgiving tomorrow; we have a vegetarian, and I like for him to be able to enjoy the side dishes with his alternate main, but Jiffy mix contains lard! I was so glad I checked the label, and even more glad that I had found your recipe as one of my many candidates for the dish! It looks like a winner; my BIL’s corn mush is similar, but more a pudding than a casserole, and we all love it. But that has five eggs and cornstarch, no flour, so I wanted something more substantial.
    You would not believe how hard it was to find decent cornmeal at the grocery store, though… no wonder everyone just grabs the mix. Thank you for giving us a great alternative, though!

    • Rani, So happy this recipe will work for you! I never like to use boxed mixes, especially when they’re so basic to replicate, and I know what’s in my recipe instead of added preservatives and such. Have a wonderful Thanksgiving and I hope you and your family love it!

  • 5 stars
    Haven’t tried this exact recipe yet, but also opted for a less sweet cornbread mixture last Thanksgiving as the one previous to last year was too sweet for my liking. Can’t wait to try it. Looks great and I have some hatch chile’s I’m going to add to the mixture.

  • 5 stars
    My comment is long overdue since I have made this recipe several times for guests and it was a smashing hit every time! It made a great side dish for Thanksgiving, especially for those who didn’t want the stuffing. There were absolutely no leftovers! Our guests took seconds and thirds and licked the plate to get the last morsel. Then, for New Year’s, it was a side dish as well and accompanied the smoked wings. Oh my goodness, again, the guests devoured every morsel. I almost think next time, we need to make almost double the portions. Some of the guests commented that they were not fans of cornbread and this dish became a huge favorite right away. The corn was the hero with just the perfect moistness in the cornbread. Plus, it was very easy to put together. I highly recommend this for anyone hosting a dinner and it will make even the picky eaters fall in love!

    • Vera, Thank you so much for the awesome comment! This makes me so happy! I am also not a big cornbread fan, believe it or not, but I like this. It’s a perfect middle ground I think for cornbread lovers and non-lovers. Yay! Thanks again for the fabulous comment.

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