Southern Corn Pudding Casserole

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.

  • Author: Katia
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hr
  • Yield: 10 1x
  • Category: Casserole
  • Method: Oven
  • Cuisine: Southern
  • Diet: Vegetarian



2 cups sweet corn, fresh or frozen (thawed if frozen)

1- 15 oz. can creamed corn

1 cup sour cream

2 whole eggs

8 Tbsp butter (1 stick), melted, not hot

1/4 cup brown sugar, packed

1 cup cheddar cheese, shredded

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


  1. Preheat oven to 350 degrees
  2. In a large mixing bowl add all corn, sour cream, cheese, eggs and mix well.
  3. Then add in melted butter and brown sugar, stir to combine.
  4. In a separate small mixing bowl add your "DIY Jiffy" mix ingredients: flour, corn meal, granulated sugar, baking powder, salt & pepper.  Stir to combine.
  5. Add dry ingredients to large bowl with wet corn mixture.  Stir to combine till there are no more dry spots.
  6. Fold in Eggs and stir.
  7. Grease 9 x 13 casserole dish and add the corn pudding mixture, evening out the top with a spatula.
  8. 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. 
  9. Let sit 5-10 minutes and then serve!



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. 

Keywords: Southern, Corn, Casserole, Vegetarian, Kid Friendly, Holiday

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