Corn Pudding Casserole

Corn Pudding is beloved throughout my family. I grew up eating my mom’s corn pudding for every holiday and plenty of Sunday dinners in between.

My siblings and I have been known to sneak the leftover corn casserole out of my mom’s house and I’ll even admit to “accidentally” bringing home my sister’s share of the leftovers (along with mine) once upon a time.

Corn Pudding Casserole is a classic comfort food! get the recipe at barefeetinthekitchen.com

Corn pudding is a nostalgic dish for me, for sure, as perhaps it is for you. But if you’ve never tried it before, or if it’s been a few years, I know you’ll be as pleased with this side dish as I am.

Corn Pudding

Corn pudding is especially popular in the American south. It’s become widely eaten all over the United States not only because it’s delicious but because of how easy and inexpensive it (or “puddin’ corn” as it’s sometimes called in the south) is to make!

This is not a pudding in the dessert sense, although it is sweet. Corn pudding is more like a cross between a savory custard and a dish of warm creamed corn.

My favorite way to serve corn pudding is with turkey, chicken, or ham, along with green beans, and boiled baby potatoes.

Corn Pudding Casserole

My mom’s classic recipe includes a box of cornbread mix, as does just about every other corn casserole recipe I’ve seen. I started playing with the recipe, determined to come up with a version that didn’t require that boxed mix.

Classic Corn Pudding gets a new twist with this updated recipe - no box mix required! (Gluten free alternatives included too.) get the recipe at barefeetinthekitchen.com

Jiffy Corn Pudding Casserole

This simple side dish is rich, creamy, sweet corn deliciousness that is unforgettable. My kids begged for seconds and would have happily eaten even more.

Even though I didn’t reach for the prepackaged box of Jiffy cornbread mix, this corn pudding tasted just as good as my mom’s. In fact, to be honest, I think it tastes even better.

If you haven’t tasted it before, you might be cringing at the thought of combining corn with anything and then calling it pudding, but I’m telling you that it works. Not one person I have ever served this to has failed to love it.

Corn Pudding Recipe

Instead of a boxed cornbread mix, this recipe calls for a combination of cornmeal and either potato starch and brown rice flour (for a gluten free pudding) or all purpose flour.

These dry ingredients are added to a mixture of eggs, butter and canned cream corn. Sour cream provides even more moisture while sugar brings sweetness to this dish. After spreading everything in the pan, the whole pudding gets baked for just under an hour.

This side dish feels special enough to serve at Thanksgiving dinner but is also a welcome sight any day of the year. We eat it as a side dish often and I also love the leftovers for breakfast, lunch or as a snack.

Made from Scratch Corn Pudding is the best corn pudding ever! get the recipe at barefeetinthekitchen.com

You can slice the finished pudding into squares and serve it like cornbread or scoop ladles full of it into bowls. However, you choose to serve it, be prepared for lots of compliments!

This is a comforting and satisfying dish that never fails to put a smile on my face. I can’t wait for you to give this recipe a try and let me know how you like it!

Corn Side Dishes

It’s no secret how much we love corn and these corn side dishes are some of our favorites. If you like creamed corn, you should definitely give Rudy’s Slow-Cooker Creamed Corn a try next time you’re in the mood. Another Creamed Corn recipe I have my eye on it this homemade Creamed Corn with Bacon from Crunchy Creamy Sweet.

If you’re looking for more unique ways to cook and serve corn, try Skillet Mexican Street Corn with Squash and Kielbasa, Elote Dip,  and Jalapeno Corn Coleslaw for some fun new side dishes.

Classic Corn Pudding with a new twist - no box mix required! (Gluten free alternatives included too.) get the recipe at barefeetinthekitchen.com

Homemade Corn Pudding

  1. Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set aside.

  2. Whisk together the eggs and the sugar and then add in the sour cream, creamed corn, and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.

  3. Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.

  4. Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve.

Made from Scratch Corn Pudding is the best corn pudding ever! get the recipe at barefeetinthekitchen.com

Can You Freeze Corn Pudding?

Yes! You can freeze corn pudding. Let it cool completely and then cover tightly before freezing. Individual portions may also be sliced and frozen separately.

Do You Eat Corn Pudding Hot or Cold?

Corn Pudding is typically served warm, however I can’t resist the leftovers straight from the fridge.

Can You Reheat Corn Pudding?

You bet! Just place a serving on a plate and microwave until warm. Alternatively, the whole casserole may be frozen, thawed, and then reheated (covered with foil) in the oven at 300°F.

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Corn Pudding {traditional and gluten free recipes}

Creamed corn is mixed into a custard-like cornbread to make this American classic side dish.

  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 2 15 ounce cans creamed corn
  • 4 tablespoons butter (melted and slightly cooled)
  • 1/2 cup, plus 2 tablespoons all-purpose flour
  • 6 tablespoons cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt

* Gluten-Free Alternative

  • 1/2 cup brown rice flour *
  • 2 tablespoons potato starch *
  1. Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set aside.

  2. Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.

  3. Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.

  4. Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!

{originally published 10/3/13 – recipe notes and photos updated 8/29/19}

Classic Corn Pudding - with gluten free alternatives and no box mix! get the recipe at barefeetinthekitchen.com

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