Easy Corn Pudding Casserole Recipe

This super easy Corn Pudding Casserole Recipe has quickly become one of our favorite holiday side dishes!

This super easy Corn Pudding Casserole Recipe is filled with creamy cornbread and makes the perfect side dish!pinterestI’m super excited to partner with Land O’Lakes again for this super easy and totally delicious recipe.

We’ve been making this Corn Pudding Casserole for years to go along with our holiday side dishes, but you can easily make this ANY time of the year.

To start making this Corn Pudding Casserole you'll want to melt some butter and mix it with the other ingredients.

Corn Pudding Casserole Recipe:

  • Start by combining some melted Land O Lakes® Unsalted Butter in Half Sticks with a can of creamed corn, whole kernel corn and some cornbread mix.
  • Add two eggs and a little salt.
  • Whisk until smooth and combined.

Pour the melted butter into the cornbread mix and corn.

Here is what takes this delicious corn pudding casserole to the next level…

Fold in some sour cream and shredded cheese!

It makes the corn pudding casserole so creamy and delicious!

Gently fold in some sour cream and cheese into the corn pudding casserole mixture before baking.

We hosted Thanksgiving at our house this year and I made a double batch of this corn pudding casserole.

I had SO MANY people asking for the recipe! There was NONE left at the end of the night. It was definitely the highlighted side dish. I’m confident you’ll get rave reviews too!

Top the casserole with shredded cheese before baking.

Make sure to top it all off with more shredded cheese!

Corn Pudding Casserole Tips and Variations:

  • Try adding a tsp of garlic powder in the mixture for a savory addition.
  • Garnish the top with fresh parsley for a little pop of color.
  • Add diced jalapenos and pepperjack cheese to give this casserole a zesty kick of spice!
  • This casserole can be prepared ahead of time and then frozen. Reheat covered with foil in the oven until heated through.

This super easy Cheesy Corn Pudding Casserole is a quick and easy side dish recipe that is perfect for the holidays!

The buttery and creamy flavor blends perfectly with the cornbread, making it hard to stop at just one helping.

This casserole side dish would pair perfectly with some Ham or Turkey Breast!

WOW! This super easy Corn Pudding Casserole Recipe has quickly become a family favorite! It comes together so fast and with simple ingredients too!

You’re going to fall in love with this super simple side dish recipe!


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This super easy Cheesy Corn Pudding Casserole is a quick and easy side dish recipe that is perfect for the holidays!
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5 from 28 votes

Easy Corn Pudding Casserole Recipe

This super easy Corn Pudding Casserole Recipe has quickly become one of our favorite holiday side dish recipes!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 362 kcal
Author: Shawn


  • 1 8.5oz box cornbread mix
  • 1 14oz can whole kernel corn, drained
  • 1 14oz can creamed corn
  • 2 large eggs
  • 8 tbsp Land O Lakes® Unsalted Butter in Half Sticks, melted
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 2 cups marbled cheddar cheese, shredded and divided


  • Preheat oven to 350 degrees F. Lightly grease a 9x13 casserole dish with non-stick spray and set aside.
  • In a large bowl whisk together the cornbread mix, corn, creamed corn, eggs, butter and salt until mixed.
  • Gently fold in 1/2 cup sour cream and 1 cup of the shredded cheese. Pour into the prepared casserole dish and top with the remaining cheese.
  • Bake for 40 to 45 minutes, until the center is set. Let cool slightly before digging in! Enjoy!
Try adding in diced jalapenos and swapping the cheese out for pepper jack cheese for a zesty version!


Calories: 362kcal | Carbohydrates: 30.8g | Protein: 10.6g | Fat: 22.9g | Cholesterol: 88.5mg | Sodium: 734.2mg | Sugar: 3.1g | Vitamin A: 12IU | Vitamin C: 4mg
Keywords: Corn Pudding Casserole, Side Dish Recipe
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

Disclaimer: This post is in partnership with Land O’Lakes. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make I Wash You Dry possible.


This super easy Corn Pudding Casserole Recipe is filled with creamy cornbread and makes the perfect side dish!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
62 Responses
    1. I’ve never tried adding pico, but if you do it would probably change the consistency of the casserole to be a little more soggy. If you give it a try let us know!

  1. Suzanne Perry

    This looks so yummy! I have no creamed corn and here it is Easter Sunday and would like to make it today. Do you think I could just add extra corn, milk and maybe a little cornstarch for the creamed corn? I think I just might give it a try.

    1. Suzanne Perry

      Update! I made it using an extra can of corn & added cream and a wee bit of sugar in place of the canned cream corn. Delicious!!

      1. Shawn

        Oh good! I’m glad you were able to make it work. I was going to respond with the same suggestions you mentioned. I have another recipe that calls for cream corn and a reader did the same thing and it worked great!

      1. Pam Phelps

        I have a gluten free cornbread mix that is 15 oz.

        1. Does this come out right with a GF mix? The mix itself calls for 1 cup milk, 1/3 cup oil, and 1 egg . Would I have to add any of these to it in addition?

        2. I assume I’d have to double everything else?

        1. Danny Smith

          I made a batch earlier this year with GF mix, daiya brand dairy free cheese, and I used really thickened coconut milk with lime juice to sub for sour cream. My wife is gluten and dairy free. It turned out great. I used all the same measurements as above in the recipe. It took just a little longer to bake, about an hour, but that may have to do with the type of oven I have, because I made a non-GF batch and took the same time to bake. Having to double up might change bake time a lot, unless you use 2 pans maybe. If it were me, I’d divide up the mix and store in ziploc bag or something for later.

    1. Shawn

      Vanilla extract doesn’t have any sweetener in it, but if you wanted it sweeter I would try adding just 1/4 cup of sugar and a dash of vanilla, and omit the cheese. It’s already on the sweet-side in my opinion.

  2. suzie

    I want to make this for Christmas. I have a small ham that calls for 325º, can this bake loner at that temp or should I just do the ham at the higher temp?

  3. Mildred Stephens

    Do you have to use the cheese and sour cream? I am so lactose intolerant and the cheese and sour cream will give me distress. What else can be substituted or can I just leave them out? Thank you for your assistance.

    1. Shawn

      If you left out the cheese and sour cream it would change the overall texture and taste of the dish, but I’m sure it would still work.

    2. Shannon

      Mildred, I am lactose intolerant as well. Your local grocery store will most likely carry non dairy or vegan sour cream and cheese. I use them for my enchiladas and it tastes the same to me.

    3. Danny Smith

      I know this is an old post, but fwiw… I made a gluten / dairy free version of this for my wife last night. I used a gluten free cornbread mix, Daiya brand dairy free cheese, and instead of regular sour cream, I drained a can of thick coconut milk and drenched in lime juice. I guess it’s high fat coconut milk? We also use it to make dairy free ice cream. Anyway, when they sit on the shelf for awhile, the fat and water separate in the can… I just drained off the water, so what was left was thick like sour cream then mix in lime juice. I suppose lemon juice would work too. Had to bake about an hour in my oven though. It turned out fantastic!

  4. Jaime

    5 stars
    I make a similar recipe that we call corn souffle. The only real difference is that instead of cheese, the recipe I use calls for a teaspoon of vanilla extract. It’s always a big hit. I might have to try a cheese version though next time!

    1. Gina

      I was already thinking about adding jalapenos to my corn pudding this year to spice it up. You would use both, pepper jack and peppers?

      1. Natalie

        Has anyone tried halving the recipe or splitting the batter between 2 smaller pans? Looking for tips since it’s just my husband and I and don’t want to waste any.

        I tried looking back through the comments but didn’t see anything.

      1. HannaH

        Looking to make this for Easter! Have you made this the night before and heated it up the next day? If so, what’s the best plan for heating up? Thank you!

        1. Shawn

          You can prep the casserole the night before, refrigerate and then cook in the morning. Or if you’re wanting to bake ahead of time, you could reheat again in the oven, just make sure to cover with foil so it doesn’t get dried out.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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