This super easy Corn Pudding Casserole Recipe has quickly become one of our favorite holiday side dishes!
I’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.
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.
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!
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!
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.
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!
You’re going to fall in love with this super simple side dish recipe!
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Easy Corn Pudding Casserole Recipe
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
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.
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Kid Friendly
One Skillet
Pressure Cooker
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9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
Family devoured this, a new favorite!
Fantastic! So great to hear!
Did you try this in a crock pot? Looking to do it that way tomorrow for Thanksgiving.
Can I add pico ? Has anyone tried ?
I just served it for Thanksgiving dinner and it was a big hit. I will definitely be making this again!
I’m so thrilled you enjoyed it Donna!
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!
I followed the recipe and we like Swiss cheese better than cheddar so I tried it on a hunch with that and it was awesome
Do you follow the corn bread mix instructions or just add the mix to the ingredients?
Just add the corn bread mix with the other ingredients.
Can I make this in muffin pans? I do that with the dressing for portion control and freezing latter.
You could definitely do that. I would just keep an eye on it as it’ll cook much faster. Enjoy!
Can this be make in a crockpot?
I haven’t tried this in a crock pot, so I’m not sure the results would be best.
Easy to put together, thanks!!
Fantastic! So glad you enjoyed it!
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.
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!!
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!
If I double the recipe can I still use only one 9X13 baking dish?
If you double the recipe, you’ll need to bake in two different pans.
How should I cook it initially?
Bake in the oven.
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?
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.
Is this good at room temperature? I was thinkin of taking it to an office potluck.
For food safety reasons, I would make sure it stays at or above 140 degrees F.
Can you use frozen corn instead of canned corn?
Definitely!
I’m going to make this a few days before Thanksgiving and keep in the refrigerator. What’s your recommendation for re-heating?
For reheating this I would keep it covered with foil and bake at 325 degrees F. until heated through.
Has anyone made this with an added tsp of garlic powder. What does it taste like ?
Having forty for Easter..can I double the recipe?
Can I put all the ingredients together, refrigerate and cook the next day??
Yes, you can definitely do that!
Yes, but split the batter between two 9×13 pans. Hope this helps!
I made this for the first time for Christmas dinner. It was a hit with everyone! Will definitely make it again.
So great to hear Nancy! I’m glad you enjoyed it!
Lactaid makes a sour cream that is delicious. I will try the recipe. Thanks for your suggestions.
Hello,
Just wondering if I could sweeten it up by adding sugar?? Or will the vanilla extract do that for me.
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.
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?
Made it yesterday, loved it!
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.
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.
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.
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!
Thank you so much for sharing your tips to make it dairy free! Love that!
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!
Ohh! I’m interested to try it with vanilla extract! Sounds fun!
Made this before and it’s a favorite of mine!
So glad you enjoy it too!
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?
That sounds like a great idea to me!
How much is 8 tablespoons of butter? 1/4 or 1/2 cup?
1/2 C.
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.
8 tbsp is equal to 1/2 cup. 🙂
My wife has made this for years. She calls it corn bread corn. Everyone likes it and asks for it often.
It’s a family favorite at our house too!
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!
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.