If you’re looking for a dish that truly feels like a warm hug in food form, this Creamy Corn Pudding Recipe is exactly what you need on your table. The perfect blend of sweet whole kernel corn and velvety creamed corn baked into a luscious custard-like pudding creates a comforting side dish that’s both nostalgic and irresistible. Whether it’s a holiday feast or a cozy family dinner, this dish brings simple ingredients to life in the most satisfying way.
Ingredients You’ll Need
Getting started on this creamy corn pudding is a breeze because it calls for straightforward ingredients that work together beautifully. Each one plays an important part, whether it’s adding moisture, sweetness, texture, or that golden color we all love.
- Whole kernel corn (1 can, 15 oz): Provides sweet, tender bursts of corn in every bite.
- Creamed corn (1 can, 15 oz): Brings creamy moisture and a smooth texture to the pudding.
- Butter, melted (1/2 cup): Adds richness and helps the pudding stay perfectly moist.
- Sour cream (1 cup): Contributes a slight tang and creaminess that balances the sweetness.
- Large eggs (2): Act as the binder to hold everything together with a silky custard base.
- Jiffy cornbread mix (1 box, 8.5 oz): The key to that tender, fluffy texture and classic cornbread flavor.
- Sugar (1/4 cup, optional): For those who prefer their pudding on the sweeter side, this tip adds just the right touch.
- Salt and pepper: Essential for balancing flavors and enhancing the overall taste.
How to Make Creamy Corn Pudding Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350°F (175°C). This medium temperature lets the pudding bake evenly, getting golden brown on top and flawlessly set inside. Don’t forget to grease your baking dish generously—a 9×13-inch works well for a classic thickness, or an 8×8-inch if you prefer a thicker, more custardy pudding.
Step 2: Mix the Ingredients
In a large mixing bowl, whisk together your eggs, melted butter, and sour cream until you have a smooth, creamy blend. This ensures the pudding has a luscious base before you add the corn and cornbread mix. Then, carefully fold in the whole kernel corn and creamed corn, along with the Jiffy cornbread mix. If you like your pudding sweeter, sprinkle in the optional sugar here along with a pinch of salt and pepper. Stir gently to combine, being careful not to overmix.
Step 3: Combine and Pour
Once every ingredient is well incorporated, pour this glorious mixture into your prepared baking dish. The texture will be thick but pourable, promising a moist and tender pudding once baked. Smooth the top slightly to create an even surface for baking.
Step 4: Bake Until Golden
Place your dish in the preheated oven and bake for 45 to 50 minutes. You’ll know it’s done when the top is a beautiful golden brown and a toothpick inserted in the center comes out clean. This baking time allows the pudding to set perfectly while locking in all the creamy goodness.
Step 5: Cool and Serve
Give your corn pudding a few minutes to rest out of the oven. This short cooling time helps it to firm up just enough to slice nicely while keeping that luscious creaminess intact. Serve warm or at room temperature and get ready for everyone to ask for your secret recipe.
How to Serve Creamy Corn Pudding Recipe
Garnishes
Adding a simple garnish can elevate your creamy corn pudding to a whole new level. Try sprinkling some freshly chopped parsley or chives for a pop of color and freshness. For a little extra texture and flavor, a light dusting of smoked paprika or crushed crispy bacon bits makes a delightful contrast.
Side Dishes
This pudding pairs beautifully with hearty mains. Think roast chicken, glazed ham, or a juicy steak. Its comforting, mellow sweetness complements savory dishes, making it a versatile side that elevates any meal. Plus, it’s a crowd-pleaser at holiday tables alongside green bean casserole or roasted Brussels sprouts.
Creative Ways to Present
Want to wow your guests? Serve the pudding in individual ramekins or small cast-iron skillets for personal portions that look charming and special. You can also top each serving with a dollop of sour cream or a spoonful of salsa verde for a fun twist, turning a humble side into something memorable and exciting.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover creamy corn pudding, no worries—it keeps really well. Cover it tightly with plastic wrap or transfer to an airtight container and store it in the fridge for up to 3 days. The flavor often deepens overnight, making leftovers even more delicious.
Freezing
Creamy corn pudding freezes surprisingly well. To freeze, wrap individual portions or the entire dish tightly in plastic wrap and then foil to prevent freezer burn. It will keep in the freezer for up to 2 months. Just make sure to thaw it overnight in the refrigerator before reheating.
Reheating
When you’re ready to enjoy your leftovers, reheat them gently in the oven at 325°F, covered with foil to maintain moisture. Heat until warmed through, about 15-20 minutes for individual portions and a bit longer if reheating a whole dish. You can also microwave smaller servings, heating in 30-second intervals to keep it creamy and avoid drying out.
FAQs
Can I make this without the boxed cornbread mix?
Absolutely! You can substitute with your favorite homemade cornbread recipe or a simple mix of cornmeal, flour, baking powder, and a touch of sugar. Just keep an eye on the moisture balance so the pudding stays creamy.
Is it possible to make this dairy-free?
Yes, swap out the butter for a plant-based alternative and use coconut yogurt or a dairy-free sour cream substitute. The texture will be slightly different but still delicious.
Can I add cheese to this Creamy Corn Pudding Recipe?
Definitely! Adding shredded cheddar or pepper jack cheese boosts both flavor and richness. Fold it in with the other ingredients before baking for a cheesy twist.
How sweet is this pudding with sugar added?
The optional 1/4 cup sugar adds a gentle sweetness that enhances the natural corn flavor without overpowering it. You can adjust the amount or omit it entirely to suit your taste.
Can I prepare this dish in advance for a holiday dinner?
Yes! You can mix everything together the night before, keep it covered in the fridge, and bake it fresh just before serving. This makes holiday meal prep much easier and stress-free.
Final Thoughts
There’s something truly comforting about this Creamy Corn Pudding Recipe that makes it a treasured addition to any meal. It’s easy to prepare, uses simple ingredients you likely have on hand, and delivers a creamy, flavorful side dish everyone will love. I absolutely encourage you to give it a try—you might just find your new favorite recipe to share year-round!
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Creamy Corn Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Corn Pudding recipe delivers a creamy, slightly sweet side dish perfect for holidays or comforting family meals. Combining whole kernel corn, creamed corn, and Jiffy cornbread mix, this pudding bakes to golden perfection with a soft, custard-like texture. Easy to prepare and sure to please all ages, it makes a delicious accompaniment to roasted meats or a hearty vegetarian meal.
Ingredients
Corn Pudding Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1/2 cup butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 (8.5 oz) box Jiffy cornbread mix
- 1/4 cup sugar (optional, for a sweeter pudding)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or an 8×8-inch dish if you prefer a thicker pudding.
- Mix the Ingredients: In a large bowl, whisk together the eggs, melted butter, and sour cream until the mixture is smooth and homogeneous. Stir in the whole kernel corn, creamed corn, Jiffy cornbread mix, and sugar if you want a sweeter flavor. Season with salt and pepper to taste.
- Combine and Pour: Mix all ingredients thoroughly to ensure an even distribution of corn and cornbread mix. Pour the batter into the prepared baking dish, spreading it evenly.
- Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes. The pudding is done when the top turns golden brown and a toothpick inserted into the center comes out clean.
- Serve: Let the corn pudding cool for a few minutes before serving. It can be enjoyed warm or at room temperature, providing a creamy, comforting side dish to any main course.
Notes
- Using an 8×8-inch dish will give you a thicker corn pudding with a denser texture.
- Optional sugar can be omitted or adjusted to balance sweetness to your preference.
- Ensure the butter is fully melted to mix evenly with the eggs and sour cream.
- For extra flavor, you can add a pinch of cayenne pepper or chopped jalapeños for a slight kick.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
