Easy Corn Pudding with just 5 ingredients! This creamy, golden casserole pairs sweet corn with buttery cornbread for the ultimate comfort side dish.
Last Thanksgiving, I opened my oven to find my green bean casserole looking sadder than a deflated balloon. My aunt glanced over and said, “Why didn’t you just make corn pudding?” Well… that comment changed everything.
I’d always thought corn pudding was complicated—something grandmothers made with secret techniques. Turns out, it’s ridiculously simple. Five ingredients, one dish, thirty minutes, and you’ve got creamy, golden perfection that steals the show at every gathering.
This Easy Corn Pudding became my go-to for potlucks, holidays, and Tuesday dinners when I need something comforting without the fuss. The buttery cornbread base melts into sweet corn kernels, creating this custardy texture that’s somehow both rich and light. You know that moment when everyone goes quiet because they’re too busy eating? That’s this dish.
Table of Contents
What Makes This Easy Corn Pudding Recipe Unique
This recipe skips the labor-intensive steps most corn pudding recipes demand. No whisking eggs separately, no tempering dairy, no babysitting the oven. You’re literally stirring everything together in melted butter and walking away.
The genius lies in using cornbread mix as your base. It provides structure, sweetness, and that signature cornbread flavor without measuring multiple dry ingredients. The creamed corn adds moisture while whole kernel corn delivers pops of texture—like little sweet surprises in every bite.
I’ve tested this recipe seventeen times (my family didn’t complain). The version you’re reading eliminates the guesswork. Professional consistency, zero culinary degree required.
Easy Corn Pudding
Equipment
- Casserole dish (2-quart)
- Mixing spoon
- Oven
Ingredients
Corn Pudding
- ½ cup butter cut into pieces
- 15.25 oz can whole kernel corn drained
- 15 oz can creamed corn
- 8.5 oz package cornbread mix Jiffy or similar
- 8 oz sour cream full-fat recommended
Instructions
- Preheat oven to 350°F (175°C). Place butter pieces in a 2-quart casserole dish and melt in the warming oven until bubbling.
- Remove the dish from the oven. Add drained whole kernel corn, creamed corn, cornbread mix, and sour cream directly into the melted butter. Stir just until combined.
- Spread mixture evenly and bake for about 30 minutes, until golden brown at the edges and mostly set in the center.
Notes
Ingredient Quality Matters
For the richest flavor, choose high-fat sour cream (full-fat, not light) and name-brand cornbread mix with a golden color. Look for whole kernel corn with firm, plump kernels visible through the can—avoid brands where kernels appear shriveled. European-style butter with higher fat content creates an even silkier texture.
Ingredients Table
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Butter (unsalted or salted) | 1/2 cup (1 stick), cut into pieces | 113g | Room temperature cuts faster |
| Whole kernel corn | 1 can (15.25 oz), drained | 432g | Green Giant or Del Monte preferred |
| Creamed corn | 1 can (15 oz) | 425g | Adds moisture and sweetness |
| Cornbread mix | 1 package (8.5 oz) | 241g | Jiffy or Martha White work beautifully |
| Sour cream | 1 container (8 oz), optional but recommended | 227g | Full-fat for richness |
Shopping Tips for US Grocery Stores
You’ll find everything in the baking aisle (cornbread mix), canned vegetables section (both corn varieties), and dairy case (butter and sour cream). Most American supermarkets stock Jiffy cornbread mix—it’s the small blue box that costs under a dollar. The optional sour cream lives near the cream cheese.
Check expiration dates on cornbread mix. Old mix loses its leavening power, resulting in dense pudding instead of fluffy texture.
Bold Add-Ins & Substitutions
Transform this base recipe into something uniquely yours. Stir in 1 cup sharp cheddar cheese for a savory twist, or add 4 ounces diced green chiles for Southwestern flair. Crumbled bacon (6 strips) and sliced scallions create a loaded version that disappears instantly.
International substitutions: Replace sour cream with crème fraîche or Greek yogurt. Swap cornbread mix for 1 cup all-purpose flour, 1 cup cornmeal, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt mixed together. Use frozen corn (thawed and drained) if canned isn’t available.
Equipment & Preparation Steps
You need minimal equipment for this forgiving recipe. A 2-quart casserole dish (approximately 8×8 inches or 9×9 inches) works perfectly. Glass, ceramic, or metal all deliver excellent results—just avoid anything smaller or your pudding will overflow during baking.
Grab a sturdy mixing spoon or silicone spatula for combining ingredients. That’s it. No fancy stand mixer, no food processor, no thermometer required.
DIY Alternative
No 2-quart dish? Use a 9-inch round cake pan or divide the mixture between 6-8 individual ramekins. Reduce baking time to 20-25 minutes for smaller portions and test with a toothpick inserted in the center—it should emerge mostly clean with a few moist crumbs.
How to Make Corn Pudding
Step 1: Preheat and Prep Your Butter
Preheat your oven to 350°F (175°C). Cut your butter into tablespoon-sized pieces and place them evenly across the bottom of your 2-quart casserole dish. Slide the dish into the warming oven while it finishes preheating.
This technique melts the butter gradually without burning. You’ll know it’s ready when the butter pools across the dish bottom with tiny bubbles forming around the edges—usually 3-5 minutes. Man, oh man, that golden puddle sets the foundation for everything delicious ahead.
Step 2: Combine Your Ingredients
Remove the casserole dish carefully (those handles get hot). Drain your whole kernel corn thoroughly—excess liquid creates soupy pudding instead of creamy texture. Add the drained corn, entire can of creamed corn, cornbread mix, and sour cream directly into the melted butter.
Stir everything together with your spoon until you see no dry cornbread mix pockets. The mixture should look thick, slightly lumpy, and pale yellow—similar to thick pancake batter. Don’t overmix. Thomas Keller teaches that gentle folding preserves tenderness, and he’s absolutely right here.
Step 3: Bake to Golden Perfection
Spread your mixture evenly across the casserole dish. Bake in your preheated 350°F oven for approximately 30 minutes. You’re watching for a golden-brown top with edges that pull slightly away from the dish sides.
Insert a butter knife into the center. It should emerge mostly clean with just a few moist crumbs clinging—not wet batter. The pudding will jiggle slightly when you shake the dish, like barely-set custard. That’s exactly what you want.
Common Mistakes to Avoid
Let me tell you about my biggest disaster: I once forgot to drain the whole kernel corn. The result? Corn soup instead of pudding. Always drain those kernels thoroughly by shaking the colander several times. Another pitfall? Opening the oven door repeatedly during baking. Each peek releases heat, extending cooking time and potentially creating a sunken center.
Tips, Variations, and Serving Suggestions
Expert Tips for Best Results
Let your Easy Corn Pudding rest for 10 minutes after removing it from the oven. This resting period allows the structure to set fully. Cutting immediately creates messy servings that fall apart on the plate.
Room temperature sour cream incorporates more smoothly than cold. Pull it from the refrigerator 20 minutes before mixing. Store leftover baked pudding in an airtight container for up to 4 days refrigerated—the flavors actually deepen overnight.
Creative Variations
Southern Holiday Version: Add 1/2 cup diced red bell pepper and 1 teaspoon cayenne pepper for a festive look and gentle heat. Perfect alongside roasted turkey or honey-glazed ham.
Tex-Mex Fiesta: Stir in 1 cup Monterey Jack cheese, 1 diced jalapeño, and 1/4 cup fresh cilantro. Serve with cranberry roast beef for unexpected flavor contrast.
Maple Harvest: Replace 2 tablespoons of butter with pure maple syrup and top with crumbled cornbread before baking. Absolutely delicious for autumn gatherings.
Loaded Comfort: Mix in 1 cup cooked, crumbled breakfast sausage and 3/4 cup sharp cheddar. This hearty version works beautifully for brunch alongside apple and cranberry grilled cheese.
Herbed Garden: Fold in 2 tablespoons fresh thyme, 1 tablespoon fresh sage, and 1/4 cup grated Parmesan. The herbaceous notes elevate simple weeknight dinners.
Storage and Make-Ahead Instructions
Prepare this dish completely, cover tightly with foil, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the baking time since you’re starting with cold ingredients. Freeze baked portions wrapped in plastic, then foil for up to 3 months.
Reheat refrigerated servings covered at 325°F for 15-20 minutes. Microwave individual portions on 50% power for 2-3 minutes, stirring halfway through. The texture stays remarkably creamy.
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigerator (covered) | 4 days | 325°F for 15-20 minutes |
| Freezer (wrapped tightly) | 3 months | Thaw overnight, then reheat as above |
| Room temperature | 2 hours max | Discard if left longer |
Perfect Pairings
Serve this creamy Corn Pudding alongside crispy fried chicken, slow-cooked pulled pork, or grilled salmon. The subtle sweetness complements smoky barbecue flavors while the creamy texture balances spicy main dishes. For vegetarian meals, pair with roasted Brussels sprouts and wild rice pilaf.
During holidays, this pudding shines next to traditional turkey or baked ham. The golden color and comforting texture make it a natural fit for Thanksgiving, Christmas, and Easter spreads. Consider serving it with blueberry cream cheese bars for a sweet-savory dessert transition.
Easy Corn Pudding FAQs
What makes a good corn pudding?
What makes a good corn pudding? A perfect corn pudding balances creamy texture with sweet corn flavor and maintains structure when served. Quality ingredients matter—fresh or properly drained canned corn prevents sogginess. The pudding should slice cleanly but remain moist inside, never dry or runny. Proper baking time creates golden edges while keeping the center custardy.
What is the easiest pudding to make?
What is the easiest pudding to make? Corn pudding ranks among the simplest because it requires minimal ingredients and zero advanced techniques. Unlike traditional puddings needing tempering or constant stirring, you mix everything in one dish and bake. This Easy Corn Pudding recipe specifically eliminates complicated steps while delivering restaurant-quality results every time.
What are the 5 ingredients in corn casserole?
What are the 5 ingredients in corn casserole? The five essential ingredients are butter, whole kernel corn, creamed corn, cornbread mix, and sour cream. Some variations skip the sour cream for a simpler four-ingredient version. These components work together creating the signature texture—butter adds richness, cornbread mix provides structure, and both corn types deliver sweetness and moisture.
Can I make corn pudding the day before?
Can I make corn pudding the day before? Absolutely—prepare the entire dish, cover it with aluminum foil, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 15 minutes before putting it in the oven, then add 5-10 extra minutes to the baking time. This make-ahead approach actually allows flavors to meld beautifully overnight.
Conclusion
This Easy Corn Pudding proves that comfort food doesn’t require complicated techniques or expensive ingredients. Five pantry staples, thirty minutes, and you’ve created something people will request repeatedly. The creamy, golden result tastes like hours of work compressed into effortless simplicity.
Serve this at your next gathering and watch it disappear before the main course gets cold. The sweet corn flavor pairs beautifully with everything from holiday turkey to weeknight grilled chicken. Try it alongside a crisp green salad and sweet tea for the ultimate Southern-inspired meal.
Make this recipe your own. Share your creative variations in the comments below—I’m always looking for new twists. Did you add cheese? Swap in fresh corn? Let me know how your version turned out!
For more crowd-pleasing recipes that deliver maximum flavor with minimum effort, explore our collection of peppermint bark cookies and chocolate peppermint crinkle cookies. Your kitchen’s about to become everyone’s favorite destination.
