Corn Pudding Casserole

You know how every family has that one dish people ask about before they even hang up their coat? This corn pudding casserole is it. We’re talking pure comfort—soft, sweet, and creamy with golden edges and that classic, almost nostalgic flavor that makes every gathering feel like home.

This recipe’s a lifesaver for the holidays (or let’s be real, any night you want an easy win), and the best part? It uses everyday pantry staples, comes together in five minutes flat, and totally disappears the moment it hits the table.

What Makes This Corn Pudding Casserole So Good?

The Easiest, Coziest Crowd-Pleaser

Let’s break it down:
This isn’t just another “dump and bake” casserole. It’s the gold standard. You get the best of both worlds—a sweet, creamy center with a golden, slightly chewy edge that’s almost like a cross between soufflé and cornbread. No fuss, no fancy steps, just real-deal comfort food.

• Super quick: 5 minutes to mix, 30 minutes to bake, that’s it.
• One bowl, one pan: Because who has time for more dishes?
• Beginner-friendly: If you can stir, you can make this.
• Make-ahead magic: Prep it early and bake it off when you’re ready.
• Universally loved: Even folks who say “I don’t like corn” end up loving this.

Ingredient Swaps:

• No sour cream? Plain Greek yogurt or even a splash of heavy cream.
• Dairy-free? Use vegan butter and a dairy-free “sour cream.”
• Add-ins: Stir in a handful of shredded cheddar, a diced jalapeño, or a sautéed onion for extra flavor.

How to Make Corn Pudding Casserole

The short version? Mix, pour, bake. But here’s a quick step-by-step for casserole greatness:

Instructions Overview

Before you start: Preheat your oven to 350°F (175°C). Cut your butter into pieces and toss it in the casserole dish to melt as the oven heats.

Step 1: Melt the Butter

• Pop the dish with butter in the oven until melted (watch closely!).

Step 2: Mix the Batter

• In the same dish, add the drained whole kernel corn, creamed corn, cornbread mix, and sour cream (plus eggs, if using).
• Stir gently until just combined. No need for a mixer or any fancy tools.

Step 3: Bake

• Bake for about 30 minutes until the center is set and the top is lightly golden. If your oven runs cool or you like a firmer pudding, add another 5–10 minutes.

Step 4: Serve

• Let it sit a few minutes (if you can wait), then scoop and serve!

Tips for Corn Pudding Success

• Melt butter in the baking dish: It greases the pan and gives every bite extra flavor.
• Don’t overmix: Just combine until everything’s wet—lumps are totally fine.
• Use eggs for a lighter pudding: The classic is denser and almost cake-like, but eggs add a lift.
• Check doneness: The center should be just set—think soft and spoonable, not dry.
• Let it rest: A few minutes out of the oven helps it firm up just enough for perfect serving.

Make-Ahead & Storage Tips

• Prep ahead: Mix everything up and store (unbaked) in the fridge for up to a day. Let it come to room temp before baking.
• Reheating: Leftovers reheat beautifully in the microwave or oven.
• Freezing: This casserole freezes well. Cool completely, wrap tightly, and freeze up to 2 months. Thaw and reheat gently.

Serving Ideas & Flavor Boosters

• Pair with: Roast chicken, turkey, ham, chili, or even a big pot of soup.
• Dress it up: Top with sliced green onions, fresh herbs, or a sprinkle of cheese before baking.
• Make it spicy: Add diced jalapeños or a pinch of cayenne for a little kick.
• Cheese, please: Stir in a handful of sharp cheddar for cheesy goodness.

A Little Story for the Table

The first time I made this for my in-laws, I was just hoping for polite smiles. Instead, they raved. Now it’s a non-negotiable holiday dish and one of those recipes that gets passed around the table with a little nod that says, “Don’t skip this one.” You know you’ve hit the jackpot when the last scoop gets scraped from the pan before anyone even asks about dessert.

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