I still remember the first time I made this Easy Corn Pudding Recipe — the smell of sweet corn and butter filling my kitchen made it hard to wait for dinner. When I pulled it out of the oven, golden and slightly crisp on top, I knew it was going to be good. The texture turned out soft, creamy, and perfectly comforting.

After one bite, I immediately understood why this recipe is such a classic. If you’re looking for a simple, crowd-pleasing side dish, this corn pudding recipe is one I truly love making again and again.

Ingredients for Easy Corn Pudding

Here’s everything you need to make this rich and creamy corn pudding:

• 1/2 cup butter, softened – Butter adds richness and keeps the pudding moist. Let it soften so it melts evenly in the dish.
• 1 (15.25-ounce) can whole kernel corn, drained – Make sure to drain it well to prevent excess moisture in the pudding.
• 1 (15-ounce) can creamed corn – This gives the pudding its creamy consistency and natural sweetness.
• 1 (8.5-ounce) package cornbread mix – The mix helps bind everything together and adds a slightly sweet, fluffy texture.
• 1 (8-ounce) container sour cream – Sour cream adds tanginess and ensures the pudding stays soft and custardy.

Note: This recipe makes approximately 6 servings, depending on portion size.

Variations

Want to customize your corn pudding recipe? Try these simple variations:

• Dairy-Free Version – Replace butter with plant-based butter and use dairy-free yogurt instead of sour cream.
• Less Sweet Option – Choose a less sweet cornbread mix if you prefer a more savory flavor.
• Cheesy Twist – Add 1 cup of freshly shredded cheddar cheese for extra richness and a golden cheesy top.
• Spicy Kick – Mix in diced jalapeños or a pinch of cayenne pepper for mild heat.
• Herb Flavor – Stir in chopped chives or parsley for added freshness.

Cooking Time

Here’s how long it takes to prepare this delicious corn pudding:

• Prep Time: 5 minutes
• Cooking Time: 30 minutes
• Total Time: 35 minutes

Equipment You Need

• 2-quart casserole dish – Holds the mixture and ensures even baking.
• Oven – Bakes the pudding until golden and set.
• Mixing bowl – Used to combine all ingredients smoothly.
• Spoon or spatula – Helps mix the ingredients evenly.

How to Make an Easy Corn Pudding Recipe?

This corn pudding recipe comes together quickly with very little effort. I love how simple the steps are, yet the final result tastes like something much more complicated. Follow these easy instructions for perfect results every time.

Preheat the Oven

Preheat your oven to 350°F (175°C). Starting with a properly heated oven ensures even cooking. While it heats, gather all your ingredients so the process goes smoothly.

Melt the Butter

Place the softened butter into your casserole dish and set it in the oven briefly until melted. This step allows the butter to coat the bottom of the dish evenly. It also makes mixing easier once you add the remaining ingredients.

Mix the Ingredients

Remove the casserole dish from the oven once the butter is melted. Add the drained whole kernel corn, creamed corn, cornbread mix, and sour cream directly into the dish. Stir everything together gently until just combined and smooth.

Bake the Corn Pudding

Place the dish back into the oven and bake for about 30 minutes. The top should become lightly golden brown. The center should be set but still soft and moist when tested with a toothpick.

Additional Tips for Making This Recipe Better

After making this recipe several times, I’ve learned a few small tricks that really improve the final result:

• I always let the pudding rest for 5–10 minutes before serving so it firms up slightly.
• I avoid overmixing because it can make the texture dense instead of light.
• I sometimes add a small pinch of black pepper to balance the sweetness.
• If I want a slightly crisp top, I broil it for 1–2 minutes at the end.
• I prefer using full-fat sour cream for the creamiest texture.

How to Serve Easy Corn Pudding Recipe?

This corn pudding pairs beautifully with many main dishes. I love serving it warm alongside roasted chicken, grilled meats, or holiday turkey. It also works wonderfully at potlucks and family gatherings.

For presentation, sprinkle chopped parsley or chives over the top for a fresh pop of color. You can also serve it in neat squares for a more formal dinner, or simply scoop it into bowls for a cozy, casual meal. A small pat of butter on top while it’s hot adds extra richness.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

• Calories: 486
• Protein: 8g
• Carbohydrates: 56g
• Fat: 28g

Keep in mind these values may vary slightly depending on ingredient brands used.

Make Ahead and Storage

Storing

Store leftover corn pudding in an airtight container in the refrigerator. It will stay fresh for up to 3 days while maintaining its flavor and texture.

Freezing

You can freeze corn pudding for up to 2 months. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in the oven at 325°F until warmed through. You can also microwave individual portions in short intervals, stirring between each to heat evenly.

Why You’ll Love This Recipe

This corn pudding recipe has become one of my go-to side dishes for so many reasons:

• It’s incredibly easy to make with simple pantry ingredients and minimal prep time.
• The texture is creamy, soft, and comforting — perfect for family meals.
• It’s versatile and can be customized with cheese, herbs, or spice, and pairs wonderfully with bold appetizers like caribbean-baked-chicken-wings-recipe for a balanced spread.
• It works for weeknight dinners, holidays, and potlucks alike, especially when followed by indulgent desserts such as chocolate-chip-cookie-crust-cheesecake-recipe to complete the meal.
• The balance of sweetness and richness makes it a guaranteed crowd-pleaser.

Ben Carraoli

Easy Corn Pudding Recipe

I still remember the first time I made this Easy Corn Pudding — the smell of sweet corn and butter filling my kitchen made it hard to wait for dinner. When I pulled it out of the oven, golden and slightly crisp on top, I knew it was going to be good. The texture turned out soft, creamy, and perfectly comforting

Print Recipe Pin Recipe

Total Time 35 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1/2 cup butter softened – Butter adds richness and keeps the pudding moist. Let it soften so it melts evenly in the dish.
• 1 15.25-ounce can whole kernel corn, drained – Make sure to drain it well to prevent excess moisture in the pudding.
• 1 15-ounce can creamed corn – This gives the pudding its creamy consistency and natural sweetness.
• 1 8.5-ounce package cornbread mix – The mix helps bind everything together and adds a slightly sweet, fluffy texture.
• 1 8-ounce container sour cream – Sour cream adds tanginess and ensures the pudding stays soft and custardy.

Method

 

1. Preheat your oven to 350°F (175°C). Starting with a properly heated oven ensures even cooking. While it heats, gather all your ingredients so the process goes smoothly.
2. Place the softened butter into your casserole dish and set it in the oven briefly until melted. This step allows the butter to coat the bottom of the dish evenly. It also makes mixing easier once you add the remaining ingredients.
3. Remove the casserole dish from the oven once the butter is melted. Add the drained whole kernel corn, creamed corn, cornbread mix, and sour cream directly into the dish. Stir everything together gently until just combined and smooth.
4. Place the dish back into the oven and bake for about 30 minutes. The top should become lightly golden brown. The center should be set but still soft and moist when tested with a toothpick.

Notes

• I always let the pudding rest for 5–10 minutes before serving so it firms up slightly.
• I avoid overmixing because it can make the texture dense instead of light.
• I sometimes add a small pinch of black pepper to balance the sweetness.
• If I want a slightly crisp top, I broil it for 1–2 minutes at the end.
• I prefer using full-fat sour cream for the creamiest texture.