Is it a savory, earthy cornbread or a sweet, custardy pudding? The answer is yes. Worlds collide in this easy corn pudding recipe, resulting in a spoonable one-bowl wonder laced with melted butter and cheddar cheese. This style of corn pudding is a staple side dish at holiday dinners across parts of the American South and Midwest, and we’re willing to bet it’ll become a staple on your holiday table too.
For ease, we call for a box of Jiffy corn muffin mix, which is available in most grocery stores and can also be bought online. Don’t be tempted to swap in plain cornmeal; Jiffy mix is a combination of cornmeal, all-purpose flour, sugar, and leaveners. An equal amount of a similar prepared cornbread mix should work just fine. We call for drained canned sweet corn, but frozen corn will work (you’ll need about 1½ cups; no need to thaw it first). A bit of sour cream adds bright balance, while a high ratio of eggs gives it setting power and helps it develop a gorgeous golden-brown color. To serve, top the corn pudding simply with chives or go all out and add a pat of butter and a drizzle of honey to boot.
For a spicier, less bready take, try this cheesy corn casserole recipe with jalapeños and fresh herbs, or for a creamy corn recipe that uses fresh corn, creamed corn with tarragon is the move.
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What you’ll need
Corn Muffin Mix
$6 At Amazon
8x8" Baking Dish
$18 At Amazon
Pastry Brush
$6 At Amazon
French Wire Whisk
$18 At Amazon
Rubber Spatula
$13 At Amazon
Medium Bowl
$17 At Amazon
Recipe information
Total Time
1 hour
Yield
6–8 servings
Ingredients
½
3
1
6
½
½
1½
½
½
1
1
Preparation
Step 1
Place a rack in middle of oven; preheat oven to 350°. Brush an 8x8" glass or ceramic baking dish all over with melted unsalted butter. Whisk 3 large eggs, one 15.25-oz. can whole kernel corn, drained, 6 oz. cheddar, coarsely grated (about 1½ cups), ½ cup heavy cream, ½ cup sour cream, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. freshly ground pepper, ½ tsp. chili powder, and ½ cup (1 stick) unsalted butter, melted, in a medium bowl until combined. Add one 8.5-oz. box corn muffin mix and stir until no lumps or dry bits remain. Scrape batter into prepared baking dish and spread into an even layer.
Step 2
Bake corn pudding until a tester inserted into the center comes out clean, 45–50 minutes. Let cool 5 minutes. Serve topped with 1 Tbsp. chopped chives.
Head this way for more of our Thanksgiving dinner favorites →
Leave a Review
Reviews (1)
Back to TopSuper easy to make. Did it with my three year old. My only feedback is that it was very salty. However I did end up using Bobs Red Mill mix so maybe it just has more salt in it than the Jiffy one they recommended. Overall would definitely make again.
Rva foodie
Los Angeles
11/27/2023
This was so easy to prepare and it tasted great. The corn "pudding" was more like a very moist and fluffy corn bread and the corn pieces were a snappy juicy pop factor. We baked ours at 325 for 50 minutes. Next time I'll dial up to heat factor on the dish though.
Sharon
California
10/29/2023
It was just OK. Much too dry for our taste. I think this is a riff on Pan de Elote, which is way better. Since the corn pudding uses a packaged mix, no one should have a problem with the tried and true original below. Mix well one can of creme-style corn, 1 cup of Bisquick, 1 cup of milk, one T olive oil, one squirt agave syrup, one small can diced green chilies (mild or hot), and two eggs. Pour half into a 9x9 sprayed baking dish. Layer 1 cup of grated jack cheese on the batter, pour the rest of the batter over, and top with another cup of grated jack cheese. Bake for 45 minutes at 350 or until top begins to turn golden. Note: grate your own cheese as pre-grated is processed with flour so it doesn't stick and it changes the flavor. We like the hot chilies, and Hatch is best. It can also be made with cheddar, and in a pinch, I've used a small can of jalapenos. Very, very tasty!!!!!!!
Kimberly Kohler
San Pedro CA
10/5/2023
Made it tonight as per recipe, was very good, will make again. Didn't have an 8x8 (64 sq in) dish so I used an 11x7 pyrex (77 sq in). It came close to filling the dish, so plan accordingly. I baked it for 50 minutes and it was fine. I made a mess in the microwave when I tried to melt a stick of butter; it went fine an 3 minutes at power level 2 but when I tried to finish the job for one more minute at power level 1, yes one, it went pop pop pop with butter going all over the place. Smelled like a popcorn machine! Spent a lot of time cleaning up. Oh well. Live and learn.
Mike C.
Peoria, AZ
9/29/2023