Corn Pudding

This corn pudding is creamy, slightly sweet, and easy to throw together with pantry staples. It makes a great side dish for everything from roasted meats to holiday meals.

Corn Pudding is a Creamy, Comforting Side Dish Favorite

Corn pudding has that nostalgic, comforting vibe that works with just about any kind of meal. It’s soft and slightly sweet, with a custardy texture that lands somewhere between a baked corn casserole and spoonbread. The mix of corn, creamed corn, and sour cream gives it a rich flavor that’s both familiar and satisfying.

A light sprinkle of cinnamon on top adds a warm note, but the base is easy to customize. It can lean sweet, savory, or somewhere in between depending on what you add—cheese, jalapeños, fresh herbs, even crumbled bacon all work really well.

This is the kind of side dish that fits in on a holiday table but doesn’t feel out of place next to weeknight roast chicken or barbecue. It’s sturdy enough to hold its own and flexible enough to pair with whatever else is on the plate.

Why I Love This Recipe

• The texture is right in that sweet spot between creamy and cornbread-like.
• The cinnamon on top adds a subtle, unexpected flavor that sets it apart.
• It uses ingredients I usually already have in the pantry and fridge.

Ingredients

Here’s what you’ll need to make this sweet and savory corn pudding:

• Whole kernel corn, drained – You’ll want the regular kind, not sweetened. Just drain off the liquid before adding.
• Creamed corn – This adds moisture and a little sweetness. No need to drain.
• Sour cream – Makes everything nice and creamy. I use full-fat, but use what you’ve got.
• Eggs – Helps hold everything together.
• Butter, melted – Melt it first so it mixes in easily.
• Corn muffin mix – I usually use Jiffy, but any brand should work.
• Salt – Just enough to balance the sweetness.
• Black pepper – Adds a tiny kick.
• Ground cinnamon, for topping – Optional, but I like a little sprinkle on top for something unexpected.

How to Make Corn Pudding

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

• Step One (get the oven going)
  Preheat your oven to 350°F so it’s ready when you are.
• Step Two (mix it all up)
  In a big bowl, stir together the corn, creamed corn, sour cream, eggs, melted butter, corn muffin mix, salt, and pepper. Just mix until everything looks combined—no need to overthink it.
• Step Three (into the dish it goes)
  Pour the mixture into a 9×13-inch baking dish. No need to grease it unless you usually do. Smooth out the top a little if you want.
• Step Four (bake it)
  Pop it in the oven and bake for about 45 minutes. You’re looking for the top to be set and maybe a little golden around the edges.
• Step Five (a little something extra)
  Take it out of the oven and give it a light sprinkle of ground cinnamon right on top.
• Step Six (serve it warm)
  Let it cool for a few minutes, then serve while it’s still warm and soft.

Recipe Tips

Here are a few tips to keep in mind when making this corn pudding recipe:

• I usually melt the butter first and let it cool a bit so it doesn’t scramble the eggs when everything gets mixed.
• If you want a slightly firmer texture, bake it a few minutes longer—just keep an eye on the edges.
• If you want, mix in a generous amount of shredded cheddar or pepper jack for gooey, melty goodness in every bite.
• Fresh herbs like chopped chives, parsley, or thyme work really well here. If you go that route, you might want to skip the cinnamon on top.
• For a little heat, add some diced jalapeños—fresh or pickled—or toss in a pinch of cayenne pepper.
• A tablespoon of honey stirred into the batter gives it a subtle sweet corn-honey flavor. You can also drizzle honey on top after baking.
• Crispy crumbled bacon folded into the mix adds a smoky, savory boost.
• If you’re into a little crunch, a cup of chopped pecans does the trick without overpowering the pudding.

Storage and Freezing

Here’s how to store and reheat any leftovers, plus what to do if you want to freeze it:

• Let the corn pudding cool to room temperature before storing.
• Cover tightly or transfer to an airtight container and keep in the fridge for up to 4 days.
• To reheat, warm individual portions in the microwave or cover the whole dish with foil and bake at 300°F until heated through.
• It can be frozen, but the texture may change slightly. Wrap well and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions 

• Can I make this ahead of time? Yes, you can mix everything together, cover it, and refrigerate the unbaked dish for up to a day. Just let it sit at room temp for about 20–30 minutes before baking.
• What ca I use instead of sour cream? Plain Greek yogurt works well as a swap. It keeps the texture creamy with a bit of tang.
• Can I Leave out the cinnamon? Definitely. It’s optional and easy to leave off or replace with something else, depending on your mix-ins or meal.
• Can I freeze spoonbread? It’s best enjoyed fresh, but you can freeze it. Make sure it’s completely cooled, wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container. Thaw in the refrigerator before reheating.
• Is corn pudding the same as cornbread? Not quite—corn pudding is much softer and more spoonable. Think of it as a cross between cornbread and a custard-style casserole.

Related Side Dishes

Here are a few more side dishes that pair well with corn pudding and work for holidays, potlucks, or everyday dinners.

• Creamy Roasted Leeks
• Mushroom and Leek Bread Pudding
• Fresh Creamed Corn
• Pimento Macaroni and Cheese
• Pineapple Casserole
• Slow Cooker Sweet Corn Pudding

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Print Recipe

5 from 4 votes

Corn Pudding

A creamy, slightly sweet corn pudding made with canned corn, sour cream, corn muffin mix, and a hint of cinnamon. This comforting side dish is perfect for holidays, potlucks, or everyday dinners, and it’s easy to customize with cheese, herbs, or a touch of heat.

Prep Time7 minutes mins

Cook Time45 minutes mins

Total Time52 minutes mins

Course: Side Dish

Cuisine: American

Keyword: Corn Pudding

Servings: 12

Calories: 238kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurately measuring out the ingredients.
• mixing bowls Used to combine everything before baking.
• baking pan 9x13 Holds the pudding while it bakes and gives it the right thickness and texture.

Ingredients

• 1 can (15 oz.) corn drained
• 1 can (15 oz.) creamed corn
• 1 cup full-fat sour cream
• 2 large eggs lightly beaten
• 1/2 cup butter melted
• 1 box (8.5 oz.) corn muffin/corn bread mix
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• ground cinnamon

Instructions

• Preheat the oven to 350°F.
• In a large bowl, mix together the corn, creamed corn, sour cream, eggs, melted butter, corn muffin mix, salt, and pepper until well combined.
  1 can (15 oz.) corn , 1 can (15 oz.) creamed corn, 1 cup full-fat sour cream, 2 large eggs, 1/2 cup butter, 1 box (8.5 oz.) corn muffin/corn bread mix, 1/2 tsp. kosher salt, 1/4 tsp. ground black pepper
• Pour the mixture into a 9x13-inch oven-safe baking dish and bake for 45 minutes, or until the top is set and lightly golden.
• Remove from the oven and sprinkle with ground cinnamon.
  ground cinnamon
• Serve warm.

Video

Notes

For optimal outcomes when making this corn pudding, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Corn Pudding

Amount Per Serving (85 g)

Calories 238 Calories from Fat 132

% Daily Value*

Fat 14.7g23%

Saturated Fat 8.4g53%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1.5g

Cholesterol 61.9mg21%

Sodium 482.4mg21%

Potassium 142.2mg4%

Carbohydrates 23.6g8%

Fiber 1.4g6%

Sugar 6.9g8%

Protein 3.3g7%

Vitamin A 23IU0%

Vitamin C 4.9mg6%

Calcium 10mg1%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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