Sweet Corn Pudding is the perfect side dish for all your favorite meals. Lightly sweet, super moist and loaded with corn flavor, this decadent spoonbread is sure to be a crowd-pleaser!
Happy Memorial Day, everyone! I hope your holiday weekend is filled with precious family, great food, and lots of fun.
G and I will be hosting a BBQ get-together here at home later this afternoon and a small group of friends will be joining us for a backyard party. We’ll be serving a simple fare of buffalo burgers, bacon-wrapped hot dogs, loaded potato salad, peanut coleslaw, watermelon lemonade along with this sweet corn pudding.
I can’t wait to have our guests have a taste of this decadent corn spoonbread! Lightly sweet, super moist and loaded with corn flavor, it will definitely make me the hostess with the mostest. 🙂
When G and I planned the menu for today, we both wanted great food that will wow the crowd but nothing too fancy that will have us tied down in the kitchen instead of enjoying our company. This sweet corn pudding definitely fits that bill.
It’s such an easy dish to make, it’s just a matter of stirring all the ingredients together in a bowl. There’s no need even for a mixer. Really, the hardest part of the recipe is waiting for the corn pudding to bake and to cool enough to dig in!
A delicious medley of sweet and savory, sweet corn casserole is amazing as a side dish for all your favorite meals but is just as perfect as a dessert to cap off your dinner. I love it paired with a hefty bowl of chili but I enjoy it just as much topped with a creamy scoop of vanilla ice cream.
Weird combination I know but totally works. 🙂
What can you use in place of cream corn?
The recipe for this baked corn pudding calls for both corn kernel and creamed corn. If you don’t have the latter, don’t fret! Just double the amount of kernels and pulse half in the blender with a little bit of milk or water a few times until coarsely blended.
This sweet corn pudding is super moist and tasty. It will come out of the oven looking a bit wet but it will dry out a little as it stands. Make sure to check for doneness by inserting a toothpick in the center. If the edges and top are browning before it’s set, loosely tent with a foil.
That’s it, folks! I am going back to prepping the rest of the food for our party. I wish you all a Happy Memorial Day and the best time with all you hold dear!
Watch the Video and See How Easy this Corn Casserole is to Make
Ingredients
- 1 package (8.5 ounces) Jiffy corn muffin mix
- 1/2 cup milk
- 2 eggs, well beaten
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (14.75 ounces) cream-style corn
- 1 cup sour cream
- 2/3 cup sugar
- 1/2 cup butter, melted
Instructions
- In a large bowl, combine cornbread mix, milk, eggs, whole kernel corn, cream-style corn, sour cream, and sugar. Stir together until combined.
- Add butter and stir.
- Transfer mixture to a lightly greased 9 x 13 baking dish and bake in a 350 F oven for about 40 to 50 minutes or until golden and set and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Cathy says
At Thanksgiving yesterday, there were multiple requests for the recipe. So yummy!
R Johnson says
I’m making this for the 5th year in a row. The the first thing my 6yo daughter asks about to make sure I’m making it for thanksgiving! Has definitely become part of our family tradition 😊
I double the recipe and use about 3/4 cup sugar, and it’s perfect for our sweetness preference.
Brynn says
To make ahead can you make a day head and then just reheat before
serving? If so at what temp and how long? Thanks
Heather says
Have you ever split the recipe into two smaller pans? Since the pandemic, I do want to make for my parents and in laws but because we’re not all celebrating together like we usually do, I’d want to give them smaller portions. To give each household a 9×13 would be way to much!
Janice says
This was very good my family loved it. I’ve always wanted to try something like this but never could find the right recipe but yours was it. I did cut back on the sugar maybe a half a tablespoon or less and I add some Velveeta shredded cheese about a half a cup. My family says what’s a keeper or not yours is a keeper thank you.
Sally says
If I reduce sugar by one half will it make this mushier?
Angel Tyler says
Omg!!!!! So freaking good! If my 4 year old loves this then it must be amazing, I am not a fan of creamed corn so I was very hesitant about this recipe but man was I wrong. It’s so creamy and yummy. I tweaked the recipe a bit based off of comments I added 1tsp of salt (I used unsalted butter), replaced sour cream with plain yogurt and used evaporated milk instead of milk. A+ for sweet corn pudding, we have never had this before and it will now be a holiday tradition!
Leah says
Thank you for this fantastic recipe! I’ve made it at least a dozen times and it is always an unexpected hit!
Sandy O says
how my oz. of cornbread I am not using jeffy also is I do less sugar how much can I put in nutmeg and some vanilla ?