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.”
Tisha Fisher says
I only have cream corn can you still make with this recipe or will it be too runny??
Human says
Great for thanks giving
Laurie says
Love this recipe, made it once, everyone loved it. Making it again for Thanksgiving. Can this be made a day ahead?
Lalaine says
Yes, it can 🙂
Amy says
I love his recipe but when I triple it to make for large crowd the center is always mushy even after it is left to cool. Any tips?? I use the foil disposable trays.
Lalaine says
Because of the tripled amount, it would take a bit more time to cook especially the center. I suggest increasing the bake time and then loosely tenting it with foil if it begins to brown before it’s sufficiently cooked.
Mercedes says
Am I able to pre-make this and pop it in the fridge until it’s time to bake???
Haeli says
Although it looks pretty, it was entirely toooooo sweet. Jiffy corn bread, on top of sweet corn & 2/3 cup of sugar is just sugar overload. Will definitely have to tweak this recipe.
Lalaine says
Yes, feel free to modify it according to taste. It was perfect for me but we all have different tolerance for sweetness or saltiness.
Carolyn says
This looks amazing!
Lalaine says
Thank you!
Richa Gupta says
One of the best Thanksgiving recipe that you never get bored of!
Lalaine says
Yes, I always beeline for this regardless of what’s on our Thanksgiving table 🙂
Erin Clarkson says
Oooooh this looks so good!
Lalaine says
Thank you!
Megan @ MegUnprocessed says
Haven’t had this before but I’ve heard good things about it!
Lalaine says
It’s delicious! 🙂
Megan says
This is a family favorite and I love seeing how everyone makes it just a bit differently!
Lalaine says
Yes, there seem to be many ways to make this corn casserole, I’ve seen sweet and savory versions and I can’t wait to try them all. 🙂
Angela Montieth says
My son loved the reciepe
Lalaine says
Yay! Glad to hear that 🙂
Katie says
Can this be made ahead of time then reheated? Also I️ want to double this recipe-does the cooking time remain the same?
Robin Spears says
This looks so delicious! I want to serve this as a side dish for Thanksgiving and want to know if the recipe can be doubled. I will have 12 guests for dinner.
Lalaine says
Yes, you can definitely double the recipe. This serves about 8 so I’d make a double batch for 12 people to allow for healthier appetites 🙂
Rachel Shriner says
Looks great! Do you drain your whole kernel corn for this recipe?
Lalaine says
Hi Rachel,
Yes, whole kernel corn is drained. Added that to the recipe. Thank you 🙂
Zwitsal says
I love sweets! I love corns! Definitely a must try! I haven’t tried any pudding lately.
Lalaine says
You’ll love this 🙂