If your ideal corn pudding lands somewhere between cheesy corn casserole and cornbread, this version delivers. A box of Jiffy corn muffin mix gives it just enough structure, while canned corn, sharp cheddar, sour cream, and heavy cream bake into a rich, spoonable holiday side dish with crisp golden edges and a soft, custardy center.
Whether you’re planning a Thanksgiving feast or a cozy weeknight dinner, this easy cheesy corn pudding is a reliable crowd-pleaser. The batter comes together in one bowl, bakes in under an hour, and pairs just as well with roast turkey and glazed ham as it does with barbecue ribs or grilled chicken.
Corn Pudding FAQs
Corn pudding is a baked casserole made with corn, eggs, dairy, and a starch—often cornmeal or corn muffin mix—that creates a texture somewhere between a savory custard and cornbread.
Can I use frozen or fresh corn instead of canned?
Yes. Substitute about 2 cups thawed frozen corn or cooked fresh corn kernels for the canned corn. Be sure to drain off any excess moisture before adding it to the batter.
Why does this recipe use Jiffy corn muffin mix?
Using corn muffin mix is an easy shortcut that provides structure and subtle sweetness without extra measuring, giving the pudding its tender, spoonable texture.
What else can I serve with corn pudding?
Corn pudding is a classic holiday side dish alongside roast turkey, glazed ham, or prime rib, but it’s equally delicious with barbecue, roast chicken, or chili. It can also be a great stand-alone summer dinner when made with fresh corn and served with a green salad.
