The sweet, custardy, melt-in-your-mouth corn pudding that’s a must on every holiday table — and it’s almost embarrassingly easy. Just stir together whole corn, creamed corn, cornbread mix, sour cream and melted butter, then bake until golden with a soft custardy center. No mixer, one bowl, five minutes of prep. It’s the cozy side everyone fights over at Thanksgiving and Sunday dinner.
Fun fact: this dish is often called “spoonbread” or “corn pudding” and traces back to Native American and Southern cooking. The boxed-cornbread-mix shortcut version exploded in popularity in the 1970s and has been a potluck staple ever since.
Why this recipe works
TWO kinds of corn. Whole kernels for texture plus creamed corn for moisture and sweetness.
SOUR CREAM for richness. It makes the pudding tender, tangy and custardy instead of dry.
DON’T overbake. Pull it when the center is just set — a little jiggle keeps it soft and moist.
Ingredients
Serves 8.
Casserole:
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
1 box (8.5 oz) cornbread/muffin mix (e.g., Jiffy)
1 cup sour cream
1/2 cup (115 g) butter, melted
2 eggs, beaten
1/2 tsp salt
1 tbsp sugar (optional, for sweeter)
Optional topping:
1/2 cup shredded cheddar
Chopped chives
Instructions
Step 1: Prep
Heat oven to 350°F (175°C). Grease a 9×13 baking dish.
Step 2: Mix
In a large bowl, stir together the whole corn, creamed corn, cornbread mix, sour cream, melted butter, eggs, salt and sugar until just combined.
Step 3: Pour
Spread the batter evenly into the baking dish.
Step 4: Bake
Bake 45-50 minutes until golden on top and the center is just set (a knife near the center comes out mostly clean).
Step 5: Add cheese (optional)
If using, sprinkle cheddar over the top in the last 10 minutes of baking.
Step 6: Rest and serve
Let it rest 10 minutes so it sets up, then scoop and serve warm with chives.
Nutrition information
Calories: 340 kcal per serving
Protein: 6 g
Carbohydrates: 36 g
Fat: 20 g
Saturated Fat: 11 g
Fiber: 2 g
Pro tips for the best creamed corn casserole
Make ahead. Assemble and refrigerate a day ahead; bake before serving (add a few minutes from cold).
Sweet or savory. Add sugar for a sweeter pudding, or skip it and add cheese and jalapeños for savory.
Don’t overbake. It firms as it cools; a slightly soft center keeps it moist and custardy.
Double for a crowd. Easily doubled for big holiday gatherings.
Frequently asked questions
Can I make corn casserole ahead?
Yes — assemble up to a day ahead and refrigerate, then bake. Baked leftovers reheat well for 3-4 days.
Can I freeze it?
Yes — freeze baked and cooled casserole up to 2 months; thaw and reheat covered.
Why is my corn casserole runny?
It needs more time, or it was underbaked — the center should be set with just a slight jiggle. It also firms as it rests.
Can I make it without cornbread mix?
Yes — substitute 2/3 cup cornmeal, 1/3 cup flour, 1 tbsp sugar and 1 tsp baking powder for the box.
Is it a side or a main?
It’s a classic side dish, especially for holidays, but it’s hearty enough to enjoy on its own.
