Why This Cheesy Corn Pudding Is a Crowd-Pleaser
If your ideal corn pudding lands somewhere between a savory custard and cornbread, this version delivers. A box of corn muffin mix gives it just enough structure, while canned corn, sharp cheddar, sour cream, and heavy cream bake into a rich, spoonable casserole with crisp golden edges and a soft, custardy center.
Whether you’re planning a holiday menu 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, glazed ham, or prime rib as it does 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 salad.
Recipe at a Glance
- Published: August 5, 2026
- Rating: 4.3 (4)
- Photograph: Isa Zapata, Food Styling by Judy Kim, Prop Styling by Beth Pakradooni
- Total Time: 1 hour
- Yield: 6–8 servings
Corn Pudding FAQs
What is corn pudding?
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 salad.
What You’ll Need
- Corn muffin mix
- 8×8-inch baking dish
- Pastry brush
- French wire whisk
- Rubber spatula
- Medium bowl
Ingredients
- ½ cup (1 stick) unsalted butter, melted, plus more for baking dish
- 3 large eggs
- 1 (15.25-oz.) can whole kernel corn, drained
- 6 oz. cheddar, coarsely grated (about 1½ cups)
- ½ cup heavy cream
- ½ cup sour cream
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
- ½ tsp. freshly ground pepper
- ½ tsp. chili powder
- 1 (8.5-oz.) box corn muffin mix (preferably Jiffy)
- 1 Tbsp. chopped chives
Preparation
Step 1
Place a rack in middle of oven; preheat oven to 350°. Brush an 8×8-inch glass or ceramic baking dish all over with melted unsalted butter. Whisk 3 large eggs, one 15.25-oz. can whole kernel corn, drained, 6 oz. cheddar, coarsely grated (about 1½ cups), ½ cup heavy cream, ½ cup sour cream, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. freshly ground pepper, ½ tsp. chili powder, and ½ cup (1 stick) unsalted butter, melted, in a medium bowl until combined. Add one 8.5-oz. box corn muffin mix and stir until no lumps or dry bits remain. Scrape batter into prepared baking dish and spread into an even layer.
Step 2
Bake corn pudding until a tester inserted into the center comes out clean, 45–50 minutes. Let cool 5 minutes. Serve topped with 1 Tbsp. chopped chives.
Recipe Notes
This corn pudding recipe was first printed online in February 2023; it has been updated for style.
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