Name: Grandma's Corn Pudding Casserole Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: ½ cup unsalted butter (softened); ⅓ cup sugar; 2 eggs; 1 cup sour cream; 8½ ounces cornbread/muffin mix (1 package, I used Jiffy); ½ cup milk; 15 ounces canned corn (drained); 15 ounces cream style corn (undrained)

If you love cornbread, then you are going to like Grandma's corn pudding casserole recipe. It is a more tender cornbread that you spoon out of a casserole dish and is sweet yet savory in flavor.

Grandma’s Corn pudding casserole is a great addition to any meal and the perfect Thanksgiving side dish recipe. This classic family recipe has all of the flavors of cornbread, but in a more creamy texture.

2 Slices of Corn Pudding Casserole stacked on a blue plate

So, if you are looking for another delicious and slightly unique Thanksgiving recipe, you need to try this one. It is definitely a more southern dish because it provides a nice sweet flavor to the corn based recipe.

It is so good, you might even think of it as a dessert. That is exactly why I never have a hard time trying to get my pickiest eaters to finish this dish, they even ask for more!

This is a great side dish for Thanksgiving dinner or a great recipe for any other day. I grew up having this at holiday dinners but you really can have it any day of the year. This is an easy side dish to whip up for all of your family members with chili on a cold day or to serve at the Thanksgiving table.

This delicious recipe requires a 9 x 13 baking dish, non-stick cooking spray, a large or small mixing bowl, hand or stand mixer and a can opener. As for the ingredients you will need, melted butter, sugar, beat eggs, sour cream, cornbread muffin mix, whole milk, a can of whole kennel corn, and cream-style canned corn. These simple ingredients mix together to create a family favorite for everyone at the dinner table. The best part is that most of these ingredients are pantry staples that you might already have at your house. This easy recipe is the perfect complement to any dinner and will be a huge hit.

One of my favorite things to do during thanksgiving is pick out at least one new recipe to make along with some of our traditional ones. Take a look at these great recipes like our pumpkin sheet cake, slow cooker cheesy potatoes, 5 minute orange jello salad, which are all great dishes and desserts to serve for Thanksgiving!

Ingredients You’ll Need For This Corn Pudding Casserole Recipe:

Unsalted butter
Sugar
Eggs
Sour cream
Cornbread muffin mix
Milk
Canned corn
Cream-style canned corn

How To Make Grandma’s Corn Pudding Casserole Recipe:

Start by preheating the oven to 350 degrees.

Then get out your 9×13 inch pan and spray it down with nonstick cooking spray and set it aside.

Now in a large mixing bowl cream together the sugar and butter until they are light and fluffy.

Sugar, Butter and Eggs mixed in a large mixing bowl

While you are mixing that, add the eggs in one at a time, beating the mixture well after adding in the egg.

Once all of the eggs have been added, beat in the sour cream.

When the sour cream is well combined, add in the muffin mix and milk and mix it all together well.

After that is all mixed together, fold in both of the cans of corn, being sure to drain the whole kernel corn, but leaving the liquid in the cream-style corn.

Unbaked Corn Pudding Casserole in a 9x13 dish

Then just pour the mixture into the prepared 9×13 inch pan and bake it in the oven uncovered at 350 degrees for 40-45 minutes or until it is set and lightly golden brown on the top.

Baked Corn Pudding Casserole in a 9x13 Casserole Dish

Looking for more side dishes? Here are 60 of our favorite Christmas Dinner Sides to eat with Beef Tenderloin!

To Make This Classic Family Recipe You Will Need:

9×13 inch pan
Nonstick cooking spray
Large mixing bowl
Hand or stand mixer (THIS is a great hand mixer the 40,000 reviews on Amazon say so too!)
Can opener

Copycat Jiffy Cornbread Mix

I love when I can make my whole meal from scratch. Sometimes it doesn’t happen, some weeks are better than others, but that’s okay!

But now with Brend Did’s Copycake Jiffy Cornbread Mix you can make this whole recipe from scratch! Plus, it’s always a good recipe to have on hand if you don’t have a box of Jiffy mix in the pantry.

Make It Tex-Mex

If you want to make it a Tex-Mex dish, it is super simple! All you have to do is add a 4 ounce can of diced green chilies or diced jalapenos and 1 cup of shredded Mexican cheese to the batter.

Then just bake it like you would the original recipe and you have yourself another version of this super delicious corn pudding casserole recipe.

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Oh My Gourd I’m Stuffed, But Here’s A Few More Thanksgiving Recipes For Later!

Grandma’s Corn Pudding Casserole Recipe

4.50 from 2 votes

If you love cornbread, then you are going to like this corn pudding casserole recipe.

Prep Time 20

Cook Time 45

Total Time 1 5

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Ingredients

Equipment

Instructions

Preheat oven to 350 degrees.
Spray 9×13" baking pan with non-stick cooking spray. Set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs in one at a time, beating well after adding each one.
Beat in sour cream.
Add in muffin mix and milk, mix well.
Fold in the corn.
Pour mixture into prepared 9×13" pan. Bake uncovered for 40-45 minutes or until set and lightly brown.

Notes

This recipe is not supposed to be the texture of cornbread, but more of a bread pudding. The middle may not be all the way set up, but it will continue to “set” after it’s done cooking.

If it’s too sweet for you, you can leave out the sugar.

If you want to make it a Tex-Mex dish, add a 4 ounce can of diced green chilies or diced jalapenos and 1 cup of shredded Mexican cheese to the batter.

Nutrition

Calories: 418 kcal · Carbohydrates: 47 g · Protein: 7 g · Fat: 23 g · Saturated Fat: 12 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 89 mg · Sodium: 531 mg · Potassium: 246 mg · Fiber: 3 g · Sugar: 18 g · Vitamin A: 692 IU · Vitamin C: 4 mg · Calcium: 78 mg · Iron: 1 mg

Cuisine: American

Course: Side Dish

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

One slice of Corn Pudding Casserole on a blue plate

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Questions & Reviews

Kirsten Wallach says:

I’ve been making almost this same recipe for 45 years . Just substitute 1 cup grated cheddar cheese for the butter.
Nikki Walters says:

My Mom made this Corn Casserole for many years and NEVER USED ANY Eggs, sugar or milk ...omit these from this recipe. And you've got a great Corn Pudding Casserole that graced many a church funeral dinner tables. Anytime passed away my Mom's Corn Casserole was the first dish to cross the thresh hold at Our United Methodist Church Kitchen.
Nancy Scaramuzzo says:

I loved this recipe so much! I made it for Thanksgiving and was asked to double the recipe for Christmas!
Laurie says:

Can this be frozen to eat at a later time?
Momma Cyd says:

It should work ok. It's best when not frozen. It's pretty moist so it may not hold up as well after being frozen and then thawed again.
Isabel M says:

I have made this twice. For some reason, it was way too sweet the second time and I had already cut the sugar in half. Will definitely make again but with no sugar.