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!

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

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

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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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This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks to dessert and everything in-between.