Corn pudding casserole is a savory dish that combines so much flavor in every bite that you’re going to want to eat seconds, and possibly thirds.

Corn Pudding Casserole

Not only can you mix and add in different ingredients to this southern corn pudding, but you can also give it an entirely new life with every new ingredient! For a traditional holiday feel, keeping it simple may be best, but for a fiesta-themed dinner party adding in some canned chilies or chives could be exactly what you need to bring the heat and wow factor.

If you’ve never made corn pudding casserole before, you’d probably be surprised to learn just how easy corn pudding is to make. Not only is it a side dish that you can make within minutes, but it’s also one that uses up hardly any dishes! 

Corn Pudding Casserole

Corn pudding is a pretty traditional dish in the southern areas of the United States, and often seen during large family gatherings or during the holidays. It’s an affordable side dish that can feed a crowd and taste delicious at the same time, making it the perfect complement to any meal from a fried chicken to a Thanksgiving turkey or a honey glazed ham!

Corn Bread Pudding Recipes

What’s in Corn Pudding Casserole?

  • 1 Can Sweet Whole Kernel Corn
  • 1 Can Cream Corn
  • 1/2 Cup Sour Cream
  • 8.5 oz Corn Bread Mix (Jiffy)
  • 2 eggs
  • 1/2 Cup Butter Melted
  • 2 Tbs Sugar
  • Chives Garnish
Corn Pudding

How to make corn pudding casserole in the oven

  • Rinse and Drain sweet whole kernel corn
  • Place the corn and the creamed corn inside a mixing bowl.
  • Add in the sour cream, eggs, and melted butter.
  • Then stir in the sugar.
  • Add in the cornbread mix and stir to combine.
  • Spray your pan with cooking spray.
  • Bake at 350 degrees for 40-45 minutes or until a toothpick can be inserted and come out clean.

How to make Corn Pudding Casserole in the Instant Pot

  • Rinse and drain your sweet kernel corn.
  • Place the corn and the creamed corn inside a mixing bowl.
  • Add in the sour cream, eggs, and the melted butter. 
  • Stir to combine and then stir in the sugar.
  • Add cornbread mix and stir to combine
  • Spray Spring Form pan, or Pressure Cooking approved pan with cooking spray.
  • Add 1 cup of water and a trivet on bottom of pot
  • Cover pan with foil and place pan on trivet
  • Set Pressure Cooker to Manual / Pressure Cook for 60 minutes with a 10 minute Natural Release
Instant Pot Corn Pudding Casserole

How to change up the flavors with additional add-ins

  • If you’re looking for a Mexican corn pudding add in a 4 oz can of diced green chilies and ¾ cup of cheddar cheese.
  • For a spicy corn pudding, mix in ¾ cup of pepper jack cheese.
  • If you would like your corn pudding to be less sweet, only use 2 tablespoons of sugar.

How to reheat Corn Bread Pudding?

You can reheat your leftover cornbread pudding by placing it in the microwave for a few minutes or place it in a covered baking dish and bake at 325 degrees until it has warmed all of the way through.

How long does Corn Bread Pudding Last?

If left covered in your fridge you can expect your cornbread pudding to last up to 4 days. But for best quality results, eating it sooner rather than better is always best.

Corn Bread Pudding

Is Corn Bread Pudding Gluten Free? 

This exact recipe is not gluten free, but you can make it GF by substituting the requested cornbread mix for a gluten free variety. 

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Corn Pudding Recipe
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Corn Pudding Recipe

Corn pudding casserole is a savory dish that combines so much flavor in every bite that you’re going to want to eat seconds, and possibly thirds. Not only can you mix and add in different ingredients to this southern corn pudding, but you can also give it an entirely new life with every new ingredient!
Prep Time5 mins
Cook Time1 hr
Natural Pressure Release10 mins
Course: Side Dish
Cuisine: American
Keyword: Corn Bread Pudding, Corn Pudding Casserole
Servings: 8
Calories: 225kcal

Ingredients

  • 1 Can Whole Kernel Corn
  • 1 Can Cream Corn
  • 1 8.5oz Jiffy Corn Bread Mix
  • 1/2 Cup Sour cream
  • 2 Eggs
  • 1/2 Cup Butter melted
  • 2 Tbs Sugar

Instructions

Instant Pot Directions

  • Rinse and drain your sweet kernel corn.
  • Place the corn and the creamed corn inside a mixing bowl.
  • Add in the sour cream, eggs, and the melted butter. Stir to combine and then stir in the sugar.
  • Add cornbread mix and stir to combine
  • Spray Spring Form pan, or Pressure Cooking approved pan with cooking spray.
  • Add 1 cup of water and a trivet on bottom of pot.
  • Cover pan with foil and place pan on trivet
  • Set Pressure Cooker to Manual / Pressure Cook for 60 minutes with a 10 minute Natural Release

Oven Baked Instructions

  • Rinse and drain your sweet kernel corn.
  • Place the corn and the creamed corn inside a mixing bowl.
  • Add in the sour cream, eggs, and the melted butter. Stir to combine and then stir in the sugar.
  • Add cornbread mix and stir to combine.
  • Spray a 9×9 glass baking dish
  • Pour mixture into pan and bake at 350 for 40-45 minutes or until a toothpick comes out clean.
  • Serve warm

Notes

For thinner Corn Bread Pudding Bake in a 9×13 pan at 350 degrees for 30-45 minutes or until a toothpick comes out clean.

Nutrition

Calories: 225kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 355mg | Potassium: 155mg | Fiber: 1g | Sugar: 5g | Vitamin A: 548IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
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