Corn Pudding
This Corn Pudding is one of my favorite recipes at Thanksgiving and this is always one of the first side dishes to go. Some people call this creamed corn casserole, spoon corn, or corn souffle. Any way you name it, this corn recipe delicious!
CORN PUDDING
Can everyone stop trying to health-ify Thanksgiving?! I’ve seen so many recipes for “skinny” versions of sweet potato casserole, mashed potatoes, and pie.
I like to eat healthy too but can’t we have at least one day where we have a free hall pass to eat whatever we want without all the guilt? To eat pie until our pants split open? To load butter upon butter on our veggies until they’re unrecognizable?
The other 364 days of the year we can worry about calories. Seriously. Let’s give ourselves a break, puh-lease.
Now that I have you all buttered up to calorie laden dishes let me introduce you to this dish.
My friend Lauren brought this corn casserole to Thanksgiving dinner and I found myself going back for not only seconds, but thirds.
I had no idea that is was surprisingly easy and I can’t say enough about how good it is. This one is also from my cookbook
! Enjoy!
CAN I MAKE THIS AHEAD OF TIME?
Make the recipe up to three days ahead of time and reheat on the day of serving.
CAN I DOUBLE THIS CORN CASSEROLE?
Yes! You can easily double this by baking it in a 9×13 baking dish. Add 10-15 minutes to the cooking time or until the center isn’t jiggly.
OTHER CORN RECIPES:
- Corn Salsa
- Corn, Avocado, and Tomato Salad
- The Best Sweet Cornbread
- Frito Corn Salad
- White Chocolate Frito Popcorn
- Soft Caramel Corn
Corn Pudding
It's one of my favorite recipes at Thanksgiving and this corn casserole is always one of the first dishes to go. Some people call this Corn Souffle creamed corn casserole, spoon corn, or corn pudding. Any way you name it, this corn souffle recipe delicious!
Ingredients
- 1 (15-oz.) can corn, with liquid
- 1 (15-oz.) can creamed corn, with liquid
- 1 (8.5 ounce) box Jiffy corn muffin mix, unprepared
- 1 cup sour cream
- ½ cup melted butter
Instructions
- Preheat oven to 350 degrees and lightly grease a 9" square baking dish.
- In a medium bowl, mix all ingredients together and bake for 50-60 minutes or until soufflé is nice and golden brown and the center is set.
Notes
This can be doubled and baked in a 9x13 baking dish. Just make sure to cook it 10-15 minutes longer or until center is not jiggly.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 316Total Fat: 18gUnsaturated Fat: 0gCarbohydrates: 32gSugar: 8gProtein: 3g
I have made this for years and everybody loves this, who likes cornbread. Mine is a bit different. I never drain any of the corn liquid. The difference is, I melt the butter in a 13×9 inch pan on the stove top (low) then remove from heat. I personally use a glass pan. I double the recipe and comes out great. Then add the cans of corn (not drained). I mix in 2 slightly beaten eggs. Then the jiffy mix. Then I drop spoons of sour cream on top and swirl in gently. After grated mild to med. Cheddar cheese @1 cup before doubling). Then bake 350 degrees 60-75 minutes, depending on elevation. Will be golden brown on top and sides. May check with a toothpick. Also, another add of mine is I drop sliced canned jalapenos on top for those who like a little something extra ( don’t have a measurement, add to your own discretion).
Not draining the liquid allows it to be a moist delicious cornbread. Baked deliciously. Happy eating!
Every other recipe I’ve read for corn pudding says you should drain off all liquid from the corn kernels – why does yours include all the liquid??
Because I’ve made it that way for years. You can drain it if you want.
Absolutely drain the liqid
I also drained 1 can of the corn and it set perfectly after about an hour at 350.
I doubled the recipe for Thanksgiving dinner today & it was a huge hit…the whole family agreed it needed to be a permanent addition to our regular Thanksgiving dishes.
It was super simple. Thanks a lot!
Yay!!!
After 2 hours of cooking it is still mushy on the inside. I followed the recipe exactly! Not sure what I did wrong?
That doesn’t sound right. The middle will be soft but not soupy.
This recipe is perfect exactly as is. I never drain the corn and it comes out perfect every time!
I know me too!
Have to try the recipe, this year I bought at Fresh Market deli and I love it too!
Hope you do!
Best recipe…a hit every thanksgiving!! We love it, but I do use Trader Joe’s cornbread mix which is double the size and a bigger pan, but keep everything else the same. It’s perfect!
Awesome!
I remember growing up, there was only one pan of the corn, so all I had was one rounded tablespoon.
This year I live alone, so I get the whole pan for myself. YUMMY
Hahah you do it!
One of my favorites all Fall and Winter. And, you are right about making recipes “skinny.” There are some things that should be left as is and we enjoy in moderation. To rephrase the classic sentiment in the movie Steel Magnolias: “I would rather have a spoonful of wonderful than a plate of nothing special.”
I drain the sweet corn not the creamed.cornon. Perfect every time. No egg needed it changes the consistency.
Yes, I agree. The egg is not needed!
I drain the sweet corn not the creamed.corn. Perfect every time. No egg needed it changes the consistency.
This has been one of my go to side dishes for years!!! Nobody can only have 1 serving it’s that delicious!😊
Our family loves this. I use the Dave’s Famous cornbread mix and add green chilis!
Love scalloped corn and I know this one will tempt the taste buds.
Forgot to say that on previous review I add 2 eggs, and drain liquid on canned whole corn. Along with 1/4-1/2 cup sauté onions, 1/8 tsp cayenne pepper, and 1/2 tsp Konriko jalapeño seasoning. Bake 45 mins in 11″x7″ Pyrex dish.
Very good, I add 1/4-1/2c sauté diced onions, 1/8 tsp cayenne pepper, and 1/2tsp Konriko
Jalapeño seasoning.
Wet and runny if receipt followed. Problem is you need to drain the corn. Not “with liquid” as stated here. See other Jiffy corn soufflé recipes online.
Sorry I’ve made this a million times with the liquid and it turns out fine. Cook it longer!
I doubled this recipe and baked it over an hour and 20 minutes and it’s still turned out uncooked inside. I think sour cream should be reduced and an egg or two added.
Keep on cooking. Sounds like you need to cook longer based on your oven or use a shallower pan.
Wasn’t a soufflé and wasn’t cornbread. I won’t make it again.
Thats because this Recipe is all wrong! Always drain the Corn Kernels, add a small diced Onion sauteed in Butter, replace CornBread with Ritz Cracker Crumbs, loose the Sour Cream and replace with Whole Milk/Heavy Cream and add an Egg or two. Flavor with Kosher Salt and White Pepper. There are a couple of other things I do with this but…that’s my Family Recipe! …Corn Water.?!? …Oy Vay!!!
Oh, just stop it. This recipe is “not all wrong” – it’s perfect. Wearing your grumpy pants today?
Made this recipe for our Christmas dinner to go along with our ham. It was delicious! I followed the recipe exactly as it is stated here. Definitely a family favorite.
Thank you! It’s one of ours as well.
GR8 dish…doubled the recipe and took to Xmas dinner..I was able to get one serving…then was all gone.
Oh man. Double it next time.
DELICIOUS!!!!! I didn’t use jiffy because the store was out of it. Other than using a different brand of corn bread mix (since they were all out), we followed this recipe to a T. And idk why everyone is having issues. Literally perfectly cooked, bounces beautifully! Everyone in my house keeps taking a spoon to the fridge for a bite and I need it for Thanksgiving dinner!! Lol! Thank you so much for sharing this recipe with us! I will forever use this recipe!
I make this every year but always use a larger pan than the 9X9 size so it cooks evenly. I also add sharp cheddar cheese to mine -1/2 cup for some added flavor
Thanks Karen for the feedback!
Can I used Gluten Free corn mix?
I cannot say for sure because I haven’t tried it.
Yes. It actually turned out better than the Jiffy corn bread mix.
How long to reheat if you cook day before?
Just until warm. 10-15 minutes in the oven or even in the microwave.
Can I bake ahead and reheat in microwave?
Yes, absolutely!
Quick question! If I make the day before and reheat how should I do it correctly? Temp and time? Thanks!!
Just reheat in the oven for about 10 minutes at 350 or until warm. If your dish is microwave safe you can even microwave it.
Can I make this the day before and put in refrigerator and cook it tomorrow?
Yes!
Anyone have any tips on this? I followed all the instructions and even baked it for 2 hours total and it never set up.
Shoot that doesn’t sound right. Are you sure you put in the right amount of butter?
The recipe I use (comes from my mother in law) is all the same except it adds one egg. Perhaps that is needed?
You sure you used sour cream in a container and not coffee cream that was sour?
It sounds like you followed the muffin mix directions which would make a liquid. Just use the mix ingredients, not the added ingredients!
1 can corn(drained) you must drain that corn!
1 can cream corn( pleaaseeeee do not drain)
1 8 oz tub sour cream
1/2 cup melted butter
1 box jiffy corn bread mix
add these five ingredients together ….in other words mix everything together in a bowl
then put it in your pretty baking dish , in your nicely heated oven…….and guess what! it does not take 2 hours …..it takes about half an hour…..
enjoy……
Thank yoU!
If this recipe is doubled, baked in a 13 x 9 dish and prepared the day before, how long should it take to reheat?
About 10 mins at 350 in the oven on bake. If it’s in a microwave safe dish you can use that instead.