Southern Cheesy Corn Pudding is a beloved traditional holiday and pot-luck dinner side-dish in the South! If you like corn, and you like cornbread, you will love this decadent and creamy corn casserole recipe.
I experimented with several variations of this classic recipe, including using fresh corn and even roasting the corn. Honestly, this simple old-fashioned recipe, which includes canned corn and a package of corn muffin mix, easily won the taste test.
Can you make corn pudding ahead of time?
Yes, simply follow the recipe, and make the casserole up to 24 hours ahead of time, cover and refrigerate. Take it out of the refrigerator at least an hour before baking to allow it to come to room temperature and then bake as directed.
What about corn pudding leftovers?
Leftovers keep well in the refrigerator for several days and are also delicious warmed up in the microwave for about a minute.
I wanted to post this recipe before Christmas so you could have it in your arsenal of holiday favorites, but time got away from me. So here I am in the second week of January. But all this means you will have it in plenty of time to plan for Valentines Day or Easter. Southern Cheesy Corn Pudding is also perfect whenever you need a quick and easy short-cut side that will wow your family and friends.
Whether you call it corn casserole or corn pudding this recipe will quickly become a family favorite. Similar to a dump cake, all you do is dump the ingredients in a bowl, mix and bake. Voilà, a classic southern side-dish which shouldn’t take you more than 2-3 minutes to prepare and pop in the oven….