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.
More corn recipes:
Speaking of corn, here are some more quick and easy Southern-style recipes, which feature corn I think you may like: Southern Corn Salad, Easy Spicy Southern Corn Casserole, Southern Shrimp and Corn Fritters, and Easy Cheesy Hot Corn Dip.
How to make Southern Cheesy Corn Pudding
Preheat oven to 350 degrees.
Add the cream corn to a large bowl. Drain the can of corn kernels, and add this along with the corn muffin mix, sour cream, and melted butter.
Mix well.
Pour mixture into a 9×13 baking dish or oven-proof casserole dish.
Bake for 45 minutes or until top is golden brown. Remove from the oven and sprinkle the cheddar cheese evenly over the top.
Bake for an additional 15-20 minutes or until the cheese is melted.
Remove from the oven and let stand for 5-10 minutes and serve.
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| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings | 8 servings |
- 1 can whole kernel corn drained, 15.25 oz
- 1 can creamed corn 14.75 oz
- 1 package corn muffin mix 8 oz, I used Jiffy
- 1 cup sour cream
- 4 Tbsp unsalted butter melted
- 1 cup shredded sharp Cheddar cheese
Ingredients
|
- Preheat oven to 350 degrees.
- Add the cream corn and the can of corn kernels to a large bowl. Mix and add corn muffin mix, sour cream, and melted butter. Mix well.
- Pour mixture into a 9x13 baking dish or casserole dish and bake for 45 minutes or until top is golden brown. Remove from the oven and sprinkle the cheddar cheese evenly over the top.
- Bake for an additional 15-20 minutes or until the cheese is melted.
- Remove from the oven and let stand for 5-10 minutes and serve.
This couldn’t be any more simple and was absolutely delicious. I’d be happy to serve this to company any time.
Thanks so much, Susan! So glad you enjoyed it! Sometimes simple is best!