Creamy Corn Pudding


Creamy what pudding? You heard me: creamy corn pudding. Part cornbread, part souffle, part bread pudding–every bit delicious.


First, let me state here in front of y’all, God, my country, and everyone that I am decidedly not a casserole kind of girl. Not even a little bit. I’m really not into anything that calls for a can of this, box of that sort of thing. I don’t shop that way, I don’t cook that way. I’m not trying to be all fancy-foodie-uppity or anything, it’s just that I didn’t grow up eating a lot of processed food, so I never really fell into the habit.

But that was before I became acquainted with this here corn pudding. I have to ask: am I the last person on the planet to have ever experienced the creamy corny casserole-ish comfort that is corn pudding? Seriously?! Corn pudding! Who knew?

I have Carol & Don to thank for the introduction. I had the pleasure of serving a meal with Carol & Don this summer. They had just returned from spending the past 3 years in Africa opening a remote medical clinic. Yeah, I know. So Carol and Don were barely back stateside, and signed right up to serve at a community meal. A meal in which Carol brought 3 mondo-huge pans of corn pudding. Everybody loved it. I admit that I was skeptical, but after hearing all of the rave reviews, I had to try it. I may or may not have eaten half a pan myself.

Then I dreamed of corn pudding for days. It changed my life. It made me do things I never thought I would ever do, like buy canned, creamed corn. Just add that to the long list of things that I said I’d never do. Right after wearing polyester (my first teenage job required that,) and before driving a station wagon (my first post-college job provided that.)

I didn’t think to get the exact recipe from Carol, so I had to improvise with:

1/2 C. unsalted butter

1/2 C. half and half

1/2 C. sour cream

2 eggs

1 (14.75 oz.) can of creamed corn (UNdrained)

1 (15.25 oz.) can of whole kernel corn (drained and rinsed)

1 (8.5 oz.) box of corn muffin mix

Pinch of cayenne pepper (optional)

Start by preheating the oven to 350 degrees. Lightly spray a 8 x 11 inch glass baking dish with cooking spray; set it aside.

The best part of this recipe is that it is what could be called a “dump recipe.” You just dump everything into a big bowl, stir it all together, and call it a day. Fewer dishes! I love that in a recipe.  So dump the softened butter, eggs, sour cream, and half & half in a large bowl.


Mix the wet stuff together, then add the corn products: the whole kernel corn, creamed corn, the corn muffin mix, and the pinch of cayenne pepper. Just a pinch will help cut the sweetness of the pudding just a bit.


Give it a good mix, until it all blends together.


Pour it into the prepared baking dish. Bake it at 350 for about 45-50 minutes, or until lightly browned around the edges and a toothpick inserted in the center comes out clean.


There ya have it–corn pudding. Firm around the edges, and creamy and delectable inside.

Make it. Eat it. Dream about it.

Oh! If you want to crumble a piece of crisp bacon and sprinkle a bit of cheddar cheese over the top of any leftovers for breakfast the next morning? Well then, your secret is safe with me.

Creamy Corn Pudding

Serves 12

½ C. unsalted butter, softened

½ C. half & half (half milk, half cream)

½ C. sour cream

2 whole eggs

1 can (14.75 oz.) creamed corn (UNdrained)

1 can (15.25 oz.) whole kernel corn (rinsed and drained)

1 box (8.5 oz.) corn muffin mix

Pinch of cayenne pepper

  1. Preheat the oven to 350 degrees F. Lightly spray an 8 x 11 inch glass baking dish with cooking spray; set aside.
  2. In a large bowl, mix the softened butter, half & half, sour cream, and eggs together with a hand mixer, until blended.
  3. Add the undrained creamed corn, the whole kernel corn, and the corn muffin mix. Stir with a mixer until combined.
  4. Pour batter into the prepared baking dish.
  5. Bake at 350 degrees for 45-50 minutes, or until lightly browned around the edges and a toothpick inserted in the center comes out clean.
  6. Let stand for 10-15 minutes to cool a bit and firm up before serving.

Corn pudding is great as a dinner side dish, for breakfast with heuvos rancheros, or alone.

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  1. says

    Hi Kirsten, thanks for stopping by my blog. I will be more than happy to tag you for the eight questions. I will tag you in my next post. I will let you know. Take care!

  2. says

    I ususally try to avoid casseroles at all costs, but I just can’t help myself when it comes to tater tot hotdish. It is the best meal for a frigid day.

    That corn casserole looks delish, lady!

  3. Amy says

    Ok, this was such a hit on Thanksgiving that even though I polished off the last of the corn pudding leftovers just TODAY – another pan of it is in the oven right now, and in a little over 30 minutes we will be having it for dinner! Love on a spoon, my friend, love on a spoon…


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