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Grandma’s Corn pudding casserole is a great addition to any meal and the perfect Thanksgiving side dish recipe. This classic family recipe has all of the flavors of cornbread, but in a more creamy texture.
So, if you are looking for another delicious and slightly unique Thanksgiving recipe, you need to try this one. It is definitely a more southern dish because it provides a nice sweet flavor to the corn based recipe.
Recipe Ingredient Notes
To make our corn pudding casserole, you need the following ingredients:
- Unsalted butter
- Sugar
- Eggs
- Sour cream
- Cornbread muffin mix
- Milk
- Canned corn
- Cream-style canned corn
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Grandma’s Corn Pudding Casserole Recipe
- Preheat oven to 350℉.
- Spray 9×13″ baking pan with non-stick cooking spray. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs in one at a time, beating well after adding each one.
- Beat in sour cream.
- Add in muffin mix and milk, mix well.
- Fold in the corn.
- Pour mixture into prepared 9×13″ pan. Bake uncovered for 40-45 minutes or until set and lightly brown.
Recipe Notes
- This recipe is not supposed to be the texture of cornbread, but more of a bread pudding. The middle may not be all the way set up, but it will continue to “set” after it’s done cooking.
- If it’s too sweet for you, you can leave out the sugar.
- Cornbread Mix: I love when I can make my whole meal from scratch. Sometimes it doesn’t happen, some weeks are better than others, but that’s okay! But now with Brend Did’s Copycake Jiffy Cornbread Mix you can make this whole recipe from scratch! Plus, it’s always a good recipe to have on hand if you don’t have a box of Jiffy mix in the pantry.
- Tex-Mex Modification: If you want to make it a Tex-Mex recipe, it is super simple. All you have to do is add a 4 ounce can of diced green chilies or diced jalapeños and 1 cup of shredded Mexican cheese to the batter. Then, just bake it like you would the original recipe and you have yourself another version of this super delicious corn pudding casserole recipe.
Enjoy More Delicious Side Dishes
Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.
- Honey Roasted Carrots
- Instant Pot Corn on the Cob
- Italian Roasted Vegetable Medley
- Orange Glazed Carrots
- Oven Roasted Vegetables
- Parmesan Ranch Corn
- Slow Cooker Brown Sugar Glazed Carrots
- Slow Cooker Creamed Corn
- Slow Cooker Roasted Vegetables
Grandma’s Corn Pudding Casserole Recipe
Our Grandma’s corn pudding casserole features butter, eggs, sour cram, cornbread mix, and two types of corn for a delicious side dish.
Serving servings
Ingredients
- ½ cup butter (unsalted), softened
- ⅓ cup sugar
- 2 eggs
- 1 cup sour cream
- 8 ½ ounces cornbread/muffin mix, 1 package, I used Jiffy
- ½ cup milk
- 15 ounces canned corn, drained
- 15 ounces cream style corn, undrained
Instructions
- Preheat oven to 350℉.
- Spray 9×13" baking pan with non-stick cooking spray. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs in one at a time, beating well after adding each one.
- Beat in sour cream.
- Add in muffin mix and milk, mix well.
- Fold in the corn.
- Pour mixture into prepared 9×13" pan. Bake uncovered for 40-45 minutes or until set and lightly brown.
Notes
- This recipe is not supposed to be the texture of cornbread, but more of a bread pudding. The middle may not be all the way set up, but it will continue to “set” after it’s done cooking.
- If it’s too sweet for you, you can leave out the sugar.
- Cornbread Mix: I love when I can make my whole meal from scratch. Sometimes it doesn’t happen, some weeks are better than others, but that’s okay! But now with Brend Did’s Copycake Jiffy Cornbread Mix you can make this whole recipe from scratch! Plus, it’s always a good recipe to have on hand if you don’t have a box of Jiffy mix in the pantry.
- Tex-Mex Modification: If you want to make it a Tex-Mex recipe, it is super simple. All you have to do is add a 4 ounce can of diced green chilies or diced jalapeños and 1 cup of shredded Mexican cheese to the batter. Then, just bake it like you would the original recipe and you have yourself another version of this super delicious corn pudding casserole recipe.
Nutrition
Calories: 418 kcal · Carbohydrates: 47 g · Protein: 7 g · Fat: 23 g · Saturated Fat: 12 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 89 mg · Sodium: 531 mg · Potassium: 246 mg · Fiber: 3 g · Sugar: 18 g · Vitamin A: 692 IU · Vitamin C: 4 mg · Calcium: 78 mg · Iron: 1 mg
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I’ve been making almost this same recipe for 45 years . Just substitute 1 cup grated cheddar cheese for the butter.
My Mom made this Corn Casserole for many years and NEVER USED ANY Eggs, sugar or milk …omit these from this recipe. And you’ve got a great Corn Pudding Casserole that graced many a church funeral dinner tables. Anytime passed away my Mom’s Corn Casserole was the first dish to cross the thresh hold at Our United Methodist Church Kitchen.
I loved this recipe so much! I made it for Thanksgiving and was asked to double the recipe for Christmas!
Can this be frozen to eat at a later time?
It should work ok. It’s best when not frozen. It’s pretty moist so it may not hold up as well after being frozen and then thawed again.
I have made this twice. For some reason, it was way too sweet the second time and I had already cut the sugar in half. Will definitely make again but with no sugar.
This recipe is amazing!! Everyone kept asking for more!!