Creamy Baked Sweet Corn Pudding
Sweet corn pudding is the side dish that disappears first at every potluck and holiday table. It’s soft, custardy, and just sweet enough to balance a savory ham or roast turkey.
This version leans on a box of corn muffin mix to keep things simple, so you can stir it together in about 10 minutes and let the oven do the rest.
What Makes This Corn Pudding So Good
The mix of whole kernel corn and cream‑style corn gives you two textures in one bite: tender pops of corn and a smooth, almost custard‑like base. That contrast is what makes it feel special without any extra work.
Sour cream and melted butter keep the pudding moist all the way through. Even the next day, a quick reheat brings it right back to that soft, spoonable texture you want on the plate.
Ingredients
- 1 can (15 oz) whole kernel corn, drained: use any brand, just shake off the excess liquid so the batter isn’t too thin
- 1 can (15 oz) cream‑style corn: this gives the pudding its signature creamy texture; do not drain
- 1 box (8.5 oz) corn muffin mix, such as Jiffy: the shortcut that adds sweetness and structure
- 1 cup full‑fat sour cream: keeps the crumb tender and adds a little tang
- ½ cup unsalted butter, melted: salted butter works too, just reduce the added salt by half
- 2 large eggs: room temperature eggs blend in more smoothly
- ¼ cup granulated sugar: optional if you like a sweeter pudding; the muffin mix already has sugar
- ½ teaspoon fine sea salt: a little salt makes the corn flavor pop
Variations / Substitutions
- Sour cream swap: Greek yogurt works well, though the pudding will have a slightly lighter texture and a bit more tang
- Add some heat: stir in a minced jalapeño or a pinch of cayenne for a sweet‑heat combo
- Make it savory: fold in a handful of shredded cheddar and a few slices of crumbled bacon before baking
- Dairy‑free: use melted coconut oil in place of butter and a thick plant‑based yogurt for the sour cream; the texture will be a touch softer
If you want a more savory take, try our Jalapeño Cheddar Cornbread.
How To Make Sweet Corn Pudding
Step 1: Mix the Batter
Preheat your oven to 350°F (180°C) and grease an 8×8‑inch baking dish with butter. In a large bowl, whisk together the ½ cup melted butter, 1 cup sour cream, 2 eggs, ¼ cup sugar, and ½ teaspoon salt until smooth and no streaks of egg white remain. Stir in the can of cream‑style corn, then dump in the box of corn muffin mix and gently fold everything together. The batter will be thick and a little lumpy, and that is exactly what you want.
Stop mixing as soon as the dry mix disappears. Overworking the batter builds gluten and can make the finished pudding tough instead of tender. Once you add the drained whole kernel corn, fold it in with a spatula until the kernels are just scattered through the batter.
Step 2: Pour into the Baking Dish
Scrape the batter into the greased dish and use a spatula to spread it into an even layer. The top does not need to be perfectly flat because the pudding will settle as it bakes.
Take a second to look at the color and texture. The surface should be pale yellow with a few kernels poking up. If you taste the batter now, it will be quite sweet but the salt level should feel just right.
Step 3: Bake Until Golden and Set
Slide the dish onto the middle rack and bake for 45 to 50 minutes. The pudding is done when the edges are deep golden and the center is set but still has a slight jiggle when you nudge the dish. A knife inserted near the center should come out clean or with just a little creamy moisture. If the center still looks liquid, give it another 5 minutes and check again.
The top will rise and crack a little as it bakes, and your kitchen will smell like buttered popcorn. Let it rest in the dish for 10 minutes once it comes out of the oven. This short wait helps the custard finish setting so the slices hold their shape.
Step 4: Scoop and Serve
Use a large spoon to scoop generous portions right from the baking dish, bringing up the soft interior and the golden top in the same spoonful. It tastes best warm, while the corn flavor is still bright and the edges have a little crispness.
Serve the pudding alongside whatever main dish is waiting on the table. It holds its heat well, so a second helping is just as good as the first.
Tips for the Best Corn Pudding
- Don’t overmix: once the muffin mix goes in, fold gently and stop. Stirring too much makes the pudding dense instead of spoonable.
- Check for doneness early: oven hot spots can vary, so start checking at 40 minutes. The center should jiggle like soft custard, not slosh like liquid.
- Use room temperature eggs: cold eggs can tighten up the melted butter when you whisk, leaving little butter streaks. Pull them from the fridge 30 minutes before you start.
- Double it for a crowd: this recipe scales cleanly. Use a 9×13‑inch dish and add about 10 extra minutes to the bake time.
Bake times by dish size:
| Dish size | Approx. bake time |
|---|---|
| 8×8‑inch | 45–50 mins |
| 9×9‑inch | 40–45 mins |
| 9×13‑inch (doubled) | 55–60 mins |
Storing and Reheating Leftovers
- Refrigerate: cover the cooled pudding tightly and keep it in the fridge for up to 4 days. The texture stays moist and the corn flavor deepens overnight.
- Reheating: warm individual portions in the microwave for about 30 seconds, or cover the dish with foil and reheat in a 325°F oven until warmed through. A small pat of butter on top while it reheats brings back the fresh‑baked taste.
What To Serve With Sweet Corn Pudding
This is a classic holiday side, so it feels natural next to roast turkey, glazed ham, or a simple roast chicken. The gentle sweetness cuts through salty, savory mains without clashing.
It also works as a sturdy side for barbecue ribs in the summer. The corn and butter notes match a smoky char better than a plain dinner roll ever could.
Frequently Asked Questions
Can I use fresh corn instead of canned?
Yes. Cut the kernels from about 4 ears of fresh corn to replace the whole kernel can, and puree one ear’s worth of kernels with a splash of milk to stand in for the creamed corn. The flavor will be slightly sweeter and more delicate.
What if I don’t have a boxed corn muffin mix?
You can make your own dry mix. Whisk together 1 cup fine cornmeal, ½ cup all‑purpose flour, ⅓ cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Use this blend exactly as you would the box, and the pudding will bake up just as tall.
How do I know when the pudding is really done?
Trust the jiggle test. The center should move as one solid mass when you shake the dish, not ripple like loose batter. A thin knife inserted an inch from the center should come out clean or with a smear of thick custard, not runny liquid.
Can I make this a day ahead?
Absolutely. Bake the pudding, let it cool, cover it, and refrigerate overnight. The next day, let it come to room temperature while the oven reheats, then cover with foil and warm it for about 20 minutes at 325°F.
Sweet Corn Pudding Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C) and grease an 8×8‑inch baking dish. Whisk melted butter, sour cream, eggs, sugar, and salt until smooth. Stir in cream‑style corn, then fold in the muffin mix. Gently fold in drained whole kernel corn.
- Scrape the batter into the prepared dish and spread it even.
- Bake 45 to 50 minutes, until the edges are deep golden and the center is set but still jiggles slightly. A knife inserted near the center should come out mostly clean.
- Let the pudding rest 10 minutes, then scoop generous portions into bowls and serve warm.
