Ever wonder what dish could make your whole family fight over the last scoop? Well, let me spill the beans—or rather, the corn—about this Corn Pudding Casserole So Good You’ll Cry. I’m not kidding, you might actually shed a tear when you taste how love-filled and creamy this baked beauty is. It’s the kind of comfort food that feels like a warm, buttery hug from Grandma, yet it’s so easy you’ll wonder why you don’t make it every week. This oven-baked gem comes together with just a handful of ingredients, making it a total lifesaver for busy nights or holiday feasts like Thanksgiving. Honestly, it’s been a staple in my kitchen ever since I nabbed the recipe from my mom’s faded old cookbook, and now I’m so excited to share it with you!
What’s so special about this corn pudding casserole, you ask? For starters, it’s got that perfect mix of sweet and savory that’s almost magical. The crispy, cheesy top and the soft, custardy middle make every bite a little party in your mouth. Plus, it’s got those nostalgic vibes that take me right back to holiday meals with my cousins arguing over seconds. You don’t believe how simple it is to throw together, but trust me, it’s a dish that impresses without any fuss. Let’s jump into why this is about to become your new go-to side dish.
Why You’ll Love This Corn Pudding Casserole
- So Creamy, It’s Ridiculous: The combo of creamed corn and sour cream makes it so luscious, you’ll want to scoop it straight from the dish.
- Cheesy Heaven: That marbled cheddar cheese melts into a golden topping that’s basically irresistible.
- Sweet and Savory Vibes: The cornbread mix adds a touch of sweetness that pairs perfectly with the corn’s natural flavor—mmm, it’s love at first bite.
- Super Easy to Make: You’re just mixing and baking, yet it tastes like you spent hours in the kitchen.
- Holiday or Any Day: It’s a total star as a Thanksgiving side dish, but it’s simple enough for a random Tuesday night.
Seriously, this corn casserole is that dish everyone asks for the recipe after one taste. You’ll see why in a sec.
Best Corn Pudding Casserole You Need
Ok, let me tell you, this isn’t just any corn pudding. It’s the kind of recipe that sticks with you, like your favorite song you can’t stop humming. I mean, I’ve tried a million corn recipes—Mexican corn pudding, sweet cornbread pudding, even a gluten-free cornbread pudding—but this one? It’s the best, hands down. The secret’s in how the cornbread mix and melted butter team up with the corn to create something so moist and flavorful, it’s almost unfair to other side dishes. My sister once said it’s like “Grandma’s corn pudding got a glow-up,” and she’s not wrong. You need this in your life, like, yesterday.
Ingredients Notes
Let’s break down what you’ll need for this corn pudding casserole. It’s all stuff you probably already have, which is why I love it so much.
For the Base
- 1 (8.5 oz) box cornbread mix: This is the backbone, giving that sweet, crumbly vibe. Any brand works, but I’m partial to the classic yellow kind—it’s just a little nostalgic.
- 2 large eggs: These babies bind everything together, making it custardy and rich. Fresh is best, for sure.
- ½ cup sour cream: Oh, this adds such a creamy tang—don’t skip it, ok? It’s what makes it so velvety.
- 7 tbsp unsalted butter, melted: Melted butter is the hero here, bringing that buttery goodness to every bite. I melt mine in the microwave to keep it quick.
For the Corn Mixture
- 1 (14 oz) can whole kernel corn, drained: These little nuggets add texture—like tiny pops of corn joy. Drain it well so it’s not too wet.
- 1 (14 oz) can creamed corn: This is the creamy heart of the dish, making it so smooth and dreamy. No substitutions here, alright?
For Seasoning & Topping
- ½ tsp salt: Just a bit to wake up all the flavors—nothing fancy, just salt doing its thing.
- 1 ¾ cups shredded marbled cheddar cheese, divided: The marbled kind looks pretty and tastes amazing. You’ll mix some in and sprinkle the rest on top for that cheesy crust.
Got everything? Good, because we’re about to make some magic happen.
Step-by-Step Instructions for Corn Pudding Casserole
Ready to get cooking? These steps are so easy, you’ll be shocked at how fast this comes together. Let’s do this!
Preheat and Prep
First things first, crank your oven to 350 degrees F. While it’s heating up, grab a 9×13 casserole dish and give it a quick spray with non-stick stuff—I just use whatever’s in the pantry. This keeps your casserole from sticking, which is a total win because you don’t want to lose any of that golden goodness. Set it aside and let’s mix things up.
Pro Tip: Pop the dish in the oven for a minute while it preheats—it gets a little toasty and helps the bottom crisp up nicely.
Mix the Base
In a big bowl, toss in your cornbread mix, eggs, melted butter, and salt. Give it a good whisk until it’s all buddy-buddy—might be a little lumpy, but that’s ok. Next, pour in the whole kernel corn and creamed corn, stirring until it’s one happy family. This mix is already smelling so good, you’ll want to eat it raw (but don’t, alright?).
Pro Tip: Use a rubber spatula to scrape every bit of that creamed corn out of the can—it’s gold in there!
Add the Creamy Goodness
Now, gently fold in the ½ cup sour cream and 1 cup of shredded marbled cheddar cheese. I say “gently” because you don’t want to overmix—just let it swirl in like a cozy blanket wrapping up the corn. It’s gonna look so creamy and tempting, you might need to remind yourself it’s not done yet. This step’s where the love really starts shining through.
Pro Tip: If your sour cream’s cold, let it sit out for a few minutes first—it blends in way easier that way.
Pour and Top
Pour that gorgeous mixture into your prepped dish, spreading it out so it’s nice and even. Then, sprinkle the remaining ¾ cup of cheese over the top—don’t be shy, let it cover every inch. That cheesy layer is gonna bake into a crispy, melty masterpiece, and frankly, it’s my favorite part. You’re so close to tasting this now!
Pro Tip: For extra wow, mix a little extra cheese in your hand and toss it on in clumps—it makes for pretty, cheesy pockets.
Bake It Up
Slide that dish into the oven and bake at 350 degrees F for 40 to 45 minutes. You’ll know it’s done when the center’s set—not jiggly—and the top’s golden and slightly crisp. The smell filling your kitchen will be so insane, you’ll practically hear your stomach growling. Let it cool for a few minutes before you dig in—it’s hot, ok?
Pro Tip: Stick a toothpick in the middle—if it comes out clean, you’re golden. If not, give it another 5 minutes.
Storage and Serving
Leftovers
Got some corn pudding casserole left? Lucky you! Scoop it into an airtight container and pop it in the fridge—it’ll stay good for up to four days. I love how it tastes even better the next day, like the flavors get all cozy together overnight. Just don’t let it sit out too long after serving, alright?
Reheating Tips
To warm it up, scoop a portion onto a plate and microwave it for about a minute—give it a stir halfway so it heats evenly. Or, if you’re feeling fancy, reheat it in the oven at 350 degrees F for 10-15 minutes—it keeps that crispy top intact. Either way, it’s so good, you’ll be fighting over the leftovers too.
Tips for Success
- Don’t Overmix: Stir just until combined—too much mixing can make it dense instead of fluffy.
- Cheese Matters: Use freshly shredded marbled cheddar if you can—it melts better than the pre-shredded stuff.
- Check the Center: If it’s still wobbly after 45 minutes, give it a bit more time—every oven’s a little different.
- Butter Hack: Melt the butter in the dish you’re baking in, then pour it into the mix—saves a bowl and adds flavor!
Variations
- Spicy Twist: Toss in a pinch of cayenne or diced jalapeños for a kick that’s so fun.
- Sweeter Vibes: Add a tablespoon of sugar to amp up that sweet corn pudding feel.
- Gluten-Free Swap: Use a gluten-free cornbread mix—works just as well and keeps it friendly for everyone.
- Meat Lover’s Dream: Mix in some crumbled bacon for a smoky upgrade that’s honestly unreal.
What Others Are Saying About the Recipe
- Maggie: “I made this for Thanksgiving, and my kids cried when it was gone—it’s that good, you guys.”
- Tara: “My husband said it’s like his mom’s old Grandma’s corn pudding, but better, and now I’m the family hero.”
- Jess: “I ate half the dish by myself, no shame—it’s so creamy, I’m still dreaming about it.”
- Sam: “Took it to a potluck, and people legit hugged me—it’s love in casserole form.”
FAQs about Corn Pudding Casserole
Can I make this ahead of time?
Oh, absolutely! Mix it up the night before, cover it, and stash it in the fridge. When you’re ready, just bake it as usual—might need an extra 5 minutes since it’s cold. It’s a total time-saver for holiday meals.
Is this gluten-free?
Not naturally, since cornbread mix usually has wheat. But swap it for a gluten-free cornbread mix, and you’re golden—still tastes amazing, promise. Perfect for a gluten-free corn pudding casserole.
Can I use fresh corn instead of canned?
For sure, if you’ve got fresh corn, go for it! Use about 2 cups of kernels and blend half with a splash of cream to mimic creamed corn. It’s a bit more work, but so worth it.
In Conclusion
This Corn Pudding Casserole So Good You’ll Cry is honestly the side dish you didn’t know you needed. The crispy cheesy top, the creamy corn middle—it’s love on a plate, and I’m not exaggerating. I mean, it’s saved my bacon on busy nights and stolen the show at Thanksgiving sides tables more times than I can count. Try it out, ok? Snap a pic, share your thoughts below, or tag me on social—I’m dying to hear how it goes! What’s your fave twist on this corn casserole? Let’s chat about it!
