Ana
Ana is a Southern stay-at-home mom of three who bakes the way most people breathe — constantly, naturally, without making a fuss about it. She shows up at new neighbors’ doors with a tin of cookies before the boxes are even unpacked, and she has never once come home from a potluck with anything left in her dish. She Brings Food is where she puts the recipes her family counts on and her neighbors keep asking for.
Southern Corn Pudding
There are dishes that refuse to be categorized, and this is one of them. Southern Corn Pudding has been the subject of an ongoing debate at my table for three years running — is it a side dish or is it a dessert? My family has opinions. Strong ones. I serve it as both and I refuse to pick a side.
I’m telling you right now — this corn pudding is the thing I make when I need a dish that does something at the table. Not just fills a spot on the plate, but actually does something. It gets eaten before the main dish is gone. It gets asked about. My husband — who does not typically comment on side dishes — asked me to make this again the following weekend after the first time I served it.
Sweet, custardy, golden on top, with that particular contrast of tender interior and slightly caramelized crust that only happens when the oven does exactly what you asked it to. This corn pudding recipe is the kind of dish that bridges the gap between the savory side of the table and the sweet side — and does it gracefully. It’s the Not Quite a Side, Not Quite a Dessert, Exactly Right dish, and I stand behind that name completely.
Whether you’re bringing it to a holiday table, a neighborhood cookout, or a Sunday supper where you need one dish that earns its spot, this is the one. It transports well, it reheats perfectly, and it disappears reliably — which is my personal measure of a recipe worth keeping.
Why This Recipe Works
Southern corn pudding occupies a specific culinary territory that not many dishes get to claim — sweet enough to satisfy a dessert craving, savory enough to belong next to the green beans and rolls. The balance is what makes it work. Too much sugar and it’s dessert. Not enough and you’ve got a plain corn casserole. This recipe hits the ratio right.
The custard base — eggs, sour cream, and butter — gives the pudding its signature texture. It’s not a casserole in the firm, sliceable sense. It’s softer than that, almost spoonable at the center, with edges that set up just enough to hold their shape on the plate. That soft interior is the point. That’s what you’re after. The Jiffy corn pudding shortcut works because the mix already contains the right ratio of fat and starch — it’s not cheating, it’s efficient. Easy corn pudding that tastes like it took longer than it did is the goal, and this recipe achieves it.
Ingredients
For the Corn Pudding
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs, beaten
- 1 tablespoon sugar (optional — add for sweeter profile)
- Salt to taste
How to Make It
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1 Preheat and prep the pan
Heat the oven to 350°F. Grease a 9×13 baking dish or an 8×8 for a thicker version. The 9×13 gives you more surface area for caramelization — which is worth it.
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2 Combine everything in one bowl
In a large bowl, combine the Jiffy mix, both cans of corn, sour cream, melted butter, and beaten eggs. Stir until just combined — don’t overmix. Add sugar if you want the sweeter version, and a pinch of salt to balance.
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3 Pour and bake
Pour the batter into the prepared dish. It’ll look a little loose — that’s correct. Bake for 45–55 minutes, until the center is just set and the top is golden. A toothpick at the edge should come out clean; the very center can still have a slight jiggle.
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4 Rest before serving
Let it rest for at least 10 minutes before cutting. The custard needs that time to settle. Scoop or slice — either works.
Things I’ve Learned From Making This Too Many Times to Count
The sour cream is doing real work. Don’t substitute with Greek yogurt if you can avoid it. Sour cream has more fat and the texture is noticeably richer.
Both types of corn matter. The cream-style corn adds moisture and body. The whole kernel adds texture. Using two cans of the same type changes the result. The difference between good and gone-in-ten-minutes is right here.
Don’t overbake it. The center should jiggle slightly when you pull it from the oven. It firms up as it cools. A dry corn pudding is a sad thing and it happens when people leave it in too long.
Salt it. Sweet dishes need salt to taste sweet. A pinch in the batter rounds the whole flavor. Without it the sweetness goes flat.
It travels beautifully. Cover the dish with foil once cooled. It reheats at 300°F, covered, for 15–20 minutes. Bring it to holiday gatherings knowing it’ll hold up.
For extra caramelization, dot the top with small pieces of butter before baking. The top browns more deeply and adds another layer of richness. Worth the extra step.
What to Serve With Southern Corn Pudding
This dish belongs at the holiday table alongside sweet potato casserole and green bean casserole. It also earns a spot at any Southern Sunday supper next to roast chicken, pork tenderloin, or a big pot of butter beans. The sweetness plays well against savory proteins.
For everyday meals, serve it alongside grilled chicken or pan-seared pork chops. The creamy corn pudding softens the whole plate and gives even simple weeknight dinners something worth talking about. My family considers this a legitimate side dish for any occasion where cornbread would normally appear — which is to say, often.
Variations Worth Trying
Cheesy corn pudding: Add 1 cup of shredded sharp cheddar to the batter before baking. The cheese adds a savory note that tips this more firmly into side dish territory. Great for cookouts.
Jalapeño corn pudding: Add 1–2 diced jalapeños and reduce the sugar. The heat cuts the sweetness and gives the dish more personality. Excellent alongside pulled pork or smoked brisket.
Bacon corn pudding: Fold 4–5 strips of crumbled cooked bacon into the batter. Savory, smoky, slightly sweet — this version satisfies everyone at the table regardless of which camp they’re in.
Mini muffin corn puddings: Pour the batter into a greased muffin tin and bake for 20–25 minutes for individual portions. Better for potlucks and gatherings where serving is easier in single-serve form. Use it your own way — this recipe forgives.
Storage and Reheating
Cover tightly and refrigerate for up to 4 days. Reheat in a 300°F oven, covered with foil, for 15–20 minutes. Individual portions reheat well in the microwave at 70% power for 60–90 seconds.
Freeze baked corn pudding for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture is slightly softer after freezing but still good — the flavor doesn’t suffer.
FAQ
Can I make corn pudding without Jiffy mix?
Yes. Substitute with ¾ cup all-purpose flour, 1 tablespoon baking powder, ¼ cup sugar, ½ teaspoon salt, and 2 tablespoons melted butter. The result is slightly less sweet and more custard-forward — excellent in its own right.
How do I know when corn pudding is done?
The edges should be set and pulling away slightly from the pan sides. The center should jiggle once, not slosh. A toothpick inserted 1 inch from the edge should come out clean — avoid testing the very center, which sets last.
Is Southern corn pudding the same as corn casserole?
Similar, but not identical. Corn pudding has more eggs and sour cream, giving it a custard-like texture. Corn casserole tends to be firmer and more bread-like. This recipe lands in pudding territory — soft center, custard texture, spoonable consistency.
Can I make this ahead of time?
Completely. Assemble the batter the night before and refrigerate it in the baking dish, covered. Bake from the refrigerator the next day — add 10–15 minutes to the bake time. It comes out perfectly and saves the whole morning.
Ana
Ana is a Southern stay-at-home mom of three who bakes the way most people breathe — constantly, naturally, without making a fuss about it. She shows up at new neighbors’ doors with a tin of cookies before the boxes are even unpacked, and she has never once come home from a potluck with anything left in her dish. She Brings Food is where she puts the recipes her family counts on and her neighbors keep asking for.