Baked Corn Pudding Casserole

Corn pudding casserole is one of those dishes that always makes the table feel complete. It’s soft in the middle, golden on top, and has that balance of sweet and savory that goes with almost anything. I make it for the holidays, but I love it just as much for Sunday dinners when I want something baked and simple.

The mix is easy, just corn, eggs, milk, butter, and a little raw honey for sweetness. When it bakes, the edges set while the center stays tender and creamy. It smells rich and buttery while it’s in the oven, and it always disappears fast once it hits the table.

Why I Love This

• The top turns golden while the inside stays soft and custardy.
• It’s sweet, savory, and goes with everything from roasted chicken to ham.
• It reheats beautifully and tastes just as good the next day.
• I love making this as a holiday side for Thanksgiving, Christmas, Easter, or Sunday dinner.

Ingredients (with substitutions)

Corn and Base

• Sweet frozen corn, defrosted and drained. Canned corn can work, but frozen gives the best texture
• Creamed corn, either canned or homemade (link to your creamed corn recipe)

Dry Ingredients

• Cornmeal for texture
• Gluten-free flour, or regular flour if that’s what you prefer
• Baking powder for lift
• Salt and onion powder for balance

Wet Ingredients

• Butter, melted and slightly cooled
• Raw honey for a touch of sweetness. Maple syrup can also work
• Sour cream to keep it moist and smooth
• Eggs to bind everything together

Step-by-Step Instructions

This corn pudding casserole is one of those cozy sides that always disappears first. It’s soft in the center, a little golden around the edges, and has just enough sweetness from the honey to balance the corn. It feels like the perfect mix between cornbread and a light custard.

I like using frozen sweet corn because it keeps a little texture after baking. The creamed corn gives it that smooth, pudding-like feel. The sour cream and butter make it rich, and the honey ties everything together without making it too sweet.

Start Here

Start by preheating your oven to 350°F and buttering a medium casserole dish so nothing sticks. Set it aside while you get everything else ready.

Melt the butter first and let it cool just a little while you mix the rest. In a big bowl, combine your dry ingredients: cornmeal, flour, baking powder, salt, and onion powder. Give it a quick stir to mix evenly.

In another bowl, whisk the eggs, then add the sour cream, honey, and melted butter. Stir until smooth and creamy.

Now pour the wet ingredients into the dry and gently stir until it comes together. Add the creamed corn and the defrosted sweet corn, and fold everything in until it’s just combined. You don’t need to overmix. Just make sure there aren’t any dry spots.

Pour the batter into your buttered dish, smooth the top, and bake for about 50 to 60 minutes, until the edges turn golden and the center is set but still a little soft. That softness is what makes it creamy when it cools.

Let it rest for a few minutes before serving so it firms up a bit and scoops easily. It’s great warm, at room temperature, or even reheated the next day.

This pairs beautifully with roasted chicken, grilled veggies, or anything you’d normally serve with cornbread. It’s comforting, simple, and just the right kind of cozy.

See exact measurements and detailed instructions in the recipe card below.

Make Ahead And Storage

You can bake corn pudding casserole a day ahead and reheat it in the oven before serving. It keeps well in the fridge for up to three days and tastes just as good warm or at room temperature.

Tip: If you’re baking it ahead for a holiday meal, pull it out of the fridge 30 minutes before reheating so it warms evenly.

What To Serve This With

This corn pudding casserole goes perfectly with herb butter apple cider roast chicken or oven roasted parmesan garlic carrots.

If you try this recipe, I’d love to hear how it turns out for you. Leave a comment below, I try and read them all.

Olga

Corn Pudding Casserole

5 from 1 vote

This corn pudding casserole bakes up with a golden top and soft, creamy center. Sweet, buttery, and perfect for holidays or weeknight dinners.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Corn and Base

• 1 ½ cups frozen sweet corn defrosted and drained
• 2 cans creamed corn or homemade creamed corn

Dry Ingredients

• 1 cup cornmeal
• ½ cup gluten-free flour or regular flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp onion powder

Wet Ingredients

• 6 tbsp butter melted and cooled
• 2 tbsp raw honey
• 1 cup sour cream
• 3 medium eggs

Equipment

• 1 Medium casserole dish
• 1 Two mixing bowls
• 1 Whisk and spatula

Method

 

Prep

1. Preheat oven to 350°F and butter a medium casserole dish. Defrost and drain the corn. Melt the butter and let it cool slightly.

Instructions

1. In a large bowl, combine cornmeal, flour, baking powder, salt, and onion powder.
   
2. In a separate bowl, whisk the eggs, then add sour cream, honey, and melted butter. Stir until smooth.
3. Pour the wet mixture into the dry ingredients and gently stir until combined. Add the creamed corn and sweet corn and fold until mixed evenly.
4. Pour into the buttered casserole dish and smooth the top. Bake for 50 to 60 minutes, until the edges are golden and the center is set but still a little soft.
   
5. Let cool for a few minutes before serving.
   

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 6gFat: 18gFiber: 3g

Notes

Tips

• Defrost and drain the corn before mixing so the casserole doesn’t get watery
• Use raw honey for a mellow, natural sweetness
• Keep the center a little soft for that pudding-like texture
• Melted butter adds richness and keeps it moist
• Leftovers warm up perfectly in the oven or on the stove

Tried this recipe?

Let us know how it was!