Corn Pudding Casserole

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 5
  • Cook Time: 35
  • Total Time: 40


This creamy corn pudding casserole comes together in just 5 minutes.  Bake it for a few minutes, sprinkle on some cheese ad bake until the cheese melts.  So easy and so delicious!  This casserole is great for all holiday dinners!



  • 1 can whole kernel corn, drained, 14-15 ounces
  • 1 can cream style corn, 14-15 ounces
  • 2 eggs slightly beaten
  • 1 stick butter, melted
  • 1 cup sour cream
  • 1 package, 8 1/2 ounces, Jiffy Corn Muffin mix
  • 1 cup sharp cheddar shredded cheese


  1. Preheat oven to 350 degrees.
  2. Grease or spray a 9 x 13 baking dish and set aside.
  3. In a large mixing bowl, combine all ingredients except cheese. Mix well by hand or with an electric mixer. Spread in prepared baking dish.
  4. Bake for approximately 20 minutes until the center is almost set. Sprinkle the cheese over the top and bake for about 15 additional minutes or until the cheese is melted.
  5. Let rest for at least 5 minutes before cutting.
  6. Refrigerate leftovers.


  • Cheese can be omitted if you desire plain corn pudding.


  • Serving Size: 12