Easy Corn Pudding
Arguably, the best part of Thanksgiving is the side dishes — and my Easy Corn Pudding is right in the mix! It’s that cozy, buttery, golden dish that everyone asks for year after year. Around my table, no holiday meal is complete without this and a few of our tried-and-true family favorites like Sausage Stuffing, Fresh Cranberry Sauce, Mashed Potatoes, Sweet Potato Casserole, Broccoli Cheese Casserole, plus my Turkey, Gravy, and Turkey Breast Recipe. This Easy Corn Pudding is creamy in the middle, lightly crisp around the edges, and perfectly sweet and savory. It’s one of those dishes that goes with absolutely everything — turkey, ham, roast chicken — and it comes together in just minutes. Simple ingredients, minimal prep, and maximum comfort food vibes.
Ingredients
- 1 8.5 oz box Jiffy Corn Muffin Mix (Original)
- 2 large eggs
- 1 cup sour cream
- 1 11 oz can whole kernel corn, drained
- 1 14.75 oz can creamed corn
- ½ cup melted salted butter 1 stick — see notes
- 2 tablespoons sugar plus more for sprinkling the buttered baking dish
- 2 tablespoons honey
- ½ tablespoon regular table black pepper
- Optional: ¼ teaspoon cayenne pepper for a little kick
- Optional: Honey Butter Glaze – equal parts melted butter and honey about 1 tablespoon each
Instructions
- Preheat oven to 375°F and position rack in the middle of the oven.
- Grease an 8x8-inch baking dish generously with butter — make sure to coat the bottom and up the sides well since you’ll be flipping it out later.
- Take a pinch of sugar in your hand and sprinkle it evenly over the buttered dish. This helps create a light caramelized layer when flipped.
- In a large mixing bowl, add the Jiffy mix, 2 tablespoons sugar, black pepper, and the cayenne pepper (if using). Whisk to combine the dry ingredients.
- In a separate small bowl, whisk the eggs.
- Add the eggs, melted butter, creamed corn, drained whole corn, sour cream, and honey into the dry mixture.
- Stir gently with a spoon until everything is combined — don’t overmix.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake uncovered for 50–60 minutes, or until the center is firm and the edges are golden. (Mine was perfect at about 52 minutes.)
- Cool for 5–10 minutes after baking.
- To flip it, place a cookie sheet or serving platter over the top of the baking dish, use oven mitts, and carefully flip it over in one quick motion. The corn pudding should release easily.
- Brush the top with the honey butter glaze (equal parts melted butter and honey) for a glossy, sweet finish.
- Cut into squares for serving — or scoop it out warm if you prefer that classic pudding style.
Tried this recipe?Let us know how it was!