Made with Jiffy Cornbread Mix, sour cream, canned corn, and cheddar, this cheesy corn pudding is rich, creamy, and always a crowd-pleaser.
Serve it as an easy Thanksgiving side or browse more Easy Recipes for Thanksgiving for delicious holiday inspiration.
Recipe at a Glance
Prep: 10 min | Cook/Bake: 40 min | Difficulty: Easy
What it is: A rich, creamy corn pudding made with Jiffy Corn Muffin Mix, two kinds of corn, sour cream, and cheddar cheese for a comforting, cheesy side dish.
Why you’ll love it: It’s a crowd-pleaser that’s quick to throw together, perfect for holidays or family dinners, and brings creamy texture without too much fuss.
How to make it: Mix the corn mix with both cans of corn, cheese, egg, and sour cream, pour into a casserole dish, top with cheese, then bake until edges are golden and center is just set.
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Table of Contents
- Recipe at a Glance
- Tried, Loved, and Rated 5 Stars!
- Corn Pudding with Cheese
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Corn Pudding with Sour Cream
- Insider Tips from My Kitchen to Yours
- Storage and Serving Tips
- More Thanksgiving Side Dish Recipes:
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
- 💬 Comments
Tried, Loved, and Rated 5 Stars!
"This is a fantastic recipe, my family loves it. Thank you."
~Vie
⭐⭐⭐⭐⭐
Corn Pudding with Cheese
- The secret to this recipe is an ordinary box of Jiffy Corn Muffin Mix that turns into a delicious casserole.
- Jiffy first made this recipe famous by printing it on the back of their muffin box, and many versions have appeared since.
- Variations range from adding heavy cream, extra eggs, or even sugar to skipping the cheese, but this version features cheddar cheese.
Looking for more side dish recipes to inspire your next family dinner? Try my Ranch Flavored Carrots, Roasted Brussels Sprouts, and even my Mashed Potato Casserole. Yum!
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
Want a gentle kick? Swap the cheddar for Pepper Jack cheese.
Can’t decide between mild and spicy? Use half cheddar and half Pepper Jack for a balanced blend.
Love extra heat? Stir in a small can of chopped jalapeños before baking.
Looking for another twist? Try my Jiffy Cornbread Pudding Casserole.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Melt the butter in the microwave. Add the melted butter to a bowl.
Step 2: Then add the corn mix. Stir to combine.
Step 3: Add both cans of corn, the egg and 1 cup of the cheddar cheese to a large mixing bowl. Using a wooden spoon, mix well until everything is combined.
Step 4: Once everything is combined, add half the cheddar cheese.
Corn Pudding with Sour Cream
Step 5: Add the corn pudding mixture to a 13X9 size casserole dish. Make sure you spray it with non-stick cooking spray.
Step 6: Dollop the sour cream on top. You could substitute Greek yogurt if you wanted.
Step 7: Then take a butter knife and run it through the sour cream blending it with the corn pudding mixture.
Step 8: Sprinkle the remaining cheddar cheese on top evenly covering the casserole.
Step 9: Bake in a 350°F preheated oven for 40 minutes, checking after 35 minutes because all ovens operate differently.
Insider Tips from My Kitchen to Yours
✔️ DO bake until the edges are golden and the center is slightly wiggly—use a knife test; if it comes out clean, it’s done.
❌ DO NOT overbake or expect a cornbread texture—this casserole should stay soft and pudding-like.
Storage and Serving Tips
Refrigerate: Cover and store leftovers in the refrigerator for up to 4 days.
Freezer: Wrap the cooled casserole tightly in plastic wrap and foil; freeze for up to 2 months.
Reheating Tips: Reheat in a microwave-safe dish, covered, for 1–2 minutes, stirring once. Or warm in a 350°F oven for about 20 minutes until heated through.
Serving Tips: Garnish with chopped fresh parsley or chives for a pop of color before serving.
Prep Ahead Tips: Prepare up to a day ahead, cover and refrigerate unbaked. Rest 30 minutes at room temp before baking.
Or pre-bake two days ahead, cool and refrigerate. Rest 30 minutes, then reheat at 350°F for 10–20 minutes until warm.
More Thanksgiving Side Dish Recipes:
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📖 Recipe Card
Cheesy Corn Pudding Casserole Recipe
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F.
- In a microwaveable safe bowl, melt the butter.
- In a large bowl, add the melted butter, corn mix, both cans of corn, egg and 1 cup of the cheddar cheese.
- Mix well until everything is combined.
- Add the corn pudding mixture to a 13X9 size casserole dish that's been sprayed with non-stick cooking spray, dollop the sour cream on top.
- Using 2 spoons, add the sour cream evenly on top of the mixture.
- Take a knife and mix the sour cream into the corn pudding mixture.
- Add the remaining 1 cup of cheddar cheese to the top.
- Bake in a preheated 350 degree oven for 40 minutes or until the middle is set.
- Remove from oven and serve.
Nutrition
Notes
How long to Bake Corn Pudding?
- Start checking the casserole after 35 minutes of baking. It should be completely baked in about 40 minutes.
- The casserole is done when the edges are golden brown and the middle is just a little wiggly.
- Another test is to insert a knife in the center of the casserole. If the knife comes out clean, it's ready to serve!
Prep Ahead Tips:
- Prepare the casserole only do not bake it. Cover it tightly with plastic wrap and/or aluminum foil. Place in the refrigerator for up to one day before baking.
- When you're ready to bake the casserole to serve, allow it to sit on the counter for 30 minutes so the baking dish can return to room temperature and then bake according to the directions.
Tried this recipe?
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This recipe has been updated with new information, serving and prep ahead tips, since it first appeared in 2021.
Rita says
What size dish
Lois says
Use a 9X13 casserole dish. I have it linked in the blog post.
Vicki says
If I double this recipe, will the oven time stay the same?
Lois says
I found the following information online:
Remove 1/3 the time, then double the new amount of time. Then add the original 1/3 time back on.
Check out this post for more info: https://cooking.stackexchange.com/questions/614/rule-of-thumb-for-cooking-or-baking-different-quantities
Vie says
This is a fantastic recipe, my family loves it. Thank you.
Lois says
Thank for letting me know!