Cheesy Corn Pudding Casserole Recipe

Made with a box of Jiffy Corn Bread Mix, this Cheesy Corn Pudding Casserole Recipe is rich, creamy and full of cheese. Another easy recipe for Thanksgiving or a side dish for any meal. Let me show you how to make a recipe you'll be making all year loing.

A few years ago my mother made a recipe to bring to her senior group at church. She then started making it for a few family functions; even summer barbecues.

It's now a staple on our Thanksgiving table and I predict this cheesy corn pudding casserole will become a favorite for your family as well. 

Table of Contents

• Corn Pudding Jiffy
• More Thanksgiving Recipes: 
• Helpful Kitchen Tools
• Main Ingredients Needed
• Step-by-Step Instructions
• Step 2 | Add the Cheese
• Recipe Tips
• Prep Ahead Tips
• Storing Tips: 
• Cheesy Corn Pudding Casserole Recipe

Corn Pudding Jiffy

The secret to this recipe is using an ordinary box of Jiffy Corn Muffin Mix. Who knew something so simple as corn muffins could also be a delicious casserole?  

Jiffy made this recipe famous by printing it on the back of their muffin box many years ago. There are a lot of versions of it floating around as well. 

Some versions use heavy cream and others add more eggs making the pudding more like a souffle. I even saw one recipe that adds ½ cup of sugar. There are even other recipes out there that don't use cheese, however, the recipe I'm sharing with you today uses cheddar cheese.

More Thanksgiving Recipes: 

• Easy Homemade Cranberry Sauce made in the Instant Pot you can use a crock pot too! 
• This recipe for Classic Thanksgiving Stuffing can be made ahead of time and either frozen or wrapped in aluminum foil the day before Thanksgiving. 
• Candied Sweet Potatoes - one of my favorite side dishes for Thanksgiving! 
• Tips on Roasting the PERFECT Turkey for Thanksgiving
• Another prep ahead recipe that's perfect for Thanksgiving is Company Mashed Potatoes.
• Turkey Breast cooked in the crock pot - I always cook another turkey breast in the crock pot so we have extra white meat. That way you can send home extra with family members and have enough on hand the next day to make turkey sandwiches.

Helpful Kitchen Tools

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Main Ingredients Needed

Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!

• Jiffy Corn Muffin Mix
• Sour Cream
• Egg
• Butter
• Canned Cream Corn
• Canned Corn
• Cheddar Cheese

Baking Tip: If you like a little kick to your corn pudding, try a Pepper Jack cheese. Or even go half cheddar, half Pepper Jack. It's really up to you! 

Step-by-Step Instructions

Step 1 | Combine the Ingredients

• In a microwaveable safe bowl, melt the butter.
• Then add the butter along with the corn mix, both cans of corn, egg and 1 cup of the cheddar cheese to a large mixing bowl.
• Using a wooden spoon, mix well until everything is combined.

Step 2 | Add the Cheese

• Once everything is combined, add half the cheddar cheese.
• Stir to combine.

Step 3 | Add the Sour Cream

• 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.
• Then take a butter knife and run it through the sour cream blending it with the corn pudding mixture. 

Step 4 | Baking Instructions

• Now it's time to add the remaining cheese. Sprinkle it on top evenly covering the casserole. 
• Bake in a 350°F preheated oven for 40 minutes, checking after 35 minutes because all ovens operate differently. 

Tried any of my recipes? Let me know in the comments!

Recipe Tips

This recipe was done in 40 minutes baked in a 350 degree oven. However, all ovens are different! So it helps to have a little information that will tell you when your corn pudding casserole is baked. 

• This is not corn bread. We're making a pudding here so don't expect this to be bready. 
• Don't over bake the pudding. 
• 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. Does the knife come out clean? The corn bread pudding casserole is done! 

Prep Ahead Tips

You can prepare this recipe at least one day before you are planning on serving it. Follow these easy 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. 
• You can pre-bake the casserole as well up to two days before serving. Let the casserole cool completely and then wrap it tightly with plastic wrap/aluminum foil and place in the refrigerator. 
• When you're ready to serve, allow the casserole to sit on the counter for 30 minutes so the baking dish can return to room temperature and then bake in a 350 degree oven for about 10 to 20 minutes or until it's warmed through. It's already baked, so you shouldn't need the full baking time.  

Storing Tips: 

• If you have any leftovers, and that's a big IF, place them in an airtight container in the refrigerator for up to five days.
• Or you can freeze the leftovers for up to two months. 

This recipe has been updated since it first appeared in 2019 with new information. I hope you enjoy the updates as much as I enjoyed working on them!