This Beloved Southern Side Will Be Everyone’s Favorite This Thanksgiving

I grew up in the South, but my family isn’t from the South — my parents both coincidentally moved to Texas when they were in middle and high school. So while I grew up loving a lot of Southern foods, I sometimes grew up loving them on my friends’ dinner tables (I’m looking at you, glazed baked ham!). Corn pudding casserole was one such dish.

I’m a big fan of corn in all its many forms — creamed corn, corn chowder, and classic skillet cornbread all come to mind. Corn pudding casserole fits right in. It’s fluffier and more tender than the most tender cornbread, but has the buttery cornmeal-based batter that simple creamed corn lacks. I might not have grown up with it, but it’s a perfect addition to my Thanksgiving table. The tender casserole makes a perfect base for all the saucy bits on my plate.

Why You’ll Love It

• It’s like a cloud! Corn pudding casserole is so much more pillowy and decadently creamy than traditional cornbread.

• There’s a touch of honey. It’s not traditional, but a little drizzle of honey at the end brings out the natural sweetness in the corn.

Key Ingredients in Corn Pudding Casserole

• Cornmeal: Use fine- or medium-grind cornmeal for the most pillowy texture.

• Flour: Use all-purpose flour to make the casserole.

• Sour cream: Lends a tangy texture and keeps the casserole tender.

• Corn: A combination of thawed frozen corn and canned creamed corn gives plenty of corn flavor and textural variation. Canned cream corn isn’t the same as the dairy-laden dish — it’s a combo of crushed corn and the naturally starchy liquid from the stalk.

• Honey: While not traditional, a drizzle at the end brings out the natural sweetness of the corn.

How to Make Corn Pudding Casserole

1. Combine the dry ingredients. Whisk yellow cornmeal, all-purpose flour, sugar, baking powder, kosher salt, garlic powder, and cayenne pepper together in a small bowl.

2. Finish making the batter. Whisk eggs in a large bowl until broken up. Stir in sour cream and canned creamed corn. Stir in the dry ingredients, melted and cooled butter, and thawed frozen corn kernels. Pour into a baking dish and spread into an even layer.

3. Bake the casserole. Bake until a tester inserted into the center comes out clean and the top is golden-brown. Lightly drizzle with honey if desired.

Helpful Swaps

• Stir in 1 cup of grated sharp or smoked cheddar cheese.

• Add finely chopped jalapeños, hatch chilies, or poblano peppers.

• Swap thawed frozen corn for fresh or drained, canned corn.

• Add bacon! Dice and cook before adding — you can even replace some of the butter with rendered bacon fat.

Storage and Make-Ahead Tips

If you’re making this for a big holiday meal and want to get a jump on prep, you can combine all of the dry ingredients in an airtight container a few days before and store them at room temperature.

Leftovers can be refrigerated in an airtight container for up to 3 days.

What to Serve with Corn Pudding Casserole

• Black Pepper and Maple Roast Turkey with Turkey Gravy

• Glazed Baked Ham

• Thanksgiving Stuffing

• My Great Big Make-Ahead Holiday Salad

• Classic Mashed Potatoes (or this French Onion Dip Version)

• Chopped Broccoli Salad with Warm Honey Vinaigrette

• Roasted Carrots with Orange

• Cranberry Sauce

Corn Pudding Casserole Recipe

It goes with everything on the Thanksgiving plate.

Prep time 10 minutes

Cook time 1 hour

Serves 10 to 12

Ingredients

• 8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for the baking dish

• 2 cups frozen corn kernels (about 10 ounces), thawed

• 1 cup yellow cornmeal (fine or medium grind)

• 1/2 cup all-purpose flour

• 3 tablespoons granulated sugar

• 1 tablespoon baking powder

• 1 1/2 teaspoons kosher salt

• 3/4 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper (optional)

• 3 large eggs

• 1 cup sour cream

• 2 (15-ounce) cans creamed corn

• Honey, for drizzling (optional)

Instructions

Show Images

1. Heat the oven to 350ºF. Coat a 9x13-inch baking dish with butter. Whisk 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, 1 1/2 teaspoons kosher salt, 3/4 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper if using together in a small bowl.

2. Whisk 3 large eggs in a large bowl until broken up. Stir in 1 cup sour cream and 2 (15-ounce) cans creamed corn. Stir in the flour mixture, 1 stick melted and cooled unsalted butter, and 2 cups thawed frozen corn kernels. Pour into the baking dish and spread into an even layer.

3. Bake until a tester inserted into the center comes out clean and the top is golden-brown, 50 to 60 minutes. Lightly drizzle with honey if desired.

Recipe Notes

Substitutions: You can substitute 2 cups fresh corn kernels or 1 drained (15-ounce) can corn kernels for the frozen kernels.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

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