Ya’ll… I totally stole this recipe from Paula Deen. I have made a few versions of Corn Pudding or Corn Casserole (some from scratch with fresh corn cut from the cob) but this is so easy to make and it is absolutely delicious. I made a couple of very minor changes but this is basically Paula’s recipe (you can tell from the entire stick of butter in the recipe) so she deserves all the credit.
I have never made this for myself. It would be much too dangerous to have around. This is a great side during the winter holidays, but it also works really well with grilled meats and a simple salad during the summer. So, I make this during the holidays when company comes over, and for summer bbq gatherings as well. Like I said… you don’t want it laying around so get your butter on (briefly) then send it on it’s way in to-go containers when your guests leave 
Cheesy Corn Pudding
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1 stick unsalted butter, melted
- dash cayenne pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 box Jiffy corn muffin mix (8 oz package)
- 1 1/2 cups shredded sharp Cheddar cheese
Preheat oven to 350 degrees. Spray a casserole dish with non-stick cooking spray and set aside.
In a large mixing bowl, combine both cans of corn, sour cream, butter, cayenne, salt and pepper. Once combined, stir in the muffin mix. Spoon into the prepared baking dish and bake for 40-45 minutes or until golden brown. Remove from oven and top with shredded cheese. Return to oven and bake additional 10 minutes or until cheese is melted.
Note: I have tried using low-fat sour cream and low-fat cheese in this recipe. As with most recipes, substituting low fat sour cream doesn’t really make a difference in the end result. But, the low-fat cheese simply doesn’t melt as well.
Freshly snipped chives make a pretty garnish and add an element of freshness right before serving.
Don’t feel guilty! Just enjoy and then get rid of the temptation.
Sweetest Blessings,
LeAnn
{ 14 comments… read them below or add one }
Oh my!!! It looks soooooooo delicious…and easy enough for me!!!! Yum-O!! Thanks, LeAnn!!
This looks so delicious! I am definitly going to try out this recipe
I’ve never had any form of Corn Pudding so I cant wait!
I can see how this would be dangerous to have around… I think I could eat it all myself! Oh, and I LOVE how you say “y’all” in your posts…I’m a Texas girl, so it’s not foreign to me, but not a lot of us actually type it!
Yum!
You had me at cheesy. Okay, and at corn. I love corn. 
This sounds delicious!!! What a great one, even if it is from Paula Deen!
I make this fabulous recipe about once a week at my house. It balances well with baked tilapia and a salad. Besides, I have three boys who are bottomless pits, and it fills them up nicely.
Another note: I simply mix the cheese in with the rest of the ingredients – that way I don’t forget to add it at the end. Just as yummy! Thanks for sharing, LeAnn!
I have been making this for years but I use Mozzerella cheese instead. One of my kids favorites!!! YUMMY!
I’ve made this without the cheese. It’s a common recipe here – nearly everyone seems to have a version of it. After all, Jiffy is made right here in my little town. But to add cheese! Of course! Everything is better with cheese. I’ll be trying this one, for sure.
This is absolutely stunning; the gift of cooking & sharing only made possible with the help of God! I would still love to read your blogs. Keep penning!
OOps! I goofed and left a commenet on your first post. I hope you will go back and read it as I asked for make ahead type recipes. Thanks
Paula D. and I are on a first-name basis. All I have to say is “This is a Paula recipe” and everyone in my family starts salivating. I should clarify that that “first name” basis thing only goes one way. I’m pretty sure she has no idea who I am.
Can’t wait to try this one. And soon I’ll be saying “This is a LeAnn recipe.”
How is this recipe different from Paula’s? Just curious…
Hi Polly,
The only difference in my version is that I added just a little bit of spice. Paula didn’t add any salt, pepper or cayenne and I thought it needed just a little somethin’ extra. I also like the addition of freshly snipped chives. It’s a little burst that goes really well with the creamy corn.
Blessings,
LeAnn
I made this cheesy goodness for supper tonight and it was a hit! My husband went on and on about it. I thoroughly enjoy your blog!!