This vintage 1970s corn pudding casserole delivers creamy, sweet-savory perfection with just 8 ingredients and zero mixer required - ready in under an hour for your Thanksgiving table. The combination of creamed corn, whole-kernel corn, and Jiffy cornbread mix creates a texture somewhere between silky pudding and tender cornbread, making it a holiday essential.
The buttery richness from a full cup of melted butter, combined with tangy sour cream, creates an indulgent side dish that balances sweet corn and warm nutmeg with subtle vanilla notes. Golden edges form a delicate crust while the center stays custardy and spoonable.
Growing up, this corn pudding casserole appeared at every Thanksgiving alongside the turkey, its sweet aroma mingling with sage and roasted vegetables as we set the table with our good china. The sound of the oven timer meant the holidays had officially arrived, and someone always scraped the pan for those caramelized corner pieces.
The 1970s Kitchen
Casseroles ruled the American dinner table throughout the 1970s, and corn pudding became a Thanksgiving staple for good reason. Home cooks relied on convenience products like Jiffy corn muffin mix, introduced in the 1930s and exploding in popularity during the postwar decades, to create impressive dishes without complicated techniques.
The 1970s kitchen meant avocado-green appliances, harvest gold refrigerators, and Corning Ware casserole dishes stacked in every cupboard. Families gathered around the table while the evening news played on console televisions, and holiday meals centered on dishes that could feed a crowd without breaking the family budget. Canned vegetables weren't considered shortcuts; they were modern marvels that freed women from hours of canning and preserving.
Corn pudding fit perfectly into this era's food culture because it stretched affordable ingredients into something special. Two or three cans of corn, eggs from backyard chickens, and a box of cornbread mix came together to make a dish worthy of the holiday table.
What Makes This Corn Pudding Casserole Irresistible
Vintage 1970s Corn Pudding Casserole Recipe
This vintage 1970s corn pudding casserole combines creamed corn, whole kernel corn, and Jiffy cornbread mix to create a sweet-savory holiday side dish with custardy texture and golden, crispy edges. A family tradition that’s been gracing Thanksgiving tables for generations, this easy casserole requires no mixer and uses simple pantry ingredients for rich, buttery perfection every time.
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cans (15 oz each) creamed corn
- 1 can (15 oz) whole kernel corn, drained
- 1 cup unsalted butter, melted
- 5 large eggs
- 1 cup sour cream
- 1/4 cup granulated sugar
- 1 pinch ground nutmeg
- 1 teaspoon vanilla extract
- 1 package (8.5 oz) Jiffy corn muffin mix
Instructions
- Preheat oven: Preheat your oven to 350°F. Generously butter a 9×13-inch casserole dish and set aside.
- Beat eggs: In a large mixing bowl, beat the 5 eggs with a whisk or fork until the yolks and whites are thoroughly combined with no streaks remaining.
- Add corn and seasonings: Add both cans of creamed corn, the drained whole kernel corn, sugar, nutmeg, and vanilla extract to the beaten eggs. Mix well until all ingredients are evenly distributed.
- Fold in wet ingredients: Gently fold in the sour cream and melted butter using a spatula, stirring just until combined and no streaks remain.
- Add Jiffy mix: Add the Jiffy corn muffin mix (use dry mix only, do not prepare according to package directions). Stir gently until no dry pockets remain, being careful not to overmix.
- Bake: Pour the batter into the prepared casserole dish, spreading it evenly. Bake uncovered for 35-40 minutes, until the edges are golden brown and the center is set (no longer jiggles when gently shaken).
- Rest and serve: Remove from oven and let rest for 10 minutes before serving. This allows the casserole to finish setting for cleaner slicing.
Notes
- Make sure to drain the whole kernel corn thoroughly by pressing down with a spoon to remove excess liquid, which can make the casserole watery.
- The casserole is done when a toothpick inserted in the center comes out with just a few moist crumbs.
- Don’t overbake or the texture will become dry and bread-like instead of creamy.
- For an 8×8-inch pan, baking time will increase to 50-55 minutes.
- To double the recipe for a larger crowd, use a 9×13-inch pan and increase baking time to 60-75 minutes.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Side Dishes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 295
- Sugar: 9g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
How to Make Perfect Vintage Corn Pudding Casserole
Recipe Variations
Frequently Asked Questions
A watery corn pudding usually means the whole kernel corn wasn't drained thoroughly or the casserole was underbaked. Make sure to press excess liquid from the drained corn and bake until the center is completely set with no jiggle. Letting it rest for 10 minutes after baking also allows the structure to firm up.
Fresh corn kernels cut from the cob can replace the canned whole kernel corn, but keep the creamed corn from a can since it provides the essential custard base. You'll need about 1½ cups of fresh kernels to replace one 15-ounce can. Frozen corn that's been thawed and drained also works well.
Corn pudding is more custard-like with a soft, spoonable texture, while corn casserole is firmer with more structure from cornbread mix. This vintage recipe falls somewhere in between, creating a creamy interior with slightly firmer edges. The terms are often used interchangeably in Southern and Midwestern cooking.
Corn pudding casserole freezes beautifully for up to 3 months when wrapped tightly in plastic wrap and aluminum foil. Thaw it overnight in the refrigerator before reheating covered at 325°F. The texture may be slightly softer after freezing but still delicious.
Jiffy corn muffin mix is traditional for this recipe and provides the perfect balance of corn flavor and structure. You can substitute another brand of corn muffin mix as long as it's a similar size (8.5 ounces) and use only the dry mix. Avoid mixes that contain added ingredients like cheese or jalapeños.
The casserole is done when the edges are golden brown, the center is set without jiggling, and a toothpick inserted in the middle comes out with just a few moist crumbs. The internal temperature should reach 160°F. Overbaking will dry it out, so check around 35 minutes.
Yes, this recipe works in an 8x8-inch pan, though it will be quite full and require a longer baking time of 50-55 minutes. Check for doneness at 45 minutes since smaller pans create a thicker casserole that takes longer to set in the center. An 8x8 pan creates fewer crispy edge pieces.
While the original 1970s versions often used margarine, real butter creates superior flavor and better browning. If you must substitute, use stick margarine rather than soft spread varieties to maintain the proper fat content. The flavor won't be quite as rich, but the texture will be similar.
Does this corn pudding casserole bring back memories of your family's Thanksgiving table? I'd love to hear about your grandmother's version or any special twists your family added over the years. If you make this vintage 1970s corn pudding casserole, please leave a rating and review!
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