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Corn Biscuit Pudding

Prep Time 5 mins
Cook Time 30 mins
Course Bread, Side Dish
Cuisine American
Servings 6


  • 1 can 8, Grands biscuit dough
  • 1 can Campbell's Cream of Sweet Corn Soup
  • 1 cup sour cream {regular or light}
  • 1 cup corn kernels {thawed if frozen}
  • 1 cup 4 oz., grated sharp cheddar cheese, divided


  • Spray or grease and 8" x 8" baking dish.  Put soup, sour cream and corn kernels in dish and stir to combine.
  • Cut biscuits into 1/4s.  Add to dish with 3/4 cup of cheese.  Gently toss dough and cheese, using a large spoon with soup mixture and spread into an even layer.  Top with remaining cheese.  Cover and refrigerate up to 8 hours until baking later if desired.
  • Bake at 350 degrees for 25-30 minutes until biscuits are golden and casserole is set in the center.
Keyword biscuits, cheesy corn casserole, corn biscuit bake, corn bubble up, corn pudding, Thanksgiving, vegetable side dish