Description
Sweet, creamy, and baked to perfection, this Southern Corn Pudding recipe is a classic side dish for holidays, potlucks, or Sunday dinner.
Ingredients
Scale
Corn Mixture
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
Dairy & Eggs
- 2 large eggs
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
Dry Ingredients & Seasoning
- 1 box (8.5 oz) corn muffin mix (such as Jiffy)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Oven & Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or a similar-sized casserole dish to prevent sticking and to allow easy serving.
- Mix Eggs and Sour Cream: In a large mixing bowl, whisk the eggs and sour cream together until the mixture is smooth and fully combined. This forms the creamy base for the pudding.
- Add Remaining Wet Ingredients: Stir in the melted butter, ensuring it’s fully incorporated for rich flavor and moisture.
- Combine with Corn and Corn Muffin Mix: Add both the whole kernel corn and creamed corn into the bowl, followed by the corn muffin mix, salt, and black pepper. Mix until everything is just combined into a homogenous batter.
- Transfer to Baking Dish: Pour the corn pudding mixture into your prepared baking dish, spreading it out evenly and smoothing the top with a spatula.
- Bake: Place the baking dish in the oven. Bake for 45–50 minutes, or until the top is golden and the center is set. The pudding should be slightly jiggly but not liquid in the center.
- Rest and Serve: Remove from the oven and let cool for 5–10 minutes. Serve warm for the best texture and flavor.
Notes
- You can use fresh or frozen corn in place of canned whole kernel corn, just be sure to thaw and drain well.
- For added flavor, stir in 1/2 cup of shredded cheddar cheese or diced jalapeños.
- Leftovers can be refrigerated and reheated for up to 3 days.
- This pudding is a great make-ahead dish for holidays and potlucks.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side-dishes
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290 kcal
- Sugar: 8g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg