Southern Corn Pudding is a dish that feels like a warm hug on your plate. Its creamy texture, sweet and savory flavors, and golden-baked perfection make it a must-have for holidays, family dinners, or any time you’re craving comfort food. Let me walk you through my favorite recipe for this Southern gem, along with tips, serving ideas, and answers to common questions.
Why You’ll Love It
I love Southern Corn Pudding because it’s incredibly versatile—it works as a side dish for a grand Thanksgiving feast or as the star of a simple weekday dinner. The combination of fresh corn kernels and cream-style corn gives it a rich, velvety texture, while the buttery, slightly sweet custard base makes every bite irresistible.
Quick Facts
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Serving Size: 8 servings
Ingredients
For the Pudding:
- 3 large eggs, beaten
- 2 cups whole milk
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 3 cups fresh corn kernels (or frozen, thawed)
- 1 can (14 oz) cream-style corn
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish (Optional):
- Fresh parsley or chives, chopped
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or similar-sized casserole dish.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the beaten eggs, milk, melted butter, and sugar until well combined.
Step 3: Add the Dry Ingredients
In a separate bowl, mix the flour, baking powder, salt, and pepper. Gradually whisk this dry mixture into the wet ingredients until smooth.
Step 4: Fold in the Corn
Gently fold in the fresh corn kernels and cream-style corn. Stir until evenly distributed.
Step 5: Bake
Pour the mixture into the prepared baking dish. Bake for about 40–45 minutes or until the pudding is set and golden brown on top. A knife inserted into the center should come out clean.
Step 6: Serve
Let the pudding cool slightly before serving. Garnish with fresh parsley or chives if desired.
Serving Suggestions
Southern Corn Pudding pairs beautifully with:
- Roast Turkey or Ham: A classic holiday pairing.
- Barbecue Ribs: The sweetness complements smoky flavors.
- Green Salad: Add some freshness to balance the richness.
It’s also delightful on its own as a vegetarian main course!
Tips for Customization
Make this recipe your own with these ideas:
- Add Cheese: Stir in shredded cheddar or Parmesan for extra richness.
- Spice It Up: Add diced jalapeños or a pinch of cayenne pepper for heat.
- Make It Gluten-Free: Substitute all-purpose flour with cornstarch or gluten-free flour.
- Use Fresh Herbs: Mix in thyme or rosemary for an earthy flavor boost.
Nutritional Information (Per Serving)
- Calories: ~220
- Fat: ~10g
- Saturated Fat: ~5g
- Cholesterol: ~85mg
- Sodium: ~250mg
- Carbohydrates: ~28g
- Fiber: ~2g
- Sugar: ~10g
- Protein: ~6g
FAQs
Q: Can I use canned corn instead of fresh?
A: Yes! You can use canned whole kernel corn—just be sure to drain it well before adding it to the mix.
Q: How do I store leftovers?
A: Store leftover corn pudding in an airtight container in the refrigerator for up to three days. Reheat in the oven at 300°F until warmed through.
Q: Can I make this ahead of time?
A: Absolutely! Prepare and bake it up to one day in advance. Cover and refrigerate it after cooling. Reheat in the oven before serving.
Q: Can I freeze corn pudding?
A: Yes! Wrap it tightly in plastic wrap and foil before freezing for up to two months. Thaw overnight in the fridge before reheating.
Southern Corn Pudding is more than just a side dish—it’s a celebration of comforting flavors and Southern tradition. Whether you’re serving it at a holiday table or enjoying it on a quiet evening at home, this recipe is sure to become a cherished favorite in your kitchen!
