Southern Corn Pudding – Enjoy a perfectly creamy, custardy pudding for an epic melt-in-your-mouth classic. This all-time favorite comfort food is super easy, tasty, and economical – the perfect side for grilled steaks and rotisserie chicken.
I still remember the first cookout where a friend served this lip-smacking good Southern corn pudding. And even though she used fresh corn, canned corn works fantastic. The recipe’s simplicity adds to its charm and irresistibly soul-satisfying goodness.
Sweet corn smothered in a creamy custard is a taste of heaven. But adding a dash of heat takes it up another notch. You just have to try to believe it!
FAQs
Corn pudding can also be called pudding corn, puddin’ corn, hoppy glop, or spoonbread. It is a Southern staple with stewed corn, thickening agents, and other flavoring or texturing ingredients. Though many names call it in different places, I take pride in making the best Southern corn pudding.
Corn pudding is similar to cornbread since it has cornmeal. However, bread and pudding have different textures. Corn pudding has more moisture and is served with a spoon, while cornbread has more flour and cornmeal.
We have this fabulous recipe thanks to the First Nation’s people. In fact, corn is a traditional grain from the Americas enjoyed in indigenous cultures from Canada to Patagonia.
Corn Pudding Ingredients
- Dairy – Milk, sour cream, and butter create a velvety, creamy pudding texture. And the tartness from sour cream adds a subtle tangy flavor.
- Eggs – One of the best ingredients for pudding adds a rich and creamy substance while creating a firm spoonable structure.
- Corn – Canned cream corn simplifies the recipe, but you can make creamed corn from scratch. The cornmeal thickens your pudding while adding a more intense corn flavor. (It’s even better with masa harina😉)
- Seasonings – Nutmeg and vanilla extract add a taste of comfort flavor and boost the flavor factor.
- Red Pepper – Try it the Southern way with a kick of heat from red peppers. Or make it kid-friendly by using diced red bell pepper or leaving it out.
How to Make Southern Corn Pudding
- Prep – Preheat oven to 350℉/177℃. Spray an 8×11-inch baking dish with non-stick spray and set aside.
- Whisk – In a large bowl, whisk milk, eggs, and vanilla until thoroughly combined. Then add the sour cream and continue whisking for about 1 more minute.
- Add Corn – Next, add creamed corn, sweet whole corn kernel, cornmeal, sugar, salt, bell pepper, and nutmeg. Mix thoroughly. Finally, fold in the melted butter until fully incorporated.
- Bake uncovered for about 45-55 minutes or until set and golden brown on top. Remove it from the oven and let it sit for 5-7 minutes.
- Serve and enjoy!
Recipe Tips
- Frozen or fresh corn also works for this recipe. You can use 2 pounds (900g) of corn and then blitz half of it in the blender for creaminess.
- It should be slightly jiggly in the middle when done. Insert a knife or fork into the center of the corn pudding, and it should come out clean.
- A mess-free trick to cut the fresh kernels off the cob involves a large bowl, a sharp, short knife, and a paper or clean kitchen towel. Put the clean towel inside the bowl and one end of the corn on it. With a short knife, cut down and carefully cut off the kernels into the bowl. Gently remove the towel, and the corn kernels will stay in the bowl instead of ending up all over the kitchen.
- Add a tad more sugar and top it with berries for a beautiful dessert.
Make-Ahead and Storage Instructions
This homemade corn pudding recipe tastes just as good made ahead. You can assemble the casserole, cover and refrigerate it for up to 24 hours. You can also bake and store it in the fridge for two days. Just let it cool first before refrigerating it. Then let it come to room temperature, and reheat it in the oven when ready to serve.
Refrigerate leftover Southern corn pudding in an airtight container for up to 5 days or freeze them for up to 3 months if needed. Thaw in the refrigerator, then reheat in an oven or microwave until warm.
More Hearty Corn Recipes to Try
Southern Corn Pudding
Ingredients
- ½ cup milk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- 1 15-ounce can creamed corn (1½ cups)
- 1 15-ounce can sweet whole kernel corn, drained
- ½ cup cornmeal
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 cup red pepper, diced
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 350℉/177℃. Spray an 8×11-inch baking dish with non-stick spray and set aside.
- Whisk milk, eggs, and vanilla until fully combined in a large bowl. Then add the sour cream and continue whisking for about 1 more minute.
- Next add, creamed corn, sweet whole corn kernel, cornmeal, sugar, salt, bell pepper and, nutmeg. Thoroughly mix to fully combine. Finally, fold in the melted butter until fully incorporated.
- Bake uncovered for about 45-55 minutes or until set and golden brown on top. Remove it from the oven and let it sit for 5-7 minutes.
- Serve and enjoy!
Notes
- Frozen or fresh corn also works for this recipe. You can use 2 pounds (900g) of corn and then blitz half of it in the blender for creaminess.
- It should be slightly jiggly in the middle when done. Insert a knife or fork into the center of the corn pudding, and it should come out clean.
- A mess-free trick to cut the fresh kernels off the cob involves a large bowl, a sharp, short knife, and a paper or clean kitchen towel. Put the clean towel inside the bowl and one end of the corn on it. With a short knife, cut down and carefully cut off the kernels into the bowl. Gently remove the towel, and the corn kernels will stay in the bowl instead of ending up all over the kitchen.
- Add a tad more sugar and top it with berries for a beautiful dessert.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Linda
Tuesday 13th of June 2023
Delicious. Followed the recipe as is and the result was delectable. And it was my first time making corn pudding.
Tanya
Monday 26th of June 2023
Awesome Linda! So happy you liked the recipe :)