Cornmeal, creamed corn, and whole kernel corn are just a few of the corn-focused components used to make this homemade corn pudding, which is cooked like a casserole. Corn pudding is a classic of comfort food, especially in the American South, where it is highly favored. This very tasty and moist corn pudding can also made without Jiffy mix! A flavorful, fluffy, sweet dish ideal for Sunday night supper or the holiday table!
I still recall my initial introduction to this meal at a friend’s place. I was kind of like corn pudding, hehe. You know how your subconscious goes right to work trying to conjure up a certain image in your mind? That’s what I thought until someone handed me a platter. The aforementioned corn item was fluffy, light, and full of delicious corn flavor. It goes without saying that I was won over and have been a corn pudding enthusiast ever since. But not every corn pudding is created equal. This is my own.
Southern Corn Pudding
This dish is centered around corn and mostly consists of creamed corn, kernel corn, and cornmeal. I often compare it to a hybrid of cornbread and a delicate, bouncy soufflé. It’s neither excessively thick like cornmeal, nor is it as loose as a soufflé. However, if you enjoy cornbread, you will adore this recipe for corn pudding! It’s thick and cheesy, flavorful, and extremely moist and warm. Apart than that, this dish is quite simple and is created entirely from scratch. Additionally, corn pudding is a well-known Christmas mainstay!
What Is Corn Pudding?
A corn casserole dish known as corn pudding is most popularly consumed over the Thanksgiving holiday. This dish may also be known as cornbread casserole, corn casserole, or corn soufflé. As a convenience, many people usually use packaged Jiffy mix while making corn pudding. This corn pudding dish is created entirely from scratch, as I indicated earlier—we love to see it!
Like cornbread, corn pudding is a classic Southern side dish that goes well with heavy main courses. This is a hallmark dish with a plethora of variations. Some people’s corn casseroles are quite moist, while others have a more set and hard consistency. What’s in this place? Whew, this dish has crispy golden rims and a fluffy, moist inside.
Ingredients for Corn Pudding Recipe:
- Just two eggs are needed to help set the corn casserole.
- Butter is essential for its flavor, texture, and richness.
- Creamed corn: This ingredient enhances the flavor and texture of the corn pudding by partly pureeing the corn.
- Kernel corn is another type of maize that has entire kernels.
- Sour cream: Gives the meal a little acidity and keeps it really moist.
- Honey: I adore the hint of sweetness honey adds to the gathering.
- The primary dry ingredient with a strong maize taste is cornmeal.
- A small amount of flour is needed for overall structure and balance.
- Baking powder is a leavening agent that is utilized in spices. For seasoning, add onion powder, garlic powder, and salt.
- Cheese: Gruyère gives a dish a creamy, melt-in-your-mouth flavor.
How To Make This Corn Casserole:
- Set oven temperature to 350°F. Coat a sizable 9-by-9-inch baking dish with cooking spray, then put it aside.
- Whisk together the eggs, melted butter, honey, sour cream, creamed corn, and corn kernels in a large mixing dish. To fully blend, give the wet components a good whisking.
- Cornmeal, flour, baking powder, onion powder, garlic powder, and salt should all be added. Toss the dry ingredients into the wet components with a rubber spatula until they are barely blended. Next, add the cheese to the batter and mix it in again until it’s barely incorporated. Smooth out the batter after pouring it into the baking dish that has been ready.
- Bake for 35 to 40 minutes, or until the pudding is largely set but still gives slightly when pressed. Give the corn pudding ten minutes or so to cool.
- Serve your preferred main courses with this southern corn pudding. Have fun!
FAQs, Hints & Techniques, & Recipe Modifications
- Can I use frozen corn?: For the greatest flavor and texture, I suggest utilizing as much fresh kernel corn as possible, if you can find a can. But if you’re in a panic, feel free to use frozen corn—just be sure to warm it first.
- Methods for baking this dish: This corn casserole can also be baked in a standard 2-quart casserole dish or 9-by-13-inch vessel, or in a good old cast iron pan.
- similar to some heat? Add some chopped green chilies or jalapeños to the batter! You may also use pepper jack cheese in place of the Gruyère.
- Add some herbs: Chopped parsley or chives will give the dish a burst of freshness.
- If you love bacon, you may either stir some chopped bacon into the batter or sprinkle chopped bacon or bacon crumbs on top of the batter.
Keeping Pudding Corn
To store baked corn casserole in the refrigerator, allow any leftovers to come to room temperature before putting them in an airtight container. Store any leftovers in the refrigerator for three to four days. Warm leftovers in the microwave for a full minute or bake them for ten to fifteen minutes at 325°F in the oven.
To freeze baked corn casserole, let leftovers to come to room temperature before putting them in an airtight container and covering them with plastic wrap. By doing this, you may avoid freezer burn and maintain optimal freshness. For safekeeping, I also prefer to label with the date that was produced. You may freeze the baked corn pudding for up to two months. Store leftovers in the refrigerator to thaw overnight (or defrost), then reheat in the microwave for a few minutes until heated through, or bake for ten to fifteen minutes at 325°F.
More Recipes You Might Like
- Lemon Blueberry Biscuits
- Three-Cheese and Spinach Manicotti
- Southern Sweet Potato Pie
- Spiced Zucchini Cake
- Chicken Parmesan
Southern Corn Pudding
Ingredients
- 2 large eggs lightly beaten
- ½ cup 1 stick unsalted butter, melted
- 1 15-ounce can cream-style corn
- 1 15-ounce can whole kernel corn, liquid drained
- 1 cup full-fat sour cream
- ⅓ cup pure honey
- 1 cup fine yellow cornmeal
- ¼ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounces gruyère cheese or fontina, preferably hand-grated
Instructions
- Set an oven rack in the middle position and heat the oven to 350 degrees Fahrenheit. Spray cooking spray on a sizable 9-by-9-inch baking dish (or any other big oven-safe baking dish) and put it aside.
- Whisk together the eggs, melted butter, honey, sour cream, creamed corn, and corn kernels in a large mixing dish. To fully blend, give the wet components a good whisking.
- Cornmeal, flour, baking powder, onion powder, garlic powder, and salt should all be added. Toss the dry ingredients into the wet components with a rubber spatula until they are barely blended. Next, add the cheese to the batter and mix it in again until it’s barely incorporated. Give the batter two to three minutes to rest. As soon as the baking powder starts to activate, you should notice the mixture become extremely frothy. Pour the batter into the baking dish that has been prepared, then level the batter with a spoon or an offset spatula.
- Bake the corn pudding for 35 to 40 minutes, or until the top and edges are golden brown and the dish is mostly set. Give the corn pudding ten minutes or so to cool.
- Serve this traditional southern corn pudding by itself or with your preferred main course. If you’d like, we also like to add a thin layer of melted butter on the pudding’s top for a little delectable bling. Have fun!
Notes
- Needs to avoid gluten? Replace the all-purpose flour with any gluten-free flour in a 1:1 ratio (Bob’s Red Mill gluten-free flour is our favorite!).
- Please read blog post in its entirety for more tips + tricks.