Best Southern Corn Pudding
This Southern Corn Pudding recipe is pure comfort food, perfect to accompany your favorite steak and potatoes or good chicken recipes.
Just another farm to table recipe for you to print and pop into your glove box for when you hit your next local farmers market.
Corn and tomato season just may be my favorite two months in the summer.
Forgetting about summer sides, I often made a meal out of a couple ears of Jersey sweet corn and some sliced Jersey tomatoes with just a little salt.
It was a real ‘farmer’s dinner’ if I added bread and butter, and I could eat it for nights on end.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Fast forward to me living in Charleston, South Carolina (a long, long way from New Jersey!) and new and unique dinner recipes that everybody’s grandma fixed for them as they were growing up.
It was helpful to be invited to so many new friends family dinners and having the chance to try so many new things.
Baking dish recipes as my friend Jackson’s momma calls them, are the true south.
Casseroles of all kinds use what is grown on the land and are prepared daily during the summer months. They’re then frozen for the coming winter.
This is southern living the way Jackson’s mom experienced it. And she has taught many of these farm to table methods to me…
How This Recipe Came About…
When I moved south a little over fifteen years ago, I learned quick that corn season is short down here.
After that first summer, I made a point of grabbing extra ears every time I hit the farmers market. I got into the very regular habit of flash-freezing what we couldn’t eat immediately.
All of that whole kernel corn went into recipes or was boiled and enjoyed on the side of whatever I was grilling that day. That is, until I enjoyed Southern corn pudding casserole at Jackson’s.
It was offered as a side dish and after trying it, I knew just what would become of any remaining fresh-frozen corn in my freezer!
Corn Pudding Ingredients
- Whole kernel corn, fresh or frozen
- Canned cream corn
- Salted sweet cream butter
- Sour cream
- Whole milk or cream
- Kosher salt
- Black Pepper
- Sweet onion
- Jiffy cornbread mix
- Red pepper
- Fresh herbs such as thyme, chervil or chives
- Shredded cheddar cheese
- Shredded Colby or Colby Jack cheese
Is Corn Pudding Better With Fresh Or Frozen Corn?
Either! Since corn season is so short in the south, I often use frozen corn in the bag or reach for the fresh-frozen corn I bought fresh in the summer and froze for later use.
But hey, if you’ve got fresh, go fresh! This will all be combined with a single can of cream corn anyway.
If you are using fresh corn, a little trick for cutting it off the cob without a zillion corn kernels going everywhere…
- Grab a bundt pan
- Grab a sharp kitchen knife
- Insert the pointed end of the corn ear into the hole in the middle of the bundt
- Start at the top with your knife and cut straight down
The corn kernels catch in the belly of the bundt pan with minimal mess all over your counter.
How Long Does It Take To Make Southern Corn Pudding?
This method specifies for the pudding to be baked for 50 minutes in a bain-marie which is just a fancy term for a water bath.
Plan for 1-hour to 1-hour fifteen minutes total time to allow for oven preheating time and for the casserole to rest for 5 to 10 minutes after baking.
How To Make This Recipe For Corn Pudding Casserole?
This sweet corn pudding (or savory corn pudding depending on how you prepare it), could not be easier.
Butter a heavy 8 x 8 or similar sized baking dish. Bring all of the ingredients together in a large mixing bowl and whisk together until smooth. Then, just pour all of the corn mixture into the prepared casserole dish.
You’ll need a baking dish that is larger than the one for the casserole as this will become a water bath. The assembled casserole with the corn mixture is set into the water bath and baked.
If you need to make more than one corn pudding Southern masterpiece, adjust the number of serving in the recipe card below and the measures will automatically update based on the amount you specify.
What To Eat With Your Corn?
Southern Corn Pudding with fresh corn or frozen, goes well as a side dish with just about everything.
Consider serving alongside steak and potatoes or good chicken recipes such as my Master Recipe Lemon & Dill Chicken Cakes or my Crispy Chicken with Herbed Carolina Gold Rice & Scratch Pan Gravy.
Modifying The Norm To Make It Not Entirely Average…
You will notice the optional add-ins listed in the ingredient list above. Feel free to experiment to make this side dish not entirely average.
I have made this with shredded cheese, chopped jalapeños, and softened cream cheese in lieu of the sour cream if I don’t have it on hand.
Variations of this recipe can also include Jiffy cornbread mix. The mix makes a delicious corn strata that is more similar to a very moist stuffing. It’s revered.
Yet for as much as I do like it, I love this simple version just as much if not more for the fact that everything that goes into it is almost always on hand.
Can Corn Pudding Be Made Ahead?
YES! This is what’s wonderful about this aside from it tasting so fantastic.
This casserole can be assembled, wrapped, and popped into the fridge until ready to bake.
Once baked and if you have leftovers, store in an airtight container for up to 4 days. To reheat, warm in a low oven for about 20 minutes or in the microwave on half speed for 1 to 2 minutes.
Can Corn Pudding Be Frozen?
Unfortunately, corn pudding does not freeze well…at all. The crystallization of the water found naturally inside the corn kernels leads to separation of the custard as that water leaches if frozen.
And although many people say they frequently freeze milk and cream to no ill effect, there is always a texture issue for me following a freeze such as this.
It just does not taste right, so I avoid doing it always.
Southern Corn Pudding
- 8 x 8-inch or 9 x 9-inch or similar sized casserole dish
- a separate casserole dish which can fit the above casserole dish entirely and still have room for water
Ingredients for Southern Corn Pudding
- 2 cups whole kernel corn may be fresh or frozen
- 1 (15) ounce can cream corn
- 3 tablespoons butter divided, 2 tablespoon melted
- 4 large eggs lightly beaten
- 3 tablespoons flour
- 1 heaping tablespoon sour cream
- 1/2 cup whole milk may substitute heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon Kosher salt
- pinch black pepper
- Preheat oven to 350°F. Butter an 8 x 8-inch or a 9 x 9-inch or similar sized casserole using 1 tablespoon of the butter. Set aside. Have ready a separate baking dish large enough to accommodate the one which will be used for the pudding.
- In a large mixing bowl, combine all of the ingredients. Use a wire whisk to ensure all is incorporated very well.
- Pour the mixture into the prepared baking dish. Place the baking dish inside the larger baking dish with the hot water. Fill the larger baking dish halfway with hot water.
- Carefully place the ensemble in the oven. Bake for 50 minutes. Casserole is fully cooked when center is no longer jiggly and custard is set.
- Allow the casserole to rest, removed from the water bath, for 5 to 10 minutes before serving.
If You Like This Recipe…
…you might also like:
- Fresh Corn & Tomato Salad
- Best Creamy And Easy Squash Casserole
- Suppertime Skillet Creamy Corn
- Cheesy Mashed Potatoes Casserole
Corn Pudding is a soufflé-esque corn casserole that happens to be a super popular Southern side dish. Also sometimes referred to as corn pie or corn casserole, this southern corn souffle is legit soul food. This dish is a staple for the weeknight dinner table and the holiday buffet table alike because of how few ingredients are required and how ridiculously easy it is.
This easy corn pudding souffle has both sweet and savory components, a heaping couple to three tablespoons of sugar added to the egg batter to sweeten it up just a wee bit. The nice thing about a corn pudding is that it can be made ahead until ready to bake AND it is super cheap to put together. As far as Thanksgiving sides go, with this one, I make two!
This is a beautiful dish. Pinned for when I can find some fresh corn!! Thanks for sharing at the What’s for Dinner party. Hope to see you there next week!! Have a lovely week.
We made this again last night, but grilled the corn first and oh my word was that ever good! Thanks for taking the time to pin!
Oh, grilled corn, sounds divine!
Divine! Yes, that is accurate! x – Jenny
Love corn pudding, especially southern style!
Oh and this one is just so darn good Linda – do let me know if you end up making it. I’d love to know how you enjoy it! Jenny
Thanks so much for linking up at A Themed Linkup 82 for All Things Thanksgiving. Pinned!
Why do you have to bake the corn pudding in another pan of water?
Great question Doreen! Custards and puddings are almost always baked in a bain marie, or water bath, because without a water bath, the outside of the pudding/custard would overcook before the center ever had the chance to get done. Diverting from this step, even right down to allowing the pudding the 10-minute rest once it’s cooked can result in a less than fully set center. Given this is a whole lot of milk and eggs, you definitely want the middle cooked/set. I hope this answers your question, but my “ears are on,” so reach back out if you hit trouble! HAPPY THANKSGIVING Doreen!