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close up of creamy corn pudding

Southern Corn Pudding

This Southern Corn Pudding recipe is pure comfort food, perfect to accompany your favorite steak and potatoes or good chicken recipes.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: casseroles, corn casserole, corn pie, corn pudding, corn recipes, corn souffle, make corn casserole, make corn pudding, soul food, Southern, summer sides, Thanksgiving sides, veggies
Servings: 6 servings
Calories: 139kcal
Cost: $0.42 per serving

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Equipment

  • 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

Ingredients for Southern Corn Pudding

  • 2 cups whole kernel corn may be fresh or frozen
  • 1 (15) ounce can cream style 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

Instructions

The Method

  • 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.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Make Ahead:
Southern Corn Pudding may be made ahead by 1 day. Combine all ingredients and pour into prepared baking dish. Cover with plastic film and refrigerate until ready to bake. Prior to baking, remove from the refrigerator and let stand at room temperature for 15 minutes BEFORE placing into the hot water bath and oven.
Storage and Re-Heating:
Store in an airtight container in the refrigerator.  Corn pudding will last 3-4 days. To reheat, warm in a 350˚F for 15 to 20 minutes, uncovered.  May also be microwaved at 50% power for about 1 to 2 minutes. 

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 10g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 365mg | Potassium: 132mg | Fiber: 1g | Sugar: 3g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.