Southern Corn Pudding

A baked casserole dish filled with a golden-brown mixture of diced vegetables, corn, and herbs, topped with fresh thyme and green onions, on a wooden surface.

3.77 from 38 votes

My best southern corn pudding is farm to table fare, accompanying everything from grilled steak to the Thanksgiving dinner turkey!

Prep Time20

Cook Time50

Total Time1 10

Course: Side Dish

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $0.42 per serving

Equipment

1 9-inch round souffle dish or
1 8 x 8-inch casserole dish or
6 to 8 ramekins
1 roasting pan large enough to fit the souffle, casserole, or ramekins with at least 1-inch space in between each
1 dish towel

Ingredients

2 cups (save out 1/4 cup for garnish if desired) whole kernel corn fresh is best; frozen or canned both fine as long as thoroughly thawed/very well drained; see my tips for grilling fresh corn also
1 (15-ounce) can cream-style corn
3 tablespoons butter divided, 2 tablespoon melted and cooled, 1 tablespoon softened
4 large eggs
3 tablespoons all-purpose flour
1 heaping tablespoon sour cream
½ cup whole milk may substitute heavy cream
2-3 tablespoons granulated sugar
1 teaspoon Kosher salt or to taste
pinch black pepper or to taste

Instructions

Preheat oven to 350°F. Butter 9-inch round souffle, 8 x 8-inch casserole dish, or 6 to 8 ramekins using the tablespoon of softened butter. Create step one of a bain marie by first laying a clean dish towel in the bottom of a roasting pan large enough to accommodate the one which will be used for the pudding. In the case of ramekins, ensure they are at least 1-inch apart. Set the souffle/casserole/ramekins being used for the pudding on top of the towel. The towel ensures nothing will slide while in the water.
3 tablespoons butter
In a large mixing bowl, combine all of the ingredients. Use a wire whisk to ensure all is incorporated very well. Optional: add half of the mixture into a blender, mixing on high 45 seconds or until very smooth. Return to bowl with remaining mixture, and re-whisk to incorporate. This step produces a very silky, custard-like pudding once fully baked.
2 cups (save out 1/4 cup for garnish if desired) whole kernel corn, 1 (15-ounce) can cream-style corn, 4 large eggs, 3 tablespoons all-purpose flour, 1 heaping tablespoon sour cream, ½ cup whole milk, 2-3 tablespoons granulated sugar, 1 teaspoon Kosher salt, pinch black pepper
Pour into the prepared souffle/casserole/ramekins. Load into your preheated oven. If adding additional ingredients from the list of variations above, do so now. Complete the bain marie by pouring enough boiling water from the side to fill the roaster within 2-inches from the top(s) of the souffle/casserole/ramekins. Tip: I find this is easiest done by pulling the rack out halfway, placing the roaster on the rack, then pushing it back in SLOWLY after the water has been added.
Bake for 40 to 50 minutes. Casserole is fully cooked when custard is mostly set and center is only somewhat jiggly. The pudding will continue to set even after it is removed from the bain marie. DO THIS CAREFULLY. A set of canning jar tongs or kitchen tongs with rubberized tips work well for ramekins, rubberized potholders for a casserole dish or souffle.
Removed from the bain marie, allow the casserole to rest 5 to 10 minutes. If you set aside a handful of corn kernels to garnish the casserole, scatter them. Serve with freshly snipped chives or thyme leaves also scattered on top or other garnish if desired. See my suggestions above for variations to this method for ideas.
2 cups (save out 1/4 cup for garnish if desired) whole kernel corn

Notes

Make Ahead: up to 2 days. Combine all ingredients and pour into prepared baking dish. Cover and refrigerate until ready to bake. Prior to baking, let stand at room temperature for 15 minutes.

Storage and Re-Heating: store in airtight container in the refrigerator up to 3 days. To reheat, microwave in 20-second intervals or warm in a 325˚F covered with foil until heated through, about 25 minutes.

Nutrition