Corn Pudding Recipe
If you’re searching for a side that can steal the spotlight at any gathering, Corn Pudding fits the bill beautifully. This humble yet irresistible casserole is pure comfort in every bite – creamy, sweet, and just a touch savory. With pantry staples and a couple of cans of corn, Corn Pudding comes together quickly and bakes into a golden slice of southern heaven. It’s equally at home on a holiday table or as a cozy weeknight treat, promising that everyone will come back for seconds!
Ingredients You’ll Need
The magic of Corn Pudding lies in its simplicity. Each ingredient plays a role, either adding creamy texture, pops of sweetness, or depth of flavor. You probably have most of these in your pantry already!
- Whole Kernel Corn (1 can, drained): Adds juicy kernels for texture and bursts of corn flavor in every bite.
- Cream-Style Corn (1 can): Brings creamy richness and moisture, ensuring the final pudding is tender and soft.
- Unsalted Butter (1/2 cup, melted): Makes the whole dish lush and buttery – don’t skip this for flavor’s sake.
- Sour Cream (1 cup): Adds tang, creaminess, and richness that elevates the whole dish.
- Large Eggs (2): Bind everything together and help the Corn Pudding set to the perfect custardy consistency.
- Corn Muffin Mix (1 box, 8.5 oz): The secret shortcut – it provides structure and deliciously sweet cornbread flavor.
- Granulated Sugar (1/4 cup, optional): Enhance natural corn sweetness or leave it out if you prefer your pudding less sweet.
- Salt (1/2 teaspoon): Balances flavors and keeps the dish from tasting flat.
- Black Pepper (1/4 teaspoon): Just a touch for gentle warmth and depth.
How to Make Corn Pudding
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C). This ensures that everything bakes evenly and develops that lovely golden top. Take a 9×9-inch baking dish and lightly grease it – a quick swipe with butter or nonstick spray will keep the Corn Pudding from sticking and make serving a breeze.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, sour cream, and eggs. Whisk until completely smooth and creamy. This forms the luxurious base that makes Corn Pudding so irresistibly tender.
Step 3: Add the Corn and Mix-Ins
Pour in both the drained whole kernel corn and the cream-style corn. Add the entire box of corn muffin mix, sugar if you want that extra hint of sweetness, salt, and pepper. Stir everything together gently until just combined – you want an even batter without over-mixing.
Step 4: Pour and Bake
Transfer your glorious batter into the greased baking dish, smoothing out the top with a spatula. Slip the dish into the oven and bake for 45 to 50 minutes. You’re looking for a golden top and a center that’s set but still moist. The kitchen will fill with the sweet scent of corn and butter as it bakes!
Step 5: Cool and Serve
Once baked, allow your Corn Pudding to cool for at least 5 to 10 minutes. This brief rest gives it time to settle and firms it up, making it easier to slice cleanly. Serve warm and enjoy the comfort!
How to Serve Corn Pudding
Garnishes
Corn Pudding is delicious as is, but a sprinkle of fresh chives or sliced green onions adds color and a bit of oniony bite. For a more decadent touch, a handful of shredded cheddar on top is always a hit, especially if you melt it during the last few minutes of baking.
Side Dishes
Pair Corn Pudding with mains like roasted chicken, glazed ham, or a juicy pot roast. It also rounds out a barbecue spread, balances spicy chili, or complements a fresh garden salad for a satisfying meal. Its sweet and savory notes make it endlessly versatile!
Creative Ways to Present
You can bake Corn Pudding in individual ramekins for elegant dinner parties or portion control, or scoop it into hollowed-out bell peppers for a show-stopping side. For potlucks, bake it in a disposable aluminum pan for easy transport and cleanup.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), cover the Corn Pudding tightly with foil or transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days, staying moist and flavorful.
Freezing
Corn Pudding freezes like a champ! Once fully cooled, wrap individual portions or the entire dish tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, cover with foil to prevent drying out and warm in a 350°F oven until heated through, about 15 to 20 minutes. Individual slices can be microwaved for quick enjoyment – just heat in short bursts so they don’t overcook.
FAQs
Can I make Corn Pudding ahead of time?
Absolutely! You can assemble the pudding up to 24 hours in advance, cover, and refrigerate. Just bring it to room temperature for about 20 minutes before baking, or add a little extra time if baking straight from the fridge.
Is this recipe gluten-free?
This version uses corn muffin mix, which usually contains wheat flour. For a gluten-free Corn Pudding, simply substitute your favorite gluten-free corn muffin mix.
Can I add cheese or other mix-ins?
Definitely! Shredded cheddar, chopped green chiles, or even crispy bacon bits take Corn Pudding to the next level. Stir them in with the corn before baking for extra flair.
Why is my Corn Pudding runny?
If your pudding is runny, it probably needs a few more minutes in the oven. Make sure the center is just set; a gentle jiggle is okay but it shouldn’t look liquid. Letting it rest after baking will also help it firm up.
Can I double this recipe for a crowd?
You sure can! Double all the ingredients and bake in a 9×13-inch casserole dish. It may need up to 10 extra minutes in the oven, so keep an eye on the center for doneness.
Final Thoughts
Corn Pudding is a recipe that feels like a warm hug every time you make it. It’s surprisingly simple but never fails to impress, whether for a holiday spread or an everyday meal. Once you see how quickly it disappears, you’ll find yourself making Corn Pudding on repeat. Give it a try and see why it’s a classic for good reason!
Print
Corn Pudding Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This classic Corn Pudding recipe is a comforting Southern side dish that’s perfect for holidays or everyday meals. Made with whole kernel corn, cream-style corn, and a hint of sweetness, this creamy and delicious dish is sure to be a crowd-pleaser.
Ingredients
For the Corn Pudding:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 box (8.5 oz) corn muffin mix
- 1/4 cup granulated sugar (optional, for added sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- Prepare the batter: In a large mixing bowl, whisk together melted butter, sour cream, and eggs until smooth. Add in both types of corn, corn muffin mix, sugar (if using), salt, and pepper. Mix until well combined.
- Bake: Pour the mixture into the prepared baking dish and bake for 45–50 minutes, until the top is golden and the center is set.
- Cool and serve: Allow the Corn Pudding to cool for 5–10 minutes before serving.
Notes
- For a savory twist, consider adding 1/2 cup shredded cheddar cheese or chopped green onions.
- Leftovers reheat well and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1/6 of dish
- Calories: 290
- Sugar: 10g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
