Easy Southern Corn Pudding
Growing up in the South, you know that sweet corn pudding is a staple menu item on every holiday table. This simple version is true to the old-fashioned version, using sweet whole kernel corn and creamed corn for that custard-like base. The addition of sugar enhances the natural sweetness of the corn, a little cornstarch helps bind it, and baking powder gives it a light and airy texture. The result is a sweet and golden spoonable Southern side dish.
No need to wait for summer or Thanksgiving dinner to make this! You can use fresh canned or frozen corn and serve this side dish year-round.
DID YOU KNOW? Corn is one of the most modified foods in our food system. I highly recommend using organic corn for this recipe.
Ingredients
The ingredients for this Southern dish are simple and affordable. For exact amount of ingredients, see the recipe card below.
- Corn – this recipe calls for 3 cups of corn total. One can of whole drained kernels and one can of creamed corn.
- Granulated sugar
- Large eggs
- Heavy cream – some brands are labeled “heavy whipping cream”
- Butter – I use salted butter in this recipe, however, if you use unsalted butter, you’ll want to taste the mixture before adding salt
- Cornstarch-for thickening and giving a silky texture
- Baking powder-to give the corn pudding a light, airy texture
- Salt
How to make Southern corn pudding
This recipe when made in a 2-quart baking dish (8 x 8 or 11 x 7) yields a total of 6 half-cup servings about 1 1/4 ” inch high.This is a brief overview. Step-by-step instructions are in the recipe card below.
- Prep the corn – if you use fresh corn, shuck it, if you use frozen corn, thaw it, and if you use canned corn, drain it
- Butter or (use non-stick cooking spray) to coat the baking dish
- In a large mixing bowl, combine all the ingredients; transfer to baking dish
- Bake on the middle rack at 350°F uncovered, until the top is golden brown and set (about 45-55 minutes); allow to rest 5 minutes before serving
Recipe Tips
- Taste the pudding before you bake it to see if it needs a little more salt; you can always add more salt, but it’s hard to take it out!
Storage and make ahead
You can make this up to three days in advance. Store the pudding covered with plastic wrap or in an airtight container. You can freeze it up to 3 months in an airtight freezer container.
Serving suggestions
- Serve this creamy Southern corn pudding with your Easter ham or with your Thanksgiving turkey!
- This pairs beautifully with cornbread dressing, orange honey glazed carrots and spiced cranberry sauce.
If you make this recipe, please scroll down and leave a rating and comment. I love to hear from you!
Southern Corn Pudding
Equipment
- 2 quart baking dish , 8 x 8 or 7 x 11
Ingredients
- 1 -14.75 oz. can whole corn kernels, drained
- 1 -14.75 oz. can creamed corn
- 3 large eggs
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- 5 teaspoons cornstarch
- 1¼ teaspoons baking powder
- 1 teaspoon salt
- pinch of garlic powder (optional)
- butter for the baking dish
Instructions
- Prep: Preheat oven to 350℉. Lightly butter or spray oil a 2 quart baking dish. Drain the can of whole kernel corn; set all this asidebutter for the baking dish
- In a large mixing bowl, combine all of the ingredients and transfer to baking dish1 -14.75 oz. can whole corn kernels, drained, 1 -14.75 oz. can creamed corn, 3 large eggs, 1 cup heavy whipping cream, 3 tablespoons granulated sugar, 5 teaspoons cornstarch, 1¼ teaspoons baking powder, 1 teaspoon salt, pinch of garlic powder (optional)
- Bake at 350℉ uncovered on the middle rack for 45-55 minutes or until the pudding is set and the top is a light golden brown; allow to rest before serving
