Southern Corn Pudding

Scoop of corn pudding on blue plate with fork.

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Sweet and creamy corn baked with a few simple ingredients

Prep Time5

Cook Time50

Total Time55

Course: Side Dish

Cuisine: Southern

Servings: half-cup servings

Calories: 201kcal

Author: Anecia Hero

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 aside
butter for the baking dish
In a large mixing bowl, combine all of the ingredients and transfer to baking dish
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)
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

Notes

Yield - The recipe as written yields 6 half-cup servings, is baked in a 8 x 8 pan and is approximately 1 ¼" inch tall. If you double the recipe, put it in a larger baking dish.

Pan size - use a 2 quart baking dish at a minimum.

You can find more information about baking pan sizes at Joy of Baking

Corn - you'll need a total of 3 cups of corn. Fresh shucked corn is best, but you can make this recipe with canned corn or frozen corn. If using frozen, thaw the corn first. A 14.75 oz. - 15 oz. can of corn has about 1.5 - 1.75 cups of corn after draining.

Whipping cream - this is not a prepared whipping cream or a dairy product like Cool-Whip! You'll find "heavy cream" or "heavy whipping cream" in the dairy section of the grocery store, usually by the milk.

Nutrition