Corn Pudding – Immaculate Bites

Corn Pudding: A Southern Delicacy

If you aren’t familiar with this dish, you may be wondering, just what is corn pudding? This Southern classic is essentially a rich custard dish featuring sweet corn and cornmeal. It’s rich and slightly sweet (thanks to the corn🌽) and has a beautiful pudding-like texture. Trust me, one bite, and you’ll be hooked.

Recipe Ingredients

1. Dairy – Milk, heavy cream, sour cream, and butter make this custard-like dish rich, smooth, and flavorful.
2. Corn – Corn fresh off the cob always tastes the best, but if you’re in a hurry or corn is out of season, you can always use frozen or canned.
3. Thickeners – Flour and cornmeal thicken up this flavorful dish.
4. Seasonings – A touch of sugar and a pinch of fresh ground nutmeg are all you need for a flavor explosion. If you’re into all things spicy like I am, toss in some diced jalapeño too! ❤️‍🔥

How to Make Corn Pudding

• Prep Casserole Dish – Grease the casserole bowl and set it aside.
• Wet Ingredients – Whisk milk, eggs, heavy cream, sour cream, and melted butter in a large bowl.
• Dry Ingredients – Then add flour, cornmeal, sugar, salt, sweet corn, grated nutmeg, and jalapenos, and mix thoroughly.
• Pour the corn pudding batter into your prepared casserole dish.
• Bake uncovered for 45-55 minutes or until set and golden brown on top.
• Serve – Cool for a few minutes before serving.

Recipe Variations

1. Cheese – You can really go crazy with corn pudding variations. You can make it cheesy by adding ½ cup of Monterey Jack, cheddar, or Colby Jack cheese.
2. Mexican – You could make a Mexican version by adding a can of chopped green chilies, sauteed onions and peppers, cumin and chili powder, some chopped cilantro, and even browned sausage or chorizo! 🇲🇽
3. Mediterranean – Add feta cheese, chopped olives, roasted peppers, and some fresh rosemary if you’re big on Mediterranean food. This dish does great with all kinds of add-ins. 🙌

Tips and Tricks

1. Other recipes call only for milk, but I suggest not skipping the heavy cream. This pudding is way more decadent with the heavy cream in the mix.
2. Gradually add your dry ingredients to the wet ingredients while whisking until smooth for a smoother pudding texture.
3. If you want a souffle-like texture, don’t overbake this corn pudding. Pull it out of the oven when it’s just set.

Make-Ahead Instructions

Prepare this dish ahead of time by mixing up all the ingredients, sealing your mixing dish with plastic wrap, and letting it sit in the refrigerator for up to 24 hours before baking.

Alternatively, you can bake it two days before serving it. Let the casserole cool completely before sealing your casserole dish with a lid or plastic wrap and storing it in the fridge. To reheat, pop it in a 300℉/150℃ oven for 10-20 minutes.

Serving and Storage Instructions

Serve corn pudding fresh from the oven steaming hot or chilled from the fridge. It tastes fantastic both ways, so it comes down to your preference. 😉

Store leftover corn pudding in an airtight container in the fridge for 3-5 days. To reheat, you can put the whole casserole dish back in the oven, uncovered, for 10-20 minutes at 300℉/150℃. You can also reheat individually-sized portions in the microwave.

FAQs

What Goes With Corn Pudding

I love it goes great with roasted meat, like roasted chicken, turkey, or even smoked ham.

It also pairs well with other sides, particularly Southern favorites. Try it with green bean casserole, sweet potato salad, or Southern mustard greens. 😋

More Fabulous Corn Recipes to Try

1. Oven-Roasted Corn on the Cob
2. Jamaican Corn Meal Porridge
3. Corn Souffle
4. Slow Cooker Creamed Corn
5. Scalloped Corn
6. Trinidad Corn Pie

Conclusion

Three cheers for super simple, amazingly delicious recipes like this one! What is your favorite Southern recipe? I’d love to hear more from you in the comment section below. 🫶

Watch How to Make It

This blog post was originally published in March 2018 and has been updated with additional tips, new photos, and a video.