Southern Corn Pudding combines the sweetness of cornbread mix, creamed corn, and corn kernels with the creaminess of sour cream and melted cheese. It is as easy to make as it is delicious and flavorful, perfect to add to your Thanksgiving menus! But, it’s not just for the holidays; it can also be an easy side dish to serve year-round, for potlucks, or anytime you are craving it. We couldn’t stop eating this around here! I also have homemade Creamed Corn that you will love.
Ingredients & Substitutions
Cornbread Mix: The base of this corn pudding is a box of cornbread mix, giving the pudding a cornbread flavor.
Corn: You will need a can of creamed corn and a can of corn kernels that has been drained. You could use frozen corn kernels as well. If using frozen kernels, let them thaw and drain any excess moisture.
Sour Cream: Sour cream gives the pudding a creamy and tangy element. For the creamiest results, use full-fat sour cream. You could substitute light sour cream, but the pudding may not be quite the same texture (but still delicious).
Butter: Unsalted butter is melted and added to the mixture. It contributes to the moist and tender texture of the pudding. If using salted butter, you may want to lessen the amount of salt in the recipe.
Eggs: Eggs are the binding agent to help hold all of the ingredients together.
Cheese: Don’t forget about the ooey-gooey cheese! I added mild cheddar cheese, but you could experiment with another variety. Just try to choose a cheese that melts well.
Can I Make Corn Pudding Ahead Of Time?
Yes, you can get the corn pudding ready to go up to 24 hours in advance. Simply mix the ingredients, pour them into the prepared baking dish, and cover it. Store the dish in the refrigerator; it’s ready to bake the next day!
Variations of Corn Pudding
Corn pudding is a versatile dish that is easy to customize to your liking. Here are a few options you may want to try:
- Spice it up by adding jalapeno peppers, green chilis, a dash of cayenne pepper, or red pepper flakes.
- Mix in cooked and crumbled bacon or browned crumbled sausage.
- Add vegetables like diced bell peppers, onions, or scallions. You could also mix in chopped spinach for some greens!
- Top with breadcrumbs or crushed crackers for an added layer of texture.
How To Store Southern Corn Pudding
To store Southern Corn Pudding, first, let it cool completely. Next, store it in an airtight container in the refrigerator. It will last up to 2-3 days. After that, the texture and flavor may start to change. Reheat the corn pudding in the oven at a low temperature or in the microwave.
Southern Corn Pudding
- 1 box (8.5 ounces) Jiffy cornbread mix
- 1 can (14.75 ounces) creamed corn
- 1 can (15 ounces) corn kernels, drained
- 1 cup (230 g) sour cream, room temperature
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 ½ cups (169.5 g) mild cheddar cheese, shredded
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Preheat the oven to 350°F and spray an 8×8-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the cornbread mix, creamed corn, corn kernels, sour cream, butter, eggs, cheese, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Pour the corn mixture into the prepared baking dish.
- Bake for 60-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the corn pudding cool slightly before serving.
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What the Test Kitchen had to say about this recipe:
Take this stuff away from me before I eat the whole dang pan. This is so good.
I could not stop eating this, especially the edges for a little crunch. This is super flavorful, and I didn't realize how easy it was to throw together! Letting the oven do most of the work is fine with me!
This is one of my favorite sides! The flavor is fantastic and it's hard to stop eating!
This could be the perfect side for so many dishes! The texture is lovely, and the flavor isn't overbearing!
I've never had a dish like this, but wow, this is so tasty! The texture is creamy. The top is beautifully golden. I really the cheese in this dish. It fits in really well with the other flavors!
This is so so yummy. The crusty edges were definitely a favorite. But the middle was just as delightful with a creamy, custardy texture. Definitely making this one for the holidays!