Classic Southern Corn Pudding
A comforting, golden-baked side dish that perfectly balances the sweetness of corn with a rich, custard-like texture.
Ingredients
- •2 cups whole kernel corn (fresh, canned, or thawed frozen)
- •1/2 cup unsalted butter, melted
- •2 large eggs, lightly beaten
- •1/2 cup sour cream
- •1/2 cup yellow cornmeal
- •1/4 cup granulated sugar
- •1 teaspoon baking powder
- •1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 1.5-quart casserole dish with butter or non-stick spray.
- 2
In a large mixing bowl, whisk together the melted butter, eggs, and sour cream until smooth.
- 3
Stir in the corn kernels, cornmeal, sugar, baking powder, and salt until well combined.
- 4
Pour the mixture into the prepared casserole dish and spread it evenly with a spatula.
- 5
Bake for 30 to 35 minutes, or until the edges are golden brown and the center is set but still has a slight jiggle.
- 6
Remove from the oven and let it rest for 5-10 minutes before serving to allow the custard to firm up slightly.
💡 Chef tips
- For a deeper corn flavor, use a food processor to pulse half of the corn kernels into a coarse puree before mixing.
- You can make this dish up to 4 hours ahead of time; keep it covered at room temperature and bake just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the microwave.
✅ How it should turn out
The finished pudding should have a beautifully golden, slightly crisp top with a moist, creamy interior that tastes sweet, savory, and deeply buttery.