Southern Corn Pudding

Southern Corn Pudding

82 reviews, 4.5 star(s). 88% would make again

Ready in 1 hour

A true comfort food that brings back fond memories of grandma's house and Sunday dinners. Corn pudding and cornbread are classic Southern dishes. When they are combined, you have a moist, sweet-savory side dish that is perfect for any holiday get-together and is easy enough to make for an everyday meal. The pudding is custardlike, similar to the classic corn-pudding combination of corn, cream and eggs. Adding corn-muffin mix takes the recipe to a new level and provides the flavor and texture of cornbread. This simple dish is great served with any grilled entree, barbecue or chili and is the perfect accompaniment for a roast, baked ham or roasted turkey.


1 8.5-oz package Corn muffin mix; (preferably Jiffy)
1/2 teaspoon Sugar; (up to 1 teaspoon), (see *)
1 15.25-oz can Whole kernel corn; drained
1 14.75-oz can Cream style corn
1/2 cup Butter or margarine; (1 stick), melted and cooled, (see ***)
1 cup Sour cream; (see ***)
3 large Eggs; at room temperature, beaten

Original recipe makes 8 Servings



Preheat oven to 350 degrees F. Lightly butter (or spray with nonstick cooking spray) a 2-quart casserole dish or 9- by 9-inch baking pan.

In a large bowl, combine all ingredients and mix until blended. Do not overmix. Pour into prepared casserole dish and bake, uncovered, on center rack of preheated 350 degree F oven for 45 to 50 minutes, or until golden brown on top and a knife inserted in the center comes out clean. Allow to sit 5 minutes before serving.

(If edges begin to brown too much, take a piece of foil large enough to cover the pan, quarter it, cut a 3 to 4 inch hole in the center, open the foil, and drape it loosely over the pan.)

Makes 6 to 8 servings.

* Note: Taste the corn meal mix that you use to determine how sweet it is. If using Jiffy or if the mix is sweet, use 1/2 teaspoon sugar, if not, use the full teaspoon to bring out the sweetness of the corn.

** Note: If you prefer, you can replace the canned corn with 1 1/2 cups fresh or frozen thawed whole kernel corn that has been cooked.

*** Note: For a lower-fat version, use low-fat or fat-free sour cream and substitute applesauce for the melted butter.

Variations: Adjust the recipe to suit your families tastes by adding ingredients. Shredded Cheddar cheese, chopped onion, bell pepper or canned diced green chilies are wonderful additions.

Verified by stevemur
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Calories Per Serving: 456 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I was sceptical about this recipe because i have never liked corn pudding. To my surprise it was excellent. Everyone loved it a big hit. Only thing that i would do differentnext time is use a larger baking dish,scrumpious. Thanks for sharing. debra in ky
debrahunter 4m ago

I have made this many times and keep returning to it again and again. The dish goes with most entrees and Texan love their cornbread based dishes.
Porpo83 1y ago

This is absolutely fantastic! I've made it several times "as is" and have served with both ham and turkey....although the addition of cheese is intriguing, thanks for sharing.
RedneckDonkeyRanch 1y ago

Very good and easy!! Other comments make me want to try cheese. Took longer in my smaller pan :-(
ByrdScott 1y ago

Absolutely delicious! Not kidding, everyone at my table had 3 helpings. There wasn't a drop of leftovers. I added 1 whole finely chopped shallot. Can not wait to make it again!! Thank you so much for sharing this recipe
Csdukate 2y ago

So delicious! Creamy & crunchy... Amazing!!
jenniferfoxbellis 2y ago

My family loved it! It's a request from my little ones :)
cecebaby 2y ago

Really good! My family loved it! Good reheated too. I did omit the extra sugar though.
sarahanaruk 2y ago

Made this and family loved it! No leftovers.
JJ91768 2y ago

Great stuff. Thanks for sharing.
Ramon032181 2y ago

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