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Homemade from scratch Southern-style Corn Pudding Casserole. No box mix is needed and our recipe is just as easy to make as the famous Jiffy Corn Pudding recipe!
The perfect side dish for holidays and gatherings
Corn Pudding has been around for ages and is super popular in the South. For years I used the Jiffy Corn Muffin mix recipe every time I made Corn Pudding. However, I’m here to tell you that this homemade version is so much better and just as easy to make.
All we had to do was replace the box mix with all-purpose flour, cornmeal, salt, baking powder and baking soda. That’s it! All the other ingredients are the same. This casserole is easy to make and has been beloved for generations.
If you love both cornbread and corn, you’ll love this hybrid savory casserole!
- all-purpose flour
- yellow cornmeal (we like Quaker-brand)
- baking powder
- baking soda
- granulated sugar
- large eggs at room temperature
- sour cream (full fat is best)
- whole milk
- unsalted butter melted and cooled slightly
- canned whole kernel corn, drained
- canned cream style corn
How to make homemade Corn Pudding casserole
1. First prep the pan and preheat the oven
Lightly grease a 3-quart baking dish with vegetable cooking spray and set aside. Preheat oven to 325 degrees F.
2. Next combine the dry ingredients
In a large bowl stir or whisk together the flour, cornmeal, salt, baking powder, baking soda and sugar. Make a well in the center.
3. Blend the wet ingredients
Melt the butter in a small bowl in the microwave. Set aside and cool for a few minutes. Stir in the sour cream, milk and the lightly beaten eggs. Fold together with a spatula until blended.
4. Combine the wet and dry ingredients
Pour the sour cream mixture into the flour mixture. Fold with a spatula until the dry ingredients are just moistened. The batter will be lumpy so don’t over-mix.
Gently fold in the drained corn kernels and creamed corn just until blended.
5. Finally, bake and enjoy
Pour the batter into the prepared pan and bake at 325 degrees F for 50 to 60 minutes or until the top is golden brown and puffy and the center is set. A toothpick inserted in the center should come out with no wet batter.
Cool for 15 minutes before serving.
NOTE: Baking time will vary depending on the depth of the casserole dish. A thinner corn casserole bakes faster.
Variations and add-ins for Corn Pudding
For Mexican night try adding diced jalapeños to the mix before baking. A cup of fresh-grated cheddar cheese is also a terrific add-in.
For a sweet corn pudding increase the granulated sugar to 2/3 cup.
And finally, for a nice touch of warm heat mix in a sprinkle of cayenne pepper.
What to serve with Corn Pudding
We serve this casserole with everything from Easter ham and Thanksgiving turkey to summer BBQ ribs on the grill. We always have to double this corn casserole for our big group at Christmas. If you double the recipe be sure to allow for additional baking time.
Leftovers are even great served with scrambled eggs for breakfast.
The slightly custard-like texture makes it hard to eat out of hand like a slice of traditional cornbread, but a fork or spoon works just fine. 😉
How to store Corn Pudding
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. I haven’t tried freezing this casserole because we never have that much leftover! However, I believe it will freeze very well.
Rewarm individual pieces gently in the microwave on 50% power until hot. Serve and enjoy!
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- 1 ¼ cups all-purpose flour (156g)
- 1 cup yellow cornmeal (160g)
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup granulated sugar (110g)
- 2 large eggs at room temperature
- 1 cup sour cream (8oz) full fat
- ½ cup whole milk (4oz)
- ½ cup unsalted butter melted and cooled slightly (113g)
- 15 oz can whole kernel corn drained
- 15 oz can cream style corn
- Preheat oven to 325°F. Lightly grease a 3 quart casserole dish with vegetable cooking spray. Set aside.
- In a large mixing bowl whisk together the flour, cornmeal, salt, baking powder, baking soda and sugar. Make a well in the center.
- In a small mixing bowl whisk the eggs until blended. Add the sour cream, melted butter and milk and fold together with a spatula until blended. Pour the sour cream mixture into the flour mixture. Fold with the spatula until the dry ingredients are just moistened. The batter will be a little lumpy, don’t over-mix.
- Gently fold in both cans of corn until blended. Pour the batter into the prepared pan and bake at 325°F for 50 to 60 minutes for until the top is golden brown and puffy and the center is set. A toothpick inserted in the center should come out with no wet batter.
- (Baking time may vary depending on the depth of the casserole dish. A thinner pudding bakes faster.)
- Allow the corn pudding to rest 15 minutes before serving.
Homemade classic Corn Pudding is lightly sweet, loaded with corn flavor and a nice fluffy custard-like texture. It’s super easy to make and loved by all!
We’re crazy about this Corn Pudding recipe which has a similar ingredient list to our delicious Corn Muffins but with added canned whole kernel corn and cream-style corn.
Take this casserole to your next potluck, holiday gathering or summer BBQ and watch it disappear!
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