Creamy Southern Corn Pudding
This corn pudding the perfect blend of creamy and fluffy, with whole kernel corn for texture and just the right hint of sweetness.
Equipment
- Mixing Bowl
- Whisk or hand mixer
- Rubber spatula
- 8x8 or 9x9 Baking Dish
- Measuring Cups & Spoons
- Oven Mitts
Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz cream-style corn
- ½ cup 1 stick unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 box 8.5 oz Jiffy corn muffin mix
- ¼ cup granulated sugar optional, for a slightly sweeter version
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Step 1: Preheat the Oven
- Set your oven to 350°F (175°C) so it’s ready to go once your mixture is prepared.
- Lightly grease an 8x8 or 9x9-inch baking dish with butter or nonstick spray. This helps prevent sticking and gives you a cleaner slice later.
- Pro Tip: Greasing the dish generously gives the pudding a slightly golden, crisp edge—so good!
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, add the melted butter, sour cream, and eggs.
- Whisk until the eggs are fully incorporated and the mixture looks smooth and creamy.
- Add in both the whole kernel corn (drained) and the cream-style corn. Stir well to combine.
- Pro Tip: Whisk the eggs separately first if you're worried about clumps—they blend in more easily that way.
Step 3: Add the Dry Ingredients
- Pour in the corn muffin mix, followed by salt, pepper, and sugar (if using).
- Use a rubber spatula or large spoon to fold everything together. The batter should look thick but well-blended.
- Pro Tip: Don’t overmix! Gently fold until there are no dry streaks. Overmixing can make the pudding dense.
Step 4: Pour and Smooth the Batter
- Transfer the batter into your greased baking dish.
- Use your spatula to smooth out the top evenly, especially into the corners so it bakes uniformly.
Step 5: Bake to Golden Perfection
- Place the dish on the center rack and bake for 45–50 minutes.
- You’ll know it’s ready when the top is golden brown and the center is just set (it may jiggle slightly but shouldn’t look wet).
- Pro Tip: If the top starts browning too quickly, loosely cover with foil around the 35-minute mark.
Step 6: Cool and Serve
- Let it rest for at least 10–15 minutes before serving. This helps it firm up and makes it easier to slice or scoop.
- Serve warm as a side dish—or sneak a spoonful cold the next day. Still delicious!
Notes
Nutritional Value (per serving, approximate)
- Calories: 230–270 kcal
- Carbohydrates: 30–35g
- Protein: 4–5g
- Fat: 12–15g
- Saturated Fat: 7–9g
- Cholesterol: 60–80mg
- Sodium: 300–400mg
- Fiber: 2–3g
- Sugar: 6–8g
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.