Back in the day, my Big Daddy had a farm overflowing with corn. When it was ready for harvesting, the family would pick it and make a bomb Southern Corn Pudding. I love making mine with fresh corn, a little cheese and a savory and sweet custard before baking it up like a casserole. When I need the summer side that’s super comfy, get into this boos!
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Ingredient Notes
- Fresh Corn: When fresh is in season, definitely grab it but you can also sub the fresh for frozen. Just thaw and drain all the excess liquid before adding it in.
- Cheddar Cheese: Or mozzarella, monterey jack, colby, pimento cheese or even a kicked up pepper jack will work here.
- Sour Cream: or plain greek yogurt as a swap.
How to Make Corn Pudding
Step 1: Prep the Veggies and Mix it Up!
- Crank the oven up to 400 degrees. Grab your casserole dish and give it a nice, even layer of grease.
- Melt your butter in a large skillet and toss in the onions and bell pepper. Sauté until they’re soft and tender.
- In a big bowl, whip together your eggs, butter, and sour cream. Add in the sugar and cornstarch, and give it a good stir.
- Now, mix in both corns and those delish sautéed veggies.
Step 2: Bake it Up!
- Pour the mix into your greased up casserole dish, rain down that cheese, cover with foil, and pop in the oven for 50 minutes.
- Next, unveil it and let it bake for another 10 without the foil.
- Once it’s done, let it set for about 15 minutes then dig into that creamy corn goodness boos.
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Corn Pudding Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 2 tbsp unsalted butter
- 1/3 cup finely chopped onion
- 1/2 bell pepper finely chopped
- 4 large eggs room temperature and beaten
- 1/3 cup salted butter melted
- 1/2 cup sour cream room temperature
- 2 tbsp granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp black pepper
- 2 ears corn, shucked or 1 1/2 cups thawed frozen corn
- 2 cans of cream style corn 14.75 ounce each can
- 1 cup grated cheddar cheese
Instructions
- Preheat oven to 400 degrees and grease a casserole dish.
- Melt butter in large skillet. Saute onion and bell pepper in onion until onions are tender and transparent. Set aside.
- In a large bowl, add eggs, butter and sour cream and whisk together until combined. Next add sugar, cornstarch and black pepper then stir in shucked corn, creamed corn and the tender onion and bell pepper and combine together.
- Pour mixture into greased casserole dish, sprinkle on cheese, cover with foil and bake for 50 minutes then remove foil and bake another 10 minutes.
Notes
- Fridge: Cool to room temp. Cover with plastic wrap or foil or add to an airtight container and pop in the fridge. It will last about 3-4 days.
- Freezer: It’s easier to create smaller portions of the corn pudding. Wrap each portion in plastic wrap then add to a freezer safe ziptop bag and label with the date. It should last about 2-3 months.
- Reheating: If frozen, thaw in the fridge overnight. You can either microwave or add to the oven to warm. If heating in the oven, cover with foil and heat at 350F for about 15-20 minutes.
Nutrition
Recipe Tips
- Room Temp is Key: Make sure those eggs and that sour cream are room temp so this souffle will set up properly!
- Don’t Overmix: Don’t overdo it y’all. Once the ingredients are combined, stop while you are ahead. We want it light and fluffy, not dense so a few lumps are all good boos.
- Prep That Pan: Corn pudding has a tendency to stick so grease that pan good y’all. You can even use butter so you get a nice buttery crust on the edges that is just too good!
- Just Chill: After your corn pudding bakes, let it relax a bit. About 10-15 minutes should do it. We gotta let that pudding set up just right, and a little time is needed.
Recipe help
Make sure you totally shuck the corn until completely clean then cutting the kernels off the cobs to measure the 2 cups needed for this recipe. The flavor is even more delish, and it proves just how versatile this recipe truly is.
Yep you know it boos. You can make this the day before you serve it. Just heat from the fridge at 300F when ready to serve it up.
You gotta make sure you add that cornstarch and bake long enough for it to set up. Also don’t dive right into your corn casserole pudding after you take it out of the oven. Let it set up so it won’t be runny boos.
Favorite Corn Recipes
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how soon before I need to bake can I prepare the casserole?
You can prep this today and refrigerate if you would like. Just bring back to room temp before baking.
Would I use two cans of corn in place of the ears and drain juice?
Sure!
This past Christmas I was tasked with bringing Corn Pudding to the holiday meal. I am from New Jersey, so this was not in my grandma’s recipe box, but I knew you would come to the rescue. The Corn Pudding came out fabulously, I was so proud of myself and it tasted SO GOOD! Everyone wanted the recipe (I of course gave you your due credit!) and I was a hit with the in-laws!
Thanks for making me look good at Christmas dinner!!
Such a delicious recipe and the best way to use up my summer corn! Easily, a new favorite dish!
A wonderful dish that is bursting with a variety of flavors from savory to sweet.
I want to make a corn pudding everyone will love
As a former Nebraskan, I thought I have tried everything ‘corn’, but this is the first I have seen of corn pudding. Anxious to try this
I was wondering how much corn meal to add and when. Looking forward to making this for tonight’s Sunday dinner. Thanks!
Hi there, the corn meal was a additional ingredient to add.