When you need a little Southern nostalgia at the supper table, pull out my bomb corn pudding recipe boos. This Southern souffle style casserole is baked up to creamy perfection with fresh corn, cheesy goodness, and a mix of sweet and savory flavor bombs. When I need the perfect summer side that soothes my soul and screams comfort food, I pull out this Southern corn pudding recipe asap. Get into it boos!
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Back in the day, my Big Daddy had a farm overflowing with corn. When it was ready for harvesting, the family would pick it. My big mama would make everything from fried corn to corn chowder and of course Southern Corn Pudding. I think corn pudding might have been my fave. There’s something about that creamy comforting concoction that sets my soul on fire. This recipe is a nod to that classic done the absolute right way.
The Lowdown of the Best Corn Pudding Recipe
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Creamy, cheesy, corn vibes
Skill Level: Easy (no sweat fam!)
Super Simple with Loads of Nostalgia!
We keeping the fuss down on this easy corn pudding recipe that Southern grandmas would approve of. All you need are some classic ingredients plus a little prep time before you pop in the oven. The end result is a down home side that tastes like a warm hug from your big mama boos.
Fresh Sweet Corn Flavor
If you have some fresh corn lying around, ain’t no better recipe to highlight the wonderful natural sweetness and juiciness. However, this recipe works great with frozen corn too! You can make it all year round when that craving strikes. Do you boo!
Super Versatile
This Southern corn pudding is right at home at Sunday supper, a holiday dinner or even at a cookout.
Ingredients You’ll Need to Make this Corn Casserole Pudding
- Butter: This is gonna give us that tender caramelized essence for sautéing while providing that rich, buttery flavor that makes this the best corn pudding ever.
- Onion & Bell Pepper: This veggie base gives some savory flavor, color and texture.
- Eggs: These are our binders that provide that lift and richness.
- Sour Cream: I love the tangy creaminess and moisture this gives.
- Sugar: Just a little to bring out that sweetness in the corn.
- Cornstarch: This helps thicken up our pudding so it ain’t runny.
- Black Pepper: Pepper kicks in a bit a spice!
- Corn: We are using a combo of fresh off the cob or thawed frozen corn and cream-style corn for sweet creamy corn in every single bite.
- Cheddar Cheese: We giving melty sharp salty goodness with this boos!
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.
How to Serve Easy Corn Pudding
- Classic Weeknight Vibes: This simple corn pudding is a great side dish to throw together quickly. Toss on the dinner table with some fried pork chops, a harvest salad and some Jiffy cornbread for a lovely weeknight meal.
- Sunday Supper: Get down on this side along with some chicken fried steak, garlic mashed potatoes and garlic bread. And don’t forget a peach crisp for dessert.
- Summer Cookout: Get the baby back ribs going along with some baked beans and potato salad, and don’t forget the corn casserole pudding to set it off!
- Mexican Dinner: This side is perfect with carne asada, Mexican rice and Mexican cornbread y’all! It hits hard!
Recipe Substitutions
- Granulated Sugar: I use granulated in this corn casserole pudding recipe since it doesn’t take attention away from the corn but brown sugar is fine too boos.
- 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: Go with any melty cheese you like. Mozzarella, Monterey jack, Colby or even a kicked up pepper jack work well here.
- Sour Cream: A plain greek yogurt is a great option if you are out of sour cream boos.
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Recipe Variations
- Pimento Cheese Twist: Get super Southern with it by adding some homemade pimento cheese to the mix before you bake. That flavor will be on point!
- Add Meat: This can become a meaty main with the addition of some crumbled smoked sausage, chorizo or diced ham. That savory and smoky combo is undefeated.
- Get Herby: Tossing in some fresh chopped herbs like parsley, thyme and chives give an earthy sophisticated twist to this comfort side.
- Seafood Twist: Listen, if you wanna really impress some folks, add some shrimp, crab meat or lobster to the mix along with Old Bay. Get ready to get your whole life!
Expert Tips and Tricks for this Simple Corn Pudding Recipe
- 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.
How to Store
- 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.
Frequently Asked Questions
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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Corn Pudding Recipe
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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.
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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.