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This Corn Pudding recipe is the perfect southern souffle style casserole that bakes with simple ingredients to the most heavenly cheesy fresh corn side dish ever! Different from my Fried Corn, the texture is creamy and rich. Serve with Fried Gizzards and Collard Greens for a truly soul food inspired supper.
Back in the day, my Big Daddy had a farm overflowing with corn. When it was ready for harvesting, the family would pick it. Big mama loved experimenting with adventurous recipes, ranging from fried corn and corn chowder to an innovative corn relish that everyone called “cha cha” and of course Southern Corn Pudding.
What is Corn Pudding?
Corn pudding is a wonderful souffle-like corn casserole that bakes in your oven and comes out like perfection. Very popular in the south, a corn pudding is the perfect Soul Food side dish to add to your Sunday supper table or holiday menu. The consistency is creamy and cheesy. It has both sweet and savory flavor components. The taste is rich and impressive, and this recipe doesn’t break the bank! You can make this comfort food recipe with just a few ingredients found right in your kitchen pantry.
How to Make the Best Corn Pudding Recipe: Ingredients for Corn Pudding
I believe a scratch corn pudding is truly the best. Because the recipe is so simple, it doesn’t take but a few minutes to prepare everything to go in the oven. The main ingredients that make this recipe so special are:
- Onions and peppers
- Cheddar Cheese
The butter creates such a rich and delicious flavor. I add just enough sugar to bring out the sweetness in the corn. The savory aromatics really amp up the deliciousness of this recipe. Cornmeal adds a lovely texture to this pudding. You can select either sharp or medium cheddar but it makes this recipe so creamy and wonderful. Finally the eggs create the final souffle texture once it bakes up and holds everything together.
This recipe uses canned corn but below you will see other options as well.
Corn Pudding Variations:
Corn Pudding with Jiffy
There are lots of easy ways to make corn pudding, and using Jiffy Cornbread is one of the most popular ways. By adding the mix along with creamed corn and canned corn to the mix, you can make a delicious and super easy rendition of this homemade one.
I love the Jiffy Corn Pudding recipe as well, however this recipe is just as simple to master.
Corn Pudding with Frozen Corn
Because this recipe uses canned corn, it makes it easier when you just have pantry items around. You don’t have to go to the grocery store to buy additional items. However if you want to use frozen corn, you most certainly can. Just substitute the same amount and saute’ the corn unthawing it and bringing it up to the temperature of the rest of the ingredients. The baking time should be the same.
Fresh Corn Pudding
Just like with canned corn and frozen corn, you most certainly can use fresh corn for this recipe. It tastes absolutely incredible with fresh corn. When corn is in season in the summer, I can’t think of any better recipe than this to use it for. 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 delicious, and it proves just how versatile this recipe truly is.
What to serve with Corn Pudding
This Southern Corn Pudding is a wonderful side dish for any down home meal. This is wonderful with brown stew chicken or smothered pork chops, soul food collard greens, candied sweet potatoes, corn muffins and sweet tea. You can serve it year round and truly make it your own. And if you want to give this corn pudding a kick, through in some Pimento Cheese.
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Corn Pudding Recipe
- 3 tbsp unsalted butter
- 1/3 cup finely chopped onion
- 1/2 bell pepper finely chopped
- 2 cups canned corn drained
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated cheddar cheese
- 3 large eggs beaten
- Preheat oven to 350 degrees.
- Melt butter in large skillet. Saute onion and bell pepper in onion until onions are tender and transparent.
- Stir in corn, sugar, salt and pepper and saute for 15-20 minutes on medium low heat. Cool slightly and stir in cheese and eggs.
- Pour mixture into casserole dish and bake for 25- 35 minutes.