Corn Pudding Recipe

Introduction

Corn pudding is a comforting, slightly sweet side dish that perfectly complements any meal. With its creamy texture and golden top, it’s a family favorite that’s simple to prepare and delicious to enjoy.

Ingredients

• 2 cans (15 oz each) whole kernel corn, drained
• 1 can (14.75 oz) creamed corn
• 1 box (8.5 oz) corn muffin mix
• 1 cup sour cream
• 1/2 cup butter, melted
• 2 large eggs
• 1/4 cup sugar
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Thoroughly grease a baking dish with butter to prevent sticking.
3. Step 3: In a large bowl, combine the drained whole kernel corn and creamed corn.
4. Step 4: Add the corn muffin mix to the corn mixture and stir gently.
5. Step 5: In a separate bowl, beat the eggs until fluffy.
6. Step 6: Mix the sour cream with the melted butter until smooth.
7. Step 7: Stir the sugar and salt into the sour cream and butter mixture.
8. Step 8: Combine all ingredients, mixing just until everything is evenly incorporated. Avoid overmixing.
9. Step 9: Pour the batter evenly into the prepared baking dish.
10. Step 10: Bake in the preheated oven for 45 to 50 minutes, or until the top turns golden brown.
11. Step 11: Check doneness by inserting a toothpick into the center; it should come out clean.
12. Step 12: Allow the corn pudding to cool for about 10 minutes before serving warm.

Tips & Variations

• For a richer flavor, try adding a cup of shredded cheddar cheese to the batter before baking.
• You can substitute sour cream with plain Greek yogurt for a tangier twist.
• To add a bit of heat, mix in a small diced jalapeño or a pinch of cayenne pepper.
• Ensure not to overmix the batter to keep the pudding light and tender.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Corn pudding is best enjoyed fresh but holds up well for a couple of days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make corn pudding ahead of time?

Yes, you can prepare the batter a day in advance and store it covered in the refrigerator. Bake just before serving for best texture.

What can I use if I don’t have corn muffin mix?

If corn muffin mix isn’t available, you can substitute with a combination of cornmeal and all-purpose flour, but the texture may vary slightly.

Corn Pudding Recipe

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★★★★★

4.5 from 80 reviews

This classic Corn Pudding recipe is a creamy, slightly sweet casserole that combines whole kernel and creamed corn with a moist corn muffin base. It’s easy to prepare and baked until golden brown, making it a perfect comforting side dish for any occasion.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Corn Mixture

• 2 cans (15 oz each) whole kernel corn, drained
• 1 can (14.75 oz) creamed corn

Cornbread Base

• 1 box (8.5 oz) corn muffin mix
• 1 cup sour cream
• 1/2 cup butter, melted
• 2 large eggs
• 1/4 cup sugar
• 1/2 teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the corn pudding.
2. Prepare Baking Dish: Thoroughly grease a baking dish with butter to prevent sticking and help with browning.
3. Combine Corns: In a large mixing bowl, combine the drained whole kernel corn and the creamed corn to form the base mixture.
4. Add Corn Muffin Mix: Stir the corn muffin mix into the corn mixture until evenly distributed.
5. Beat Eggs: In a separate bowl, beat the eggs until fluffy to incorporate air and improve texture.
6. Mix Sour Cream and Butter: In another bowl, combine the sour cream with the melted butter and mix thoroughly.
7. Add Sugar and Salt: Add the sugar and salt to the sour cream and butter mixture, mixing well to ensure even seasoning and sweetness.
8. Combine All Ingredients: Pour the beaten eggs and sour cream mixture into the corn and muffin mix. Stir everything until just combined to avoid overmixing, which can affect texture.
9. Pour Batter Into Dish: Transfer the batter evenly into the prepared baking dish, smoothing the top gently.
10. Bake: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and set.
11. Check Doneness: Insert a toothpick into the center of the pudding; it should come out clean or with a few moist crumbs.
12. Cool and Serve: Let the corn pudding cool for about 10 minutes before serving warm, allowing it to set for optimal texture and flavor.

Notes

• Make sure to drain the whole kernel corn well to avoid excess liquid in the pudding.
• Use fresh eggs for better fluffiness and structure.
• The sugar amount can be adjusted to taste; reduce for a less sweet version.
• Allowing the pudding to cool slightly helps it hold together when serving.
• This recipe can be prepared a day ahead and reheated before serving.

Keywords: corn pudding, corn casserole, creamed corn recipe, cornbread side dish, classic southern side, baked corn pudding