Buy Now → Southern Corn Pudding
Southern corn pudding brings sweet corn and a tender, buttery custard to the table. With 10 minutes of prep and no cornbread mix, it’s an easy oven-baked side.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Ingredients
Units
Scale
- 1/3 cup butter, melted and cooled slightly, plus more for greasing
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup milk
- 5 large eggs
- 1 (15.25-ounce) can whole-kernel corn, thoroughly drained
- 2 (14.75-ounce) cans cream-style corn
Instructions
- Set the oven to 400°F. Butter the bottom and sides of a shallow 2-quart baking dish.
- Combine the sugar and cornstarch in a large mixing bowl. Gradually whisk in the milk until no dry pockets remain.
- Add the eggs and whisk until the yolks and whites are fully blended into the milk mixture.
- Slowly whisk in the melted butter. Fold in both types of corn, distributing the kernels evenly.
- Transfer the mixture to the baking dish and spread it into an even layer.
- Bake uncovered for about 1 hour. The pudding is ready when the surface is golden and the middle has a gentle wobble without appearing liquid. If the top browns before the center sets, cover loosely with foil.
- Let stand for 10 minutes before spooning into portions. Serve warm.
Notes
Rest time: Let the pudding stand for 10 minutes before serving. Total time includes this rest.
Substitutions: Replace the canned whole-kernel corn with 1½ cups thawed, well-drained frozen corn. Whole or 2% milk works well. Keep the cream-style corn for the moisture and consistency it provides.
Serving suggestions: Pair with roast turkey, baked ham, pork chops, or barbecue chicken. Green beans, sautéed greens, or a crisp salad round out the meal.
Storage: Refrigerate in a covered container within 2 hours of baking. Use within 3 to 4 days. Reheat individual portions in the microwave or warm the casserole, covered, in a 325°F oven until hot throughout.
Freezing: Cool, divide into portions, and seal in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The custard may release a little moisture after thawing.
Find it online: https://jennifercooks.com/southern-corn-pudding/