Southern Corn Pudding with a Tender, Golden Crumb

Southern Corn Pudding

Corn pudding can be spoonable or firm enough to slice. This version uses cream-style corn, whole kernels, and corn muffin mix to bake into moist, golden squares. The mix gives it structure, while sour cream and butter keep the crumb tender rather than dry like cornbread. Drain the whole kernels well and let the casserole rest before cutting so the portions hold together.

Prep time: 10 minutes | Cook time: 40–50 minutes | Rest time: 10 minutes | Total time: About 60–70 minutes | Serves: 8–10

Ingredients for Southern Corn Pudding

• Butter or nonstick cooking spray, for greasing the dish
• 2 large eggs
• 1 cup sour cream (240g)
• 1/2 cup unsalted butter, melted (1 stick; 115g)
• 1 can cream-style corn (about 14.75 ounces; 420g), undrained
• 1 can whole-kernel corn (15 ounces; about 255g drained), well drained
• 1 package corn muffin mix (about 8.5 ounces; 240g)

Corn muffin mix varies in sweetness and package size. Use a package close to 8.5 ounces; no extra sugar or dry thickener is needed.

How to Bake Southern Corn Pudding

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch rectangular baking dish, including the corners.
2. Drain the corn: Drain the whole-kernel corn in a colander until it is no longer dripping. Leave the cream-style corn undrained; its liquid is part of the batter.
3. Mix the batter: Whisk the eggs, sour cream, and melted butter in a large bowl. Stir in both types of corn, then fold in the corn muffin mix just until no dry pockets remain. The batter will be thick and studded with kernels. Do not add extra liquid.
4. Fill the dish: Spread the batter evenly in the prepared dish and lightly smooth the top without packing it down.
5. Bake: Bake uncovered for about 40–50 minutes, beginning to check at 38–40 minutes. The top should be dry-looking and golden, the edges lightly browned, and the center set rather than rippling like liquid. A toothpick inserted near the center should come out without wet batter; a few moist crumbs are fine. If the center is still wet, bake a little longer and check again.
6. Rest and serve: Let the pudding rest for 10 minutes. Cut it into large squares and lift them from the dish with a thin spatula.

How to Tell When Corn Pudding Is Done

Look for a set center, not a dry cornbread-like crumb. The baking time is an estimate for a shallow 9-by-13-inch dish; a smaller, deeper dish may need longer and will make thicker, softer portions. Use the center and toothpick checks rather than the clock alone.

Serving and Storage

Serve the squares warm from the baking dish alongside roasted chicken, pork, or barbecued ribs. Greens or a green salad pair well with the rich casserole. For a cheesier variation, try Easy Jiffy Corn Casserole with a Golden Cheddar Top.

Cool leftovers, cover tightly, and refrigerate for 3–4 days. Reheat covered in a 350°F oven until warmed through. Freezing may change the texture, so it is not recommended as a standard storage method for this recipe.

Nutrition

Approximate nutrition per serving, based on 9 servings: 340 calories, 6g protein, 21g fat, and 33g carbohydrates. Approximate nutrition per 100g: 220 calories, 4g protein, 14g fat, and 20g carbohydrates. Values are estimates and may vary by brand.