Grandmother’s Creamy Southern Corn Pudding Casserole
This recipe delivers the rich, custard-like texture of a classic Southern corn pudding, perfect as a comforting holiday side dish or potluck favorite.
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 70 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can cream-style corn
- 1 (14.75 ounce) can whole kernel corn, drained
- 1 cup whole milk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 2-quart casserole dish.
- In a large bowl, combine the cream-style corn and the drained whole kernel corn.
- Add the milk, melted butter, cornmeal, sugar, beaten eggs, baking powder, salt, and pepper to the corn mixture.
- Whisk the ingredients together until the batter is smooth and well combined. Do not overmix.
- Pour the batter into the prepared casserole dish.
- Bake for 50 to 60 minutes, or until the top is golden brown and a knife inserted near the center comes out clean. The center should be set like a custard.
- Let the corn pudding rest for 10 minutes before serving warm.
Notes
- For a richer flavor, substitute 1/4 cup of the milk with heavy cream.
- This dish is excellent for make ahead preparation; cover and refrigerate the unbaked batter for up to 24 hours, then add 10 minutes to the baking time.
- This recipe yields a sweet corn casserole texture, similar to a spoonbread.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 22
- Sodium: 350
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 7
- Cholesterol: 75