Corn Pudding

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A delicious, homemade corn pudding recipe that pairs perfectly with any dish during the week or holiday dinners.

Corn pudding is a family favorite around here. The delicious corn mixture is an easy recipe to make and enjoy with almost any meal. It pairs well with soups, chilis, chicken breasts, holiday dinners, and tons more. You will want to have this easy corn pudding recipe on hand for future events and family dinners. It’s a great side dish that everyone will love. Take a look at how simple it is to make at home.

Ingredients Needed For Homemade Corn Pudding Recipe

To make corn pudding, you just need a few simple ingredients. Find all of these ingredients at your local grocery store. Feel free to use off-brand cornbread mix if you’d like, it will work just fine.

  • 1/2 cup unsalted butter, softened or melted
  • 2 Eggs
  • 1 (15-oz) can whole kernel corn, drained
  • 1 (15-oz) can creamed corn, not drained
  • 1 cup sour cream
  • ¼ cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 (8-oz) box Jiffy cornbread mix
Corn Pudding

How to Make This Homemade Dish

  1. Preheat the oven to 350 degrees. Lightly spray an 8×8 baking dish with non-stick cooking spray.
  2. In a medium bowl, combine all of the ingredients. Pour the mixture into the pan and spread evenly into the prepared dish.
  3. Bake for 35 – 45 minutes or until the top is golden brown and the middle doesn’t jiggle anymore, or no batter remains on the toothpick inserted in the middle.

Your finished corn pudding should have a custard-like texture and be soft enough to scoop with a spoon. Place this next to your green bean casserole at Thanksgiving or Christmas, and your table is complete.

Corn Pudding

Is Corn Pudding the Same as Cornbread?

While cornbread is a type of bread that’s soft enough to eat with a spoon, it’s slightly different from corn pudding. Corn pudding has more egg and dairy base and is much softer in texture. Cornbread is usually a little flakier, and corn pudding has pieces of corn sprinkled throughout. If you can’t decide which one to make, make both!

Why is it Called Corn Pudding?

Corn pudding is a traditional Native American dish made by grating the corn kernels right off the cob and mixing them with water and the milky liquid from the cob. While baking, the starches from the corn thicken the mixture, making it an almost bread-like consistency. It’s now enjoyed worldwide during holiday dinners and throughout the year.

How Do I Know When Corn Pudding is Done?

When finished, corn pudding should have a soft, souffle-like texture. It should be golden brown around the edges and slightly jiggly in the center. Just like testing a cake, insert a knife or toothpick into the center to see if it’s done baking. The knife should come out clean.

How Long Can You Keep Corn Pudding in the Refrigerator?

Corn pudding will last in the refrigerator for about 3-4 days. Make sure you wrap it with plastic wrap, an airtight container, or use a casserole dish cover to keep it fresh. Be sure to let the baking dish cool down to room temperature before putting it into the fridge.

For More Delicious Side Dishes, Check These Out:

Corn Pudding

Author Katie
A delicious, homemade corn pudding recipe that makes the perfect side dish for the holidays.
Prep Time 10 minutes
Cook Time 35 minutes

Ingredients

  • 1/2 cup unsalted butter, softened or melted
  • 2 Eggs
  • 1 15-oz can whole kernel corn, drained
  • 1 15-oz can creamed corn, not drained
  • 1 cup sour cream
  • ¼ cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 8-oz box Jiffy cornbread mix

Instructions

  • Preheat the oven to 350 degrees. Lightly spray an 8×8 baking dish with non-stick cooking spray.
  • In a medium bowl, combine all of the ingredients. Pour the mixture into the pan and spread evenly into the prepared dish.
  • Bake for 35 – 45 or until the top is golden brown and the middle doesn’t jiggle anymore, or no batter remains on the toothpick inserted in the middle.
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