There’s something deeply comforting about Southern cuisine, and this Creamy Southern Corn Pudding is no exception. With its sweet corn flavor and creamy texture, this dish is a staple on many holiday tables.
Perfect as a side for any meal, it’s easy to make and sure to please a crowd. Using Jiffy mix keeps it convenient, yet it tastes like pure comfort from scratch.
Let’s get started on this delightful, satisfying recipe!
Steps
- Begin by whisking the eggs in a bowl until smooth. Add in the milk, melted butter, sugar, and cornstarch, continuing to whisk until well blended.
- Incorporate the drained whole kernel corn and the cream-style corn into the mixture. Stir everything together until fully combined.
- Transfer the prepared mixture into a greased casserole dish. Bake until the top is golden brown and the center is set.
Ingredients
- 2 eggs
- 1 cup milk
- 1/4 cup butter, melted
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (14.75 ounces) cream-style corn
FAQ
- What is corn pudding?
- Corn pudding is a creamy side dish made from stewed corn, butter, and milk, often thickened with cornstarch for added richness. It originated in the American South and is popular year-round, especially during Thanksgiving.
- How do you make corn pudding?
- To make corn pudding, whisk eggs with milk, butter, sugar, and cornstarch. Stir in drained canned whole kernel corn and cream-style corn. Pour the mixture into a prepared casserole dish and bake until it turns golden brown.
- How should corn pudding be stored?
- After cooling, transfer the corn pudding to an airtight container and refrigerate it for up to five days. Reheat the pudding in the oven or microwave before serving.
- Can corn pudding be frozen?
- Yes, corn pudding can be frozen for up to three months. To freeze, prepare it in a foil pan, allow it to cool completely, then wrap it tightly in storage wrap and aluminum foil. Thaw in the refrigerator overnight before reheating.
- Any tips for making corn pudding?
- A helpful tip is to dissolve the cornstarch in milk before adding it to the other ingredients to prevent clumping. This ensures a smooth consistency in the final dish.
Tips
- Dissolve the cornstarch in milk before combining it with the other ingredients to prevent any clumps from forming.
- If you plan to freeze the corn pudding, consider using a foil pan for easier storage and reheating. Ensure it is completely cool before wrapping tightly in storage wrap and aluminum foil.
- For optimal leftovers, store the cooled corn pudding in an airtight container in the fridge for up to five days, and reheat it in the oven or microwave until warmed through.
- To save time on the day of serving, prepare the dish ahead of time and simply reheat it before your meal—it’s just as delicious when reheated.
