Southern Style Corn Pudding for 8 Servings

Creamy Southern Corn Pudding

The sound of a spoon breaking through a golden crust into a soft, custardy center defines this dish. It is a staple of Southern hospitality, appearing on tables where community and slow meals are the priority. It sits somewhere between a savory custard and a moist cake, bringing a comforting sweetness to the plate.

This recipe relies on the contrast between creamed corn and whole kernels. The creamed version creates the base, while the whole kernels provide a necessary bite. It's the kind of side that makes people ask for the recipe before they've even finished their first scoop.

You can expect a dish that is rich and nourishing. It is designed to be a crowd-pleaser, bridging the gap between a vegetable side and a treat.

Why the Steps Matter

• Corn Combination: Mixing cream-style and whole kernel corn keeps the texture from becoming a mushy paste.
• Fat Stability: Using sour cream and melted butter prevents the batter from separating during the bake.
• Gentle Folding: Stirring the cornmeal in lightly prevents the pudding from becoming rubbery or tough.

Recipe Specs

Pantry Needs and Swaps

• 1 can (14.75 oz / 416g) cream-style corn
• 1 can (15.25 oz / 432g) whole kernel corn, drained Why this? Draining prevents the pudding from becoming watery
• 1 cup (225g) sour cream
• 1/2 cup (115g) unsalted butter, melted
• 2 large eggs, room temperature
• 1/2 cup (100g) granulated sugar
• 1 cup (125g) cornmeal (fine ground) Why this? Fine grind ensures a smooth texture
• 1 tsp (5g) baking powder
• 1/2 tsp (3g) salt
• 1/2 cup (50g) fresh parsley, chopped
• 1/2 tsp (2g) black pepper

Equipment Needed

Basic kitchen tools are sufficient. Most of the preparation involves just a whisk and a large mixing bowl. To ensure the perfect depth for the 45 minute bake, a 9x9 inch baking dish is recommended. Finish by folding the batter with a silicone spatula to keep it light and airy.

Bringing It Together

Phase 1: Prepping the Base

1. Preheat oven to 350°F (180°C) and thoroughly grease a 9x9 inch baking dish with butter or non-stick spray.
2. Use a large bowl to whisk the melted butter and granulated sugar together until well blended.
3. Add the eggs one by one, mixing until the batter is smooth and pale.
4. Stir in the sour cream until no lumps remain.

Phase 2: Folding in the Corn

5. Fold in the cream-style corn and the drained whole kernel corn.
6. Sift in the cornmeal, baking powder, and salt, then stir in the chopped parsley and black pepper.
7. Gently fold the mixture with a spatula until incorporated. Note: Stop mixing once the cornmeal streaks vanish to avoid a tough texture

Phase 3: The Bake

8. Pour the batter into the prepared baking dish and smooth the top with a spatula.
9. Bake for 40–45 minutes until the sides are golden and the center has a slight, jelly-like jiggle but is no longer liquid.
10. Remove from oven and let the dish rest for 10 minutes. Note: This allows the custard to set so it doesn't collapse when sliced

Fixing Common Issues

If the center feels like soup after the timer goes off, you likely have extra moisture. This happens if the canned corn wasn't drained well or if the oven runs cold.

If the top is browning too fast but the middle is still liquid, slide a piece of foil over the top for the last 10 minutes. This stops the surface from burning while the center finishes.

When It Turns Runny

Check if the center jiggles too much. If it's liquid, bake for another 5 minutes.

Fixing a Grainy Texture

This usually comes from overmixing the cornmeal. Be gentler with the spatula next time.

Why It Separates

This happens if the eggs were ice cold when added to the melted butter. Use room temperature eggs.

Serving Suggestions

This dish is velvety and rich, so it pairs best with something salty or acidic. I like serving it alongside a grilled protein. If you're serving this with meat, St. Louis Ribs make a great pairing.

Keeping It Fresh

Store any leftovers in an airtight glass container and keep chilled for 3 days. For reheating, place a square in the oven at 300°F for 10 minutes to ensure it doesn't dry out. I suggest avoiding the freezer, as the egg and sour cream base may separate, leading to a watery consistency once thawed.

Flavor Twists to Try

Cheesy Jalapeño

Fold in 1 cup of shredded sharp cheddar and 2 minced jalapeños before baking. This moves the dish into a more savory direction.

Honey Butter

Replace the sugar with 1/3 cup of honey. It adds a floral depth that works well with the corn. For a different take on corn, try this corn milk recipe.

Gluten-free Option

Substitute the cornmeal with a certified gluten-free fine cornmeal. Since cornmeal is naturally gluten-free, just check the label for cross contamination.

Adjusting the Yield

Half Batch

Use an 8x8 inch pan. 1 egg 1/2 cup sour cream 1/4 cup butter 1/4 cup sugar 1/2 cup cornmeal 1/2 tsp baking powder 1/4 tsp salt

Double Batch

Distribute the mixture between two 9x9 inch pans. Avoid using a single deep dish, or the center may not set properly. 4 eggs 2 cups sour cream 1 cup butter 1 cup sugar 2 cups cornmeal 2 tsp baking powder 1 tsp salt

The baking time remains nearly the same because the batter thickness in each pan is unchanged. Check for a slight jiggle in the center at 40 minutes.