Corn Pudding the Easy Way
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
can (15.5 oz) whole corn, drained
can (15 oz) cream style corn
package (8.5 oz) corn muffin mix
Add the corn, creamed corn, butter, muffin, mix, and sour cream to a bowl and mix well.
Add the eggs and mix together.
Pour into a 11x17 pan that has been sprayed with cookiing spray. Bake for 35-40 minutes or until top is lightly browned.
Serve with butter and honey if desired.
- If you want to add a little spice to this dish add a 4 ounce can of diced green chilies.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- I’ll be honest; I’ve never made corn pudding before because I’ve never really been a fan of it. With all of the sides at Thanksgiving, why would I waste the room for corn pudding? Oh, I was so wrong.I decided to give it another chance made my way -- and the result? I couldn’t stop eating it. I almost ate the whole pan.It tastes similar to cornbread, but while cornbread often leaves your mouth begging for a drink, this corn pudding is moist and full of flavor. While I was eating, I was thinking, "How could I have shunned corn pudding this for so long? How many Thanksgivings have I missed out on eating this?!"Most of my friends complain that they just don’t like cooking because it’s too hard and nothing ever turns out. Don’t worry…I’m not going to call you out by name. Well, ladies, this is your dish…Corn Pudding the Easy Way.This is a reliable side dish that you cannot screw up. And chances are, if you aren’t hosting Thanksgiving this year, then you will be asked to bring a side dish. If you are hosting and cooking the whole meal yourself, this is simple enough to not add any stress to your menu planning.Serve this with butter or honey or just all by itself.Spice It Up: If you want to add a little kick to this dish, you can add a 4-ounce can of diced green chilies into the mix.
Creamy Corn Pudding Recipe
This creamy corn pudding is classic comfort food just like grandma used to make. With just a few simple ingredients, you&rsquoll have a sweet, custard-like dish that pairs perfectly with BBQ, chicken wings, turkey, glazed ham, and more.
It&rsquos a quick and easy side dish that adds a little sweetness to your meal. Slightly crispy on the outside but light and fluffy on the inside. Plus, it&rsquos so creamy and deliciously addictive not even the pickiest eaters will dare say no to it.
Serve this at your next get-together and don&rsquot be surprised when people beg you for the recipe!
Corn Pudding suffers a similar identity crisis as corn casserole. What defines it is most often what you grew up with and nobody makes any of it the same way.
What some folks call corn spoon bread, others call corn casserole. and vice versa. What some call corn casserole, yet others call corn pudding. and vice versa. It's kinda like that whole potatoes au gratin versus scalloped potatoes. Or what really is a po'boy, what makes up Comeback sauce, or the ingredients for a real southern cornbread. For me, when we're talking about corn pudding, I think of a corn-based, savory egg custard. with lots of eggs.
Sometimes I work on a recipe multiple times before I strike where I want it to be, and this is one of those instances. I've been through many iterations of corn pudding, playing around with multiple revisions on number of eggs, types of corn, sugar or no sugar, heavy cream or milk and how much, before settling happily right here. It's downright delicious but simple. There's really not much to it - just mix, pour and bake really - and since it's Christmas, a little bit of Maker's Mark is a nice addition, though completely optional.
I like to use a blend of tender, frozen corn with canned cream corn, which The Cajun loves. If you happen to have home-canned versions of either or both of them, all the better!
For more of my favorite veggie and side dish recipes, pop over to my Pinterest page!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Corn Pudding
- 5 large eggs , at room temperature
- 1/2 cup half and half , at room temperature
- 1/4 cup self-rising flour
- 1/3 cup unsalted butter , melted and slightly cooled
- 1 tablespoon bourbon , optional
- 3 cups frozen corn , thawed
- 2 (14.75-ounce) cans cream-style yellow or white corn
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (or Creole or Cajun seasoning) , or to taste
Preheat oven to 400 degrees F. Butter a 2 quart casserole dish set aside. Beat eggs with half and half in a large bowl, whisk in flour, a little at a time until fully incorporated. Quickly whisk in melted butter and add bourbon if using. Fold in corn, add sugar, salt, pepper and cayenne or Cajun seasoning mix until blended. Transfer to prepared baking dish. Bake uncovered for about 45 to 55 minutes, or until set and golden brown on top. Let rest 10 minutes before serving.
Cook's Notes: For a little extra heat, stir in 1/8 cup minced jalapeno or chopped green chilies. Top with 1/2 cup shredded Parmesan or your favorite cheese, if desired.
Check These Recipes Out Too Y’all!
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.
Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!
© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved
Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.
ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.
- 2 tablespoons extra-virgin olive oil
- 6 cups fresh corn kernels (about 7 ears) or thawed frozen corn
- 1 ½ cups chopped sweet onion
- 1 ½ tablespoons minced garlic
- 1 ½ tablespoons cornstarch
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¾ teaspoon ground pepper
- 8 large eggs
- 3 cups whole milk
- ¼ cup chopped fresh chives
Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray set aside. Heat oil in a large skillet over medium-high heat. Add corn, onion and garlic cook, stirring occasionally, until the onion is lightly browned, about 8 minutes. Spread the mixture in the prepared baking dish.
Combine cornstarch, sugar, baking powder, salt and pepper in a small bowl. Whisk eggs and milk in a large bowl. Add the cornstarch mixture and chives to the egg mixture whisk to combine. Pour the mixture over the corn in the baking dish.
Bake until the top is lightly browned and the center is set, about 55 minutes. Let cool for about 10 minutes before serving.
Corn Pudding the Easy Way - Recipes
My Dad from NC we used to eat this when I was young im try.this tonight and.surprise him
Please let me know how you and your father like it Wayne! Thanks!
Very interesting recipe.very delicious,I'll definitely try.
Thanks for sharing.
Can't wait to try this. Fixing it today along with your honey mustard bbq chicken recipe which is by far my favorite.
That k you Jeremy, please let me know how you like it.
Just wanted to let you know this was by far my favorite recipe. I've got 4-5 recipes from various friends/family but they were all either far too sweet or not sweet enough and this had the prefect balance. This is definitely going into my binder I'm putting together with all the best recipes I find. Keep up the great work!
That's awesome Jeremy! Glad you enjoyed it!! Thanks!
Should the frozen coen be thawed?
It doesn't have to be completely thawed, just to the point you can mix it. Mine was partially thawed and loose, then when I dumped it in it all froze and stuck together. LOL But it still mixed in okay.
I love corn pudding, I am making this today!
Thank you for watching! Please let me know how you like it!
It's a hit and my son loves it. We had it with fried tilapia and a garden salad. Thank you.
That's GREAT to hear!! Glad you and your son enjoyed it! Thank you again for giving it a try!!
Just made this as a bring along dish for Thanksgiving at my daughter's house. I had to sneak a taste. Yummy, yummy. I am betting this will be requested again. very simple and easy to fix
Thank you very much Pam, glad you enjoyed it!!
Can I put some cheese in it? Is so wich one do you suggest?.
Mild cheddar about 1/4 cup was delicious. Sweet and savory.
I didn't use sugar or butter and it came out great. Light, fluffy, sweet enough. I put a little bit of cheddar cheese in it. Yum! I used one can of creamed white corn, one can drained white corn kernels, whole milk, about 1/2 cup, one tbl spn corn starch, about one and a half backing powder, 5 eggs, tiny sprinkle of kosher,sea salt, and,about 3 til spns flour. oh yes!
If it sits made until dinner does it get better or worse. How would I heat it up then? Microwave?
Or can I take it out partly done and then slam in before dinner.
I don’t know the texture of this thing but it looks like something I’d want to fry up a leftover piece of in bacon fat.
Heat it up in the microwave.
That's what I do. Also its not bad warm or cold either. Your preference
Corn Pudding is a fabulous corn casserole–certainly one of our favorites. It’s like a corn souffle with lots of delicious corn in every bite. It’s so quick and easy, too. It only takes about 5 minutes to throw this together. Our family loves this tasty Corn Pudding recipe and I’ve served it often over the years.
It is one of the BEST recipes I have collected since I started cooking. It is so easy. You can make it using up fresh corn, frozen corn, or the usual canned corn. It has a souffle-type texture that is superb and light without sacrificing flavor. I also always have these ingredients on hand so I can whip together this casserole in about three minutes and have it ready to go!
This is the first corn casserole recipe I ever received. Kay Stafford used to help cook at the men’s Bible Study luncheon at First Baptist Church in Indian Rocks when I worked there in the early 80s. I remember Kay as a godly servant who stayed behind the scenes, never drew attention to herself, and used her gifts and talents to serve others.
She was a wonderful down-home style cook. She made this several times and I finally asked her for the recipe. I think of Kay every time I make this recipe–and it’s been hundreds of times over the years. If you want the quickest, easiest, most economical corn recipe you can find, this corn pudding recipe is probably it! We love this amazing corn recipe and I think your family will too.
A lot of our company over the years have partaken of Kay’s corn pudding recipe. Kay apparently got the recipe from The Joy of Cooking. I’ve only made a couple of slight modifications over the years and that was to change the corn amount from 2 cups to 2 cans–it’s slightly more so I just dumped all of the corn in, and to increase the flour slightly. When I make it with freezer corn I use a full 16-oz. bag. When I serve it, I usually cut it into squares, but you can also serve it with a spoon.
I’ve made this recipe several times since I initially posted it about ten days after I began this food blog. I’ve upgraded the pictures once, and now I’m upgrading them again with a better camera so you can have a good idea of what this lovely casserole is supposed to look like. Now I’ve remade the pictures a third time (December 2017) and updated the pictures again.
There is one caveat however. The casserole is supposed to be baked, uncovered, for an hour. That way the corn cooks properly and sets firmly. When I served it yesterday for company, I had many people exclaim how good the dish was. It is still one of our favorite side dishes!
Corn Pudding is one of our favorite holiday side dishes.
Corn Pudding is so quick and easy. I can usually have this oven ready in about 5 minutes if I microwave the butter rather than melt it in the oven!
Everyone always raves over this tasty corn dish. I’ve used fresh, frozen and canned corn in the recipe.
I used these ingredients to make Corn Pudding.
Place eggs in a bowl. Add sugar, flour and salt.
Whisk ingredients until smooth.
Drain corn. Add it along with the milk to other ingredients.
Stir well to combine.
Place a half stick of butter in a 9吉″ glass baking dish and melt in the oven. If you really need to save time, melt the butter in the microwave and pour into a 9吉″ glass baking dish.
Pour corn mixture into pan with melted butter. Make sure you scrape all the sugar out of your mixing bowl and stir the ingredients around a little bit in the casserole dish so all the sugar doesn’t end up in one spot.
Put it into the oven and bake uncovered for 60 minutes at 350.
I’ve had it cook in as little as 45 minutes (when nothing else is in the oven) or, need as long as an hour and 10 minutes if there are other casseroles in the oven. It will get a nice golden brown when it’s finished and it will be completely set in the middle when it’s done.
I usually cut this 3ࡪ making 12 pieces and serve it out with a spatula.
Corn Pudding is great for holiday entertaining or company. The texture is souffle-like.
This Corn Pudding is one of my favorite recipes at Thanksgiving and this is always one of the first side dishes to go. Some people call this creamed corn casserole, spoon corn, or corn souffle. Any way you name it, this corn recipe delicious!
Can everyone stop trying to health-ify Thanksgiving?! I’ve seen so many recipes for “skinny” versions of sweet potato casserole, mashed potatoes, and pie.
I like to eat healthy too but can’t we have at least one day where we have a free hall pass to eat whatever we want without all the guilt? To eat pie until our pants split open? To load butter upon butter on our veggies until they’re unrecognizable?
The other 364 days of the year we can worry about calories. Seriously. Let’s give ourselves a break, puh-lease.
Now that I have you all buttered up to calorie laden dishes let me introduce you to this dish.
My friend Lauren brought this corn casserole to Thanksgiving dinner and I found myself going back for not only seconds, but thirds.
I had no idea that is was surprisingly easy and I can’t say enough about how good it is. This one is also from my cookbook! Enjoy!
CAN I MAKE THIS AHEAD OF TIME?
Make the recipe up to three days ahead of time and reheat on the day of serving.
CAN I DOUBLE THIS CORN CASSEROLE?
Yes! You can easily double this by baking it in a 9吉 baking dish. Add 10-15 minutes to the cooking time or until the center isn’t jiggly.
Are you interested in making a wonderful comfort food? If you are really interested, this corn pudding recipe teaches you how to make it in a comfortable and easy manner. Once you taste dish, you are going to make it again and again forever because of the crazy flavor and simple cooking method make matters really easy for you. If you follow the exact guidelines recommended in this corn pudding recipe, you can serve it for 8 people and the total time needed to make this dish comes around 1 hour and 10 minutes. Even a picky eater will become an ardent fan of this dish if you serve him/her this dish and many people describe the taste as crazy and inspiring as well. You do not have to search hard for collecting the ingredients because they are easily available and the method of preparation can also be described as simple and uncomplicated. First of all, the oven needs to be preheated to 400 Degrees Fahrenheit.
Are you interested in making a wonderful comfort food? If you are really interested, this corn pudding recipe teaches you how to make it in a comfortable and easy manner. Once you taste dish, you are .
Nana’s Corn Pudding
Nana’s Corn Pudding has just five ingredients and less than 5 minutes of prep time. This is one of my favorite easy Easter side dishes. It packs sweet corn flavor and the perfect side for any holiday.
Holidays like Easter are always steeped in tradition. In our house, it was always ham, mashed potatoes, hot cross buns, and lots of eggs. Then there was the ever present Brussels sprouts covered with the mock hollandaise. They were not roasted or even sautéed. Just don’t go there.
With my family now, we have a few traditions, but not many. Like, we always have ham. Though, I’m thinking of changing that up and maybe trying a leg of lamb some year. Not this year though. We always have green bean casserole. That’s at almost every holiday. The hubs loves it and it’s growing on me. Scalloped potatoes or au gratin potatoes are always on the table at Easter. Because, well, ham and scalloped potatoes are a match made in heaven.
Heck! Potatoes and cheese are a match made in heaven!
But, that’s not what this post and this recipe is about. This is about Nana’s corn pudding. A recipe that was published in her church cookbook. Yes. I have it. It’s on my shelf along with the few other cookbooks I keep. No. I’m not a huge cookbook recipe maker or cookbook collector. There are a few that I cherish, a few that I love and have used, and a few that I hope to use to learn from.
Now, Nana, on the other hand, I could always learn from. She was a genius in the kitchen. Her chicken and dumplings were off the charts. She could make the best gravy out of anything. Her sausage gravy though? To die for. Especially on top of her biscuits. Man, those were the good days as a kid growing up in the south. When you knew what sorghum was for and used it.
What I remember most is Nana’s corn pudding.
It tastes delicious yet super simple. And, it can be used for many main dishes, I have found out. You see, there’s a restaurant that we used to frequent at work called Chevy’s. They served up a corn side dish that tastes quite similar to this corn pudding. My boss at the tame always raved about it and I swore to make some corn pudding for her.
Well, I finally did for a Christmas party and she agreed that Nana’s corn pudding tasted just like her favorite side dish at this Tex-Mex restaurant. I left her the easy recipe and she was thrilled. A happy boss is always a good boss, right?
Nana’s corn pudding has 5 ingredients. And they’re pantry/refrigerator staples at that. I always have cans of corn and creamed corn. If I don’t have the corn muffin mix, I can easily whip some up. It’s just some flour, cornmeal, baking powder, sugar, and salt. There’s plenty of copycat recipes out there where you can easily whip up your own batch of muffin mix to keep in your pantry.
This is one of our family’s favorite easy Easter recipe side dishes. It literally takes minutes to prep this recipe and pop it in the oven. It takes longer to wait for it to cool before serving than it does to make this corn pudding.
You can’t get any easier or simpler than that.
And just look at that deliciously golden color! It has the perfect amount of sweet combined with corn flavor. Yet, it’s easily adaptable! Add some jalapenos or green chiles and toss in some cheddar for a kicked up Tex-Mex version. Stir in some sun dried tomatoes and mozzarella for an Italian version. How about some roasted red peppers and feta for a Mediterranean flair?
You see? It’s so simple that it can be kicked up any way you’d like. Add some sliced hot dogs or kielbasa and make it a main dish! Stir in some leftover Easter ham or rotisserie chicken to repurpose left overs. Make it a pizza style with some pepperoni, roasted red peppers, and sun-dried tomato pesto. Only your imagination can limit the possibilities.
I can see those wheels turning. You’re using your imagination to not only taste this delicious corn pudding but mixing it up with your favorite flavors. That’s how recipes are intended to be used! They’re just a guideline, really. Swap out ground chicken for beef in a meatball recipe. Change up the cayenne and chili powder for some paprika and turmeric. Things like that make a recipe truly adapt to your tastes and palette.
Okay. Enough about all that. Traditionally, we serve Nana’s corn pudding at family gatherings like Easter and Thanksgiving. At least from what I can remember, which isn’t much. However, I do remember it tastes amazing. It’s the perfect balance of flavors with plenty of corn flavoring to make it vegetable-ish.
Of all the times I’ve made this recipe, I can’t believe I’ve never shared it. Then again, I think it goes in that category of family recipes that I don’t really want to share? Because they’re, well, family? I’m a bit strange with that. I know. Slowly I’ll be sharing more and more of my family favorites. So, just stay tuned.
What do you traditionally serve for Easter? Do you change it up or serve the same things every year? I hope you find some new delicious easy Easter side dishes for your family.
Believed to have Native American origins, spoonbread was commonly called Awendaw or Owendaw. The first print recipe appeared in Sarah Rutledge&rsquos 1847 cookbook, &ldquoThe Carolina Housewife.&rdquo Many have compared British Yorkshire pudding to spoonbread and hypothesize that early European settlers adapted their traditional recipe, swapping flour for native grown cornmeal.
Marion Cunningham, writing for the Los Angeles Times, says, &ldquoTracing the evolution of cornbread from suppone (Indian corn) to spoon bread is in some ways similar to studying history through fossils and other artifacts. There is a rough parallel in these recipes with the social and cultural movement of people through history. A properly prepared dish of spoonbread can be taken as continued testimony to the perfectibility of humankind.&rdquo
As with all historically significant recipes, they evolve over time. Home cooks, generation after generation, add bits and pieces of ingredients, herbs, and techniques. Notes written and passed down from one to another survive because they&rsquore delicious and have stories to tell.
Our Southern Corn Pudding Recipe
Our recipe for corn pudding creates a fairly firm and well-set custard that is studded with kernels of sweet corn.
Since fresh corn is only available for a short season where we live, we used frozen sweet corn to make our pudding.
By pulsing half of the corn in the food processor before adding it to the custard mixture, you release some of the corn&rsquos juices and create a similar texture to what you would get from grating fresh corn, grated off of the cob.
The result is a creamy and eggy dish that bursts with the flavor of sweet corn.
Why not give this corn side dish a try the next time you&rsquore craving something a bit different!