Take a trip down south with our Must-Try Southern Corn Pudding recipe. Nothing says homey and comforting like this creamy, corny delight that’s as much a crowd-pleaser as sweet tea on a hot day. 🌽
Our recipe involves a magical transformation of humble ingredients like corn, milk, eggs, and sugar. But the real trick? A sprinkle of Southern love and a hearty helping of nostalgia.
The Heart of the Pudding – Corn
It’s no secret that corn is the star of this dish. Fresh or canned, it’s the kernel of truth in every spoonful. The pops of sweet corn in the creamy custard base are simply corn-ucopia of flavors.
Tip: If using fresh corn, don’t discard the cobs just yet. Simmer them in milk to extract every bit of that corn flavor.
Balance in All Things – Sweet vs Savory
Striking the perfect balance between sweet and savory, this pudding is a side dish that doubles as a dessert. The savory notes come from a well-seasoned custard base, while the sweetness is purely from corn and a sprinkle of sugar.
Tip: Adjust the sugar level to your liking. Remember, a well-made corn pudding should sing the praises of corn’s natural sweetness. 🌽🎶
One taste of this Southern Corn Pudding, and you’ll be corn-vinced that love at first bite truly exists! 😍
Tip: Want to jazz things up? Add-ins like cheese, chives, or even bacon can create variations to tickle your palate.
With the tips and tricks in hand, let’s jump straight into this delicious Southern Corn Pudding recipe!
Must-Try Southern Corn PuddingCourse: Side DishCuisine: American
This comforting Southern Corn Pudding is the perfect blend of sweet and savory flavors, making it an excellent side dish for any occasion.
1 can (15 oz) corn, drained
1 can (14.75 oz) creamed corn
1 cup whole milk
2 large eggs
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 cup unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
- Preheat the oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
- In a large bowl, combine the corn, creamed corn, milk, eggs, sugar, flour, melted butter, salt, and pepper. Stir until the ingredients are thoroughly combined.
- Pour the mixture into the prepared casserole dish. Bake for 45 minutes, or until the pudding is set and the top is golden brown. Let the pudding stand for 5 minutes before serving.
- If you’d like a little more color on top, pop the pudding under the broiler for a minute or two. Watch closely to avoid burning.
- You can add extra ingredients to this base recipe. Cooked bacon, cheese, and herbs all make great additions.
- The pudding will puff up as it bakes, this is normal. It will deflate a bit as it cools.
Frequently Asked Questions
Q: Can I make this corn pudding in advance?
A: Absolutely! You can prepare the mixture a day in advance and refrigerate it. When you’re ready to serve, simply bake as instructed.
Q: How should I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat in the oven or microwave.
Q: Can I use fresh corn instead of canned?
A: Yes, you can use fresh corn. The equivalent would be about 1 1/2 cups of fresh or frozen corn for the canned corn.
Q: Can I add cheese to this recipe?
A: Yes, you can add 1 to 1 1/2 cups of shredded cheese to the mix before baking for a cheesy corn pudding.