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Southern Corn Pudding Recipe

Creamy Southern Corn Pudding combines sweet corn, milk, eggs, and butter for a perfect comfort food side dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups fresh corn kernels (or frozen corn, thawed)
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 4 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp onion powder
  • 1/2 cup shredded cheddar cheese (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with butter or non-stick spray.
  • In a large mixing bowl, combine the corn kernels, whole milk, sour cream, and melted butter. Mix until blended.
  • Add the eggs one at a time, beating well after each addition to ensure a fluffy mixture.
  • In another bowl, whisk together the sugar, baking powder, salt, black pepper, and onion powder. Slowly add this dry mixture to the wet corn mixture, stirring until just combined.
  • If using, fold in the shredded cheddar cheese for extra flavor.
  • Pour the corn pudding mixture into the prepared baking dish, smoothing the top with a spatula.
  • Bake in the preheated oven for 45–55 minutes, or until the pudding is set and the top is golden brown. A knife inserted in the center should come out clean.
  • Let the corn pudding cool for about 10 minutes before serving.

Notes

  • For the best texture, use fresh or thawed frozen corn.
  • Allow the pudding to rest for 10 minutes before serving for easier slicing.
  • Optional cheese adds richness but can be skipped for a classic flavor.
  • Garnish with herbs or paprika for an appealing presentation.