Southern Style Corn Pudding

Corn pudding is a simple yet delicious side dish that is perfect for any family night or Holiday table. This recipe was handed down to me by my grandmother. I have changed nothing except the use of canned corn and canned cream-style corn. My grandmother always canned fresh corn and fresh creamed-style corn. I find that it is more convenient to just grab a can or two at the store. It is easy and tastes just as good.

let’s get started…

Southern Style Corn Pudding


1/2 cup butter ( 1 stick) melted and cooled
1/4 cup flour
2 tbsp cornmeal
1/4 cup sugar
2 eggs – room temp
1/2 cup milk – room temp
1/2 cup cream – room temp
2 tbsp buttermilk – room temp
1 can whole corn – drained and rinsed
1 can cream-style corn
salt and pepper – to taste


  1. Preheat the oven to 350*. Grease or butter an 8×8 inch baking dish.
  2. In a bowl combine the flour, cornmeal, sugar, salt, and pepper. Whisk together well. Set aside.
  3. In a seperate bowl whisk together the butter, eggs, milk, cream, and buttermilk.
  4. Pour the wet into the dry and whisk until just combined.
  5. Add the corn and cream-style corn and stir to combine well.
  6. Pour the mixture into the prepared baking dish. Let stand for 10 minutes. This allows the cornmeal to absorb some of the liquid.
  7. Bake for 1 hour 15 minutes or until a toothpick comes out mostly clean. The center should be slightly jiggly but not liquidy. The top should be golden brown.
  8. Remove and let rest for 5 to 10 minutes. This allows the center to set and finish cooking.
  9. Serve.

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