On a scorching summer day, there’s nothing quite like Southern cuisine to satisfy your cravings. Whether it’s the aroma of freshly baked cornbread coming out of the oven or the rich and creamy texture of a corn pudding casserole, these iconic dishes are sure to make your taste buds dance.
Today, I’m thrilled to introduce you to a recipe that embodies all that is wonderful about Southern cooking – Kathy’s Southern Corn Pudding Recipe. This recipe has been passed down from generation to generation in the Orr family, and it’s truly a staple of Southern living.
But why stop at just living when you can be thriving? By trying out this recipe for yourself, you’re not only treating yourself to something delicious, but you’re also immersing yourself in a culture that has long been known for its hospitality and warmth.
So without further ado, let’s get started on this culinary journey – I guarantee it will be a memorable one!
Why You’ll Love This Recipe
This Southern Corn Pudding recipe crafted by Kathy is sure to make you fall in love with it. Are you looking for a warm and comforting side dish? Well then, Buddy, this recipe will make you want to hug the person who made it! A perfect addition to any meal, this pudding casserole southern dish boasts an irresistible aroma that warms hearts wherever it’s served.
But what makes this particular corn pudding different from others? For starters, the combination of creamed corn and whole kernel corn provides a texture that’s both smooth and chewy. If you’re a corn lover, this is certainly worth trying!
Next up is the use of Jiffy cornbread mix that adds just the right amount of sweetness to this dish. I tell you what – you won’t be able to resist seconds once you’ve taken your first bite. Additionally, the delicate hints of melted butter, sugar and vanilla extract all provide an exquisite taste sensation that’ll have people reaching for more.
Oh, and let’s not forget how easy this southern corn pudding recipe is! With only 10-minute prep time and few ingredients in hand, I reckon anyone could make this casserole recipe without breaking a sweat. It’s perfect for those who want quality results without having to spend hours in the kitchen.
Overall, there are multiple reasons why you will love this recipe – from its warm comfort food flavor profile to its easy-to-follow instructions. The wonderful side dish casserole made with Kathy Southern Corn will add some pizzazz to your dinners while providing nourishment and unbeatable deliciousness. So why not give it a try today? Your taste buds will thank you!
Here is a list of ingredients needed for this creamy southern-style corn pudding recipe:
- 1 can (15 oz.) of whole kernel corn, drained
- 1 can (15 oz.) of creamed corn
- 2 cups of sour cream
- 1/2 cup of melted margarine
- 2 cups of white sugar
- 3 eggs, beaten
- 1 tablespoon of vanilla extract
- 1/2 cup of milk
- 3 tablespoons of cornstarch
Take note that the perfect combination of ingredients will give you the best Southern Corn Pudding you’ve ever tasted. And in this recipe form Kathy Southern, these ingredients are carefully measured and picked to ensure that every bite is savory and satisfying.
The Recipe How-To
Now that we have gathered all the necessary ingredients, it’s time to start cooking! Remember to preheat the oven to 350°F before starting.
Step 1: Combine dry ingredients
In a large mixing bowl, combine 1/2 cup of cornstarch and 1/2 cup of sugar. Mix well to remove any lumps.
Step 2: Add wet ingredients
Add 3 eggs, 1 can (16-ounce) of creamed corn, 2 cans (15-ounce) of whole kernel corn (drained), and 1 cup of milk. Mix well.
Step 3: Melt margarine
In a separate bowl, melt 1 cup of margarine in the microwave or on the stove.
Step 4: Combine melted margarine and the mixture
Add melted margarine to the corn mixture and stir until everything is thoroughly combined.
Step 5: Bake
Once the mixture is ready, pour it into a greased casserole dish. Bake in the preheated oven for 45-60 minutes, or until golden brown. You’ll know it’s done when you insert a toothpick in the center, and it comes out clean.
Step 6: Allow it Cool
Let the Southern Corn Pudding recipe casserole cool down before serving. It will be very hot right out of the oven!
Congratulations! You have now completed Kathy Southern’s famous Southern Corn Pudding Recipe! This easy-to-follow recipe makes for a great side dish that goes perfectly with ham or any other main course. The Sweet Tea would make an excellent beverage to complete your meal. Enjoy!
Substitutions and Variations
As with any recipe, there’s always room for experimentation and adaptation to individual taste preferences. Here are some ideas to switch up this southern corn pudding recipe by adding or substituting ingredients:
– For a richer flavor, replace the milk with heavy cream and add a dollop of sour cream
– Upgrade the texture by blending half of the whole kernel corn and creamed corn in a blender before mixing with the other half
– Add some savory notes by stirring in finely diced bell peppers, onions, or jalapeños before baking.
– Switch out the margarine for butter or coconut oil
– For a healthier option, cut down on sugar or substitute it with honey or maple syrup.
– To make this recipe gluten-free, replace the Jiffy cornbread mix with a gluten-free alternative and thicken the pudding mixture with gluten-free flour instead of cornstarch.
– Experiment with different types of cheese such as cheddar, pepper jack, or parmesan to add another layer of flavor
This recipe is also versatile enough to be modified into a casserole dish if desired. You can adjust the number of eggs you use to get a more baked pudding consistency versus a casserole.
Whatever variations you choose, follow the recipe for best results!
Serving and Pairing
Southern-style corn pudding is a versatile dish that can be paired with many different foods, making it an excellent addition to your recipe collection. This creamy, sweet, and savory dish is perfect for serving as a side dish with any meal. It pairs exceptionally well with smoked ham, roasted turkey, or grilled chicken. The sweetness of the corn pudding complements the savory flavors of the meats, creating a perfect balance of flavors on your plate.
This pudding casserole made with corn also goes great with other classic southern dishes like collard greens and black-eyed peas. The creamed corn in the pudding adds depth of flavor to these dishes, making them taste even better. Pair it with a glass of sweet tea or lemonade to achieve that authentic southern-style meal experience.
If you are looking for a twist on this traditional side dish, try serving it as dessert, topped with vanilla extract-infused whipped cream or a scoop of ice cream. You can also add sour cream to create a more tangy flavor and balance out the sweetness.
Whether you are hosting a summer BBQ or preparing a holiday dinner party, this delicious corn pudding recipe will always be welcomed as a wonderful side dish or dessert. The versatility of Southern-style corn pudding makes it an ideal choice for different occasions and meal settings.
Make-Ahead, Storing and Reheating
Now, let’s talk about ways to prepare and store Kathy’s Southern Corn Pudding recipe. When preparing this dish, it is an excellent idea to make it in advance since it can be made up to two days ahead of time if you plan on serving it later. However, if you choose to make the pudding in advance, allow it to cool to room temperature before storing it.
To store the Corn Pudding, you can either keep it in an airtight container or cover the casserole dish with foil and refrigerate until ready to serve. Furthermore, if you have any leftovers, place them in an airtight container and keep them refrigerated for up to three days. To reheat the Corn Pudding, preheat your oven to 350°F and bake for 20-25 minutes or until heated through.
Another option is to reheat the Corn Pudding in the microwave. Spoon individual servings onto a microwave-safe plate and heat for 30 seconds at a time until thoroughly heated. I would recommend adding a tablespoon of milk over each serving of corn pudding before reheating; this will help keep it moist as it cooks.
One thing you should avoid when reheating the corn pudding is using a high temperature that may cause dried-out edges and an undercooked center. Therefore, I suggest keeping temperatures low and reheating slowly.
As a final tip, don’t hesitate to experiment with substitutions such as trying out fresh sweet corn instead of creamed corn or sour cream instead of milk. These simple modifications can give this classic Southern dish new flavors while still preserving everything that makes it so special.
Tips for Perfect Results
Looking to make Kathy’s Southern Corn Pudding Recipe? The secret to getting it just right lies in nailing some of those small details. Here are some tips for perfect results when preparing this southern delight:
First of all, make sure the oven is preheated before you start. It’s crucial to a crispy, golden-topped pudding. Set your oven to 375°F (190°C) and let it heat up while you work on the batter.
When mixing your ingredients, whisk the eggs first with white sugar and cornstarch until light and fluffy. This will make sure that they rise perfectly and will create a more stable structure for the custard.
Use whole kernel corn, both creamed and whole, and don’t bother draining it since you need all that starchy liquid. Additionally, avoid using frozen corn since it can lead to excess water in your pudding.
To create a supremely creamy texture, use milk instead of heavy cream or half-and-half. Also, add in some sour cream – this will enhance the sweet-corn flavor and further improve the consistency.
Although more labor-intensive than using store-bought cornbread mix, putting together freshly made cornbread will help harmonize all the flavors in this recipe; thus, it pays off as far as taste is concerned.
When folding everything together, make sure you’re gentle with your ingredients’ mixture so that you do not break any delicate kernels of corn. Also, do not overmix since this can result in a tough texture.
In line with that, once you pour your batter into your butter-greased baking dish or cast iron skillet, level it out gently with a spoon or spatula for an even thickness of each bite.
Then comes the finale: sprinkle on some jiffy cornbread mix and melted butter for a crusty layer that bakes perfectly. When doing so, aim for an even layer overall so that its crispiness does not surpass the pudding’s tender center.
Follow these tips, and soon enough, you’ll be enjoying smooth, lightly sweet, moist custard dotted with juicy specks of real corn.
In conclusion, Kathy’s Southern Corn Pudding Recipe is a must-try dish that will keep you craving for more. This recipe is perfect for any occasion from holidays to casual dinners with family and friends. Using fresh or canned corn kernels and some basic pantry staples, you can create a delicious and creamy casserole that is to die for.
With the addition of vanilla extract, this classic southern pudding recipe gains a sweet and delightful fragrance that perfectly complements the savory flavor of the corn kernels. Moreover, the variety of substitutions and variations included in the recipe allows for customization based on your preference and imagination.
To get the perfect result while making this dish, it’s important to follow the tips outlined in this article, such as using cornstarch to thicken the pudding and preheating the oven before placing the baking dish. And if you have any concerns or questions about the recipe, don’t hesitate to check out our FAQ section.
Finally, nothing beats pairing your Kathy’s Southern Corn Pudding with some sweet tea or sour cream for an ultimate southern experience. So go ahead and give this recipe a try, your taste buds will thank you!
Kathy’s Southern Corn Pudding Recipe
- 3 eggs
- 1/2 cup margarine, melted
- 1/2 cup white sugar
- 1 (16 ounce) can whole kernel corn, drained
- 2 (15 ounce) cans cream-style corn
- 2 teaspoons cornstarch
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
- Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined.
- Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla.
- Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.