Southern Baked Corn Pudding. The mere thought of it sends my taste buds on a wild journey I can hardly describe. As a chef specializing in Southern-style cuisine, there’s no doubt that Corn Pudding is one of my all-time favorites. This delicious dish is the epitome of comfort food and is perfect for all occasions, be it Thanksgiving or a simple weeknight meal.
Corn pudding is basically a glorified version of cornbread. It’s more custardy and has a richer flavor thanks to the addition of creamed corn and whole kernel corn. With a warm, buttery aroma that will fill your entire house with joy, this pudding recipe has been passed down by generations of Southern grandmothers.
In this recipe article, I’ll share with you all the steps you need to make classic southern corn pudding from scratch. I’ve spiced things up a bit with some sweet spring onions, sour cream and cheese to create the ultimate cheesy, flavorful and creamy corn pudding casserole.
If you’re excited to make some delicious Southern-style baked corn pudding, then let’s dive straight in, shall we?
Why You’ll Love This Recipe
Are you looking for a dish that is both delectable and easy to make? Look no further than this Southern Baked Corn Pudding Recipe. Loaded with creamy corn, savory cheese, and a touch of sweetness, this dish is the perfect addition to any meal.
But what sets this recipe apart from other corn pudding recipes? The answer is in the ingredients. Grandma’s Southern creamed corn and whole kernel corn are combined with a mixture of all-purpose flour, yellow cornmeal, and baking powder to create the perfect balance of flavors and textures.
But that’s not all. This recipe also includes sour cream, butter, and cream cheese for added richness and creaminess. And let’s not forget about the cheese – a blend of cheddar and monterey jack adds a touch of sharpness that complements the sweetness of the corn.
So whether you’re planning a family dinner or hosting a potluck with friends, this Southern Baked Corn Pudding will be the dish that everyone raves about. Trust me – once you’ve tried it, you’ll be hooked!
Here are the ingredients you will need to make this delicious Southern Baked Corn Pudding Recipe:
- 1 can (15.25 oz) of sweetcorn, drained
- 1 can (14oz) of creamed corn
- 2 cups of yellow cornmeal
- 1 cup of all-purpose flour
- 1 ½ cups of granulated sugar
- 2 teaspoons of baking powder
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1 cup (2 sticks) of unsalted butter, melted and cooled
- 1 cup of heavy cream
- ¼ cup of sour cream
- 6 spring onions, thinly sliced
Substitutions and Variations:
You may substitute some ingredients based on your preference. For instance, instead of using canned corn kernels, you can use fresh or frozen ones. You may also replace the heavy cream with whole milk or half-and-half.
Substituting sliced scallions for spring onions is also an option if you cannot find them in your local grocery store; they have a similar taste and texture.
If you prefer a cheesy twist in your pudding, you may add shredded cheddar cheese to the mixture. In addition, substituting cornbread mix for yellow cornmeal can give your dish an enhanced cornbread flavor.
Corn Pudding Casserole Ingredients
For a casserole recipe twist, add these ingredients to your list:
- 1 whole kernel corn (15 oz) drained
- 1 can (14 oz) of Southern-style creamed corn
- 1 8 oz block of cream cheese (at room temperature)
With just a few simple ingredients, you’ll have everything needed to create a creamy and delicious baked Corn Pudding that’s perfect as a side dish or main meal.
The Recipe How-To
Now that we have gathered all our ingredients, it’s time to start preparing the Southern Baked Corn Pudding. Follow these simple steps and you’ll have a delicious casserole in no time.
Step 1: Preheat the Oven
Preheat your oven to 350 degrees.
Step 2: Mix Ingredients
In a large bowl, mix the following ingredients together:
- Yellow cornmeal: 1 cup
- All-purpose flour: ½ cup
- Granulated sugar: ¼ cup
- Baking powder: 2 tsp
- Salt: 1 tsp
Step 3: Add Wet Ingredients
In the same bowl, add the following ingredients:
- Unsalted butter, melted: ½ cup
- Sour cream: ½ cup
- Heavy cream: ½ cup
- Eggs, room temperature: 2 large
Mix all these ingredients together until they are well combined.
Step 4: Add Corn Kernels
Drain one can of whole kernel corn and one can of cream-style corn. Then add them into the mixture and stir well.
Step 5: Pour Mixture into Pan
Grease a baking dish with butter or cooking spray. Then pour in the mixture.
Step 6: Bake in Oven
Place it in the oven and bake for approximately 45 minutes.
The pudding is ready when a toothpick or knife inserted comes out clean.
Enjoy your dish of delicious Southern Baked Corn Pudding!
Substitutions and Variations
When it comes to this Southern Baked Corn Pudding recipe, there’s so much room for creativity and customization! Don’t be afraid to experiment with different ingredients and make this classic recipe your own. Here are some substitutions and variations that you can try:
– Cheese: If you want to add some extra cheesiness to your corn pudding, feel free to sprinkle some shredded cheddar cheese over the top before baking. You could also mix in some cream cheese or pepper jack cheese for a little extra flavor.
– Vegetables: Want to add more veggies to your dish? Try mixing in some chopped bell peppers, diced onions, or even some jalapeños for a little kick of spice.
– Creamed Corn vs. Whole Kernel Corn: This recipe calls for a can of creamed corn and whole kernel corn, but you can use either one on its own if you prefer. If you’re using just creamed corn, consider adding a little extra sugar as the sweetness level will be lessened. If you’re using just whole kernel corn, puree half of the canned corn before adding it to the mixture for a creamier texture.
– Sweetcorn vs. Regular Corn: Feel free to use fresh or frozen corn instead of canned if that’s what you have on hand. Just be sure to cook it ahead of time and adjust the sugar level accordingly.
– Cornbread Mix: If you don’t have yellow cornmeal on hand, feel free to use a box of Jiffy Cornbread Mix instead. Simply follow the instructions on the box and then mix it with the other pudding ingredients.
Overall, this is a very forgiving recipe that allows for plenty of substitutions and variations depending on your personal taste preferences. So go ahead and get creative with it!
Serving and Pairing
If you’re looking for a savory and soulful side dish, this Southern Baked Corn Pudding Recipe is perfect for your next family gathering. This corn pudding pairs perfectly with other classic Southern dishes like fried chicken, collard greens, or pulled pork. The combination of creamy pudding texture and pops of sweetcorn will complement any main dish beautifully.
Many people appreciate the versatility of corn pudding as it can be served vegetarian, gluten-free or added to dishes that include meat. Dress it up with a dollop of sour cream or cheese topping and you’ve got yourself an irresistible side dish.
For wine lovers, a crisp white such as Sauvignon Blanc will balance the sweet and savory flavors of this corn pudding. If you want to give it a bolder pairing, try a full-bodied Cabernet Sauvignon or Zinfandel to sharpen the flavor notes in the dish.
This Southern Baked Corn Pudding Recipe pairs well with traditional southern appetizers like buttermilk biscuits or fried okra. It can also layer as an extra ingredient to enchiladas, casseroles or salads to add that signature bite to any meal.
Enjoy with family and friends, accompanied with your choice of entrée or simply by itself – this corn pudding will be sure to satisfy anyone’s soul food craving.
Make-Ahead, Storing and Reheating
When it comes to corn pudding, it’s always better to make it ahead of time. This Southern-style dish can easily be made in advance and then reheated when you are ready to serve it. Here’s how to do it.
To make ahead, simply follow the recipe as written and bake the corn pudding until it is cooked through. Once it’s done, take it out of the oven and let it cool completely. Once cooled, cover the casserole dish tightly with plastic wrap and place it in the refrigerator for up to 3 days.
When it’s time to reheat, preheat your oven to 350 degrees Fahrenheit. Take the corn pudding out of the refrigerator and allow it to come to room temperature for 30 minutes. This will ensure that the casserole heats evenly. Then, remove the plastic wrap and cover the casserole with aluminum foil.
Place the covered casserole in the preheated oven and bake for 20-25 minutes or until heated through. If you prefer your corn pudding with a slightly crispy top, remove the aluminum foil during the last 10 minutes of baking.
If you have any leftovers after reheating, store them in an airtight container in the refrigerator for up to 3 days. To reheat individual servings, simply microwave them on high for about 1 minute or until heated through.
In conclusion, making corn pudding ahead of time is a great way to save time when preparing a meal. Plus, it tastes just as delicious when reheated! Just remember these simple steps for storing and reheating your Southern-style corn pudding so that you can enjoy it again and again.
Tips for Perfect Results
To make sure that your southern baked corn pudding turns out perfect, I’ve got some tips and tricks up my sleeve. These pointers have been tried and tested in my kitchen, so trust me when I say that they’ll leave your dinner guests wanting more.
Firstly, be sure to use only fresh ingredients. Canned corn is a key component to this recipe but make sure it isn’t expired. Expired canned items can make the dish taste odd and spoil quickly. Opt for fresh cream and sour cream, too.
When combining your ingredients, don’t overmix the batter as this can cause the corn pudding to become tough and rubbery. Use a gentle hand when mixing and stop as soon as everything is evenly combined.
When it comes time to bake the pudding, make sure you preheat your oven to exactly 350 degrees Fahrenheit. Baking at this precise temperature will ensure that the pudding cooks evenly without drying out or becoming burnt.
To add some extra flavor and texture, sprinkle shredded cheddar cheese or sliced spring onions over the top of the pudding before baking. The cheese will melt into cheesy goodness while spring onions give it some texture and freshness.
After removing the pudding from the oven, let it cool for ten minutes which allows it to set up properly. The flavors will also meld together with time.
If you’re struggling with making this dish ahead of time or storing leftovers, consider freezing individual portions of corn pudding in airtight containers, but do so after making an initial batch of the dish first before reviewing whether it will thaw appropriately without compromising that same great taste we all know and love!
With these tips in mind, your southern baked corn pudding will turn out perfectly every time – just like grandma’s did back in old times!
Now, let’s address some frequently asked questions (FAQ) regarding this southern-style baked corn pudding recipe. It’s essential to have a clear understanding of certain elements before you begin the cooking process. In this FAQ section, I will be answering some fundamental questions that might come up while preparing this dish. This way, you can feel more confident and comfortable as you embark on whipping up a creamy and delicious Southern corn pudding casserole!
What is the difference between cornbread and corn pudding?
In Southern cuisine, cornbread is a timeless quick bread that’s infused with a subtle touch of sweetness and crafted using yellow cornmeal. Meanwhile, cornbread pudding is a delectable dish that incorporates whole corn, creamed corn, and cornbread mix to deliver a more malleable and succulent cake that surpasses the moisture level of conventional cornbread.
Is a pudding like cornbread eaten in the South?
Cornbread pudding is a beloved staple in southern cuisine that blends cornbread mix with canned corn, butter, and cheese. It’s often called by various names – including corn pudding and spoon bread – and has a texture that some might describe as not too fancy, yet absolutely delicious.
Why is my corn pudding watery?
When preparing corn pudding, it’s important to avoid cooking it too rapidly, as doing so may cause the mixture to curdle and the components to separate – ultimately leading to an unsatisfying, watery texture.
What meat goes with corn pudding?
Corn pudding’s versatility makes it the perfect complement to any main dish, whether it’s a juicy roasted chicken, a sizzling steak, or a hearty holiday ham. It’s an ideal dish for potlucks, allowing you to showcase your southern-style culinary expertise. Alternatively, as a vegetarian option, pair it with some roasted veggies and crusty bread for a delightful meal.
In conclusion, Southern Baked Corn Pudding is a classic and comforting side dish that is perfect for any occasion. With its creamy corn texture and rich buttery flavor, it is sure to impress your guests and keep you satisfied. Whether you’re serving it as a main dish or as a side dish, this recipe is guaranteed to please. So what are you waiting for? Head into your kitchen and try out this delicious corn pudding recipe today! Don’t forget to experiment with different variations and toppings to make it your own, and be sure to share the love by serving it to family and friends. There’s nothing quite like the taste of Southern-style cuisine, so let’s get cookin’!
Southern Baked Corn Pudding Recipe
- 2/3 cup all-purpose flour, sifted (plain flour)
- 2/3 cup yellow cornmeal (polenta)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons corn oil (can use other oil)
- 1 (400 g) can sweetcorn (Not a cheap brand, Green Giant is good)
- 1 (400 g) can cream-style corn (available from larger supermarkets)
- 4 spring onions, chopped (scallions)
- 2 tablespoons chopped pickled jalapeno peppers (optional)
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup of grated cheese (approx)
- Preheat the oven to 200°C/400F.
- In a large bowl mix together the flour, cornmeal, sugar, baking powder and salt. Mix well and distribute the oil through the mixture using a whisk as best you can.
- Once combined add everything else except for the cheese, mix well and pour into a casserole dish with enough room for the pudding to rise by at least a quarter.
- Bake for 45 minutes to an hour or until browned on top and cooked in the middle (insert a knife to the centre, when it comes out clean,dry or slightly cake like it is ready) cover with foil if top is browned but centre is not yet cooked through. (Please note that because there is no egg the pudding will not completely set so expect an open texture or cook for a little longer if you like).
- Sprinkle over the grated cheese and return to the oven until melted and slightly browned (10 mins or so), or pop under the grill.
- Enjoy warm, especially the outside crust mmmmmm!