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  • Writer's pictureDebra

Southern Corn Pudding

Updated: Jan 23, 2023

Southern corn pudding takes me back to my childhood. My mom cooked this on any given Sunday. Sunday dinner was practically cooked prior to church. When church was over, I couldn't wait for Sunday dessert corn pudding, rice pudding, bread pudding, or the yellow cake with chocolate icing. I would always lick the bowl when she made those cakes.

My moms recipe is made with canned corn and creamed corn, mixed with sugar, butter, eggs, vanilla extract, and milk. If she didn't have that cream corn she would make a slurry with flour and water to create that creamy custard. It is a simple and easy dessert dish but delicious and satisfying to the tummy.

When making this dish, you want the right consistency. The kernels should be soft but not mushy and the custard should be creamy and decadent, melt in your mouth. You could add a touch of cinnamon for warmth.

I know this is one of my good friend Tanya's favorite dish. She has asked me for this recipe before. I dragged my feet just a bit but this one is for you Tanya enjoy.

Did You Know?

According to research I found corn pudding was introduced by the native Americans, but when the settlers added butter, milk and sugar to create the custard to the recipe. I am glad the recipe was discovered.

Frequently Asked Questions

Can I freeze corn pudding?

Corn pudding can be store in the freezer in an airtight container up to 3 months. Wait until the corn pudding is completely cool to store.

How long can you store corn pudding in the fridge?

Always store food after it completely cools. Using an airtight container, corn pudding can be store up to 4-5 days.

What is the best way to reheat corn pudding?

If the corn pudding was stored in the freezer, place it in the refrigerator for 24 hours to completely thaw out. Place the corn pudding in the oven or microwave to reheat until it is warm throughout.

If you store in the fridge you can go straight to the oven or microwave.

Ingredients Southern Corn Pudding

1 can sweet kernel corn

1 stick soften butter

1 can cream corn

2 eggs

1/2 cup granulated sugar

1 tsp vanilla extract

1/2 tsp cinnamon (optional)

1 cup evaporated milk (or 1/2 cup heavy whipping cream)

Slurry (optional for a creamy custard)

Let's Cook!

Step 1 Preheat the oven to 350°F In a mixing bowl cream together the soften butter and sugar,

Step 2 Add in the 2 eggs and blend well.

Step 3 Add in the evaporated milk and slurry to create a creamy custard. *If you are using heavy cream the slurry is not necessary.

Step 4 Add in the vanilla extract and cinnamon. (Cinnamon is optional)

Step 5 Drain the sweet kernel corn add to the mixture along with the cream corn. Blend well and pour into a casserole dish or you can make it personal and use Ramekins. Bake in an oven 350° F 40-45 minutes on until golden brown on top and firm in the middle.

Bon Appetit, ENJOY!

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1 Comment

Jan 23, 2023

I made this today and it was soooo good!! I added A little more sugar to my pudding but everything else I followed. ❤️

Debra Johnson | Food Blogger
Hi, I'm Debra

I am happy to share quick and easy recipes that fill the belly, warms the soul, and tastes Delish!

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