Use this classic Southern Corn Pudding recipe to whip some delicious, cozy comfort food that's the perfect side dish with your favorite meat and potatoes. Also great for potlucks and holidays!
Southern Corn Pudding
Time for another of my southern favorites. I looove corn pudding. It's such a yummy comfort food. We make it for Thanksgiving every year, and I wish we ate it more often than we do, really. I may or may not have eaten most of the batch that I used to take pictures. The children made me share. And my baby nephew couldn't get enough of it (corn is one of his favorites).
But I digress. This Southern Corn Pudding recipe is super easy to make and delicious for holidays and potlucks, and comes straight from my husband's southern Granny's cookbook. Serve this cozy side dish warm with your favorite meat and potatoes.
Southern Corn Pudding Recipe
Southern Corn Pudding
Ingredients
- 1 boxes (8.5 ounces) cornbread mix
- 1 package (8 ounces) cream cheese softened
- ½ cup butter melted
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (14 ounces) cream-style corn
- 1 can (15 ounces) whole kernel corn drained
- 1½ cups shredded cheddar
Instructions
- In a large mixing bowl, mix together, cornbread mix, cream cheese, butter, egg, salt and pepper, just until combined.
- Fold in both cans of corn and cheese.
- Pour mixture into a flat 2-quart dish or large cast-iron skillet.
- Bake at 350°F for about 35-45 minutes, until corn pudding is set. Inserting a toothpick should come out almost clean.
- Let stand 10 minutes before serving. Serve warm.
Did you like this Southern Corn Pudding Recipe? Find more on my Salads & Side Dishes boards on Pinterest!
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Helen at the Lazy Gastronome says
I think I'll make this for my hubby this weekend - he'll love it! Thanks for sharing on the What's for Dinner link up.
Becky says
Could you successfully substitute your Homemade Creamed Corn in this recipe in place of the canned creamed corn? Canned creamed corn has so many junk and bad=for-you ingredients in it.
Michelle says
I don't think it would work because of the consistency of each isn't really the same. If I were to try it without storebought creamed corn, I would probably drain all the liquid out of a regular can of corn. Pour half-and-half in to replace the water drained. Then pulse it in the food processor, until it's a little runny like store bought creamed corn. It will also be a little less sweet, so I may add an extra drizzle of honey.
Let me know if you try it!