Grandma's Southern Creamed Corn Pudding (2024)

Grandma’s southern creamed corn pudding is a classic side dish that will knock the socks off of your guests. This surprisingly simple corn casserole uses pantry staples and pairs perfectly with just about any meat. It’s a holiday classic that’s delicious anytime!

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A good southern creamed corn pudding recipe is a precious treasure handed down from one generation of Southerners to the next.

This one comes from my Grandma, whose cooking is legendary in my family.

And one bite of this creamed corn pudding and you’ll know why!

What is creamed corn pudding made of?

Creamed corn pudding is made of a combination of canned whole kernel corn, canned sweet creamed corn, flour, sugar, and eggs.

So basically all things you likely have in your pantry or fridge already!

Ingredients

To make this you’ll need:

• Butter– Go for unsalted so you can better control the flavor of your casserole
• Flour– All purpose
• Sugar– Granulated
• Eggs– Beaten
• Half and half– Don’t substitute a lower fat milk product and definitely don’t use fat free half and half.
• Corn– A drained can of whole kernel corn and a can of cream style sweet corn
• Salt and pepper– To taste

How to Make

Making southern corn pudding is pretty easy!

To do it, melt the butter over medium low heat in a large skillet.

Remove the skillet from heat.

When the butter’s cooled, whisk in the flour until the mixture is smooth.

Then, whisk in the sugar, eggs, and half and half until evenly incorporated.

Stir in both kinds of corn and season the casserole with salt and pepper, to taste.

Transfer the mixture to an 8 inch square baking dish, spreading it out evenly with the back of a spoon.

Bake at 350 degrees for an hour and fifteen minutes.

At this point, a toothpick inserted into the center of the casserole should come out clean and the casserole should be lightly browned on top.

Remove the dish from the oven and let it rest for 5 minutes.

Serve while still warm.

Enjoy!

Storing Leftovers

Store leftovers in an airtight container or tightly covered baking dish in the fridge for up to 4 days.

Reheat in the oven until warmed through.

What is the difference between corn pudding and corn casserole?

Corn pudding doesn’t have a lot of thickening agent added to it so its texture is softer than corn casserole.

How do you know when corn pudding is done?

Don’t worry if the texture of this is soft set sort of like a souffle.

You’ll know the pudding is done when a toothpick inserted in the center comes out clean even if the pudding still jiggles a bit.

Tips and Tricks

• Don’t use frozen or fresh corn for the canned whole kernel corn. It won’t give you the right consistency.
• Make sure you drain the whole kernel corn.
• Don’t skip letting the pudding rest. It will firm up a bit as it rests.

Other Southern Side Dishes

Southern creamed corn pudding is a classic dish that taste just like Grandma used to make it.

Serve this for a delicious taste of down home cooking for your next gathering.

Looking for other Southern side dishes?

Try these:

• Scalloped Pineapple
• Cheesy Broccoli Souffle
• Fried Skillet Corn
• Cheesy Potatoes Au Gratin

If you’ve triedSOUTHERN CREAMED CORN PUDDING, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me onPINTEREST,FACEBOOK, andINSTAGRAMto see more amazing recipes and whatever else we’ve got going on!

recipe adapted from Unsophisticook

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.