Nothing says comfort food like a warm, velvety Southern Corn Pudding (Corn Casserole) Recipe fresh from the oven. This classic side dish brings together a wonderful medley of sweet creamed corn, tender whole kernels, and rich gruyère cheese, all mingling with a fluffy cornmeal base. It’s a golden, moist delight that’s perfect for holiday dinners or any time you want to treat yourself to a little Southern hospitality at the table. Trust me, once you try this scratch-made version, you’ll never look at boxed mixes the same way again!
Ingredients You’ll Need
Each ingredient in this Southern Corn Pudding (Corn Casserole) Recipe plays a pivotal role, from bringing sweetness and creaminess to adding structure and a subtle savory touch. The list is wonderfully straightforward, making it easy to pull together in no time, yet the result is a dish bursting with texture, flavor, and color.
- 2 large eggs, lightly beaten: Acts as a binder and helps create a rich, custardy texture.
- ½ cup (1 stick) unsalted butter, melted: Adds creaminess and moisture for the perfect tender crumb.
- 1 (15-ounce) can cream-style corn: Brings natural sweetness and smoothness to the pudding.
- 1 (15-ounce) can whole kernel corn, drained: Adds delightful bursts of corn flavor and texture throughout.
- 1 cup full-fat sour cream: Offers tanginess and richness, keeping the pudding moist.
- ⅓ cup pure honey: Gives a subtle, natural sweetness that complements the corn beautifully.
- 1 ¼ cup fine yellow cornmeal: Provides that classic corn pudding base with slight graininess and body.
- ¼ cup all-purpose flour: Helps with structure for a pudding that holds together without being dense.
- 1 tablespoon baking powder: The leavening agent that makes the pudding light and fluffy.
- 1 teaspoon kosher salt: Enhances all flavors and balances the sweetness.
- 1 teaspoon garlic powder: Adds a subtle savory note that deepens the overall flavor.
- 1 teaspoon onion powder: Complements the garlic and brings warmth to every bite.
- 8 ounces gruyère cheese (or fontina), preferably hand-grated: Melts throughout for a creamy, slightly nutty finish.
How to Make Southern Corn Pudding (Corn Casserole) Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by positioning your oven rack in the center and preheating to 350°F. Lightly grease a 9×9-inch baking dish with cooking spray to ensure the pudding releases easily after baking. These small prep steps set the stage for a perfectly cooked corn casserole with a golden crust and tender interior.
Step 2: Combine the Wet Ingredients
In a large bowl, whisk together the lightly beaten eggs, melted butter, cream-style corn, drained whole kernel corn, sour cream, and honey. Mixing these wet ingredients thoroughly ensures that the pudding will have a luscious, creamy base with just the right amount of natural sweetness from the corn and honey.
Step 3: Incorporate the Dry Ingredients
Next, add the cornmeal, flour, baking powder, salt, garlic powder, and onion powder to your wet ingredients. Using a rubber spatula, gently fold everything until just mixed—overmixing can toughen the pudding, so aim for a tender, slightly lumpy batter. The baking powder will soon work its magic, so give the batter a couple of minutes to rest and become fluffy before moving on.
Step 4: Add the Cheese and Transfer to Baking Dish
Sprinkle the hand-grated gruyère cheese over your batter and fold it in gently until evenly distributed. The cheese melts into melty pockets throughout the pudding, adding depth and creaminess. Pour the batter into your prepared baking dish, smoothing the top with a spoon or offset spatula for an even bake.
Step 5: Bake Until Golden and Set
Pop the casserole into the oven and bake for 45 to 50 minutes. You’re looking for a top that’s golden brown with a set but tender center. The edges will pull away slightly from the dish, signaling that it’s time to take your Southern Corn Pudding (Corn Casserole) Recipe out of the oven and let it cool for about 10 minutes before serving.
How to Serve Southern Corn Pudding (Corn Casserole) Recipe
Garnishes
While the dish is delicious on its own, a little extra garnish can elevate it beautifully. A gentle smear of softened butter on top after baking brings a glossy richness that melts into every bite. For some pop and color, sprinkle chopped fresh herbs like chives or parsley. A dusting of smoked paprika or a drizzle of honey can add a creative finishing touch as well.
Side Dishes
This Southern Corn Pudding (Corn Casserole) Recipe is a versatile side that pairs wonderfully with classic Southern mains. Think roast chicken, glazed ham, or even crispy fried catfish. It balances smoky and savory flavors perfectly, making it a go-to for holiday spreads, Sunday suppers, or any comfort-food craving.
Creative Ways to Present
For a fun twist, try serving this dish in individual ramekins for single portions at your next dinner party. You can also top with crumbled bacon or caramelized onions to add texture and flavor variety. Leftover pudding can be pan-fried in small patties for a golden crust and served alongside eggs for brunch. There’s so much potential with this humble yet sensational recipe!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Southern Corn Pudding (Corn Casserole) tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for up to four days, retaining its lovely creamy texture and corn-forward flavor.
Freezing
If you want to save a portion for later, freeze the pudding in a well-sealed container for up to two months. Just be sure to thaw it overnight in the fridge before reheating to maintain its delicate consistency and prevent wateriness.
Reheating
To reheat, place individual portions or the whole casserole in a preheated oven at 300°F, covered loosely with foil, until warmed through—about 15 to 20 minutes for single servings and up to 30 minutes for a full casserole. Avoid microwave reheating if possible, as the texture can become rubbery.
FAQs
Can I make Southern Corn Pudding (Corn Casserole) Recipe without cheese?
Absolutely! While the gruyère adds a wonderful nutty flavor and creaminess, you can omit it or substitute with a milder cheese like mozzarella or cheddar if you prefer. The pudding will still be delicious and comforting.
Is there a gluten-free option for this recipe?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. Make sure your baking powder is gluten-free as well. The texture might be slightly different but still wonderfully satisfying.
How sweet is the Southern Corn Pudding?
The sweetness in this recipe is subtle and natural, coming mostly from the corn and honey. It’s not overly sweet and balances well with the savory spices and cheese, making it perfect alongside a variety of main dishes.
Can I prepare the batter ahead of time?
You can mix the batter a day in advance and store it tightly covered in the refrigerator. Let it come to room temperature before baking for best results, as baking powder activity may slow down during storage.
What can I use if I don’t have creamed corn?
If you don’t have creamed corn, you can make your own by blending whole kernel corn with a little milk or cream until smooth. This homemade version will keep the luscious texture that is so essential to this Southern Corn Pudding (Corn Casserole) Recipe.
Final Thoughts
This Southern Corn Pudding (Corn Casserole) Recipe is one of those treasured dishes that feels like a warm hug from the South. It’s easy to make, packed with layers of flavor, and perfect for any occasion where comfort food is welcomed. I encourage you to try it soon and watch it become a beloved staple at your own table, just like it is mine.
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Southern Corn Pudding (Corn Casserole) Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dishes
- Method: Baking
- Cuisine: Southern
Description
This Southern Corn Pudding is a classic baked casserole dish featuring a delicious blend of cornmeal, creamed corn, whole kernel corn, and melted butter. Perfectly moist, fluffy, and packed with flavor, this comforting side dish is a staple in Southern American cuisine and ideal for holidays or everyday dinners. Made from scratch without any mixes, it includes savory notes from garlic, onion powder, and rich gruyère cheese, creating a sweet and cheesy corn casserole that’s sure to please any crowd.
Ingredients
Wet Ingredients
- 2 large eggs, lightly beaten
- ½ cup (1 stick) unsalted butter, melted
- 1 (15-ounce) can cream-style corn
- 1 (15-ounce) can whole kernel corn, drained
- 1 cup full-fat sour cream
- ⅓ cup pure honey
Dry Ingredients
- 1 ¼ cup fine yellow cornmeal
- ¼ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cheese
- 8 ounces gruyère cheese (or fontina), preferably hand-grated
Instructions
- Preheat Oven and Prepare Dish: Place an oven rack in the center position and preheat your oven to 350°F. Lightly grease a large 9×9-inch baking dish with cooking spray and set it aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the lightly beaten eggs, melted butter, cream-style corn, whole kernel corn, sour cream, and honey until thoroughly combined.
- Incorporate Dry Ingredients: Add the cornmeal, all-purpose flour, baking powder, kosher salt, garlic powder, and onion powder to the wet mixture. Use a rubber spatula to gently fold the dry ingredients into the wet until just combined.
- Fold in Cheese and Rest Batter: Sprinkle the grated gruyère cheese into the batter and fold it in until just mixed. Let the batter rest for 2 to 3 minutes. This resting period allows the baking powder to activate, making the batter fluffier.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish, smoothing the surface with a spoon or offset spatula for even baking.
- Bake the Pudding: Bake in the preheated oven for 45 to 50 minutes, or until the casserole is mostly set and has a golden-brown top and edges.
- Cool and Serve: Allow the corn pudding to cool for about 10 minutes before serving. Optionally, add a smear of softened butter on top for extra richness. Serve as a side dish alongside your favorite main courses and enjoy!
Notes
- For best texture, do not overmix the batter after adding dry ingredients to keep it light and fluffy.
- You can substitute gruyère cheese with fontina or mild cheddar if desired.
- Make sure to drain the whole kernel corn well to prevent excess moisture in the pudding.
- Letting the batter rest is crucial for a fluffy texture, thanks to the activation of baking powder.
- This dish pairs excellently with roasted meats, grilled chicken, or holiday turkey.
- Leftovers can be refrigerated for up to 3 days and reheated in a 350°F oven until warmed through.
