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.
