Corn Pudding Recipe Southern

If you’ve never had true Southern corn pudding, you’re in for a treat. It’s a cozy, custardy, cornbread-meets-soufflé dish, packed with juicy corn, creamy richness, and a hint of sweetness—no box mix needed. Perfect for holidays or potlucks, it’s the kind of side that always disappears first and leaves everyone wanting more.

Why This Southern Corn Pudding Wins Every Time

Cozy, Golden, and Impossible Not to Love

• From scratch—no shortcuts: This isn’t your Jiffy-mix cousin’s casserole. Every bite is creamy, fluffy, and bursting with real corn flavor.
• Sweet & savory balance: Just a drizzle of honey for sweetness, plenty of butter for richness, and a hit of gruyère cheese for those golden, melty pockets.
• The perfect texture: A fluffy, pudding-like center with a just-set top and crisp, buttery edges.
• Party-proof: Goes from mixing bowl to oven in minutes and is practically guaranteed to steal the spotlight from every other side.
• Holiday hero: Thanksgiving, Christmas, Sunday suppers—this one shines every single time.

Swaps & Add-ins:

• No gruyère? Sub sharp cheddar, fontina, or even Monterey Jack.
• No honey? A tablespoon or two of sugar works in a pinch.
• Want a gluten-free version? Swap flour 1:1 with your favorite gluten-free blend.
• Add-ins: Toss in diced jalapeños, green chiles, or even cooked bacon for a twist.

How to Make Corn Pudding Recipe Southern-Style

This is a one-bowl, super-simple operation. You’ll mix wet and dry separately, then combine, fold in the cheese, and bake to golden, fluffy perfection.

Instructions Overview

Get set: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.

Step 1: Mix the Wet Ingredients

• In a large bowl, whisk together eggs, melted butter, creamed corn, whole kernel corn, sour cream, and honey until smooth.

Step 2: Add the Dry

• Sprinkle in cornmeal, flour, baking powder, salt, garlic powder, and onion powder.
• Fold until just combined.

Step 3: Cheese Time

• Sprinkle in the grated cheese. Fold again until barely mixed. Batter will be thick and fluffy.

Step 4: Bake

• Spread into your greased dish, smoothing the top.
• Bake 45–50 minutes until golden, mostly set with a soft (but not jiggly) center.
• Rest 10 minutes before serving—if you can wait!

Pro Tips for Southern Corn Pudding Success

• Hand-grate your cheese: It melts creamier than the pre-shredded stuff.
• Let the batter rest: Just 2–3 minutes before baking. The baking powder will do its magic and fluff things up.
• Don’t overbake: The center should have the slightest wobble for pudding perfection.
• Bake in cast iron: Or a ceramic dish for those irresistible golden edges.

Make-Ahead & Storage Tips

• Prep ahead: Mix the batter and refrigerate (covered) up to 12 hours before baking.
• Fridge: Leftovers last 3–4 days. Reheat in the oven or microwave.
• Freezer: Wrap tightly and freeze up to 2 months. Thaw and warm in the oven for best texture.

Serving Ideas & Southern Flair

• With mains: Goes beautifully with roast turkey, glazed ham, fried chicken, pork chops, or pot roast.
• Add a little heat: Stir in chopped jalapeño or a pinch of cayenne.
• Brunch move: Serve with eggs and crispy bacon for a cozy breakfast casserole.
• Top tip: A little pat of butter melting over the top right before serving? Legendary.

Real Talk: Why It’s a Southern Favorite

Everyone in the South has their own version—and trust me, this one holds its own at any family table. The combo of sweet, savory, creamy, and fluffy just hits all the right notes. If you’re bringing this to a gathering, write your name on the dish, because there won’t be any leftovers to claim.

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