Description
This fluffy, creamy, from-scratch Southern corn pudding is a holiday side favorite—sweet, savory, and absolutely irresistible with every bite.
Ingredients
Scale
- 2 large eggs, lightly beaten
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (15 oz) can cream-style corn
- 1 (15 oz) can whole kernel corn, drained
- 1 cup full-fat sour cream
- 1/3 cup pure honey
- 1 1/4 cups fine yellow cornmeal
- 1/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 oz gruyère cheese (or fontina or sharp cheddar), grated
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, whisk together eggs, melted butter, creamed corn, whole kernel corn, sour cream, and honey until combined.
- Fold in cornmeal, flour, baking powder, salt, garlic powder, and onion powder until just mixed.
- Fold in grated cheese.
- Let batter rest 2–3 minutes to fluff up.
- Spread batter evenly in dish. Bake 45–50 minutes until golden and set with a slight wobble in the center.
- Rest 10 minutes before serving.
Notes
Don’t overbake—center should be soft and pudding-like. Add jalapeño, bacon, or herbs for extra flavor. Store leftovers airtight and reheat in oven or microwave. Wrap tightly to freeze and thaw before reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 110mg