I’ve got to tell you about this Creamy Southern-Style Corn Pudding that’s been a staple at my family gatherings for years. It’s that perfect side dish that walks the line between savory and sweet, creamy yet with a bit of texture from the corn kernels. The beauty lies in its simplicity—just a few ingredients that transform into something truly comforting. And don’t worry if you’re not a seasoned cook, this recipe is nearly foolproof. Want to know the secret that makes everyone ask for seconds?
Why You’ll Love this Creamy Southern-Style Corn Pudding
When I first discovered this creamy corn pudding recipe, I couldn’t believe how something so simple could taste so incredible. The combination of whole kernel and cream-style corn creates this perfect balance of texture—part custard, part side dish, all delicious.
It’s versatile enough for weeknight dinners yet special enough for your holiday table. The touch of sweetness from the sugar plays beautifully against the black pepper. And those crispy golden edges? Absolutely divine.
You can even customize it with shredded cheddar or jalapeños for a little kick. Comfort food at its finest.
What Ingredients are in Creamy Southern-Style Corn Pudding?
This corn pudding recipe uses a perfect blend of pantry staples and fresh ingredients to create that signature creamy, comforting texture we all crave.
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1/2 cup sour cream
- 1/4 cup milk
- 3 large eggs, lightly beaten
- 1/4 cup cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: shredded cheddar cheese, jalapeños for customization
For the best flavor, make sure your corn is well-drained (nobody wants watery pudding), and consider adding those optional ingredients if you’re looking for a cheesy kick or a bit of heat to complement the natural sweetness of the corn.
How to Make this Creamy Southern-Style Corn Pudding
Making this corn pudding couldn’t be simpler, and your kitchen will smell absolutely divine while it bakes. Start by preheating your oven to 400°F and greasing a 2-quart casserole dish—don’t skip the greasing step, or you’ll be scrubbing that dish for days, trust me.
In a large mixing bowl, whisk together 3 large eggs (lightly beaten), 1/2 cup sour cream, 1/4 cup milk, 1/4 cup cornstarch, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until smooth. The cornstarch is your secret weapon here, creating that perfect pudding-like consistency we’re after.
Now comes the star of the show—the corn! Gently fold in your 2 cans (15 oz each) of drained whole kernel corn and 1 can (14.75 oz) of cream-style corn. This combination gives you both texture and creaminess in every bite. Want to customize? This is the moment to stir in some shredded cheddar cheese for extra richness or chopped jalapeños for a spicy kick.
Pour the mixture into your prepared dish and pop it into the oven for 45-50 minutes. For even more consistent heating and a beautiful crust, consider using a cast iron Dutch oven for this recipe. You’ll know it’s done when the top turns golden brown and the center is set but still has a slight jiggle, like a good custard should. Let it rest for about 5 minutes before serving—though the aroma might make that wait feel like torture.
What to Serve with Creamy Southern-Style Corn Pudding
Pairing the right dishes with corn pudding transforms an ordinary meal into a Southern feast that’ll have everyone asking for seconds. I love serving it alongside smoky barbecue ribs or a juicy roasted chicken—the creamy texture perfectly balances those savory mains.
For a complete Sunday dinner, try adding green bean casserole, buttermilk biscuits, and a fresh tomato salad. The contrast between the sweet corn pudding and tangy tomatoes? Simply divine.
During holidays, it nestles beautifully next to ham, turkey, or even prime rib. And honestly, who can resist that golden, slightly sweet side alongside some collard greens?
Leftovers and Storage for this Creamy Southern-Style Corn Pudding
While corn pudding rarely lasts long at my table, proper storage guarantees those precious leftovers maintain their creamy texture for days to come. Once cooled completely, transfer any remaining pudding to an airtight container and pop it in the refrigerator, where it’ll stay delicious for up to three days.
For reheating, I recommend covering the portion with foil and warming in a 325°F oven until heated through—about 15 minutes. The microwave works too, though you might need to add a splash of milk if it seems dry. Don’t even think about freezing this dish, trust me, the texture just isn’t the same afterward.
Creamy Southern-Style Corn Pudding Substitutions and Variations
This classic recipe begs to be tweaked and personalized to your own taste preferences. I’m all about making recipes work with what you have on hand.
Can’t do dairy? Swap in coconut milk and dairy-free sour cream. For a richer version, add a cup of shredded cheddar or pepper jack cheese. Vegetable additions like diced bell peppers or green chiles add color and flavor.
Want a protein boost? Fold in some crumbled bacon or diced ham. For a sweet twist, increase the sugar to 3 tablespoons and add a teaspoon of cinnamon. The possibilities, truly endless.
Final Thoughts
I’ve come to believe that corn pudding stands up as one of the most versatile side dishes in Southern cooking. It’s that perfect middle ground between cornbread and creamed corn that somehow makes everything on the plate taste better.
Whether you’re serving it alongside holiday ham, summer barbecue, or weeknight chicken, this humble dish never disappoints. The beauty lies in its simplicity—just a few pantry staples transformed into something utterly comforting.
For those looking for other creamy corn options, honey butter corn offers a similar comforting profile with minimal preparation time.