Bready but soft and savory with a hint of sweet, this southern dish is like a combination of cornbread and bread pudding with bursts of whole corn kernels. It's packed full of corn flavor and a perfect holiday side dish!
Hi! Meet corn pudding - the delicious lovechild of cornbread and bread pudding. It's like the most amazingly moist, corny cornbread you've ever had, that you also kind of have to eat with a fork or spoon instead of picking it up.
I first had this corn pudding at Pete's grandparents house when we drove down to see them over Christmas, and I've loved it ever since. They always made us delicious traditional southern dishes when we came down to visit - like chicken & dumplings, biscuits & gravy, tons of homemade fudge & candy, and this corn pudding - and trust me...no one EVER went hungry! Grandpa Carl was also nice enough to LOAD me up with copies of recipes on that first trip, and I am so happy that I have some of their family classics!
This corn pudding was one of those dishes where when it was time to go back to the fridge for leftovers, it was the first thing I was searching for.
It has a cornbread-like texture and a great crispy top, but it's also soft and spoonable, and the little bursts of whole corn kernels are just fantastic. It has the overall feel of a savory dish, but it's slightly sweet from the cornbread mix and the inherent sweetness of the corn itself. It's a perfect side dish for the holidays; it has that warm, comforting, stick to your ribs feeling that so many holiday dishes have.
Using a box of Jiffy Corn Muffin Mix (pick it up online here) makes this recipe ridiculously easy. Add just a few more simple ingredients like canned corn, eggs, sour cream and butter, and boom - done. The extra step of broiling the top right at the end gives it a crispy and beautifully browned top that contrasts perfectly with the soft interior.
Add this to your Thanksgiving spread (along with some boursin and bacon scalloped potatoes and oyster stuffing!) and yummy noises await you!
Grandpa’s Southern Corn Pudding
Ingredients
- One 15.25 oz can whole kernel corn, drained
- One 14.75 oz can cream style corn
- 8 oz sour cream
- 2 eggs
- One 8.5 oz box Jiffy Corn Muffin Mix
- 1 stick butter, melted (¼ lb or ½ cup)
- fresh chopped chives, for garnish (if desired)
Instructions
- Preheat oven to 350°F. In a mixing bowl, add whole corn, cream corn, sour cream, and eggs and stir until thoroughly combined. Add corn muffin mix and melted butter and stir until just combined.
- Transfer mixture to a 9x13 baking dish sprayed with cooking spray and bake until the center is set, about 30-35 minutes. Broil on high for an additional 1 ½-2 minutes (keeping an eye on it the whole time!) until the top is golden brown and crispy. Garnish with chives (if desired) and serve.
Notes
Awesome! This will make Grandpa Carl beam from ear-to-ear. Comfort food is right!! Love this dish. I don’t have this one in my huge 3 ring binder. Glad you had a copy! Love your improvements. ????❤️
Yum, Rach.....let's make it!