Indulge in the Irresistible Corn Pudding Casserole

Beloved and cherished by my family, Corn Pudding holds a special place in my heart. From holiday feasts to cozy Sunday dinners, my mom’s Corn Pudding has been a constant presence in our lives. In fact, my siblings and I have been known to stealthily procure leftovers from my mom’s house, and once, I “accidentally” took my sister’s portion (along with mine) home. It’s just that good!

But Corn Pudding isn’t just a personal delight. It has become an American South classic, cherished for its simplicity, affordability, and deliciousness. It’s a dish that has captured hearts beyond the southern states, winning over taste buds all across the United States.

Let’s get one thing straight: Corn Pudding is not your typical dessert-style pudding. It’s a unique blend, a harmonious marriage between a savory custard and a creamy dish of warm creamed corn. Its subtle sweetness makes it an ideal accompaniment to turkey, chicken, or ham, alongside green beans and boiled baby potatoes.

Now, you might be wondering about the secret behind this scrumptious dish. My mom’s classic recipe includes a box of cornbread mix, just like many other corn casserole recipes out there. However, I decided to take matters into my own hands and create a version that doesn’t rely on the boxed mix.

Enter Jiffy Corn Pudding Casserole. This simple side dish is a revelation of rich, creamy, and irresistibly sweet corn goodness. Trust me, my kids begged for seconds and would have devoured even more if given the chance.

I know what you’re thinking. Corn in a pudding? It might sound odd, but believe me, it works wonders. Every person I’ve served this delightful dish to has fallen head over heels in love with it.

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So, let’s talk about the recipe. Instead of the boxed cornbread mix, we’ll be using a combination of cornmeal and either potato starch and brown rice flour for a gluten-free version or all-purpose flour. These dry ingredients are combined with eggs, butter, and canned creamed corn. Sour cream adds an extra touch of moisture, while sugar brings out the sweetness. The whole concoction is spread into a baking pan and cooked for just under an hour.

This side dish is perfect for special occasions like Thanksgiving, but it’s also a welcomed sight any day of the year. We often enjoy it as a side dish, and I have to admit that I love indulging in the leftovers for breakfast, lunch, or as a snack. Whether you choose to slice it into squares or ladle it into bowls, get ready for an abundance of compliments.

Now, if you’re a corn enthusiast like me, you’ll definitely want to explore other corn side dishes. Rudy’s Slow-Cooker Creamed Corn and Crunchy Creamy Sweet’s Homemade Creamed Corn with Bacon are two delectable options that shouldn’t be missed. Looking for more creative ways to enjoy corn? Give Skillet Mexican Street Corn with Squash and Kielbasa, Elote Dip, and Jalapeno Corn Coleslaw a try.

But let’s get back to the star of the show—Homemade Corn Pudding. Here’s the recipe:

  1. Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set it aside.
  2. In a mixing bowl, whisk together the eggs and sugar. Add sour cream, creamed corn, and butter, stirring after each addition. In a separate bowl, combine the dry ingredients, then add them to the corn mixture. Stir until everything is well mixed.
  3. Pour the mixture into the prepared pan and bake for 45-55 minutes, depending on your pan. You’ll know it’s done when the pudding turns golden brown and feels slightly firm to the touch.
  4. Allow the pudding to cool for at least ten minutes before serving. You can either scoop it with a spoon or slice it into squares.
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And here’s an exciting bit of news—you can freeze the Corn Pudding! Just let it cool completely, cover it tightly, and pop it in the freezer. You can even slice it into individual portions and freeze them separately. When it comes to serving, Corn Pudding is typically enjoyed warm, but I must confess that the leftovers straight from the fridge are just as tempting. And yes, you can easily reheat it by placing a serving on a plate and microwaving it until warm. Alternatively, if you’ve frozen the whole casserole, thaw it and then reheat it (covered with foil) in the oven at 300°F.

So there you have it—a corny delight that will make your taste buds dance with joy. Give this recipe a try and let me know how much you adore it!

Originally published on 10/3/13 – recipe notes and photos updated on 10/10/22

Feeling inspired to explore more delicious recipes? Why not check out the mouthwatering offerings from Rowdy Hog Smokin BBQ. Their flavors will take you on a wild ride of smoky goodness that will leave you craving more. Get ready to experience barbecue like never before!