Description
This Southern Corn Pudding is a delightful comfort food staple that perfectly balances sweetness and savory depth. Combining fresh corn kernels, creamy corn, and rich sour cream with a hint of smoky beef bacon, this golden-baked casserole creates a custardy, moist texture that pairs beautifully with any meal. It is a simple, beginner-friendly dish that brings authentic Southern hospitality to your dining table.
Ingredients
2 cups fresh or frozen corn kernels
1 can (14.75 oz) cream-style corn
1/2 cup unsalted butter, melted
1 cup sour cream
1 package (8.5 oz) dry corn muffin mix
2 large eggs, lightly beaten
1/2 cup shredded cheddar cheese (optional)
1 teaspoon smoked beef bacon bits
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
In a large mixing bowl, combine the cream-style corn, corn kernels, melted butter, and sour cream, stirring until well incorporated.
Add the beaten eggs to the mixture and whisk gently to combine.
Gradually fold in the corn muffin mix until the batter is smooth and free of large lumps.
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Sprinkle the optional cheddar cheese and smoked beef bacon bits on top.
Bake for 45 minutes or until the edges are golden brown and the center is set.
Remove from the oven and let it stand for 5-10 minutes before serving.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at 300°F. If you do not have beef bacon, simply omit it or top with chives for a fresh herb finish. Do not over-mix the batter to maintain the signature custardy texture.
- Prep Time: 10
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 square (approx. 1/8 of dish)
- Calories: 285
- Sugar: 12g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg