Grandma’s Southern Creamed Corn Pudding
Grandma’s southern creamed corn pudding is a classic side dish that will knock the socks off of your guests. This surprisingly simple corn casserole uses pantry staples and pairs perfectly with just about any meat. It’s a holiday classic that’s delicious anytime!
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A good southern creamed corn pudding recipe is a precious treasure handed down from one generation of Southerners to the next.
This one comes from my Grandma, whose cooking is legendary in my family.
And one bite of this creamed corn pudding and you’ll know why!
What is creamed corn pudding made of?
Creamed corn pudding is made of a combination of canned whole kernel corn, canned sweet creamed corn, flour, sugar, and eggs.
So basically all things you likely have in your pantry or fridge already!
Ingredients
To make this you’ll need:
- Butter– Go for unsalted so you can better control the flavor of your casserole
- Flour– All purpose
- Sugar– Granulated
- Eggs– Beaten
- Half and half– Don’t substitute a lower fat milk product and definitely don’t use fat free half and half.
- Corn– A drained can of whole kernel corn and a can of cream style sweet corn
- Salt and pepper– To taste
How to Make
Making southern corn pudding is pretty easy!
To do it, melt the butter over medium low heat in a large skillet.
Remove the skillet from heat.
When the butter’s cooled, whisk in the flour until the mixture is smooth.
Then, whisk in the sugar, eggs, and half and half until evenly incorporated.
Stir in both kinds of corn and season the casserole with salt and pepper, to taste.
Transfer the mixture to an 8 inch square baking dish, spreading it out evenly with the back of a spoon.
Bake at 350 degrees for an hour and fifteen minutes.
At this point, a toothpick inserted into the center of the casserole should come out clean and the casserole should be lightly browned on top.
Remove the dish from the oven and let it rest for 5 minutes.
Serve while still warm.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container or tightly covered baking dish in the fridge for up to 4 days.
Reheat in the oven until warmed through.
What is the difference between corn pudding and corn casserole?
Corn pudding doesn’t have a lot of thickening agent added to it so its texture is softer than corn casserole.
How do you know when corn pudding is done?
Don’t worry if the texture of this is soft set sort of like a souffle.
You’ll know the pudding is done when a toothpick inserted in the center comes out clean even if the pudding still jiggles a bit.
Tips and Tricks
- Don’t use frozen or fresh corn for the canned whole kernel corn. It won’t give you the right consistency.
- Make sure you drain the whole kernel corn.
- Don’t skip letting the pudding rest. It will firm up a bit as it rests.
Other Southern Side Dishes
Southern creamed corn pudding is a classic dish that taste just like Grandma used to make it.
Serve this for a delicious taste of down home cooking for your next gathering.
Looking for other Southern side dishes?
Try these:
- Scalloped Pineapple
- Cheesy Broccoli Souffle
- Fried Skillet Corn
- Cheesy Potatoes Au Gratin
- Homestyle Macaroni & Cheese
If you’ve tried SOUTHERN CREAMED CORN PUDDING, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Grandma's Southern Creamed Corn Pudding
Ingredients
- 1/2 cup butter
- 1/4 cup flour
- 1/4 cup granulated sugar
- 2 eggs beaten
- 1 cup half and half
- 1 can whole kernel corn, drained
- 1 can cream-style sweet corn
- salt & pepper, to taste
Instructions
- In a large skillet, melt the butter over medium low heat. Remove the skillet from heat. When the butter's cooled, whisk in the flour until smooth and evenly incorporated.1/2 cup butter, 1/4 cup flour
- Whisk in the sugar, eggs, and half & half- again until evenly incorporated.1/4 cup granulated sugar, 2 eggs beaten, 1 cup half and half
- Stir in both kinds of corn, until evenly combined. Season with salt & pepper, to taste.1 can whole kernel corn, drained, 1 can cream-style sweet corn, salt & pepper, to taste
- Transfer the mixture to an 8x8" baking dish, and use the back of the spoon to smooth out evenly.
- Bake at 350 degrees for an hour and fifteen minutes, or until a toothpick inserted into the center of the casserole comes out clean, and the casserole is lightly browned on top.
- Remove the dish from the oven, and let it rest for 5 minutes. Serve while still warm. Enjoy!
Notes
- Don't use frozen or fresh corn for the canned whole kernel corn. It won't give you the right consistency.
- Make sure you drain the whole kernel corn.
- Don't skip letting the pudding rest. It will firm up a bit as it rests.
Nutrition
recipe adapted from Unsophisticook
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
I love the provenance of this dish, from family for family. The best thing about cooking for me. This dish sounds delicious. Thank you for bringing it to #FiestaFriday
Yes! So many of my most treasured memories are centered around family and food- the two are intertwined for me. Hoping to pass along many fond memories in the kitchen for my boys’ too.
Yum Yum and Yum
I thought it was a little bit Plain Jane so I added some green chilis, a bit of onion powder, a about a tsp. of Frank’s hot sauce and I added bread crumbs to the top. It was amazing and made a lot of difference in the taste.
This is not a savory corn pudding. Southern corn puddings are slightly sweet and taste like corn.
Thank you Lori for clarifying that point!
What you made sounds yummy, Sandra but is much more in line with a casserole or savory corn dish- which this classic Southern recipe is not meant to be.
Happy you were able to adapt it to fit your tastes though!
Can I make this the day before? How do you recommend reheating?
I haven’t tried making this ahead of time, I’m sorry. My only concern would be that it becomes soggy if baked and then reheating the next day.
We have to bring to an office party already made to take place at lunchtime. No stove to cook on premises. Can this be made in crockpot?
It can! Prepare the recipe as instructed, and when all the ingredients are combined- transfer them to a lightly greased crockpot. Cover and cook the mixture on high for 2-4 hours, checking for done-ness periodically.
How far ahead can you make this, bake, and refrigerate? A full day?
A day ahead should be fine, but make sure to give it a thorough reheat in the oven before serving. You don’t want the ‘crust’ on top to be soggy!
Can you double recipe? If so how long does it need to cook in 9 x 13 pan
I’m thinking of doubling it, too.
If you really want southern corn pudding, do what we do. Skip the half and half and use heavy cream instead. So much better!!!!
Oh My Yumminess, Tastes Very Similar to My Nanny’s
Thank You & Happy Thanksgiving
Just Wonderful,Thanks for Sharing.😊🎇
Question please
1 can of half and half? Do you mean evaporated milk or actual dairy half and half (light cream)?
I don’t think I have ever seen canned half and half.
This looks delicious. I can’t wait to make it. Thank you for sharing
Good grief. Ignore last posting, please. I am beginning to have Covid brain. Understand the half and half now.
Want to make this dairy free can I use a milk substitute? Which one would you suggest?
Did your grandma used form from a can?
Yes, she used canned corn too.
Yummy! A friend made it, I tried it and loved it.
Made this corn pudding and everyone wanted the recipe. Said it was the best they had. Making for Thanksgiving Dinner.
Dear long-lost relative,
I feared Grandma’s much-beloved Corn Pudding was forever lost with her. What a relief to discover that you had it all this time! No Christmas, Easter or Family Reunion was complete without her scrumptious dish. Thank you so much for sharing your inheritance and not hoarding it for yourself!
I loved The taste of this but I feel It needs a little more texture. Would it hurt to add cornbread mix?
Would it hurt to add cornbread mix?
You could definitely try it, and I’m sure it would firm it up. I wouldn’t add too much though or it will be dry and not set up properly.
I tried this recipe with 20oz. froz. cream corn I wanted to use up and the recipe did not let me down. it was very good!
It’s a great way to use up leftover creamed corn!