If you are looking for a simple corn side dish recipe, this corn pudding recipe is perfect! It sweet, delicious and easy to prepare and makes the ideal side dish for holiday dinners.
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Corn casserole is one of my absolute favorite side dishes. It is perfect for any holiday meal, but it is so simple that I am always tempted to make it when there is no special occasion at all.
Corn Pudding Recipe
What is corn pudding?
Corn pudding was originally served as a creamy casserole type dish made from cooked corn, corn meal and water. It is typically used as a food staple in rural communities in the Southern United States, especially in Appalachia. It most likely originated with the Native Americans from it came traditional southern recipes like cornbread, spoon bread, corn fritters and hush puppies.
Today we embellish on the basic recipe for corn pudding by adding eggs, milk, cream and butter to create a delicious sweet and tasty dish that is beloved in the south as a holiday treat!
How do you make corn pudding?
To make corn pudding you begin by melting a whole stick of butter. In our house, a stick of butter is a sure sign that a recipe will be a winner!
After melting the butter, allow it to cool just a bit then whisk in two eggs a cup of sour cream. Then stir in a can of whole kernel corn and a can of creamed corn.
What kind of corn should I use for corn pudding?
You can use any type of corn, but a sweet whole kernel corn delivers the best pudding type taste.
Do you eat corn pudding hot or cold?
Corn pudding has such a smooth texture that we enjoy it hot or cold. That makes it perfect for a holiday dinner or a pot luck. You don’t have to worry about how hot it is for it to serve well.
Why is my corn pudding watery?
Corn pudding gets watery where there is too much moisture in the corn kernels. To prevent watery pudding, you can sauté the corn on the stovetop for just a few minutes before adding to the pudding. Also, be sure to drain the corn well.
Does corn pudding freeze well?
Cool Corn Casserole completely. Once cool, wrap freezer safe pan tightly in plastic wrap two times followed by foil. Freeze for up to three months. Let thaw overnight in the refrigerator before reheating.
Must Have Ingredients
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