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The Ultimate Creamy Southern Corn Pudding Casserole (Grandma’s Secret Recipe)

A close-up of a freshly baked, golden-brown corn pudding with a scoop removed, showing the creamy texture.
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This recipe delivers the creamy, velvety texture of a classic Southern corn pudding casserole. It is a comforting side dish, perfect for holiday gatherings or family dinners.

Ingredients

Scale
  • 1 (15 ounce) can cream-style corn, undrained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 cup whole milk
  • 1 cup yellow cornmeal
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 2-quart casserole dish.
  2. In a large bowl, combine the cream-style corn and the drained whole kernel corn.
  3. Add the milk, cornmeal, melted butter, beaten eggs, sugar, baking powder, salt, and pepper to the corn mixture.
  4. Whisk the ingredients together until the batter is smooth and well combined. Do not overmix.
  5. Pour the batter evenly into the prepared casserole dish.
  6. Bake for 50 to 60 minutes, or until the edges are set and the top is golden brown. The center should still have a slight jiggle, indicating a creamy interior.
  7. Remove the corn pudding from the oven and let it cool for 10 minutes before serving. This allows the custard to set further.

Notes

  • For an extra rich, buttery flavor, use browned butter instead of plain melted butter.
  • If you prefer a slightly sweeter dish, increase the sugar to 1/3 cup.
  • This dish pairs well with roasted meats and is a favorite Thanksgiving side dish.

Nutrition

Find it online: https://rosatasty.com/creamy-corn-pudding-southern-side-dish/