Southern Corn Pudding*

Corn Pudding  (recipe via thenovicechefblog.com)

This is one of the few classic southern dishes that I did not grow up eating. To be honest, I didn’t have it until a few years ago when Jorge and I were visiting Savannah, GA. After one bite I was immediately obsessed with the sweet cornbread-y mixture. I had no idea what it was and had to ask about three times for someone to explain it to me.

It reminds you of sweet cornbread that hasn’t cooked long enough…and has more flavoring and bites of corn mixed in it. That description does not make it sound appetizing, but I swear to you it’s a casserole full of true comfort food — and it is the perfect addition to a Thanksgiving table!

Corn Pudding  (recipe via thenovicechefblog.com)

Some people make something like Corn Pudding, but with whipped eggs…which makes it a lot more like a soufflé to me. I like to make mine with some chives and cheddar cheese for more flavor, but this recipe can be made the classic way by taking out those two ingredients.

I normally cook it in a 9×13 casserole dish (as the directions say), however for photos I made it in individual ramekins. If you have enough ramekins and want to make personal servings, bake them for about 20 minutes (watching to make sure they don’t brown too much on top).

Head on over to Dixie Crystals to check out the recipe for Corn Pudding!

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18 Responses to “Southern Corn Pudding”

  1. 1

    Stephanie @ Eat. Drink. Love. — November 14, 2013 @ 12:05 am

    I have never had corn pudding, but it looks and sounds amazing!

  2. 2

    Belinda @themoonblushbaker — November 14, 2013 @ 3:04 am

    Anything with corn in it , sign me up. The way you described it sounds amazing! I can not wait to try my hand at southern cooking

  3. 3

    Chung-Ah | Damn Delicious — November 14, 2013 @ 4:15 am

    I only had corn pudding once and that was in Iowa! I’ve been missing out man! And I love the idea of the individual ramekins – that way I don’t have to share!

  4. 4

    Katrina @ Warm Vanilla Sugar — November 14, 2013 @ 7:00 am

    Eeee!! I love corn pudding so freaking much – wicked recipe friend!

  5. 5

    KATHY — November 14, 2013 @ 7:51 am

    LOVE THE RECIPES AND THANKS THEY ARE GREAT

  6. 6

    Tieghan — November 14, 2013 @ 8:38 am

    This looks so good! I have never had corn pudding, but I need this at Thanksgiving this year!

  7. 7

    Beth @ bethcakes — November 14, 2013 @ 9:47 am

    Love corn pudding! My mom does an awesome casserole version every year for Thanksgiving. I love your idea of making it in ramekins. Yum!

  8. 8

    Nikki @Seeded at the Table — November 14, 2013 @ 1:15 pm

    Yum, yum, yum! You know I love me some corn puddin’! ;)

  9. 9

    Andrea Pearson — November 14, 2013 @ 2:12 pm

    For Thanksgiving we always do a corn and okra pudding, one of our favorite dishes!

  10. 10

    Joanne — November 14, 2013 @ 5:44 pm

    Who could say no to this?! I love all things corn. Kind of obsessed, actually.

  11. 11

    yellowfish — November 17, 2013 @ 4:49 pm

    This looks amazing! I love cornbread, this sounds delicious.

  12. 12

    Renee @ Awesome on $20 — November 18, 2013 @ 1:41 am

    Oddly enough, corn pudding was one of the first things I tried when I started experimenting with cooking back when my now teenage daughter was still a baby. I haven’t made it in a long time, but I think it’s going on the Christmas menu this year. I love it’s indescribable quality. It’s just pure goodness.

  13. 13

    Hari Chandana — November 18, 2013 @ 6:46 am

    Looks absolutely delicious.. Yummy!!

  14. 14

    Nutmeg Nanny — November 20, 2013 @ 12:55 pm

    I cannot wait to make this :) it looks so perfectly delicious!

  15. 15

    The Novice Chef » The Best Green Bean Casserole — November 20, 2013 @ 3:16 pm

    […] leaps and bounds better than the canned stuff. I am fine with canned items in some things (like the corn pudding!), but from scratch is worth it in this […]

  16. 16

    Madeline — November 24, 2013 @ 7:59 pm

    This looks delicious! I want to bring this for my Thanksgiving this year. Is it ok to make it ahead of time and reheat before serving? What do you suggest is the best way to handle bringing this somewhere?

    • Jessica replied: — November 25th, 2013 @ 11:00 am

      While this cools, it does sink down a little and it doesn’t look as pretty. It is truly best served fresh.

      You could possibly mix everything together and then just bake it at your destination. However, I have no tried this myself so I can’t promise perfect results!

  17. 17

    Krystle — December 1, 2013 @ 10:03 am

    I’ve never had corn casserole before but didn’t want just a bowl of plain ole’ corn on my Thanksgiving buffet table. This was easy and DELICIOUS! Everyone asked what it was and complimented the amazing taste. Thank you so much!

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