Grandma's Southern Corn Pudding
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nothing tastes as good as Grandma's Southern Corn Pudding on your holiday table! It's an old-fashioned recipe featuring fresh corn, heavy cream, butter and eggs that tastes like home. There are no artificial ingredients, and nothing comes from a can, so the flavor is irresistible!
Jump To
Recipe at a Glance
- Corn Pudding without Jiffy Mix - There's no cornmeal, canned corn, or stuffing involved. Just simple, fresh ingredients.
- Old Fashioned Flavor - tastes like it came out of Grandma's kitchen.
- Make It Ahead - whip it together a day ahead and it will be ready to bake the next day.
Notes From My Kitchen
Grandma's southern corn pudding is a classic recipe made with fresh ingredients in a savory custard. It's sweet, creamy and rich, which makes it the best side dish you'll ever taste! What makes or breaks this recipe is using fresh corn and scraping the cobs for extra flavor.
You may have tried several recipes named corn pudding. There's one style made with Jiffy cornbread mix that includes sour cream, and a corn casserole made with stuffing mix. While these dishes are great too, this recipe is the only one that can truly be called authentic corn pudding.
Ingredients You'll Need
Southern Corn Pudding only requires a few simple ingredients you probably already have in your kitchen. Quantities are listed in the recipe card.
- butter - real butter creates the best flavor
- fresh whole kernel corn - fresh is always best
- onion - adds a little 'sass'
- heavy cream - gives the pudding its creaminess
- cornstarch - thickens things up
- white sugar - sweetens the pudding
- large eggs - binds everything together
- spices - enhances the flavor
How to Make Southern Corn Pudding
1 - You'll need four ears of fresh corn that have been shucked and washed. Cut the corn off the cob with a sharp knife into a large mixing bowl. Start at the top and work your way down, scraping the cob to get as much juice as you can.
2 - Chop up a small onion and put it in a skillet with the corn and butter over medium heat. Sauté for a few minutes until onion is tender, then add sugar and mix until melted.
3 - Pour heavy cream into the skillet, followed by cornstarch mixed with a little water. Stir until thickened over low heat. Add a dash of garlic salt, pepper and parsley.
4 - Take skillet off of the heat. Beat eggs in a separate bowl, then fold into the corn. Mix well, then pour contents of skillet into a 6 x 9 or 8 x 8 inch casserole dish. Bake at 350 degrees for 30 minutes until corn custard is set and golden brown.
Recipe FAQ
This southern corn pudding recipe is based on using fresh corn on the cob, but if it's not in season, you can definitely use two cans of sweet kernel corn in its place. Make sure you drain the cans before use.
Corn pudding is made with eggs and cream, which creates a soufflé when baked. Casseroles contain heartier ingredients like cornmeal, stuffing or bread crumbs. This pudding recipe is gluten free, but casseroles are usually not.
You can freeze the egg mixture, but it may curdle when reheated due to the heavy cream content. I recommend eating leftovers within a few days instead.
Debi's Top Tips
- Choose Fresh, Sweet Corn. Use fresh ears of corn with plump, juicy kernels for the best flavor. Sweet corn picked at its peak gives the pudding a delicious, naturally sweet taste.
- Scrape the Cobs for Extra Flavor. After cutting the kernels off the cob, run the back of your knife down each cob to release the milky juices. This adds extra creaminess and traditional homemade flavor.
- Don't Skip the Butter. Butter adds richness and enhances the natural sweetness of the fresh corn. For the best flavor, use real butter rather than a substitute.
Serving Ideas
Serve Southern Corn Pudding recipe during Easter or Thanksgiving dinner with glazed ham or dutch oven turkey breast. It also tastes great with cornbread biscuit dressing and pineapple cheese casserole.
At our house, you can find this classic southern side dish at all of our family gatherings during Thanksgiving and Easter. We also enjoy it with barbecue ribs and southern pulled pork during summer cookouts!
Variations
If you want to switch up your holiday meal, try adding green chiles or green onions to the pudding for an entirely different taste.
You can also add cheddar cheese and use whole milk instead of cream if desired. No matter how you make it, this homemade corn pudding is an easy recipe that will be a great side dish on your holiday table.
Storage Guide
Make Ahead - up to 1 day in advance and store covered in the refrigerator until ready to bake as directed.
Store Leftovers - in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed throughout.
Freezing - is not recommended due to the heavy cream content which may cause curdling.
More Holiday Recipes
If you're looking for other side dishes to serve alongside this easy recipe, these are great accompaniments...
Thanks for visiting Quiche My Grits! ❤️ I love making recipes for you! Follow me on Pinterest, Facebook, and Instagram!
Recipe Card
Grandma's Southern Corn Pudding
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- ½ stick butter, salted (¼ cup)
- 4 ears fresh corn, shucked and washed
- 1 small onion, diced
- 1 cup heavy cream
- 2 Tablespoons sugar
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 4 large eggs (beaten)
- dash of garlic salt, black pepper and dried parsley
Instructions
- Cut the corn off the cobs with a sharp knife into a large mixing bowl. Start at the top and work your way down, scraping the cobs to get as much juice as you can.
- Chop up a small onion and put it in a skillet with the corn and butter over medium heat. Sauté for a few minutes until onion is tender, then add sugar and mix until melted.
- Pour heavy cream into the skillet, followed by cornstarch mixed with a little water. Stir until thickened over low heat. Add a dash of garlic salt, pepper and parsley.
- Take skillet off of the heat. Beat eggs in a separate bowl, then fold into the corn. Mix well, then pour contents of skillet into a 6 x 9 or 8 x 8 inch casserole dish. Bake at 350 degrees for 30 to 40 minutes until corn custard is set and golden brown.
Notes
- Make sure to take skillet off of the heat before adding eggs or they might scramble.
- Store leftovers in an airtight container for up to 3 days.
- Make it up to 1 day ahead and keep in refrigerator until time to bake.
- Be sure to scrape the corn off the cobs to get as much liquid as possible for the best corn flavor.
- Bake Until the Center Is Just Set. Corn pudding should have a soft, custard-like texture with a lightly golden top. The center should be set but still tender. Overbaking can make it dry or rubbery.
- Let It Rest Before Serving. Allow the pudding to sit for 5-10 minutes after baking. This helps it settle and makes it easier to serve without losing its creamy texture.
Nutrition
Nutrition info is an auto generated estimate.
Have never cooked this from scratch but sounds do-able for me. Thanks for all the info and recipe.
You're so welcome Carolyn! I hope you enjoy my corn pudding recipe! 🙂
Thank you so much for posting a recipe for the REAL Corn Pudding! Those impostors with Jiffy mix or cornbread or stuffing make me itch (LOL!)!!!! Your recipe is very similar to my Aunt Donna's except she doesn't use onion and flour instead ;of cornstarch. You're a gem!
You are so welcome! I'm not a fan of the Jiffy mix version, so I had to include my old fashioned corn pudding recipe! 🙂
My absolute favorite. So good! Thanks, Debi