Grandma's Southern Corn Pudding

southern corn pudding in a white baking dish.

5 from 3 votes

Grandma's Southern Corn Pudding

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.

Prep Time15

Cook Time30

Total Time45

Course: Side Dishes

Cuisine: American

Servings:

Calories: 207kcal

Author: Debi Morgan | Quiche My Grits

Equipment

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

Preheat oven to 350ºF.

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