Southern Corn Pudding recipe is an easy, make ahead side dish! Fresh corn is fire roasted and then partnered with smoky chipotle in this classic casserole to give it a yummy update that's sure to get rave reviews. This recipe does NOT call for sour cream so you get ALL the sweet, corn flavor.
For this recipe you'll need: Corn, evaporated milk, flour, onion, butter, sugar, eggs, chipotle in adobo, salt, pepper
What Is Southern Corn Pudding?
Corn is a fixture in the south. Corn bread, corn cakes, corn pudding - I've even made a sweet corn pound cake. It represents home and comfort, I think. Plus it's inexpensive.
This Southern Corn Pudding casserole is great as a side dish but you can also add some ham, bacon, or cooked sausage and turn it into a budget pleasing main dish. The texture is creamy and custard-like, a little hard to explain but very addictive.
Although this recipe uses very simple ingredients the flavors really pop - it'll have you saying y'all in no time. I've jazzed the original up a bit with some chipotle - I think you'll love it.
This is one of those heirloom recipes that disappears fast at potlucks and everyone calls you the next day to ask how it's made. You know what I'm talking about.
Southern Corn Pudding FAQs
Here are the questions I am most frequently asked about this recipe.
Can I make corn pudding ahead of time?
Yes you can! You can freeze it according to the instructions in the recipe notes or you can make it up to 3 days ahead of time and warm up before serving.
How many calories in corn pudding?
It varies from recipe to recipe depending on ingredients but my recipe has 304 calories for a generous serving.
Is corn pudding gluten free?
If you substitute gluten free flour for the all-purpose flour called for in the recipe it should be gluten free. Be careful to read your individual ingredients, though.
How to Make Southern Corn Pudding -Tips & Tricks
This corn casserole is so easy to make you pretty much don't need to worry. Still, like anything, experience has shown me a few things to keep in mind.
- This is NOT bready. Don't overbake it - it will be golden brown around the edge and a little jiggly in the middle. It's more like a cross between a custard and creamed corn. If it's done a knife inserted in the center will come out clean.
- I use evaporated milk - I think it gives the corn pudding a rich texture without a lot of extra calories. You can use milk, light cream, or heavy cream instead if you want to.
- Most of the flavor in this recipe comes from the corn. That means that the tastier the corn the better the flavor of the Southern Corn Pudding. Fresh corn is best - just cut it off the cob with a sharp knife. If you've never done this - don't try to get the kernels off whole. Just cut straight down to remove the kernels (it usually cuts them in half) then scrape what's left on the cob into your bowl.
- I fire roast the corn with my handy-dandy plumber's torch. I like the flavor it adds but it's not a necessary step.
- Be sure to whisk the eggs, milk, and butter together before adding other ingredients.
- Can you freeze corn pudding? YEP! Wrap it tight and freeze if for up to 2 months if you want.
- How to reheat Southern Corn Pudding - Easy peasy. Just thaw overnight in the fridge and reheat at 325F for about 30 minutes or until warm all the way through (an insta-read thermometer is great for checking the temperature!)
How to Fire Roast Corn
Fire roasting the corn gives it a deeper, nutty flavor that really brings out the sweetness. All of that flavor comes through in this Southern Corn Pudding recipe.
Roasting the corn is not difficult to do - in fact there are several ways to do it. You can fire roast on a grill, on a gas burner, or my favorite way - with a plumber's torch.
- Peel the corn and take off excess silk.
- Put the corn on a non-flammable surface.
- Turn on the plumber's torch and light it.
- Slowly move the flame along the corn until the kernels begin to blacken.
- Rotate the cob and repeat until all sides are done.
- Don't hold the flame in one place too long or the kernels will burst open.
More Great Side Dish Recipes
Everyone needs some great side dishes to round out the meal, right? Here are some of my favorites.
- Creamy Potatoes Au Gratin will quickly become a family favorite. Gooey cheese, tender potatoes, and a crunchy, crumbly Panko topping makes these potatoes au gratin the best you’ve ever tasted!
- Fried Potatoes that are crispy on the outside with a tender interior just like my mom's.
- Oven Roasted Sweet Potatoes recipe is a little sweet and a little spicy. It’s a healthy side dish that goes perfectly with roasted meats and poultry.
- Southern Pineapple Casserole updated with canned chiles for a gentle kick. If you love pineapple-jalapeno margaritas then this holiday side dish is for you.
- Mexican Cornbread Casserole will add a little extra zip to all your meals! I’ve taken the classic cornbread casserole recipe and updated it will a warm Tex-Mex twist.
Southern Corn Pudding Recipe
If you happen to have leftovers cut it into squares, warm it up, and serve with a little maple syrup poured over it for breakfast.
Southern Corn Pudding
Print SaveIngredients
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Instructions
- Preheat the oven to 375°F
If Corn Is Canned or Frozen Skip the Next TWO Steps
- Melt 2 tablespoons of butter in a cast iron skillet.
- Add the corn - cook, stirring often, about 3 minutes. Set aside.
- Melt remaining butter in a saucepan. Add the onion and saute a minute or so.
- Add the flour, sugar, chipotle, pepper, and salt - cook about 2 minutes stirring constantly.
- Whisk in the evaporated milk and cream until mixture is smooth.
- Cook until it thickens. Remove from heat and set aside.
- Beat the eggs in a large bowl.
- Whisk in a half cup of the hot milk mixture to temper the eggs.
- Add the remaining milk mixture.
- Stir in the corn.
- Pour into a greased baking dish.
- Bake at 375°F for 30 minutes - or until firm.
- Let stand 5 minutes before serving.
Notes
- This is NOT bready. Don't overbake it - it will be golden brown around the edge and a little jiggly in the middle. It's more like a custard - if it's done a knife inserted in the center will come out clean.
- I use evaporated milk - I think it gives the corn pudding a rich texture without a lot of extra calories. You can use milk, light cream, or heavy cream instead if you want to.
- Most of the flavor in this recipe comes from the corn. That means that the tastier the corn the better the flavor of the Southern Corn Pudding. Fresh corn is best - just cut it off the cob with a sharp knife. If you've never done this - don't try to get the kernels off whole. Just cut straight down to remove the kernels (it usually cuts them in half) then scrape what's left on the cob into your bowl.
- I fire roast the corn with my handy-dandy plumber's torch. I like the flavor it adds but it's not a necessary step.
- Be sure to whisk the eggs, milk, and butter together before adding other ingredients.
- How to reheat Southern Corn Pudding - Easy peasy. Just thaw overnight in the fridge and reheat at 325F for about 30 minutes or until warm all the way through (an insta-read thermometer is great for checking the temperature!)
Marisa Franca @ All Our Way
What a shame we don't have a Central Market! We've got a World Market, Fresh Thyme, Trader Joe, and some other chains. I love going to the grocery store -- I see all the potential. 🙂 I'm definitely trying out this recipe.
Catherine G
I really love creamed corn. This recipe with chipotle sounds like a delicious, kicked up twist. I pinned it!