Southern corn pudding on a white plate with a red transferware plate underneath - square image for the recipe card
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Southern Corn Pudding

Fresh corn is fire roasted then cut from the cob to create this deliciously creamy side dish.
Course Side Dish
Cuisine Holiday, Southern
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 304kcal
Author Marye


  • 4 cups corn , fire roasted if desired and cut from the cob
  • 1 1/2 cups evaporated milk
  • 1/4 cup cream
  • 1/3 cup butter , or bacon grease - melted
  • 3 eggs , slightly beaten
  • 1/4 cup onion , grated
  • 1/2 cup flour
  • 3 tablespoons sugar
  • 1 tablespoon chipotle in adobo , mashed to a paste with a fork
  • 1 teaspoon salt
  • 1/8 teaspoon pepper


  • Preheat the oven to 375F

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 375F for 30 minutes - or until firm.
  • Let stand 5 minutes before serving.


To freeze this classic Southern Corn Casserole let it cool completely after baking. Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator and bake at 350F for about 20 minutes or until heated through.


Calories: 304kcal | Carbohydrates: 32g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 105mg | Sodium: 467mg | Potassium: 357mg | Fiber: 2g | Sugar: 13g | Vitamin A: 15.7% | Vitamin C: 6.9% | Calcium: 14.4% | Iron: 6.2%