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Southern Corn Pudding

Fresh corn is fire roasted then cut from the cob to create this deliciously creamy side dish. Fire roasting the corn and adding a little chipotle really wakes up the flavor - try it with chicken, turkey, or game birds.
Course Side Dish
Cuisine American - Southern, Holiday
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 304kcal
Author Marye Audet-White


  • 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 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.


  • 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!)
To Freeze -
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: 785IU | Vitamin C: 5.7mg | Calcium: 144mg | Iron: 1.1mg