Grandma's Southern Corn Pudding
Make this old fashioned Southern fave in just 5 minutes. Our Southern corn pudding is just like Grandma used to make.
Making old fashioned recipes and regional favorites like this Southern corn pudding recipe is a charming way to remember old memories while making new ones over the holidays. Our easy corn pudding recipe takes just 5 minutes to prep, making it an excellent appetizer to toss in the oven while you are prepping your other, more complicated meals. You can use the popular Jiffy cornbread mix for this recipe or try a gluten free option.
From the Chef: Corn pudding is a favorite in the South and the Midwest, and it's especially welcome during Thanksgiving. The sour cream adds a velvety texture to the pudding that makes it melt-in-your-mouth good. I prefer to use Jiffy cornbread mix in this recipe.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Festive Holiday Recipes: 103 Must-Make Dishes for Thanksgiving, Christmas, and New Year’s Eve Everyone Will Love.
Preparation Time5 min
Cooking Time1 hr
- 8 tablespoons (1 stick) unsalted butter
- 1 (8-1/4-ounce) can creamed corn
- 1 (8-1/4-ounce) can whole corn kernels, drained
- 1 cup finely chopped scallions, including some of the tender green tops
- 1 cup sour cream
- 1 large egg
- 1 (8-ounce) package cornbread mix
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Preheat the oven to 350°F. Coat a deep-dish pie plate or 8 x 8-inch baking dish with cooking spray.
Put the butter in a large microwave-safe bowl and microwave until melted, about 1 minute.
Stir in the creamed corn, whole corn kernels, scallions, and sour cream. Add the egg and mix well. Add the cornbread mix and stir just until no dry mix remains—do not overmix.
Pour the batter into the baking dish and cook for about 1 hour, until beginning to brown around the edges and a toothpick inserted in the center comes out clean. Cut into squares and serve.
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