This recipe for Southern Corn Pudding is a tradition in the south and goes well with many foods, ham in particular. There are many recipes for Corn Pudding … all fairly similar… proportions change slightly with different recipes. I’ve made this numerous times adjusting the butter or sour cream or sugar amounts… the recipe below is the result of all the tweaking.
I posted a recipe for Corn Casserole last fall which is similar, but has cheese as an ingredient…. both casseroles are very good. I would make the Corn Casserole if my other foods didn’t contain any cheese… and this one if other food items on my menu had cheese in them.
The recipe is extremely easy and quick to put together… a great side dish.
I hope you enjoy it!
Southern Corn Pudding Recipe
All you need:
1 stick (½ cup) butter, softened
1/3 cup sugar
½ cup milk
½ cup sour cream
1 package (8 ½ ounces) corn bread mix
1 can (15 ¼ ounces) whole kernel corn, drained
1 can (14 ¾ ounces) cream-style corn
All you need to do:
Preheat oven to 325 degrees F.
Lightly spray a 2 qt. baking dish with cooking spray (Butter Flavor preferred).
In a large bowl, cream the butter and sugar until light in color.
Add the eggs, one at a time. Beat well after each addition.
Add the sour cream. Beat well.
Alternately add the milk and the corn bread mix. Mix well.
Add the 2 cans of corn and mix well.
Pour the mixture into the baking dish.
Bake uncovered for 50 minutes or until the pudding is set and the top is lightly browned.