Introduction

Get ready to experience a taste of Southern comfort like never before! If you’re searching for that perfect, melt-in-your-mouth corn pudding recipe, look no further. Inspired by the queen of Southern cooking herself, Paula Deen, this dish is a celebration of simple ingredients transformed into pure culinary magic. It’s the kind of side dish that makes everyone ask for seconds (and the recipe!).

Recommended Kitchen Tools

To make this recipe easier and more efficient, here are some tools I recommend:

9×13 Inch Baking Dish

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Whisk

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Measuring Cups and Spoons Set

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Why You’ll Love This Recipe

This Paula Deen-style corn pudding is incredibly easy to whip up, requiring minimal effort for maximum flavor. It strikes the perfect balance between sweet and savory, with a creamy texture that’s utterly irresistible. It’s a crowd-pleaser that complements a wide range of main courses, making it a go-to for potlucks, holidays, or just a cozy family dinner.

Ingredients

1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 package (8.5 oz) cornbread mix (like Jiffy)
1/2 cup (1 stick) unsalted butter, melted
1 cup sour cream
1/2 cup milk
2 large eggs, lightly beaten
1/4 cup granulated sugar (optional, for extra sweetness)
1/2 teaspoon salt
1/4 teaspoon black pepper

Paula Deen's Corn Pudding: The Ultimate Comfort Food Side Dish

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
In a large bowl, combine the drained whole kernel corn and the cream-style corn. Stir well to mix.
Add the cornbread mix to the bowl with the corn. Stir until just combined; the mixture will be thick.
In a separate medium bowl, whisk together the melted butter, sour cream, milk, and lightly beaten eggs until smooth. If you prefer a sweeter pudding, stir in the granulated sugar at this stage.
Pour the wet ingredients into the corn and cornbread mixture. Add the salt and pepper. Stir everything together until well combined. Do not overmix.
Pour the batter evenly into the prepared baking dish.
Bake for 45-55 minutes, or until the pudding is set and lightly golden brown around the edges. A toothpick inserted into the center should come out mostly clean, though a few moist crumbs are okay.
Let the corn pudding cool for at least 10 minutes before serving. This allows it to set up further.

Tips

For a richer flavor, use full-fat sour cream.
If you don’t have cornbread mix, you can make your own from scratch using cornmeal, flour, sugar, baking powder, and salt.
Adjust the sugar content to your preference. Some like it sweeter, others prefer a more savory profile.
Ensure your butter is fully melted but not browned before mixing.
Don’t overbake! Overbaking can lead to a dry pudding.

Serving Suggestions

Serve warm as a delightful side dish to roasted chicken, pork chops, or barbecue.
Pairs wonderfully with holiday meals like Thanksgiving or Christmas dinner.
Can also be served as a comforting standalone dish with a side salad.

Storage Tips

Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

FAQ

Can I make this corn pudding ahead of time? Yes, you can prepare the batter a few hours in advance and store it covered in the refrigerator. Bake just before serving.

What kind of corn should I use? Canned corn works best for its texture and sweetness. You can use fresh or frozen corn, but you may need to adjust the liquid slightly.

Is this recipe spicy? No, this recipe is not spicy unless you add chili powder or jalapeños, which are not part of the traditional Paula Deen style.

Nutrition Information

Calories: 350 kcal
Protein: 7 g
Fat: 18 g
Carbohydrates: 40 g