Memphis Corn Pudding: A Southern Comfort Classic

The first time I tasted corn pudding, I was a wide-eyed kid at my grandmother’s table in Memphis. The aroma alone – sweet corn mingling with melted butter – was enough to transport me. But the first bite? Pure bliss. It was creamy, corny, and comforting, a true taste of Southern hospitality that warmed me from the inside out. I’ve spent years perfecting my own version, trying to capture that same magic in every bite.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Total Time: 55-60 minutes
• Servings: 12
• Yield: One 8×8 inch baking dish
• Dietary Type: Vegetarian

Ingredients

• 1 (8 1/2 ounce) box Jiffy corn muffin mix
• 1 (14 1/2 ounce) can whole kernel corn, with juice
• 1 (14 1/2 ounce) can cream-style corn
• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sour cream
• 2 eggs

Equipment Needed

• 8×8 inch baking dish
• Large mixing bowl
• Whisk or spoon
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350°F (175°C). Make sure the oven rack is positioned in the center.
2. In a large mixing bowl, combine the entire box of Jiffy corn muffin mix, undiluted.
3. Add the can of whole kernel corn, juice and all, to the mixing bowl. The corn juice adds moisture and flavor, so don’t discard it!
4. Next, incorporate the can of cream-style corn. This ingredient contributes significantly to the pudding’s creamy texture.
5. Pour the 1/2 cup of melted butter or margarine into the bowl. Make sure the butter is cooled slightly before adding it to prevent cooking the eggs.
6. Stir in the sour cream. This adds a subtle tang and richness to the pudding. For a slightly lighter version, you can use light sour cream.
7. Crack the 2 eggs into the bowl.
8. Mix all the ingredients together until just blended. Be careful not to overmix, as this can result in a tougher texture. A few small lumps are perfectly fine.
9. Pour the mixture into your prepared 8×8 inch baking dish. There is no need to grease the dish, but you can lightly coat it with cooking spray if desired.
10. Bake uncovered at 350°F (175°C) for 45-50 minutes. The corn pudding is done when it is browned on top and firm in the middle. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
11. Let the corn pudding cool slightly before serving. This allows it to set up a bit more and makes it easier to slice.

Expert Tips & Tricks

• Enhance the Flavor: For an extra layer of flavor, consider adding a pinch of sugar or a dash of hot sauce to the batter. A sprinkle of shredded cheddar cheese on top during the last 10 minutes of baking can also be a delicious addition.
• Achieve the Perfect Texture: The key to a great corn pudding is finding the right balance of moisture and firmness. If you find that your pudding is too dry, you can add a tablespoon or two of milk to the batter. Conversely, if it’s too runny, you can add a tablespoon of cornstarch.
• Make-Ahead Magic: You can prepare the corn pudding batter up to 24 hours in advance. Simply cover the bowl tightly with plastic wrap and store it in the refrigerator. When you’re ready to bake, let the batter sit at room temperature for about 30 minutes before pouring it into the baking dish.
• Oven Variations: Baking times can vary depending on your oven. Start checking for doneness at 40 minutes, and adjust the baking time accordingly. If the top is browning too quickly, you can tent it with aluminum foil.
• Substitutions: For a richer flavor, substitute half and half for the sour cream. To add some spice, dice a jalapeno and stir it into the mixture.

Serving & Storage Suggestions

Memphis Corn Pudding is a versatile side dish that pairs well with a variety of main courses. It’s a classic accompaniment to barbecue, fried chicken, ham, and roasted meats. Serve it warm, straight from the oven, for the best flavor and texture.

Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it in short intervals, stirring occasionally, until heated through. You can also reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.

Freezing is not recommended for this corn pudding, as the texture may change upon thawing. The dairy products in the recipe can separate and become grainy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	258.6 kcal	N/A
Calories from Fat	139 g	54%
Total Fat	15.5 g	23%
Saturated Fat	8.3 g	41%
Cholesterol	64.4 mg	21%
Sodium	512.3 mg	21%
Total Carbohydrate	27.7 g	9%
Dietary Fiber	2.4 g	9%
Sugars	6.2 g	N/A
Protein	4.7 g	9%

Variations & Substitutions

• Spicy Corn Pudding: Add a diced jalapeño or a pinch of red pepper flakes to the batter for a kick of heat.
• Cheesy Corn Pudding: Stir in 1/2 cup of shredded cheddar cheese, Monterey Jack cheese, or pepper jack cheese to the batter. You can also sprinkle cheese on top during the last 10 minutes of baking.
• Herbaceous Corn Pudding: Add 1 tablespoon of chopped fresh herbs, such as chives, parsley, or thyme, to the batter.
• Sweet Corn Pudding: Increase the sweetness by adding an extra tablespoon of sugar to the batter.
• Vegan Corn Pudding: Substitute the sour cream with a plant-based sour cream alternative. Ensure the Jiffy mix is vegan-friendly or use a homemade corn muffin mix recipe.

FAQs (Frequently Asked Questions)

Q: Can I use fresh corn instead of canned corn?
A: Yes, you can use fresh corn. You’ll need about 3 cups of fresh corn kernels. You can use 1 1/2 cups of whole kernel corn and puree the other 1 1/2 cups for a texture similar to creamed corn.

Q: Can I use a different size baking dish?
A: While an 8×8 inch dish is ideal, you can use a slightly larger or smaller dish. Adjust the baking time accordingly. A larger dish will result in a thinner pudding, while a smaller dish will result in a thicker pudding.

Q: How do I know when the corn pudding is done?
A: The corn pudding is done when it is browned on top and firm in the middle. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.

Q: Can I add meat to this recipe?
A: Yes, you can add cooked and crumbled bacon, sausage, or ham to the batter for a heartier dish.

Q: Why did my corn pudding turn out dry?
A: Overbaking is the most common cause of dry corn pudding. Be sure to check for doneness regularly and avoid overbaking. Also, ensure your oven temperature is accurate.

Final Thoughts

This Memphis Corn Pudding recipe is a delightful testament to the power of simple ingredients transformed into something extraordinary. It’s a dish that evokes memories, creates comfort, and invites you to savor every creamy, corny bite. Whether you’re serving it at a holiday gathering, a casual weeknight dinner, or simply craving a taste of Southern charm, I encourage you to give this recipe a try. Share it with your loved ones, and let the warmth of Memphis Corn Pudding fill your home.