Southern Baked Corn Pudding: A Taste of Home

There are certain dishes that, with just one whiff, can transport you back to a specific time and place. For me, Southern Baked Corn Pudding is one of those dishes. I remember summers spent at my grandmother’s house in South Carolina, the humid air thick with the scent of honeysuckle and the promise of a lazy afternoon. But more than anything, I remember the aroma that would drift from her kitchen window – a sweet, savory, corny fragrance that meant Grandma was whipping up her famous corn pudding. It was always the star of any family gathering, a comforting side dish that somehow managed to be both decadent and down-home all at once. To this day, that first bite of creamy, cheesy corn pudding is like a warm hug from Grandma herself.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4-6
• Yield: 1 casserole dish
• Dietary Type: Vegetarian

Ingredients

• 2/3 cup all-purpose flour, sifted (plain flour)
• 2/3 cup yellow cornmeal (polenta)
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons corn oil (can use other oil)
• 1 (400 g) can sweetcorn (Not a cheap brand, Green Giant is good)
• 1 (400 g) can cream-style corn (available from larger supermarkets)
• 4 spring onions, chopped (scallions)
• 2 tablespoons chopped pickled jalapeno peppers (optional)
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 cup of grated cheese (approx)

Equipment Needed

• Large mixing bowl
• Whisk
• Casserole dish (large enough for the pudding to rise by at least a quarter)
• Measuring cups and spoons
• Oven
• Knife

Instructions

1. Preheat the oven to 200°C/400°F. This high heat helps to create a beautiful golden crust on top of the pudding.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Ensure all ingredients are well combined before moving on to the next step.

3. Slowly drizzle the corn oil into the dry mixture, using the whisk to distribute the oil as evenly as possible. This step ensures that the oil is incorporated without clumping.

4. Add the can of sweetcorn, can of cream-style corn, chopped spring onions, and chopped pickled jalapeno peppers (if using) to the bowl.

5. Add the sour cream and melted butter to the mixture. Stir well until all ingredients are thoroughly combined and the batter is smooth.

6. Pour the corn pudding mixture into a casserole dish. Make sure the dish is large enough to allow the pudding to rise by at least a quarter during baking.

7. Bake for 45 minutes to an hour, or until the top is browned and the center is cooked through. To check for doneness, insert a knife into the center of the pudding. If the knife comes out clean, dry, or slightly cake-like, the pudding is ready.

8. If the top of the pudding is browning too quickly but the center is not yet cooked through, cover the dish with foil to prevent burning. Continue baking until the center is set. Remember that because this recipe doesn’t contain any eggs, the pudding will not completely set like a custard, so expect an open texture. If you prefer a firmer pudding, cook for a little longer.

9. Sprinkle the grated cheese evenly over the top of the baked corn pudding.

10. Return the dish to the oven until the cheese is melted and slightly browned, about 10 minutes. Alternatively, you can pop the dish under the broiler (grill) for a few minutes to achieve a similar result, keeping a close watch to prevent burning.

11. Let the corn pudding cool slightly before serving. The crust, especially, is a delicious part of this dish.

Expert Tips & Tricks

• Don’t skimp on the butter: While you can reduce the amount of butter slightly, it adds richness and flavor that are essential to the dish.
• Use quality corn: The better the quality of the canned corn, the better the final product. Green Giant is a good brand as mentioned, but use your favorite.
• Spice it up: Feel free to adjust the amount of jalapenos or add a dash of hot sauce to give the pudding a little kick.
• Make it ahead: The corn pudding can be assembled a day in advance and stored in the refrigerator. Just add a few extra minutes to the baking time.
• For extra flavor: Brown the butter before adding to the mixture. This will add a nutty depth to the pudding.

Serving & Storage Suggestions

Southern Baked Corn Pudding is best served warm, fresh from the oven. It makes a wonderful side dish for roast chicken, turkey, barbecued ribs, or, my personal favorite, Southern fried chicken and homemade coleslaw. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or bake the entire dish in a preheated oven at 350°F (175°C) until warmed through. While it is best consumed within a few days, you can freeze corn pudding for up to 2 months. Allow it to thaw completely in the refrigerator before reheating.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	35g	54%
Saturated Fat	22g	110%
Cholesterol	80mg	27%
Sodium	1100mg	46%
Total Carbohydrate	65g	22%
Dietary Fiber	4g	16%
Sugars	11g	–
Protein	12g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend.
• Dairy-Free: Use a plant-based sour cream alternative and a dairy-free butter substitute. Ensure your cheese is also dairy-free.
• Vegan: Follow the dairy-free substitutions and omit the cheese, or use a vegan cheese alternative.
• Cheesy Herb: Add a tablespoon of your favorite chopped fresh herbs (such as thyme, rosemary, or chives) and use a sharp cheddar cheese for a more pronounced flavor.
• Southwestern Flair: Use pepper jack cheese and add a can of diced green chilies for a Southwestern twist.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn instead of canned?
A: Yes, you can use frozen corn. Just make sure to thaw it completely and drain any excess liquid before adding it to the mixture.

Q: Can I make this without jalapenos?
A: Absolutely! The jalapenos are optional, so feel free to omit them if you prefer a milder flavor.

Q: What if I don’t have cream-style corn?
A: If you can’t find cream-style corn, you can blend half of the sweetcorn from the can to create a similar consistency.

Q: Can I use a different type of cheese?
A: Yes, you can use any cheese you like. Cheddar, Monterey Jack, or Colby Jack are all good options.

Q: Why is my corn pudding not setting properly?
A: Since this recipe doesn’t include eggs, the pudding will have a looser texture than a custard. If you prefer a firmer pudding, bake it for a longer time.

Final Thoughts

This Southern Baked Corn Pudding is more than just a recipe; it’s a taste of home, a reminder of simpler times, and a celebration of comforting flavors. I encourage you to give it a try and see for yourself why it’s a beloved dish in so many Southern households. Don’t be afraid to experiment with variations and make it your own. And most importantly, share it with the people you love. After all, good food is best enjoyed in good company. I’m confident this will become a staple on your table!