Recipe For Corn Pudding Paula Deen: Southern-Style Creamy Side Dish

This Southern classic delivers a creamy texture with just the right amount of sweetness and corn flavor in every bite.

Simple ingredients come together to create a side dish that’s rich, comforting, and perfect for any meal.

Ingredients for Recipe for Corn Pudding Paula Deen

Every bite delivers that signature creamy Southern comfort you expect from this dish.

[recipe_ingredient_scaler]

The corn is non-negotiable here. Del Monte or Green Giant whole kernel and cream-style corn work best—avoid frozen for this recipe. For authentic texture, use the full liquid from the cream-style can (it’s part of the magic). King Arthur flour gives consistent results, but any all-purpose works. The milk needs to be whole for that rich mouthfeel; 2% just won’t cut it.

No cream-style corn? Blend 1 cup whole kernel corn with 1/2 cup milk until smooth. Egg substitution? 1/4 cup applesauce per egg works in a pinch (texture will be denser). For a less sweet version, reduce sugar by half. Butter must be unsalted—salted throws off the seasoning balance.

This holds beautifully for 3-4 days refrigerated (the flavors deepen overnight). Reheat covered with foil at 350°F for 15-20 minutes. Freezes well for up to 2 months—thaw overnight before reheating. Always bring eggs and milk to room temperature before mixing for even baking.

Step-by-Step Instructions for Corn Pudding

This method ensures a rich, custardy texture with a golden brown finish.

Step 1: Preheat and Prepare the Baking Dish

Preheat your oven to 350°F to create the ideal environment for even baking. I always grease a 9×13-inch baking dish with a thin layer of the 0.5 cup Unsalted Butter to prevent sticking and add extra richness to the final dish.

This preparation step is crucial for achieving that perfect release when serving. The buttered dish also contributes to the pudding’s golden crust as it bakes, enhancing both flavor and presentation.

Step 2: Combine the Corn and Wet Ingredients

In a large mixing bowl, combine the 4 cups Canned Whole Kernel Corn and 2 cups Canned Cream-Style Corn. I leave the cream-style corn undrained to maximize creaminess in the final dish. Add the 1 cup Whole Milk and the remaining 0.5 cup Unsalted Butter (melted and slightly cooled).

Stir these ingredients together until well incorporated. The combination of whole kernel and cream-style corn creates the signature texture, while the milk and butter ensure a rich, velvety base for your pudding.

Step 3: Incorporate Dry Ingredients and Eggs

In a separate bowl, whisk together the 0.5 cup All-Purpose Flour, 0.33 cup Granulated Sugar, 1 tbsp Baking Powder, 1 tsp Salt, and 0.25 tsp Ground Black Pepper. This dry mixture will provide structure and lift to your pudding.

Add the 4 whole Large Eggs and 1 tsp Vanilla Extract to the corn mixture, then gradually fold in the dry ingredients. Mix just until combined to avoid overworking the batter, which ensures a light and airy texture in the finished pudding.

Step 4: Bake to Golden Perfection

Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Resist the urge to open the oven door during the first 30 minutes of baking. This allows the pudding to set properly without creating a dense texture. The pudding is done when the edges pull slightly away from the dish and the center is firm to the touch.

Step 5: Rest and Serve Warm

Remove the pudding from the oven and let it rest for 10 minutes before serving. This brief rest period allows the structure to set, making it easier to slice and serve neatly.

Serve warm as a comforting side dish. The contrast between the creamy interior and the lightly browned top is what makes this dish truly special. For best results, enjoy immediately while the texture is at its peak.

Perfect Pairings for recipe for corn pudding paula deen

Holiday Meal Pairings

This dish shines at Thanksgiving or Christmas dinner alongside roast turkey or ham. The creamy texture complements the savory main course beautifully. I always make a double batch for holiday gatherings. 💛

Weeknight Comfort

For a cozy weeknight meal, serve with fried chicken or meatloaf. The sweetness balances the savory notes perfectly. My family loves it with honey-glazed ham for Sunday supper.

Vegetable Sides

Pair with green beans or roasted Brussels sprouts to add freshness. I toss 1 lb green beans with 2 tbsp olive oil and garlic powder for simple prep. The contrast in textures makes the meal more satisfying.

Bread Options

Warm buttermilk biscuits or cornbread soak up any extra richness. I use Pillsbury biscuits for convenience on busy nights. The buttery flavor of biscuits pairs especially well with the pudding’s sweetness.

Beverage Pairings

Serve with sweet tea or lemonade to balance the richness. For adults, a glass of Riesling or Chardonnay complements the creamy texture. I always keep Lipton tea bags on hand for quick brewing. 🍷

Frequently Asked Questions