Corn Recipes, Southern Sides
Southern
Yield: 6-8
Author: Tammy Nichols
Corn Pudding - Master Cookbook Recipe # 658

Corn Pudding - Master Cookbook Recipe # 658

This Southern Corn Pudding is the ultimate comfort food,savory, creamy, and packed with the sweetness of fresh corn. Unlike its sweeter counterparts, this recipe uses a savory cornmeal base with sautéed onions and peppers, making it a perfect side dish for any hearty Southern meal. Finishing it with a layer of melted cheese adds a golden, gooey crust that everyone will love.

This is recipe #658 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 45 minTotal time: 1 hr
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Ingredients

  • 5 ears Fresh corn, cut off the cob (or 1 bag frozen shoepeg corn + 1 can yellow corn, drained)
  • 1/2 cup Onion, chopped
  • 1/4 cup Bell pepper, chopped
  • 3 Tbsp Salted butter or bacon grease
  • 2 cups Whole milk (or 1 1/2 cups evaporated milk + 1/2 cup water)
  • 4 Eggs, beaten
  • 3/4 cup Self-rising cornmeal mix (not the sweet kind)
  • 1/3 cup Self-rising flour
  • 1 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 10 oz Grated cheese (optional)

Instructions

  1. Sauté: In a large skillet, melt the butter or bacon grease over medium heat. Sauté the chopped onion and bell pepper until they are soft and fragrant.
  2. Cook Corn: Add the corn to the skillet and cook with the vegetables for 4 minutes. Stir in the salt and black pepper, then remove from heat.
  3. Mix Base: In a separate bowl, whisk together the milk, self-rising cornmeal, self-rising flour, and beaten eggs until well combined.
  4. Combine: Pour the milk and egg mixture into the skillet with the corn and stir until everything is evenly incorporated.
  5. Bake: Pour the mixture into a 2-quart baking dish sprayed with cooking spray. Bake at 350°F (175°C) for 30 minutes.
  6. Cheese Topping: If using cheese, sprinkle it evenly over the top and bake for an additional 15 minutes until the pudding is set and the cheese is melted and golden.

Notes

Tammy’s Tips

"Using bacon grease to sauté your vegetables adds a smoky depth that really makes this dish stand out!" If you're using fresh corn, make sure to scrape the cob with your knife after cutting the kernels off to get all that "corn milk",it adds so much creaminess to the pudding. This dish is a holiday favorite at Collard Valley Cooks, but it’s easy enough for a Sunday dinner any time of year!

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg