Imagine a side dish so creamy, so irresistibly delicious that it steals the spotlight from the main course! Corky's Gramma's Corn Pudding is not just a recipe—it's a slice of culinary nostalgia that will transport you straight to a cozy Southern kitchen. This legendary corn pudding is the ultimate comfort food that combines sweet, creamy corn with a perfectly golden, slightly crispy top that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 can (15 oz) creamed corn
- 1 can (15 oz) whole kernel corn, drained
- 1 cup milk
- 2 eggs, beaten
- 1/2 cup sugar
- 1/2 cup cornmeal
- 1/4 cup butter, melted
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the beaten eggs with milk, melted butter, and sugar. Whisk thoroughly until the ingredients are well incorporated and the sugar begins to dissolve.
- Add the creamed corn and drained whole kernel corn to the egg mixture. Stir gently to distribute the corn evenly throughout the liquid.
- Gradually sprinkle the cornmeal and salt into the mixture, stirring constantly to prevent lumps from forming. Mix until all ingredients are smoothly combined.
- Pour the corn pudding mixture into the prepared baking dish, ensuring an even distribution and smooth surface with a spatula.
- Place the baking dish in the preheated oven and bake for 45-50 minutes. The pudding is done when the top is golden brown and the center is set but still slightly jiggly.
- Remove from the oven and let the corn pudding rest for 10-15 minutes before serving. This allows the pudding to set and makes it easier to slice.
- Serve warm as a side dish, garnishing with a small pat of butter if desired. The pudding can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Don't overmix the batter—gently combine ingredients to keep the texture light and tender.
- For extra richness, substitute half-and-half or heavy cream for some of the milk.
- Check the pudding's doneness by inserting a knife near the center—it should come out mostly clean with a few moist crumbs.
- Let the pudding rest after baking to allow it to set and make serving easier.
- For a crispy top, broil for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- This dish can be prepared ahead of time and reheated, making it perfect for holiday gatherings and potlucks.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 40g
Protein: 6g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 75mg
