Grandma's Southern Corn Pudding


Grandma's Southern Corn Pudding

Make this old fashioned Southern fave in just 5 minutes. Our Southern corn pudding is just like Grandma used to make.

Making old fashioned recipes and regional favorites like this Southern corn pudding recipe is a charming way to remember old memories while making new ones over the holidays. Our easy corn pudding recipe takes just 5 minutes to prep, making it an excellent appetizer to toss in the oven while you are prepping your other, more complicated meals. You can use the popular Jiffy cornbread mix for this recipe or try a gluten free option.

From the Chef: Corn pudding is a favorite in the South and the Midwest, and it's especially welcome during Thanksgiving. The sour cream adds a velvety texture to the pudding that makes it melt-in-your-mouth good. I prefer to use Jiffy cornbread mix in this recipe.
- Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, Festive Holiday Recipes: 103 Must-Make Dishes for Thanksgiving, Christmas, and New Year’s Eve Everyone Will Love.


Preparation Time5 min

Cooking Time1 hr


  • 8 tablespoons (1 stick) unsalted butter
  • 1 (8-1/4-ounce) can creamed corn
  • 1 (8-1/4-ounce) can whole corn kernels, drained
  • 1 cup finely chopped scallions, including some of the tender green tops
  • 1 cup sour cream
  • 1 large egg
  • 1 (8-ounce) package cornbread mix


  1. Preheat the oven to 350°F. Coat a deep-dish pie plate or 8 x 8-inch baking dish with cooking spray.

  2. Put the butter in a large microwave-safe bowl and microwave until melted, about 1 minute.

  3. Stir in the creamed corn, whole corn kernels, scallions, and sour cream. Add the egg and mix well. Add the cornbread mix and stir just until no dry mix remains—do not overmix.

  4. Pour the batter into the baking dish and cook for about 1 hour, until beginning to brown around the edges and a toothpick inserted in the center comes out clean. Cut into squares and serve.

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Contest Rules:
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  • You have until November 18th, 2018 at 11:59pm EST to leave your comment on this post. Comments posted after that will not be counted.
  • Contest open to anyone 18+ in US and/or Canada. Excludes Quebec and Puerto Rico.

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My Gramma Heath used to make "Spoon Corn Bread". But what I really loved was her fiesta corn. She quick fried fresh corn off the cob with sugar and a bit of bacon grease, then place it in a pan and add green pepper and pimentos. Lots of butter to heat it through....I always call it Fiesta Corn because it was colorful. It was sweet and savory. LOVED that stuff!

My daddys mother always cooked a vegetable soup when we visited her.

When I eat sauerkraut, I always think of my grandmother. She used to make her own, every year, from scratch!

I have made corn pudding before but I have never used sour cream in my recipe. Grandma's recipe called for buttermilk. I like corn pudding but it does not take the place of my sweet cornbread. I make it sometimes, just for variety. I think I will try this version the next time I prepare corn pudding.

I am the relative that comes from the south to visit relatives in the north and there is always a request for NC Barbeque and corn pudding. This corn pudding recipe looks simple enough to prepare and relatively easy to double. Thanks for the free recipe.

My grandma used to make something similar to this when I was a kid! So delicious )


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