At the first Thanksgiving we all know corn was on the menu so it just has to be part of the Thanksgiving dinner. It can’t be just any plain old corn dish either. It must be Southern Corn Pudding! It’s rich and definitely not diet friendly but it is an impressive side dish that is very much like a corn soufflé or custard. No one has to know it is so easy. In less than 5 minutes you can have this dish in the oven.
This isn’t exactly the same recipe my mom used. Most of the time her corn pudding was fabulous but sometimes it would have too much moisture. It all depended on the corn being as dry as possible. She used frozen corn and sometimes getting all the moisture was almost impossible. This recipe uses canned corn but you could use fresh if your prefer. My preference is white shoepeg corn which is sold under the Green Giant brand. Other brands can be substituted but approximately 3 cups of corn is needed. The recipe can also be doubled and baked in a 9 X 13 in baking dish.
Once you make Southern Corn Pudding, it will be a favorite of your family too. Enjoy!
Ingredients (6 - 8 servings)
- 2 - 11 oz cans shoepeg corn
- 1 cup whipping cream
- 3 eggs, beaten
- 1/4 cup melted butter
- 2 tbsp flour
- 1 tsp baking powder
- 3/4 tsp salt
- 2 tbsp sugar
- 1/4 tsp pepper
Drain the corn and discard the liquid. (Photo A) Grease an 8 X 8 in dish with butter and set aside. (Photo B)
In a large measuring cup add the cream, eggs and melted butter. In a large bowl, mix the flour, baking powder, sugar, salt and pepper. (Photo C) Gradually add the cream mixture to the flour mixture. Whisk until the mixture is smooth. (Photo D)
Add the drained corn to the mixture and stir. Pour the mixture into the baking dish. (Photo E) Bake at 350 degrees for 45 minutes or until set. (Photo F)