The Ultimate Corn Pudding Recipe Paula Deen: A Gourmet Delight
Corn pudding is a classic Southern comfort dish that brings warmth and nostalgia to every bite. Inspired by the beloved corn pudding recipe Paula Deen, this rich and creamy dish is perfect for family gatherings, holiday feasts, and potlucks. The combination of sweet corn, creamy texture, and buttery goodness makes this recipe a favorite. Whether you’re a fan of Southern cuisine or looking for a delicious side dish, this Paula Deen-inspired corn pudding recipe is a must-try.
What is Corn Pudding?
Corn pudding is a traditional Southern dish that blends sweet corn, eggs, milk, and butter into a creamy, custard-like consistency. It is often served as a side dish at Thanksgiving, Christmas, and other festivals. The dish has roots in Native American and early American cooking traditions, making it a staple in many Southern households. Unlike cornbread, which is firm and crumbly, corn pudding has a smooth, soft texture that melts in your mouth.
Ingredients for Corn Pudding Recipe Paula Deen
To achieve the rich and comforting flavors of this Paula Deen-style corn pudding, you will need the following ingredients:
Main Ingredients:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1/2 cup melted butter
- 2 large eggs, beaten
- 1 package (8.5 oz) cornbread mix (such as Jiffy Corn Muffin Mix)
- 1/4 cup granulated sugar (optional for extra sweetness)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Optional Additions:
- 1/2 cup shredded cheddar cheese (for a cheesy twist)
- 1/4 teaspoon cayenne pepper (for a bit of heat)
- 2 tablespoons chopped chives or green onions (for garnish)
Preparation and Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 50 minutes
- Total Time: 60 minutes
Step-by-Step Instructions for Making Corn Pudding
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: Mix the Ingredients
In a large mixing bowl, combine whole-kernel corn, creamed corn, sour cream, melted butter, and beaten eggs. Stir until well blended.
Step 3: Add the Dry Ingredients
Add the cornbread mix, sugar, salt, and black pepper to the wet mixture. Stir gently to combine. If you’re using cheddar cheese or cayenne pepper, fold them at this stage.
Step 4: Bake the Corn Pudding
Pour the batter into the greased baking dish and spread it evenly. Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the centre comes clean.
Step 5: Let it Cool and Serve
Allow the corn pudding to cool for 5-10 minutes before serving. Garnish with chopped chives or green onions for an extra touch of flavor.
Cooking Tips for Perfect Corn Pudding
- Use room temperature ingredients: This ensures a smooth and even batter.
- Don’t overmix: Overmixing can make the pudding dense instead of light and creamy.
- Test for doneness: Insert a toothpick in the center—if it comes out clean, your corn pudding is ready.
- Let it rest: Allowing the pudding to sit for a few minutes after baking helps it set properly.
Nutrition Information for Corn Pudding
NutrientAmount per Serving
Calories 320
Protein 6g
Fat 18g
Carbohydrates 35g
Fiber 2g
Sugar 8g
Sodium 450mg
Serving Suggestions
- Pair it with barbecue ribs, fried chicken, or grilled steak for a complete Southern meal.
- For a hearty side dish, serve alongside green beans, collard greens, or mashed potatoes.
- Top with honey butter or a drizzle of maple syrup for an extra touch of sweetness.
Frequently Asked Questions (FAQs) About Corn Pudding
Q1: Can I make corn pudding ahead of time?
Yes! You can prepare the batter and refrigerate it for up to 24 hours before baking.
Q2: How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven at 325°F for 10-15 minutes.
Q3: Can I freeze corn pudding?
Yes! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Q4: Can I use fresh corn instead of canned?
Absolutely! Substitute 2 cups of fresh or frozen corn for the canned whole-kernel corn.
Why This Corn Pudding Recipe Stands Out
- Inspired by Paula Deen’s famous Southern cooking style
- Easy to make with simple ingredients
- The perfect balance of sweet and savory flavors
- Versatile and pairs well with many dishes
- It is a true comfort food classic that everyone loves
Storage and Reheating Tips
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 350°F oven for 10-15 minutes or microwave in 30-second intervals.
- Freezing: Wrap tightly and store in the freezer for up to 2 months.
If you enjoyed this corn pudding recipe, Paula Deen, check out our other delicious recipes! Please read our other tasty recipes here.
