This corn pudding recipe (also referred to as baked corn) is a classic Southern comfort food. There are many variations although this recipe is simple, straightforward, and above all, tasty. It is slightly sweet due to the use of creamed corn, but mostly it has been described as savory.
If you are outside the South or even parts of the Midwest this might seem like a crazy recipe. Initially, this could be understandable thinking. Isn't pudding suppose to be sweet? Historically no, most puddings were more like sausage. Traditional Irish black pudding is made with pork cuts, oats, spices, and blood. This recipe is far more tame than a blood-filled sausage called pudding.
Baked corn can be served year-round, but it’s a superstar side dish at the Thanksgiving or Easter dinner table. It’s great served with ribs, ham, chicken, turkey, or just about anything you want to serve non-run-of-the-mill side dishes with. It also freezes very well, so preparing early and just heating it up on the big day is a bonus.
1 can of creamed corn
1 can of whole-kernel corn (drained)
2 beaten eggs
1/2 cup of butter (melted)
One 8 oz. container of sour cream
1 box Jiffy cornbread mix
1 tablespoon sugar
1. Mix all ingredients together in a large bowl.
2. Bake in 9 x 13 buttered pan at 350 degrees F for 45 minutes.
3. Let cool for 5 minutes before serving.
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