Appalachia Appalachian Food

Corn Pudding


I had never eaten corn pudding until a few years back when one of our friends made it for a get together. The girls and The Deer Hunter went crazy over the dish, but somehow I never got around to making it. I guess Chatter realized I wasn’t ever going to get it made so she started making corn pudding herself. Here’s the recipe she uses. Chatter got the recipe from a lady who works at the John C. Campbell Folk School.

Corn Pudding

  • 1 box jiffy cornmuffin mix
  • 1 can creamed corn
  • 1 can whole kernel corn
  • 1 small sourcream
  • 1 stick butter

Place both cans of corn (undrained) in a casserole dish; add jiffy mix and sour cream and mix well.

Melt butter and pour on top (do not mix butter in).

Bake uncovered at 350 for 50 minutes and enjoy!

If you’re not into buying boxed mixes a quick google will tell you how to make a substitution for jiffy mix and you can even make it gluten free.

Have you ever eaten corn pudding?


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  • Reply
    Mary Berrong
    June 5, 2018 at 11:11 am

    When I was in high school, I made corn pudding as a 4-H demonstration project. I won a blue ribbon and went to the state 4-H convention in Raleigh where I won 2nd Place! Quite an adventure for a little gal who had hardly been out of Hayesville! Now my momma used to say that I made corn pudding every night getting ready for the demonstration, so often in fact that the family was heartily sick of corn pudding. Haven’t made it in years, don’t think I remember how! May just have to try it again!

  • Reply
    Kathy Dubree
    April 20, 2018 at 2:04 pm

    My Aunt used to make corn pudding but it didn’t have cornmeal in it. I loved it as a kid and I always begged her to make it when I visited.

  • Reply
    March 19, 2018 at 2:39 pm

    I remember helping my mother make corn pudding/casserole. We used a can each of corn and creamed corn and saltine crackers, but I don’t remember any more of the recipe. We used to love it.

  • Reply
    March 15, 2018 at 2:03 pm

    I like to mix one whole can of corn and one of cream style together . It tastes like fresh creamed corn off the cob.

  • Reply
    March 15, 2018 at 3:20 am

    You had me a jiffy cornmuffin mix or what we say in my family, jiffy cornbread mix.

  • Reply
    Johnny Hurt
    March 14, 2018 at 3:31 pm

    Tipper had the Corn Pudding for supper, went well on a snowy day. As Floyd at the barber shop would say “TOP NOTCH” Still enjoy the pig and acorn. Did you ever stop and think Jim Casada writes a lot like John Parris . Tell he girls Hi enjoy their music . Till next time Johnny Hurt

  • Reply
    March 12, 2018 at 9:40 pm

    I have to make it every Thanksgiving for my Paw in law.

  • Reply
    Leon Estes
    March 12, 2018 at 6:07 pm

    No, the nearest I got was “Indian Pudding” – – or, Corn Meal Mush. Me and Jiffy get along just fine!

  • Reply
    March 12, 2018 at 3:16 pm

    To spice it up a bit we put diced jalapenos in the mix.

  • Reply
    March 12, 2018 at 11:52 am

    The corn pudding looks so simple, even I can do that. When I was little, Mama fixed Puff. I got foundered on Sorghum Syrup and for 50 or so years, I couldn’t eat any. But just recently I’ve been eating Pancakes with Sugar Cane Syrup, the Maple Flavored kind makes me sick. I recon I’m allergic to Maple Flavoring. …Ken

  • Reply
    March 12, 2018 at 11:40 am

    Corn tastes good but can’t have much nutritional value. It looks just the same when it passes through your body as it did going in. Thats’s comparable to feeding raisins to babies.

  • Reply
    Debs in South Texas
    March 12, 2018 at 10:49 am

    This has been a favorite of ours for years. Along with Hasty pudding it was a winter staple in NY, using canned corn my mom had put up. We originally steamed it but I switched to baking after seeeing a demo at the county Ag office about 40 years ago. Baked has a better texture.

  • Reply
    March 12, 2018 at 9:54 am

    Sounds delicious! I have made “scratch” corn pudding, but this would be so quick and easy.

  • Reply
    March 12, 2018 at 9:44 am

    It’s 33º here and snowing to beat the band. Sorry!

    • Reply
      March 12, 2018 at 9:47 am

      I’m jealous 🙂

      • Reply
        March 12, 2018 at 9:38 pm

        It only totaled about an inch here and all melted off before dark if it makes you feel better. Other parts of the county got more. They called off school at 9:30 this morning.

  • Reply
    Nancy Schmidt
    March 12, 2018 at 9:39 am

    Corn pudding is a main recipe in the American Heritage Cookbook, a very early colonial dish,made with simple available ingredients. No jiffy mix required of course. Just con, eggs, creamy milk, salt, pepper.. thanksgiving I have for some years tried to have mostly “new world” foods, so of course corn is a staple. Squash familily, cranberries, beans, tomatoes…… apples too, thought I think early settlers brought them over from Europe….? Chocolate too. It’s fun thinking about what foods were here when “we got here”. Certain nuts too.

  • Reply
    Gayle Larson
    March 12, 2018 at 9:31 am

    My recipe calls for milk, sugar, eggs, butter and only 3 tablespoons of flour. Your recipe sounds so easy I may try it.

  • Reply
    March 12, 2018 at 9:28 am

    How many ounces are in your “small” sour cream?

    • Reply
      March 14, 2018 at 4:02 pm

      Joe-the small sour cream is 8 ozs 🙂

  • Reply
    Miss Cindy
    March 12, 2018 at 9:11 am

    Tip, I can’t remember if I’ve ever eaten corn pudding or not. Seems like surely I would have but I just don’t remember. I’ve made cornbread with creamed corn in it, that’s close. Corn was such a staple here in the mountains because it grew so well. It would be interesting to make a study of the corn and all it’s many uses.

  • Reply
    March 12, 2018 at 9:07 am

    Corn pudding is a favorite side dish around here. My recipe is same as above, except it calls for sugar.

  • Reply
    Lee Mears
    March 12, 2018 at 8:02 am

    Corn pudding was on menu about once a week at Lake Logan when McCreas ran the lodge. Made with milk, cream, eggs and butter.
    We just ate corn out of freezer with butter. It’s creamy when cob is scraped. I would really love to have plate full Grannys bunch beans, corn, fresh tomatoes, cucumbers/ onions and cake of cornbread right now and it’s breakfast time.
    Thanks for receipe, sound great.

  • Reply
    March 12, 2018 at 8:00 am

    Oh Lordy Yes! That’s a favorite dish at our house.

  • Reply
    Sheryl PaulI
    March 12, 2018 at 7:52 am

    Corn pudding is a must have at all our family gatherings along with broccoli casserole and green bean casserole. We call it all funeral food

  • Reply
    March 12, 2018 at 7:33 am

    Do you eat this as “the bread” for a meal or is it simply the starchy side dish in the meal like potatoes or noodles?

    • Reply
      March 12, 2018 at 8:58 am

      Tamela- it is usually eaten as a side dish 🙂

  • Reply
    Ron Stephens
    March 12, 2018 at 7:14 am

    Nope, never have. I think I might just add some green jalapeno and red bell pepper. It sounds close to Mexican cornbread which seems to always turn out rather gooey anyway. I’m thinking just letting it go in the pudding direction would be better, especially if the pudding makes a nice crusty edge. I’ll have to remember and try this. But it will make too much for the two of us. That is a constant struggle.

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