corn-pudding-recipe

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?

Tipper

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29 Comments

  1. Made this after seeing it in your thanksgiving video. It was delicious. We will return to it. So easy! My family from upstate South Carolina declared it a winner too.

  2. 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!

  3. 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.

  4. 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.

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

  6. 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

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

  8. Tipper,
    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

  9. 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.

  10. 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.

      1. 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.

  11. 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.. ..at 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.

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

  13. 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.

  14. 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.

  15. 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

  16. 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?

  17. 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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