Recipe for Corn Pudding Paula Deen: Southern-Style Creamy Custard Bake

This Southern classic delivers the creamy comfort of homemade custard with sweet corn in every bite. A staple at family gatherings, this dish bakes into a golden, jiggly delight that’s rich without being heavy.

Simple ingredients come together for a side that’s both nostalgic and impressive. The texture strikes the perfect balance between custard-like smoothness and the gentle pop of corn kernels.

Ingredients for Recipe for Corn Pudding Paula Deen

Creamy custard meets sweet corn in this comforting Southern staple with simple pantry ingredients.

The corn is the heart of this. Fresh summer corn (cut straight from the cob) gives the best texture, but frozen works perfectly—just thaw and drain it first. Canned is fine in a pinch (look for no-salt-added to control seasoning). For the milk, whole milk is non-negotiable—it’s what creates that rich, velvety base. I’ve tried it with lower-fat and the custard just doesn’t set the same.

No whole milk? Half-and-half plus a splash of water gets you close. Out of nutmeg? A pinch of cinnamon adds warmth without overpowering. If you’re using canned corn, drain it well—excess liquid will make the pudding soggy. The butter should be unsalted so you can control the salt content precisely. For a slightly sweeter version, brown sugar can replace the granulated (same amount).

Bake this within 2 hours of mixing for best texture. Leftovers keep 3-4 days in the fridge—reheat gently in the microwave (cover with a damp paper towel). This freezes beautifully for up to 2 months if wrapped tightly. Serve warm or at room temperature.

Step-by-Step Instructions for Corn Pudding

This method delivers a custard so velvety it rivals the classic Southern original.

Step 1: Preheat and Prepare the Baking Dish

Preheat your oven to 350°F. While it heats, lightly grease an 8×8-inch baking dish with a small amount of the unsalted butter. This prevents sticking and adds a subtle richness to the finished dish.

I prefer using a glass or ceramic dish for this recipe, as it conducts heat evenly and allows you to monitor the browning around the edges. Set the prepared dish aside while you mix the batter.

Step 2: Blend the Wet and Dry Ingredients

In a large mixing bowl, whisk together the 3 whole Large Eggs, 1 cup Whole Milk, and 0.25 cup Unsalted Butter until fully combined. The butter should be melted and cooled to room temperature to avoid cooking the eggs prematurely.

In a separate bowl, combine the 0.25 cup All-Purpose Flour, 0.25 cup Granulated Sugar, 1 tsp Baking Powder, 0.5 tsp Salt, and 0.125 tsp Ground Nutmeg. Whisk these dry ingredients thoroughly to ensure even distribution of the leavening agent and spices.

Step 3: Incorporate the Corn and Finalize the Batter

Gradually add the dry ingredient mixture to the wet ingredients, whisking constantly to prevent lumps from forming. The batter will begin to thicken as the flour hydrates, creating a smooth, pourable consistency.

Fold in the 2 cups Sweet Corn Kernels and 1 tsp Vanilla Extract using a spatula. Ensure the corn is evenly distributed throughout the batter. The kernels will settle slightly during baking, but this step guarantees every bite includes the sweet, fresh flavor of the corn.

Step 4: Bake to Golden Perfection

Pour the batter into the prepared baking dish, spreading it evenly with the spatula. The dish should be about two-thirds full, allowing room for the pudding to rise as it bakes.

Bake on the middle rack of the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Rotate the dish halfway through baking to ensure even browning, especially if your oven has hot spots.

The pudding is done when the edges pull slightly away from the sides of the dish and the center is set but still has a slight jiggle. This indicates a creamy texture beneath the golden crust.

Step 5: Cool and Serve Warm

Remove the dish from the oven and let it cool on a wire rack for 10-15 minutes. This resting period allows the custard to set fully, making it easier to slice and serve while still warm.

Serve the pudding in squares, directly from the dish or plated individually. The contrast between the slightly crisp top layer and the creamy interior is what makes this dish so irresistible. For the best experience, enjoy it fresh from the oven.

Best Sauces and Condiments for recipe for corn pudding paula deen

Buttery Maple Drizzle

I love warming ¼ cup pure maple syrup with 2 tbsp melted butter for a simple, glossy topping. The richness complements the custard without overpowering it. Drizzle just before serving for a restaurant-worthy finish.

Spiced Honey Sauce

Combine 3 tbsp honey with ½ tsp cinnamon and a pinch of cayenne. Heat gently for 1 minute—this adds warmth and complexity. The subtle heat balances the sweetness beautifully. 💫

Brown Sugar Glaze

Mix ¼ cup brown sugar, 1 tbsp butter, and 1 tbsp milk in a small saucepan. Simmer for 2-3 minutes until thickened. This creates a caramel-like topping that enhances the pudding’s depth.

Savory Herb Butter

Blend 4 tbsp softened butter with 1 tsp chopped chives and ½ tsp thyme. A small dollop on each serving adds a fresh, savory contrast to the sweet custard. Perfect for those who prefer less sugar.

Vanilla Bean Whipped Cream

Whip ½ cup heavy cream with 1 tbsp powdered sugar and ½ tsp vanilla bean paste until soft peaks form. The flecks of vanilla add visual appeal and a luxurious texture alongside the pudding.

Bourbon Caramel

Melt ½ cup sugar until amber, then whisk in ¼ cup heavy cream and 1 tbsp bourbon. Cool slightly before drizzling. The boozy depth elevates this Southern classic to new heights. 🔥

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