Kathy’s Southern Corn Pudding

Southern Comfort: Kathy’s Southern Corn Pudding Recipe

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Indulge in the heartwarming flavors of the South with Kathy’s Southern Corn Pudding recipe! This classic Southern dish is a creamy and comforting blend of whole kernel corn, cream-style corn, eggs, and a touch of sweetness, all baked to golden perfection. Whether you’re hosting a family gathering, a holiday feast, or simply craving a taste of home, this corn pudding is sure to be a hit. So, let’s dive into the recipe and learn how to make this beloved Southern delicacy that’s guaranteed to warm your soul!

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  • 1 (16 ounce) can Whole kernel corn
  • 2 (15 ounce) cans Cream-style corn


  • 3 Eggs


  • 1/2 cup Margarine

Baking & Spices:

  • 2 tsp Cornstarch
  • 1 tsp Vanilla extract
  • 1/2 cup White sugar


  • 1/2 cup Milk


  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
  2. In a large mixing bowl, combine the whole kernel corn, cream-style corn, and eggs.
  3. In a small saucepan, melt the margarine over medium heat. Stir in the cornstarch until smooth and well combined.
  4. Gradually add the melted margarine mixture to the corn mixture, stirring until evenly distributed.
  5. Stir in the vanilla extract, white sugar, and milk until fully incorporated.
  6. Pour the corn pudding mixture into the prepared baking dish, spreading it out evenly with a spatula.
  7. Bake in the preheated oven for 45-50 minutes, or until the pudding is set and golden brown on top.
  8. Once baked, remove the corn pudding from the oven and let it cool slightly before serving.

Cook Notes and Variations:

  • For a richer flavor, you can substitute melted butter for the margarine.
  • Add a pinch of ground nutmeg or cinnamon for a hint of warmth and spice.
  • Garnish with chopped fresh herbs such as parsley or chives for a pop of color and freshness.

FAQs (Frequently Asked Questions):

Q: Can I use fresh corn instead of canned?

A: Yes, you can use fresh corn kernels instead of canned corn if preferred. Simply cut the kernels off the cob and adjust the cooking time as needed.

Q: Can I make this corn pudding ahead of time?

A: Yes, you can prepare the corn pudding ahead of time and store it in the refrigerator for up to 2 days before baking. Just cover the baking dish tightly with plastic wrap or aluminum foil and bake it when ready to serve.

Q: Can I freeze leftovers?

A: Yes, you can freeze any leftover corn pudding for up to 1 month. Thaw it in the refrigerator overnight before reheating in the oven or microwave.

Keto and Low-Carb Versions:

Keto Version:

  • Substitute almond flour or coconut flour for the cornstarch to reduce the carb content.
  • Use a keto-friendly sweetener such as erythritol or monk fruit sweetener in place of the white sugar.
  • Replace the milk with unsweetened almond milk or coconut milk for a lower-carb option.

Low-Carb Version:

  • Use a combination of almond flour and flaxseed meal in place of the cornstarch.
  • Opt for a sugar-free sweetener and unsweetened almond milk or coconut milk to reduce the carb count further.
  • Increase the amount of eggs and reduce the amount of milk to create a firmer pudding texture.

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In conclusion, Kathy’s Southern Corn Pudding is a quintessential Southern comfort food that brings warmth and nostalgia to any meal. With its creamy texture, sweet corn flavor, and hint of vanilla, this pudding is a true Southern delicacy that’s perfect for any occasion. Whether served as a side dish at a barbecue, a holiday feast, or a cozy family dinner, this corn pudding is sure to be a crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to savor the flavors of the South with this delicious and comforting dish!

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