Southern Savory Corn Pudding is a delicious addition to any holiday meal.
In southern states, corn pudding is a prevalent side dish at special meals. It’s always one of the first things to disappear from my holiday dinner table because everyone seems to take a spoonful or two!
This dish is a classic in the South with a rich history. I like to think of it as early fusion food because corn is native to the Americas, and it’s said that corn pudding was a variation of English savory puddings. The particular ingredients vary a bit by region and/or family: some use creamed corn and others use kernels; some include green pepper and/or pimento; some add onion, some don’t. Vanilla is a not-so-secret ingredient in more than a few family corn pudding recipes.
This is my version, which uses onion and a touch of vanilla to add complexity (and even though didn’t include it here, a pinch of nutmeg is also a nice addition). My version is almost like a cross between cornbread and stuffing, in both flavor and texture. It pairs really well with just about any festive main dish you can think of, including roast chicken, turkey, or beef.
For a sweeter take on this recipe, skip the onion and double the sugar – but personally, I feel like that makes this dish dessert-worthy!
If you’re looking for a fun new side dish recipe idea for your holiday spread, this is it.
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Southern Savory Corn Pudding
- 4 tablespoons unsalted butter, plus more to grease the dish
- 1 medium onion, diced
- 3 large eggs
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cornmeal
- 2 tablespoons granulated white sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.4 oz) bag frozen corn, thawed and drained
- Fresh chopped parsley, for garnish (optional)
- Preheat the oven to 350F; grease a 1.5-quart casserole dish with butter and set aside.
- Add the butter to a medium skillet over medium heat. Once melted, add the onion and cook until softened, but not browned, about 6 to 8 minutes, stirring occasionally. Transfer to a large bowl and cool slightly.
- Once the onions are cooled a bit, whisk in the eggs, cream, and vanilla. Sift in the flour, cornmeal, sugar, baking powder, salt, and black pepper, just to combine (be careful not to over-mix). Fold in the corn.
- Pour the batter into the prepared dish and bake until set and golden, about 35 to 40 minutes.
- Sprinkle the parsley on top and serve warm.
Here are a few more holiday side dish recipes you might enjoy:
- Caramelized Brussels Sprouts with Dark Cherry Sauce and Hazelnut by An Edible Mosaic
- Caramelized Fennel and Onions by Everyday Maven
- Orange Cranberry Almond Rice Pilaf from Oh, Sweet Basil
- Smashed Sweet Potatoes by Recipe Girl