Southern Corn Pudding Recipe with Brown Butter

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Y’all, we have perfected our Southern Corn Pudding Recipe!  

Whether you’re preparing this for holiday dinners, or you’re just in need of a great side dish to pair with almost any comfort food, this homemade corn pudding will quickly become a quick favorite of yours.

We love taking a classic southern dish, and making a slight tweak with something as simple as brown butter to experience what’s easily one of our favorite comfort foods right now.  

This delicious side dish is packed with corn flavor, but it isn’t like a dry and crumbly cornbread. 

Our recipe is also super simple because you don’t even need a food processor or stand mixer, you just need a large bowl to combine all of the ingredients. 

What is Corn Pudding?

Corn pudding is a classic southern side dish.  It’s an easy recipe that only requires simple ingredients, and any cooking skill level can make it. 

It’s also amazing, because most of the ingredients for this casserole dish are potentially already in your cupboard; like a box of jiffy cornbread mix, a can of corn kernels, a can of creamed corn, butter, honey, and only a few other ingredients. 

Traditionally it’s served at our holiday table for thanksgiving dinner (and all over the American South), but since making the brown butter version of this recipe, it will frequent all family gatherings and special occasions like Christmas dinner too. 

Can You Use Other Types of Corn in This Corn Pudding Recipe?

While we use two types of canned corn in our recipe, you can definitely use fresh corn or frozen corn.  

If using either of these types of corn, we’d recommend at the very least par cooking or steaming the uncooked corn prior to replacing the canned kernel version. 

Variations to our Corn Pudding Recipe:

• Classic – Don’t want to take the time to brown your butter? You can make a classic version with just standard melted butter. 
• Spicy – Want to add some heat to our recipe?  The two best ways to do this are to add chopped jalapeno peppers into the batter, or substitute sweet honey for hot honey.  What we like to do is to give our guests the option to top their corn pudding with hot honey after it’s baked so they can decide the amount of heat they want to eat.
• Cheesy – Cheddar cheese is a great addition before baking, or what we like to do is melt cheese on top of our corn pudding after it’s fully cooked so we get a great cheesy stretch.  Finishing this version with some diced green onions on top is also a nice touch. 

Entrees to Serve with Corn Pudding

While we could eat a whole pan of corn pudding on it’s own, it also pairs perfectly with these entrees:

• Turkey: A Thanksgiving staple! Whether you make our world famous Mayonnaise Roasted Turkey or our Spatchcock Smoked Turkey Recipe (try it with our Smoked Turkey Brine Recipe), this corn pudding side dish is the perfect accompaniment. 
• Chicken: Try corn pudding with our Smoked Spatchcock Chicken Recipe (Don’t forget to add on our simple White BBQ Sauce Recipe that can be made with pantry staples) for a smaller option compared to a full turkey. It’s even great with chicken breasts or chicken thighs, like our Sous Vide Chicken Thigh Recipe.
• BBQ: Living in Texas, we make barbecue A LOT. This corn pudding recipe goes perfect with all our favorite recipes like our Big Green Egg Pulled Pork, 321 Ribs, Smoked Spare Ribs, Pork Belly Burnt Ends, Smoked Prime Rib Roast, or even Instant Pot Pulled Pork.
• Beef: A batch of heavy comfort food calls for corn pudding. We love to pair it with our Tender Beef Cheeks Recipe and Sous Vide Short Ribs. It’s also excellent as a topper for our Classic Beef Chili Recipe.
• Chicken Fried Steak: What could be a more southern classic than chicken fried steak?! We lighten ours up by making our Air Fryer Chicken Fried Steak Recipe.

Southern Corn Pudding Recipe with Brown Butter

Prep Time: 15 minutes 

Cook Time: 50 minutes 

Serves: 8

Ingredients:

• 1 box of jiffy mix (honey or original)
• 1 can of sweet kernel corn (8 oz can, drained)
• 1 can of cream-style corn (8 oz can of cream corn, with the liquid remaining)
• 10 tablespoons of salted butter (1 ¼ sticks of butter)
• ¼ cup brown sugar
• 4 large eggs
• 1 cup sour cream
• 2 tbsp honey
• 1 teaspoon salt

Directions:

1. Start by preheating your oven to 350 degrees F.
2. Use cooking spray or lightly butter your baking dish.  If you’d like to make individual servings, you can use a muffin tin. 
3. Turn a small pot on to low to medium heat and start browning all of the butter.  Be sure to keep an eye on the butter and keep it moving so it doesn’t burn.  You’ll know you’re done when you get a nutty caramel smell from the butter, and it’s light to medium brown. 
4. In a medium to large sized mixing bowl, combine the sour cream, eggs, honey, sugar, and salt.
5. Drain the sweet kernel corn can, and add to the bowl.
6. Don’t drain the cream-style corn can, just add it all directly to the bowl.
7. Fold in the cans of whole kernel corn and cream style corn.
8. Add a full box of jiffy corn muffin mix and the brown butter, and combine all ingredients.
9. Pour into your baking dish and place it in the oven.
10. Bake for 50 minutes until golden brown.
11. Allow it to cool for 5 minutes, and top with flaky salt and/or more honey to be extra fancy.

Note: Store in an airtight container or plastic wrap refrigerated for 3-4 days.

Continue to Content

Southern Corn Pudding Recipe with Brown Butter

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

We elevated our Southern corn pudding recipe with the addition of brown butter which creates a deeper flavor for this addicting side dish.

Print

Ingredients

• 1 box of jiffy mix (honey or original)
• 1 can of sweet kernel corn (8 oz can, drained)
• 1 can of cream-style corn (8 oz can of cream corn, with the liquid remaining)
• 10 tablespoons of salted butter (1 ¼ sticks of butter)
• ¼ cup brown sugar
• 4 large eggs
• 1 cup sour cream
• 2 tbsp honey
• 1 teaspoon salt

Instructions

1. Start by preheating your oven to 350 degrees F.
2. Use cooking spray or lightly butter your baking dish.  If you'd like to make individual servings, you can use a muffin tin. 
3. Turn a small pot on to low to medium heat and start browning all of the butter.  Be sure to keep an eye on the butter and keep it moving so it doesn’t burn.  You’ll know you’re done when you get a nutty caramel smell from the butter, and it’s light to medium brown. 
4. In a medium to large sized mixing bowl, combine the sour cream, eggs, honey, sugar, and salt.
5. Drain the sweet kernel corn can, and add to the bowl.
6. Don’t drain the cream-style corn can, just add it all directly to the bowl.
7. Fold in the cans of whole kernel corn and cream style corn.
8. Add a full box of jiffy corn muffin mix and the brown butter, and combine all ingredients.
9. Pour into your baking dish and place it in the oven.
10. Bake for 50 minutes until golden brown.
11. Allow it to cool for 5 minutes, and top with flaky salt and/or more honey to be extra fancy.

Notes

Store in an airtight container or plastic wrap refrigerated for 3-4 days.

Recommended Products

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  Mike's Hot Honey Original & Extra Hot Combo
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  Stainless Steel Honey Dipper Stick, 6.3 Inch Honey Wand Server
• 
  Large Casserole Dish Set, Ceramic, Farmhouse Style
• 
  KitchenAid Classic Mixing Bowls, Set of 3, Pistachio

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Some family members love to eat our southern cornbread pudding right out of the oven, while others actually prefer it at room temperature when it’s set more.  

Let us know what you made this with, we love to hear about what you use our holiday side dish for.  

Check out These Other Amazing Side Dish Recipes:

• Smoked Mushroom Recipe
• Air Fryer Broccolini
• Sourdough Stuffing Recipe with Sausage Apples and Sage
• Apple Cabbage Slaw Recipe

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