Paula Deen Corn Pudding Recipe
Paula Deen Corn Pudding Recipe is a creamy, sweet and comforting side dish. This classic Southern recipe is perfect for family dinners, holidays or potlucks.
Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 2 eggs beaten
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: shredded cheese for topping
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Grease your baking dish with butter or non-stick spray.
Mix Corns
- In a large bowl, combine whole kernel corn and cream-style corn. Stir until evenly mixed.
Add Creamy Ingredients
- Add sour cream, melted butter and beaten eggs to corn. Mix gently until smooth and creamy.
Add Dry Ingredients
- Stir in sugar, flour, salt and pepper. Mix well to combine all ingredients evenly.
Transfer to Baking Dish
- Pour the mixture into prepared baking dish. Spread evenly with a spatula.
Optional Cheese Topping
- Sprinkle shredded cheese on top if desired for extra flavor and golden color.
Bake the Pudding
- Place in oven and bake for 50 minutes. The top should be golden, and the center set.
Cool Slightly
- Remove from oven and let it cool for 5-10 minutes before serving.
Serve and Enjoy
- Scoop into bowls or plates. Serve warm as a side dish with your favorite main course.
Notes
- Use fresh or canned corn for sweetness and texture.
- Melt butter before adding for smooth mixing.
- Do not overmix eggs to keep pudding light.
- Bake until lightly golden on top for perfect texture.
- Let pudding cool slightly before serving for best slices.