Few Southern side dishes capture the soul of comfort food quite like Paula Deen corn pudding. Rich, creamy, and subtly sweet, this dish turns basic pantry ingredients into a luscious casserole that evokes warmth and nostalgia. Whether served during the holidays or as part of a simple family dinner, Paula Deen corn pudding is a guaranteed crowd-pleaser.
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Why Paula Deen Corn’s Pudding Is a Southern Staple
What sets Paula Deen corn pudding apart from other corn casseroles is its signature custard-like texture. It’s not too dense, nor too runny—it hits the perfect balance. By blending cream-style corn with whole kernels, the dish becomes multi-textured, highlighting the corn’s natural sweetness and bite.
In typical Paula Deen fashion, the recipe is both indulgent and approachable. It doesn’t rely on complicated steps or hard-to-find ingredients. Instead, the magic lies in the rich combination of butter, sour cream, and corn muffin mix—creating a harmony of flavor that elevates this humble dish to a Southern classic.
Ingredients You’ll Need for Paula Deen’s Corn Pudding
To recreate the beloved Paula Deen corn pudding at home, gather these essential ingredients:
1 (15.25-ounce) can whole kernel corn, drained
1 (14.75-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (like Jiffy)
1 cup sour cream
½ cup (1 stick) unsalted butter, melted
2 large eggs, beaten
1–2 tablespoons sugar (adjust to taste)
¼ teaspoon salt
The combination of corn muffin mix and sour cream is what gives this pudding its characteristic texture. The sweet and savory contrast enhances the flavor without overpowering the corn’s natural notes.
How to Make Paula Deen’s Corn Pudding
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 2-quart casserole dish with butter or cooking spray.
3. In a large mixing bowl, combine the whole kernel corn and cream-style corn.
4. Add the corn muffin mix, sour cream, melted butter, beaten eggs, sugar, and salt.
5. Stir until just combined—don’t overmix.
6. Pour the mixture into the prepared baking dish and smooth the top.
7. Bake uncovered for 45–55 minutes, until the center is set and the top is golden.
8. Let it rest for at least 10 minutes before serving.
The consistency should be similar to thick cake batter before baking. Once baked, it will be soft, moist, and slightly jiggly in the center—just as Paula Deen corn pudding should be.
Serving Suggestions for Paula Deen Corn Pudding
Paula Deen corn pudding is a versatile side dish that pairs beautifully with:
Roast turkey or chicken
Glazed ham
Barbecue ribs or pulled pork
Fried or grilled fish
Southern classics like collard greens or mac and cheese
Because it can be served warm or at room temperature, it works well for potlucks, holiday dinners, and buffet-style gatherings.
For brunch, pair it with a crisp green salad and a poached egg for a satisfying meatless meal.
Variations on the Classic Paula Deen Corn Pudding
While the original Paula Deen corn pudding is delightful as-is, here are a few ways to switch it up:
Cheesy Twist: Add 1 cup shredded cheddar or Monterey Jack cheese.
Spicy Kick: Mix in 1–2 chopped jalapeños for a gentle heat.
Color Boost: Add ¼ cup chopped red bell pepper or green onions.
Herbaceous Notes: Stir in fresh thyme, chives, or parsley.
Smoky Flavor: Mix in crumbled cooked bacon or smoked paprika.
During the summer, replace canned corn with fresh kernels for an even brighter flavor. Use about 1½ cups fresh corn and blend a portion with cream to mimic cream-style corn.
Make-Ahead Tips and Storage
One of the best things about Paula Deen corn pudding is its make-ahead convenience:
Prep Ahead: Assemble the unbaked mixture up to 24 hours in advance. Cover and refrigerate. Add 5–10 minutes to baking time if cold.
Leftovers: Store in an airtight container in the fridge for up to 4 days.
Reheating: Warm in a 325°F oven for 15–20 minutes. Cover with foil to retain moisture.
Freezing: Freeze fully baked and cooled pudding for up to 1 month. Thaw overnight before reheating.
FAQ About Paula Deen Corn Pudding
Can I make Paula Deen corn pudding without eggs?
Yes, you can use egg substitutes or a flaxseed meal alternative, but the texture may be slightly different.
Can I use fresh corn instead of canned?
Absolutely! Fresh corn adds brightness. Just use 1½ cups of kernels and puree a portion to replace the cream-style corn.
Can I double the recipe for a crowd?
Yes, but use a larger casserole dish and increase the baking time by 10–15 minutes. Check for doneness in the center.
Is Paula Deen corn pudding gluten-free?
Not by default due to the corn muffin mix. However, you can find gluten-free cornbread mixes to make it suitable.
Final Thoughts on Paula Deen Corn Pudding
Paula Deen corn pudding is more than just a side dish—it’s a celebration of Southern hospitality and tradition. Its simplicity, warmth, and comforting flavor make it a favorite across generations. Whether you’re introducing it to your holiday table or just want a taste of the South, this dish brings joy with every spoonful.
So next time you’re planning a comforting, home-cooked meal, let Paula Deen corn pudding take center stage. It’s rich, easy, and unforgettable—just the way comfort food should be.
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