Corn pudding, a Midwestern comfort dish, has been a fixture of my family’s Thanksgiving table for years. I like to describe corn pudding as cornbread, but better — it’s made with a velvety sour cream batter filled with corn kernels that pop with sweetness. As corny as it sounds, the resulting dish brings dinner guests together over a shared sweet-and-savory experience.
My dad grew up eating corn pudding in Iowa with his family during the holidays. Some years ago, he introduced the dish to my mom’s New York relatives, and they fell in love with it. Corn pudding has since become a part of our Long Island Thanksgiving. My cousins eye the pudding the moment it’s set on the dinner table, and they let out a collective “ooh” as we dig into the tray.
It’s hard to find a dish that’s as foolproof as this one. Corn pudding takes less than 10 minutes to prepare, and if you buy the ingredients in the amounts listed below, you won’t have to measure a thing. Look no further than this recipe if you need a last-minute accompaniment to your turkey next week.
Prep time: 10 minutes
Bake time: 45 minutes
Yields: 1 8x8-inch pan
Ingredients:
- 1 8.5-oz box of Jiffy corn muffin mix
- 2 extra-large eggs
- ½ cup salted butter, melted and cooled
- 8 oz sour cream
- 1 15-oz can of creamed corn
- 1 15-oz can of corn kernels
If you’d like, you can add one cup of shredded cheddar and 3 tablespoons seeded, chopped jalapeños to the batter for a cheesy kick.
Instructions:
- Preheat the oven to 350 degrees. Grease an 8x8-inch baking dish with butter or cooking spray.
- Drain the corn kernels using a fine mesh strainer. Set aside.
- In a large bowl, beat the eggs into the melted butter. Whisk in the sour cream.
- Stir the creamed corn and the drained corn kernels into the egg mixture. With a spatula, fold the Jiffy corn muffin mix into the mixture until just combined.
- Pour the batter into the baking dish. Bake for 45 minutes or until the top of the pudding is golden brown and a toothpick inserted in the center comes out clean.
- Remove the pudding from the oven and let cool for 15 minutes. Scoop to serve.
For even easier dinner prep on Thanksgiving day, make a tray of corn pudding up to two days in advance. Once the pudding has cooled, cover the baking dish with plastic wrap and store it in the fridge. Then, just before Thanksgiving dinner, reheat the pudding at 300 degrees for about 15 minutes.
This dish is best served fresh out of the oven when the edges are slightly crisp, the pudding is warm and the aroma of sweet corn fills the air. It’ll bring a kernel of joy to everyone seated around the table, from your doting grandma to your picky baby brother.
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