Paula Deen Corn Pudding

Paula Deen’s Corn Pudding is made with whole kernel corn, cream-style corn, sour cream, butter, corn muffin mix, and cheddar cheese. This easy corn pudding recipe creates a delicious side dish that takes about 55 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 1 (15 1/4 oz) can drained whole kernel corn
• 1 (14 3/4 oz) can cream-style corn
• 1 cup sour cream
• 1/2 cup (1 stick) melted butter
• 1 (8 oz) package corn muffin mix
• medium shredded cheddar cheese

How To Make Corn Pudding?

1. Prepare the mixture: In a large bowl, stir together the whole kernel corn, cream-style corn, sour cream, melted butter, and corn muffin mix until well combined.
2. Bake: Pour the mixture into a greased casserole dish and bake at 350°F (175°C) for 40 to 45 minutes, or until the top is golden brown.
3. Add cheese: Remove the casserole from the oven, top generously with shredded cheddar cheese, and return to the oven for another 5 minutes until the cheese is melted.
4. Serve: Allow to rest for 5 minutes before serving warm.

Recipe Tips:

• Drain the Whole Kernel Corn Well: Removing excess liquid ensures the pudding doesn’t become too watery. Patting the corn dry after draining can help achieve the best texture.
• Use Room Temperature Ingredients: Sour cream and butter blend better when they’re at room temperature, creating a smoother mixture and more even bake.
• Don’t Overmix the Batter: Stir the ingredients until just combined to keep the pudding soft and tender. Overmixing can lead to a dense, tough texture.
• Add Cheese at the Right Time: Only add the cheddar cheese in the last few minutes of baking to melt without overcooking, giving you that perfect gooey topping.
• Let It Rest Before Serving: Allowing the pudding to rest for 5 minutes after baking helps it set and makes it easier to serve.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover corn pudding cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: After the corn pudding has cooled, place it in a freezer-safe container or wrap it tightly. Freeze for up to 2 months.
• Reheat: Place a portion of corn pudding on a microwave-safe plate, cover it lightly, and heat on medium power for 1–2 minutes, checking for warmth and stirring halfway through to heat evenly.

Nutrition Facts

Serving Size: 1 of 8 servings

• Calories: 412 kcal
• Total Fat: 21 g
• Saturated Fat: 10 g
• Cholesterol: 55 mg
• Sodium: 560 mg
• Potassium: 140 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 2 g
• Sugars: 9 g
• Protein: 7 g

Try More Paula Deen Recipe:

• Paula Deen Cornbread Dressing
• Paula Deen Breakfast Casserole
• Paula Deen Squash Casserole
• Paula Deen Broccoli Casserole