Paula Deen Corn Pudding Recipe
Are you looking for a perfect side dish? This Paula Deen Corn Pudding Recipe is a real crowd favorite. It is creamy, sweet, and very easy to prepare.
Many people love how to make Paula Deen Corn Pudding for holidays. This simple dish goes well with Paula Deen Beef Stroganoff Recipe. It is a staple at every Southern family gathering.
Tell Me About This Paula Deen Corn Pudding
Delicious Flavor Profile: The mix of creamed corn and muffin mix creates a perfect sweet and savory balance.
Perfect Soft Texture: This dish has a custard-like middle with a nice golden crust on the very top.
Quick Prep Time: You only need five minutes to stir the ingredients for this fast and easy recipe.
Simple Cooking Process: The oven does all the hard work while you relax and prepare your main course.
Equipment List
Large Mixing Bowl: You need this to combine all your wet and dry ingredients easily.
Rubber Spatula: This tool helps you scrape the sides to mix everything perfectly well.
Casserole Dish: Use a standard size baking dish to hold the pudding while it bakes.
Measuring Cup: You need this to get the right amount of sour cream and butter.
Ingredients You Need for Paula Deen Corn Pudding
Whole Kernel Corn: This provides a nice texture and a bit of a crunch.
Cream-Style Corn: This is the secret to making the pudding extra moist and creamy.
Corn Muffin Mix: Use a standard box to give the pudding its structure and flavor.
Sour Cream: This adds a lovely tang and richness to the overall pudding base.
Melted Butter: Butter makes everything taste better and adds a wonderful golden color.
How to Assemble
1. Get Ready
Preheat your oven to 350 degrees F. Lightly grease your baking dish so the pudding does not stick.
2. Mix the Corn
Drain the whole kernel corn. Pour both cans of corn into your large mixing bowl.
3. Add Liquid Items
Add the sour cream and melted butter to the corn. Whisk these together until they are smooth.
4. Combine
Add the corn muffin mix to the bowl. Stir everything together until there are no dry clumps.
5. Bake
Pour the mix into the dish. Bake for about 45 to 50 minutes until firm.
Recipe Success Tips
➡️ Always drain the whole kernel corn to avoid a watery pudding base.
➡️ Use full-fat sour cream to ensure the best rich and creamy results.
➡️ Let the pudding stand for ten minutes before you cut into it.
➡️ Check the center to make sure it is set before removing it.
How To Store Leftover
Keep any leftovers in an airtight container in your fridge. It will stay fresh and tasty for up to three days.
Reheat individual portions in your microwave for about one minute. This dish also pairs great with Joanna Gaines Friendsgiving Casserole Recipe.
FAQs about Paula Deen Corn Pudding
Can I add cheese to this recipe? Yes, adding shredded cheddar cheese makes it extra savory and delicious. Sprinkle it on top during the last ten minutes of baking time.
Can I freeze this corn pudding? It is best eaten fresh. Freezing can change the custard texture. If you must, store it in a freezer-safe container for one month.
Why is my pudding runny? You likely did not drain the corn enough or the oven was not hot. Ensure the center is set before you take it out.
Nutritions
Serving Size: 1 slice | Calories: 280 kcal | Fat: 12g | Carbohydrates: 38g | Protein: 5g
Conclusion
This Paula Deen Corn Pudding Recipe is a must-try for your kitchen. It is simple, delicious, and always a huge hit with the whole family.
Follow these steps to make your own tasty version today. Happy cooking and enjoy your wonderful homemade Southern side dish!
Paula Deen Corn Pudding Recipe
Ingredients
- 1 can whole kernel corn drained
- 1 can cream-style corn
- 1 box Jiffy corn muffin mix
- 1 cup sour cream
- 0.5 cup melted butter
Instructions
- Preheat your oven to 350 degrees F.
- Grease a medium casserole dish with butter.
- In a large bowl, mix the two types of corn together.
- Add the sour cream and melted butter to the corn mixture.
- Stir in the corn muffin mix until well combined.
- Pour the batter into your prepared casserole dish.
- Bake for 45 to 50 minutes until golden and set.
- Let the pudding rest for ten minutes before serving.
