recipe for corn pudding paula deen
The Best recipe for corn pudding paula deen
What I love most about this recipe is how versatile it is. You can serve it warm right out of the oven or let it cool and pack it for lunches. The ingredients are basic—corn, eggs, milk, a little sugar—but together they create something that tastes way more special than it should. Plus, corn is a good source of fiber and antioxidants, and the eggs add protein, so it’s not just delicious, it’s actually a decent option for a balanced meal. My family doesn’t even realize they’re eating something that’s not terrible for them, which is always a bonus. If you haven’t tried it yet, it’s worth the 10 minutes of prep time.
Paula Deen’s Creamy Corn Pudding
A rich and comforting Southern-style corn pudding with a creamy texture and sweet corn flavor. This easy-to-make side dish pairs perfectly with roasted meats or holiday feasts.
🥘Ingredients
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup shredded cheddar cheese
- 2 large eggs, lightly beaten
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. -
2
In a large mixing bowl, combine the corn muffin mix, creamed corn, sour cream, melted butter, and eggs. Stir until well blended. -
3
Fold in the corn kernels and shredded cheddar cheese until evenly distributed. -
4
Pour the mixture into the prepared baking dish and spread it out evenly. -
5
Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. -
6
Let the pudding cool for 5-10 minutes before serving. Enjoy warm!
🔧Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Paula Deen’s Creamy Corn Pudding Works
❓ Frequently Asked Questions About Paula Deen’s Creamy Corn Pudding
1. What ingredients are needed for Paula Deen’s Corn Pudding?
Paula Deen’s Corn Pudding typically includes the following ingredients:
– 1 (15 oz) can of whole kernel corn, drained
– 1 (15 oz) can of creamed corn
– 1 (8 oz) package of corn muffin mix (like Jiffy)
– 1 cup of sour cream
– 1/2 cup (1 stick) of melted butter
– 1 cup of shredded cheddar cheese
– Optional: 1-2 eggs for added richness
2. Can I make Paula Deen’s Corn Pudding ahead of time?
Yes, you can prepare Paula Deen’s Corn Pudding ahead of time. Mix all the ingredients and store the unbaked casserole in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time.
3. What is the baking time and temperature for Corn Pudding?
Preheat your oven to 350°F (175°C). Bake the corn pudding for 45-55 minutes, or until the top is golden brown and the center is set. If you notice the top browning too quickly, you can cover it loosely with aluminum foil.
4. Can I substitute any ingredients in Paula Deen’s Corn Pudding?
Yes, there are several substitutions you can make:
– Sour cream: Greek yogurt or a dairy-free alternative can be used.
– Butter: Melted margarine or coconut oil can replace butter.
– Cheese: Any shredded cheese like Monterey Jack or pepper jack works well.
– Corn muffin mix: Homemade cornbread batter can be used instead of the mix.
5. How do I store and reheat leftover Corn Pudding?
Store leftover corn pudding in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave for 1-2 minutes or warm the entire dish in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to prevent drying out.