Recipe for Corn Pudding Paula Deen: Southern-Style Creamy Casserole

This Southern-style casserole delivers that signature creamy comfort we all crave. It’s the kind of dish that turns simple ingredients into something extraordinary.

Paula Deen’s approach ensures a rich, custard-like texture with just the right sweetness. Perfect for holidays or Sunday suppers.

Ingredients for Recipe for Corn Pudding Paula Deen

Pantry staples and fresh corn create this Southern classic with rich, custard-like texture.

The corn is the foundation, so use the best you can find. Fresh summer corn (cut straight from the cob) is ideal, but frozen works perfectly—just thaw and drain well. For canned, Del Monte or Green Giant hold up best. The milk needs to be whole for that signature Paula Deen creaminess; skim just won’t deliver the same richness. Butter should be high-quality—Plugrá or Kerrygold melt beautifully.

No whole milk? Half-and-half at half the volume (so 3/4 cup here) works in a pinch. For a gluten-free version, swap the flour for cornstarch at one-third the amount. Eggs are essential for structure, but if you’re out, an extra 1/4 cup cream-style corn plus 1 tbsp baking powder helps (texture varies). The cheese can be Monterey Jack for milder flavor, or Pepper Jack for a kick.

Assemble just before baking—sitting too long makes it dense. Leftovers keep 3-4 days refrigerated and reheat beautifully. Freeze portions for up to 2 months (thaw overnight before reheating). Always cover with foil to prevent a skin from forming.

Step-by-Step Instructions for Southern-Style Creamy Corn Pudding

This method ensures a custard-like texture with rich, comforting flavor in every bite.

Step 1: Prepare the Batter Base

Preheat your oven to 350°F. In a large mixing bowl, whisk together the 4 whole Large Eggs until they turn pale yellow and slightly frothy. This step incorporates air, which contributes to the pudding’s light texture.

Gradually whisk in the 1.5 cups Whole Milk and 0.5 cup Unsalted Butter, ensuring the mixture remains smooth. The melted butter should be cooled slightly to prevent cooking the eggs prematurely.

Step 2: Incorporate Dry and Sweet Components

In a separate bowl, combine the 0.5 cup All-Purpose Flour, 0.33 cup Granulated Sugar, 1 tsp Baking Powder, and 1 tsp Salt. Sift the mixture directly into the wet ingredients to avoid lumps. Whisk until just combined—overmixing can lead to a dense pudding.

Stir in the 1 tsp Vanilla Extract. The vanilla enhances the sweetness of the corn and balances the richness of the dish. At this point, the batter should be smooth but slightly thick.

Step 3: Fold in Corn and Onion

Gently fold in the 4 cups Sweet Corn Kernels, 1 can Cream-Style Corn, and 0.5 whole Onion, finely diced. The cream-style corn adds extra creaminess, while the fresh or frozen kernels provide texture. Ensure the onion is evenly distributed to infuse every bite with subtle savory notes.

Avoid overmixing once the corn is added; the batter should remain slightly lumpy. This preserves the integrity of the corn kernels and prevents a gummy texture.

Step 4: Add Cheese and Bake

Fold in 1 cup Sharp Cheddar Cheese until just combined. The cheese melts into the pudding, creating pockets of gooey richness. Pour the batter into a greased 9×13-inch baking dish and smooth the top with a spatula.

Bake for 45-50 minutes until the edges are golden brown and the center is set but still slightly jiggly. A toothpick inserted into the center should come out clean. The pudding will continue to set as it cools.

Step 5: Rest and Serve

Remove the dish from the oven and let it rest for 10 minutes before serving. This allows the pudding to firm up slightly, making it easier to slice. The top should have a lightly golden crust, while the interior remains creamy and custard-like.

Serve warm, as the contrast between the warm pudding and the melted cheese is best enjoyed fresh from the oven. This dish pairs perfectly with roasted meats or as a comforting standalone side.

Essential Equipment for This Recipe

Baking Dish Essentials

For that classic Paula Deen presentation, I always use a 9×13-inch glass baking dish—Pyrex is my go-to brand. The glass allows you to monitor the browning on the bottom and sides, ensuring even cooking. Lightly grease it with butter or cooking spray to prevent sticking.

Mixing Bowls

A large stainless steel mixing bowl (like the ones from Cuisinox) is perfect for whisking the eggs and milk without worrying about scratches. The wide surface area makes it easy to fold in the corn and cheese without spillage. I also keep a medium bowl handy for combining the dry ingredients.

Whisk and Spatula

Invest in a balloon whisk—the OXO Good Grips version is my favorite for effortless mixing. A silicone spatula is essential for scraping every bit of batter into your dish and smoothing the top before baking. The heat-resistant silicone won’t melt if it touches the hot dish edges. 💡

Measuring Tools

Accurate measurements are key for that perfect custard texture. I use stainless steel measuring cups and spoons from Spring Chef. For the flour, spoon it into the cup and level it off with a knife—don’t scoop directly from the bag, which can compact it.

Cooling Rack

After baking, let the dish rest on a wire cooling rack to prevent the bottom from becoming soggy. I like the Wilton 3-Tier Cooling Rack because it’s sturdy and allows air circulation. The pudding will continue to set as it cools, making it easier to slice and serve. 🔥

Optional Tools

A fine-mesh sieve helps sift the flour for a smoother batter. For dicing the onion quickly, a sharp chef’s knife (I prefer Wüsthof) makes the job effortless. These aren’t mandatory but make the process much smoother.

Frequently Asked Questions