Southern Corn Pudding

Southern Corn Pudding | The Old Mill

Combine creamed corn with our Yellow Self-Rising Corn Meal and you’re well on your way to having a memorable side dish to go along with ham, fried chicken, and grilled fish.


Southern Corn Pudding

Southern Corn Pudding | The Old Mill
  • Author: The Old Mill
  • Prep Time: 15 mins
  • Cook Time: 32 mins
  • Total Time: 47 mins
  • Yield: 8 1x
  • Category: Sides, Grits and Cornmeal


  • 1 cup The Old Mill Self-Rising Yellow Corn Meal
  • 1/3 cup granulated sugar
  • 1 cup cream-style corn, canned or frozen and thawed
  • 1 cup corn kernels, fresh or canned
  • 2 large eggs
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 cup (8 ounces) sour cream
  • Black pepper to taste


  1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Lightly grease a 2- to 3-quart casserole with a little butter or vegetable oil spray and set aside.
  2. Place the cornmeal, sugar, cream-style corn, corn kernels, eggs, melted butter, sour cream, and black pepper in a large bowl and stir to combine. Turn the mixture into the prepared pan, and place in the oven.
  3. Bake until lightly browned and puffed, 30 to 35 minutes. Serve warm.

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