Cracker Barrel Southern Corn Pudding Recipe

Cracker Barrel Southern Corn Pudding Recipe is a classic American side dish featuring sweet cream-style corn and whole kernels. This comforting bake combines eggs, milk, and melted butter into a golden, custard-like texture that pairs perfectly with roasted meats.

The first time I made this, I didn’t whisk the cornstarch into the milk and eggs well enough. Now I always blend the starch with the cold liquids first to avoid any chalky lumps in the finished dish. This step is vital because the cornstarch provides the structure that stops the pudding from turning into a runny mess.

The cream-style corn does most of the heavy lifting here, providing both the liquid base and a hit of sweetness. I’ve tried a few versions of corn pudding and this one from the Cracker Barrel tradition is the one I keep going back to because it strikes the right balance between a savory side and a sweet treat. It’s the kind of dish that disappears from the table before the main course is even finished.

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Cracker Barrel Southern Corn Pudding Recipe Ingredients

The Custard Base

• 5 large eggs
• 75g (2.6oz) butter, melted and cooled
• 50g (1.7oz) caster sugar
• 120ml (4fl oz) full-fat milk
• 30g (1oz) cornstarch

The Corn

• 430g (15oz) tin whole kernel corn, drained
• 840g (29.5oz) cream-style corn (two tins)

How To Make Cracker Barrel Southern Corn Pudding Recipe

1. Whisk the base: Crack the eggs into a large bowl and beat them until they look pale and frothy. Stir in the cooled melted butter, caster sugar, full-fat milk, and cornstarch. Whisk until the sugar and starch are fully dissolved and no white streaks remain.
2. Mix in the corn: Pour the drained whole kernel corn and the undrained cream-style corn into the egg mixture. Use a large spoon to fold everything together until the kernels are spread evenly through the liquid. Make sure you don’t over-mix, or the pudding will lose its light texture.
3. Prepare the dish: Heat your oven to 180°C (350°F/Gas Mark 4) and grease a 2-litre (3.5-pint) baking dish with plenty of butter. Avoid using a higher temperature like 200°C (400°F/Gas Mark 6) as this will curdle the egg custard before the centre sets. Rub the butter into the corners of the dish to stop the sugar in the corn from sticking.
4. Bake the pudding: Pour the mixture into the dish and bake for 45 to 50 minutes. Check the centre by giving the dish a gentle nudge; it should have a slight wobble but not look liquid. The edges should be puffed up and the top a deep, golden brown.
5. Let it rest: Take the dish out of the oven and place it on a heatproof mat for at least 10 minutes. This resting time allows the custard to firm up so you can serve neat spoonfuls. Skip this and the pudding will collapse into a puddle on the plate.

Recipe Tips

• Temperature control matters. Make sure your melted butter has cooled to room temperature before adding it to the beaten eggs. If the butter is too hot, it will scramble the eggs instantly and ruin the smooth texture of your custard.
• Drain the kernels thoroughly. Leave the whole kernel corn in a sieve for a few minutes to get rid of all the canning liquid. Extra moisture from the tin will thin out the batter and prevent the pudding from setting properly in the oven.
• Choose the right dish. Use a ceramic or glass baking dish rather than a metal tin for the most even heat distribution. Metal heats up too quickly, which often results in burnt edges and a raw, runny middle.
• Check for doneness early. Start checking the pudding about 5 minutes before the timer goes off because every oven runs differently. You are looking for a matte surface on top and a “jiggle” that moves as one solid piece when shaken.
• Make it ahead. You can mix the ingredients together and keep them in the fridge for up to 4 hours before baking. Just give the bowl a quick stir before pouring the mixture into your greased baking dish to redistribute the cornstarch.

What To Serve With Southern Corn Pudding

This side dish is the natural partner for salty, smoked meats like honey-glazed ham or thick-cut gammon steaks. The sweetness of the corn cuts through the salt beautifully, especially if you add a side of steamed green beans or a crisp garden salad.

It also works well alongside southern-style fried chicken or slow-cooked pulled pork. Try serving it at a Sunday roast instead of Yorkshire puddings for a change, pairing it with roast chicken and plenty of gravy.

How To Store Southern Corn Pudding

• Fridge: Cover the cooled baking dish tightly with clingfilm or move the leftovers to an airtight container. It will stay fresh for up to 3 days. The texture stays best when kept cold, though the pudding may release a little moisture over time.
• Reheat: The best way to reheat this is in the oven at 160°C (325°F/Gas Mark 3) for about 15 minutes until warmed through. This preserves the custard texture without making it rubbery. You can use a microwave for 1 minute, but the edges might get a bit tough.
• Freeze: This dish does not freeze well because the egg and milk custard tends to separate and become grainy when thawed. It is much better to eat it fresh or kept in the fridge. If you must freeze it, do so in a sealed bag for no more than a month and reheat thoroughly.

Cracker Barrel Southern Corn Pudding Recipe Nutrition Facts

• Calories: 285kcal
• Protein: 7g
• Fat: 12g
• Carbohydrates: 38g
• Sugar: 14g
• Sodium: 410mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Sweet Corn Fritters Recipe
• Cracker Barrel Grilled Chicken Salad Recipe
• Cracker Barrel Chicken n’ Rice Recipe