Southern Corn Pudding  – Easy Cracker Barrel Copycat

This homemade Cracker Barrel Southern Corn Pudding is soft, buttery, and just slightly sweet — like a cozy casserole that basically makes itself. You only need a few pantry staples, and it’s all baked in one dish. Easy prep, minimal cleanup, and seriously good leftovers (if there are any).

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Quick Summary

• Prep time: 10 mins
• Cook time: 1 hour
• Flavor: creamy, buttery, lightly sweet
• Great for: meal prep, cold nights, family-style sides

Why I Like This Recipe

Honestly? I just threw it together because I had canned corn and needed a win. And it hit — buttery, warm, and somehow felt like it came from a family recipe box even though I winged it. It’s been on repeat ever since.

Ingredients

For the Pudding:

• 5 large eggs
• ⅓ cup melted butter (cooled a bit)
• ¼ cup white sugar
• ½ cup milk
• ¼ cup cornstarch
• 1 (15.25 oz) can whole kernel corn, drained
• 2 (14.75 oz) cans cream-style corn

How To Make Southern Corn Pudding

1. Whisk the base: Crack the eggs into a bowl and whisk ’til frothy. Add the melted (but not hot) butter, sugar, milk, and cornstarch. Whisk until smooth.
2. Add the corn: Stir in both types of corn. Doesn’t need to be fancy. Just get it mixed in.
3. Prep your dish: Grease a 2-quart baking dish — go heavy on this part. No one wants stuck pudding.
4. Bake: Pour the mixture in and smooth the top. Bake at 400°F for 1 hour until golden on top and firm-ish in the middle. Let it sit for a few mins before scooping.

Tips for Success

• Let the butter cool before adding — hot butter + eggs = scrambled.
• Don’t skip greasing the dish. Trust me.
• Want it sweeter? Add 2–3 more tablespoons of sugar.
• Let it rest after baking. It sets up better and scoops clean.

Storage and Reheating

• Fridge: Lasts up to 3 days in an airtight container.
• Reheat (Best): Oven at 375°F for 10–15 mins. Still soft and golden.
• Reheat (Okay): Microwave for 30 seconds. Won’t crisp the top, but it’s fine for leftovers.

Frequently Asked Questions

• Can I use frozen or fresh corn instead of canned?
  Yep — just use 1.5 cups of whole corn and maybe a splash of cream or milk to sub for the cream-style part.
• Is this a dessert or a side?
  More of a side, but if you’re into sweet-savory combos, it could swing dessert too.
• Can I prep it ahead?
  You can whisk everything and refrigerate the mix for a few hours before baking.
• Do I need a water bath?
  Nope. Just a greased dish and the oven — easy.
• Can I halve the recipe?
  Totally. Just use a smaller dish and check for doneness around 40–45 minutes.

Common Mistakes and How to Dodge Them

• Adding butter while it’s too hot: It’ll cook the eggs on contact. Let it cool a bit — warm is fine, but not hot.
• Undermixing the cornstarch: It helps thicken everything. Whisk well so there are no weird clumps.
• Overbaking: It keeps cooking after you take it out. Pull it when the center is just set — a little jiggle is okay.
• Forgetting to grease the dish: You’ll be scraping corn glue off your pan all night. Just… grease it.
• Thinking it’s “just corn”: Wrong. This stuff is rich, sweet, and feels like a real dish. Treat it like one.

Nutrition Facts (Per Serving)

• Calories: 250 kcal
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 115mg
• Sodium: 320mg
• Potassium: 250mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 5g

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• Breakfast Biscuit Bombs – Easy Cracker Barrel Copycat