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Classic Corn Pudding with Cheddar and Chives

November 8, 2009 by The Runaway Spoon 22 Comments

 

Now that the countdown to Thanksgiving has begun, I surveyed some friends about their favorite Thanksgiving dishes.  Most answers were sweets – rich and decadent ones at that, like coconut cake and pumpkin squares.  No one answered turkey.  My personal favorite is corn pudding.  It may seem like an unnecessary addition to an already laden Thanksgiving table, but I just have to have it.  And I think my family appreciates it as well.  It is the one dish from which there are no leftovers, though I generally sneak the last little serving that everyone leaves in the dish to be polite and wrap it up to be eaten privately when the guests are gone.

Now, I love corn in all its many forms.  Fresh on the cob grilled or boiled, scraped from the cob creamed or fried.  I like it in corn bread and as a salsa.  I like fresh, frozen and I am happy to use canned.  My favorite iteration though is far and away corn pudding.  Baked and puffed up, served warm from the oven.  I have made every recipe for corn pudding I have ever seen, ones that involved shucking and scraping dozens of ears of corn and ones that use a bag of frozen kernels.  And believe me, the recipe below is the best one of all of them.  It probably started its life on the back of a box, and I probably picked it out of some community cookbook.  I have changed it up with a few flavor additions, but the basic recipe creates a light, fluffy, creamy dish – everything a perfect corn pudding should be.  My favorite flavor add-ins are the cheddar cheese and chives, and these beautifully compliment the rest of my Thanksgiving spread, but I have made it many ways – with pepper jack and green chiles, sharp cheddar and diced pimentos, fontina and sage.  I have called it corn soufflé on occasion, but I really think of it as good old-fashioned corn pudding.

Classic Corn Pudding with Cheddar and Chives

I make this on Thanksgiving Day to serve fresh from the oven, since it is so easy to whip up.

2 eggs

1 (16-ounce) can creamed corn

1 (16-ounce can) whole kernel corn, drained

½ cup (1stick) butter, melted

1 cup (8-ounces) sour cream

1 (8 ½ ounce) package corn muffin mix (I prefer Jiffy)

1 ½ cups grated mild cheddar cheese

¼ cup finely chopped fresh chives

Salt and pepper

Preheat the oven to 350 degrees.  Grease a 9 by 13 inch baking dish.

In a large mixing bowl, beat the eggs, then add both corns, butter and sour cream and mix thoroughly.  Fold in the corn muffin mix, cheese and chopped chives.  Add a pinch of salt and a few grinds of black pepper and mix completely.

Scrape the mixture into the prepared pan and smooth the top.  Bake for 30 – 35 minutes until puffed and golden and firm in the center.

Serve immediately,

Serves 8 – 10

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Filed Under: Fruit and Vegetables, Sides, Southern Specialties, Thanksgiving, Vegetables Tagged With: corn, Sides, Southern specialties

Reader Interactions

Comments

  1. Nutmeg Nanny says

    November 9, 2009 at 1:23 pm

    I love corn pudding and with the addition of cheddar and chives I bet it makes it out of this world!

  2. Culinary Compulsion says

    November 9, 2009 at 1:29 pm

    Yum yum yum… can I come over???

  3. justeatfood says

    November 9, 2009 at 5:41 pm

    That looks incredible! I loved corn pudding myself and always skip it because I don’t have a good recipe. Until now of course!

    Best,
    Emily

  4. Sara @ Our Best Bites says

    November 9, 2009 at 11:03 pm

    I’ve been looking for a good corn pudding recipe. I think I might try this one out for Turkey Day! Sounds delish (and easy!)

  5. nina says

    November 10, 2009 at 3:28 am

    We do not really celebrate Christmas around here, but I will definitely have reason to celebrate with a recipe like this!!!

  6. giao {kiss my spatula} says

    November 10, 2009 at 9:06 am

    ohhh i’ve never had corn pudding served up this way. corn, cheddar and chives sounds perfect to me. gorgeous slice!

  7. susan from food blogga says

    November 10, 2009 at 7:24 pm

    Oh, I LOVE, LOVE, LOVE moist, rich corn pudding like this. I could make a meal out of it.

  8. my boyfriend cooks for me says

    November 12, 2009 at 6:21 pm

    Oh my god, my stomach actually started growling when I looked at that picture…

  9. Kevin says

    November 14, 2009 at 1:53 pm

    That looks so moist and good!

  10. S says

    November 22, 2009 at 8:43 pm

    I made this tonight, intending it for a Thanksgiving party which I very sadly couldn’t attend last-minute. I’ve never heard of corn pudding until I came across this recipe. It tastes good, though, and stayed very moist even after nearly 1 hour of baking. I didn’t have any chives, but I added diced red bell pepper and minced garlic in the batter, topping with crushed croutons and a mixture of Parmesan and leftover cheddar cheese. Great recipe, thanks for sharing!

  11. Sandy says

    November 26, 2009 at 7:14 pm

    This is a great recipe, even my really picky mom wanted seconds. Thanks for sharing!

  12. Sarah says

    November 26, 2009 at 9:39 pm

    Made this for Thanksgiving today – it was the hit of the meal! The hubby even asked that this recipe become our new annual tradition. Yum! Can’t wait to dig into the leftovers tomorrow!

  13. Valerie Marchese says

    December 21, 2009 at 9:19 pm

    Dear PC, I knew when I saw this recipe that I had to make it, even though I must watch my cholesterol! So, I substituted Willow soy margarine for the butter, light sour cream for the regular high-fat version, cheese and chive Eggbeaters for the 2 eggs. It was still fabulous! I wonder if you would ever know the difference. I served it at a dinner party and everyone had seconds.

    Best regards, Valerie Marchese

  14. stephanie says

    December 28, 2009 at 12:45 pm

    this looks amazing…i am definitely filing this recipe for next thanksgiving, but going to try it sooner…it sounds divine.

  15. Reliable says

    May 10, 2010 at 11:18 am

    YUMMMMMMM!!!! Keep them coming – Thanks.

  16. Barbara Lapides says

    July 6, 2010 at 12:34 pm

    This looks delicious, but since it’s summer and the corn is wonderful, I have a question. Have you ever tried to make this with fresh corn in place of the canned whole kernel corn?

  17. The Runaway Spoon says

    July 6, 2010 at 3:34 pm

    I honestly rhink this is best with canned corn – I’ve tried so many corn pudding recipes and this one comes out the moistest.

  18. The Runaway Spoon says

    December 17, 2010 at 6:37 pm

    9 or 10 inch

  19. The Runaway Spoon says

    December 17, 2010 at 6:44 pm

    9 or 10 inch

Trackbacks

  1. Everyday Southwest » Thanksgiving With a Southwest Kick – Roasted Poblano and Corn Pudding for Meatless Monday says:
    November 8, 2010 at 11:11 am

    […] corn puddings that inspired me: Classic Corn Pudding, Gluten Free Easily Corn Pudding with Cheddar and Chives, Runaway Spoon Roasted Corn Pudding in Acorn Squash, Gimme Some Oven Vietnamese Corn Pudding, […]

  2. Ice day « HANNAHVIOLIN says:
    December 16, 2010 at 4:30 pm

    […] I don’t want to go overboard, but I have planned a menu of Ham  (not Ham Solo), Corn Pudding, Parmesan-Roasted Broccoli, Smoky Cheddar Loaf, and for dessert, Egg Nog Tres Leches Cake.  […]

  3. 15 Best Thanksgiving Side Dishes - Just a Little Bite says:
    November 15, 2015 at 7:01 pm

    […] Classic Corn Pudding with Cheddar and Chives […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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