Memphis Corn Pudding
Memphis Corn Pudding is a comforting Southern side dish with sweet corn and creamy textures, perfect for family gatherings or holiday dinners. Its rich flavors and moist, tender consistency make it a crowd-pleaser, complementing barbecue, roasted meats, or festive spreads with ease.
Ingredients
Instructions
- Mix all ingredients in a large mixing bowl until blended.
- Pour into a 2-quart baking dish.
- Bake, uncovered, at 350°F for 45 to 50 minutes or until lightly browned and set.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of sour cream or adding shredded cheese for a cheesy version. You can also substitute the Jiffy corn muffin mix with a homemade cornbread mix if preferred. To enhance sweetness, add a tablespoon of sugar or honey. Ensure the margarine is fully melted to prevent clumping in the batter.
Serving Suggestions
Memphis Corn Pudding is a great side dish for barbecues, fried chicken, or holiday meals. Serve it alongside coleslaw or baked beans for a comforting spread. It also pairs beautifully with Spanish Corn Bread for a delightful Southern feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn pudding in a baking dish and cover with foil to prevent drying out. Heat in a preheated oven at 350°F for about 20 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Memphis Corn Pudding contains roughly 597 calories, with 9g protein, 92g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (174% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 711mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the corn pudding a day in advance. Simply mix the ingredients and store them in the baking dish, covered, in the refrigerator. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven.
Is it possible to use fresh corn instead of canned?
Absolutely! If using fresh corn, you'll need about 3 cups of kernels. Cook the corn first, then mix it in as you would with the canned corn. This will add a fresh, sweet flavor to the dish.
Can I freeze corn pudding?
Yes, corn pudding can be frozen. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).