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Southern Corn Pudding

There are myriad ways to make corn pudding, and our recipe is a signature dish at Roots 657, our restaurant located in Leesburg, Virginia. This corn pudding is a creamy mixture of whole corn kernels, cream, salt, sour cream and butter. It also has a not-so-secret ingredient: Jiffy corn muffin mix! It is then baked until golden brown, and once it's done it has a pudding-like texture and can be served warm as a side dish for barbecue dishes and for the holidays. Give it a try—you'll love it!

  • Servings 6-8
  • Dish Side
  • Time 10 minutes
  • Skill Beginner


Corn Pudding ingredients

1 box Jiffy corn muffin mix
1 stick (4 oz) butter, melted
8 oz sour cream, room temperature
1 (15 oz) can creamed corn
1 (15 oz) can kernel corn, drained


Corn Pudding


Preheat oven to 375°F. Grease a 12" cast-iron skillet.


In a medium-sized mixing bowl, combine all of the ingredients together and mix well.


Place the mixture in the greased skillet.


Bake in the oven for 30–40 minutes until the pudding has set, and is golden brown.


Serve warm. Corn pudding can be covered with foil and reheated at 350°F if needed.