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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!

Bake it in the oven until golden brown, and once it's done it has a pudding-like texture and can beas a side dish for your next BBQ or as a comforting addition to a holiday table. Give it a try—you'll love it!

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


Corn Pudding ingredients

1 (8.5 oz) box Jiffy corn muffin mix
1 stick (4 oz) unsalted butter, melted
1 cup (8 oz) sour cream, at room temperature
1 (15 oz) can creamed corn
1 (15 oz) can kernel corn, drained


Corn Pudding


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


In a medium-sized mixing bowl, combine the Jiffy mix, melted butter, sour cream, creamed corn, and canned corn.


Place the mixture in the greased skillet.


Bake the pudding in the oven for 30–40 minutes until it is set and firm on top, and golden browns set.


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