This Simple, Rustic Corn Pudding is a Holiday Treasure


Of all the cozy , corn pudding is my favorite.

It’s true, you can’t have a proper without or herbed dressing. However, fragrant corn pudding, with its dense luxurious texture, is the dish that makes holiday meals special. I’m always sad when it’s missing from the meal.

Living in the South, I’d like to think I know a thing or two about corn pudding. I’ve made many recipes over the years, and eaten even more than I’d like to admit.

In my humble opinion, the best corn pudding versions have a heavy texture, a moist silky bite, a rustic corn flavor, and kernels of corn speckled throughout. There should be a perfect savory-sweet balance, with a buttery aftertaste.


Good corn pudding is a brilliant complement to , , and even !


strips thick-cut bacon, chopped


sweet onion, chopped

1 c.

all-purpose flour

3/4 c.

yellow corn meal

3/4 c.

granulated sugar

1 1/2 tbsp.

baking powder

1 1/2 tsp.

kosher salt

1/4 tsp.

garlic powder


large eggs

1 1/2 c.


1/2 c.

melted butter

2 1/2 c.

fresh, canned, or frozen (thawed) corn kernels

Step  1 Preheat oven to 350˚. Grease a 3-quart baking dish and set aside. Step  2 Place bacon in a large skillet and set over medium heat. Once bacon starts to crisp, add onions and sauté until onions are soft. Step  3 In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt and garlic powder. In a separate bowl, whisk together eggs and half-and-half.


Step  4 Once onions are soft, whisk egg mixture into dry mixture. Then whisk in melted butter and the onions and bacon, including the bacon fat. Stir in corn kernels. Step  5 Pour batter into prepared baking dish and bake until center is just set, 55 to 60 minutes. Do not over-bake!

Want to try it?


Start by sizzling chopped bacon in a skillet until it turns red. Add chopped onions and sauté until the onions are very soft.

In a bowl, mix flour, cornmeal, sugar, baking powder, salt, and garlic powder together.

Then whisk in half-and-half, eggs, melted butter, and the bacon and onions.

Stir in corn kernels.


Pour the mixture into a baking dish. You can use frozen or canned corn, but fresh corn is optimal.

Bake the corn pudding until the top is golden and the center is just barely set. The worst thing in the world is to over-bake corn pudding and end up with something more like corn bread.

(Don’t get me wrong, I love cornbread, but it’s no substitution for decadent perfectly cooked corn pudding.)

Simple rustic Southern corn pudding is a true holiday treasure. Add it to your Thanksgiving menu this year.

You’ll be so glad you did!


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