Corn Pudding Recipe

Tarah Kemp’s Corn Pudding

Tarah Kemp’s Corn Pudding, inspired by Edna Lewis’ classic cookbook "A Taste of Country Cooking," is a comforting and versatile dish that can be prepared as an 8x8 casserole or as 24 individual muffins. The recipe combines eggs, melted butter, sour cream, and Jiffy corn muffin mix to create a smooth, rich base, which is then folded with both sweet corn kernels and cream-style corn. Baked until the top is golden and slightly crisp, this dish offers a delightful balance of creamy texture and hearty corn flavor—perfect for serving warm as a side or a light main dish.

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Course Dessert

Cuisine American

Servings 1 8x8 casserole or 24 muffins

Ingredients

  

• 2 eggs
• 1 stick of butter melted
• 1 cup sour cream
• 1 box of Jiffy corn muffin mix
• 1 can sweet corn kernels
• 1 can cream-style corn

Instructions

 

• Preheat oven to 350°. Grease a 2-quart casserole dish or line muffin tins with paper cups.
• In a large bowl, lightly whisk eggs. Blend in melted butter and sour cream. Whisk in Jiffy until smooth. Fold in the sweet corn kernels and creamed corn. Stir well. Pour mixture into prepared casserole dish or lined muffin tins.
• Bake for 45 minutes-1 hour (for casserole dish) or 15-25 minutes (for muffins) until golden on top. Cool and eat warm.

Keyword pudding

Tarah Kemp

“My corn pudding is inspired by the legendary Southern, African American chef, Edna Lewis, who championed seasonality and simplicity in her cooking. As the founder of an integrated culinary program, Cooking Up Learning, it is my common practice to honor culinary pioneers while preparing budget-friendly, delicious meals that celebrate the essence of regional cuisine.”