corn pudding

In Appalachian and Southern cooking, "corn pudding" is a baked dish made from corn, eggs, milk, and butter, often sweetened, forming a soft custard-like casserole.

#Appalachia #Food #Southern

Hillbilly Dude Says...

It's kindly like cornbread, but 'corn pudding' is typically sweeter, more moist, and eat with utensil.

Pronunciation

[CORN pud’n]

Meaning & Usage

- Baked corn dish (noun)

Mae:

This corn pudding is sweet as pie.

Earl:

Nothin’ like it with ham an’ green beans.

other spellings: corn custard, sweet corn pudding, holiday corn, and church supper corn pudding

★ Think of corn pudding as halfway between casserole and dessert. ★

Origin

The dish traces back to early American cooking, with Native American corn traditions blended with European custard-making. In Appalachia and the South, it became a holiday and church supper staple. Savory or sweet versions both exist.

Notes

Common in Appalachian and Southern kitchens, especially at Thanksgiving, Christmas, and potlucks. Families guard their own recipes, often deciding how sweet or savory it should be.

Say It Like a Southerner

Said plain: "pud’n" - the middle drops out. You’ll almost never hear the full "pudding."

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Common Questions

What is corn pudding made of?

Usually corn, milk, eggs, butter, and sometimes sugar - baked until soft and custardy.

Is it the same as cornbread?

No - it’s spoon-soft, not firm like cornbread.

Is corn pudding Appalachian or Southern?

Both - it’s Southern-wide, but also deeply tied to Appalachian food traditions.

Do people still make it today?

Yes - it’s a holiday and potluck favorite across the South and Appalachia.