Corn Pudding | Creamy Corn Side Dish

Side Dish

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Serves approx. 12 ppl. 


  • Three (3) 8 oz. boxes of cornbread mix
  • Three (3) 15 oz. cans of creamed corn
  • Six (6) cups fresh or frozen corn kernels
  • Two (2) jalapenos, seeded and diced (optional)
  • Two (2) cups sour cream
  • Four (4) large eggs
  • 1/2 cup scallions, sliced.
  • 1 1/2 sticks unsalted butter
  • Eight (8) oz. mascarpone
  • Kosher salt, to taste
  • Cracked black pepper, to taste.


  • Heat oven to 350 degrees.
  • In a medium pot, add two sticks of butter and mascarpone cheese.  Place on stovetop on medium heat until melted.  Note:  Be careful not to burn.
  • In a large mixing bowl, add cornbread mix, creamed corn, frozen corn, sour cream, jalapenos, eggs, and green onions. Add salt and pepper to taste.
  • Add melted butter and mascarpone mix.  Mix well.
  • Place mixture in a buttered cast iron skillet.
  • Bake for approximately one (1) hour. Note:  The top should be browned and center very loose (like cheesecake).
  • Serve warm.

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