Mississippi corn pudding recipe for a comforting side dish
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Oct 2025
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Mississippi Corn Pudding is a delightful vegetarian dish that celebrates the sweet, summery flavour of fresh corn. This comforting bake combines juicy corn kernels with a creamy mixture of soured cream, double cream, and cheddar cheese, resulting in a rich, savoury pudding that is perfect for any occasion. With its hint of paprika and a golden, crumbly topping, this dish is not only visually appealing but also offers a heartwarming taste that evokes the essence of Southern cooking.
Ideal for family gatherings or as a side dish at barbecues, this easy-to-make corn pudding is sure to please both vegetarians and meat-lovers alike. The use of fresh ingredients like chopped celery and onion adds a lovely texture, while the buttery cracker crumbs create a satisfying crunch on top. Serve it warm alongside roasted vegetables or a crisp salad for a well-rounded meal that is both comforting and nutritious.
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Ingredients for Mississippi corn pudding
75 g unsalted butter, melted and cooled slightly, plus more for greasing
2 large eggs, beaten
70 g caster sugar
120 ml full-fat milk
60 ml double cream
180 ml soured cream
75 g plain flour
75 g coarse yellow cornmeal
5 ml kosher salt
0.5 ml white pepper
0.5 ml paprika
0.5 ml baking soda
40 g chopped yellow onion
70 g chopped celery
450 g fresh corn kernels, cut from 4 cobs
120 g shredded cheddar cheese
120 g butter cracker crumbs, such as Ritz
How to make Mississippi corn pudding
Position a rack in the lower third of the oven.
Preheat the oven to 180°C (fan 160°C).
Grease a 23 x 33 cm casserole dish with butter, ensuring all corners and sides are covered.
In a medium bowl, whisk together the eggs and sugar until thoroughly combined.
Add the melted butter, milk, single cream, and sour cream, whisking until smooth.
In a large bowl, combine the flour, cornmeal, salt, pepper, paprika, and baking soda, whisking until evenly mixed.
Using a spatula, fold the wet ingredients into the dry ingredients, one cup at a time, until well combined.
Gently fold in the onion, celery, corn, and cheese until evenly distributed.
Pour the batter into the prepared casserole dish and sprinkle the cracker crumbs on top.
Bake for 30–40 minutes, rotating the dish halfway through, until the top is lightly browned and a knife inserted into the centre comes out clean.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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17 Oct 2025 | Originally published
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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