A Summer Favorite: Sweet Honey Corn Pudding
Unique in its simplicity, our Sweet Honey Corn Pudding is pure comfort food at its finest. With a sweet kiss of honey, this sweet but humble side dish satisfies. In fact, it is the perfect “coolant” to hot and spicy main dishes—especially with BBQ favorites like baked beans or barbecued ribs doused in a sauce packed with heat. It is also a great complement to hearty autumn or wintertime meals.
Humble indeed. This recipe for Sweet Honey Corn Pudding calls for what most people have in their pantry: canned whole corn kernels as well as creamed corn—not something I generally prepare and serve. In fact, this is the only dish I make with canned corn and prefer using frozen when fresh is not in season.
Corn pudding needs no embellishment—that is, unless the mood strikes you. In fact, when not serving with a spicy main dish, we have been known to add a little heat such as chopped peppers (hot or mild, such as poblano) and spices such as ancho and/or chipotle chili powder and cumin. Or, a few dashes of Tabasco® Sauce. We’ve even added grated Cheddar and Pepper Jack cheeses as well as bacon and chopped green onions. Not unlike mashed potatoes, corn pudding truly is a blank canvas awaiting your creativity. So have some fun in the kitchen and trust your own palate.
We have been making this scrumptious side dish for years after first spotting the recipe for Awesome and Easy Creamy Corn Casserole over at AllRecipes.com. It was described as “like a cross between corn soufflé and a slightly sweet corn pudding.” How could we resist? However, instead of using Jiffy® Corn Muffin Mix, we use our own all-natural Homemade Sweet Cornbread Mix to avoid artificial food additives found in heavily processed foods—such as dextrose, hydrogenated fats, sodium acid pyrophosphate and/or soy products.
The added bonus of making your own cornbread mix with Wicked Good Kitchen’s Homemade Sweet Cornbread Mix is that you can customize it and make it gluten-free by using our recommended and tested blend, Cup4Cup (C4C) Gluten-Free Flour, or your favorite gluten-free flour blend measured cup for cup or by grams, in place of the all-purpose wheat flour called for in the recipe. In fact, it is the gluten-free version of this recipe that is photographed within this post. Amazingly, it is just as creamy and tasty as the original made with regular wheat all-purpose flour.
The Big Lug loves our corn pudding recipe made with my Homemade Sweet Cornbread Mix. In fact, we served this pudding over the Fourth of July holiday weekend along with sticky barbecued ribs and my wicked baked bean recipe made with a dark beer reduction, Baked Beans Cowboy Style. Mmm. To me, it just isn’t the Fourth of July without those epic sweet-heat, smoky baked beans!
What makes our Sweet Honey Corn Pudding wicked good? Besides being easy and quick to prepare, this irresistible recipe starts with our all-natural homemade sweet cornbread mix made with plenty of yellow cornmeal and just the right amount of sweetness. No nasty food additives here! Even the recommended canned corn brand has no nasty additives. Bonus. The recipe offers a wonderful gluten-free option which is a life-saver when entertaining guests with gluten sensitivities. In fact, other guests will not even notice when this comforting and tasty side dish is made gluten-free. Major bonus. What’s not to love about that?
Keep your family traditions alive this grilling season and make some fabulous sweet corn puddin’. Everyone will rave. I promise.
Besides being easy and quick, this irresistible recipe starts with our all-natural homemade sweet cornbread mix made with plenty of yellow cornmeal and just the right amount of sweetness. No nasty food additives here! The recipe offers a wonderful gluten-free option which is a life-saver when entertaining guests with gluten sensitivities. In fact, other guests will not even notice when this comforting and tasty side dish is made gluten-free.
- 2 cups (292 grams) Homemade Sweet Cornbread Mix recipe by Wicked Good Kitchen™
- ½ cup (1 stick or 113 grams) unsalted butter, melted & cooled slightly
- 2 large eggs (mine weighed 105 grams w/o shells), lightly beaten
- 1 (15 ounce) can whole kernel corn, such as Del Monte®, drained
- 1 (14.75 ounce) can creamed corn, such as Del Monte®
- 1 cup (240 grams) dairy sour cream, such as Daisy® Brand
- 1 to 2 tablespoons (21 to 42 grams) honey
Arrange oven rack in middle of oven and preheat oven to 350º F. Grease 9x9-inch baking dish.
In a large bowl, combine Homemade Sweet Cornbread Mix, butter, eggs, whole and creamed corn, sour cream and honey. Mix until well blended. With rubber spatula, scrape mixture into prepared baking dish. Smooth top with spatula.
Bake in preheated oven until the pudding is set and top is light golden brown, about 40 to 45 minutes. Serve hot or at room temperature. Store leftovers covered in refrigerator.
Tips:When measuring Homemade Sweet Cornbread Mix by Wicked Good Kitchen™, spoon the mix into cup and level off. Do not pack firmly or this will cause over-measuring. To substitute canned whole kernel corn, use 1½ cups frozen whole kernel corn. Variation: For Gluten-Free Option: Prepare Homemade Sweet Cornbread Mix by Wicked Good Kitchen™ and substitute 1½ cups (192 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma, or your favorite gluten-free flour blend measured cup for cup or by grams, in place of the all-purpose wheat flour called for in recipe. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.