Classic Corn Pudding

by Heather

We’ve all enjoyed whole kernel corn. Many of us have tried creamed corn. Have you tried Classic Corn Pudding?

When the crisp autumn air arrives and leaves transform into a vibrant display of reds and golds, our palates begin to yearn for the comforting flavors of fall. Among the many culinary delights that grace our tables during this season, corn stands out as a versatile and beloved ingredient.

From the Native American cultures that first cultivated it to the modern dishes gracing our feasts, corn has a rich and storied history as a popular fall food. In this 2000-word blog post, we’ll explore the fascinating history of corn and how it has become an integral part of the fall season.

Corn Field

Photo by Todd Trapani

Corn Through the Ages: A Culinary Journey of the Fall’s Favorite Food

1. The Origin of Corn

To understand the significance of corn as a fall food, we must delve into its origins. Corn, scientifically known as Zea mays, is believed to have been first cultivated in Mesoamerica, present-day Mexico, over 9,000 years ago. The early Mesoamerican cultures, such as the Aztecs and Mayans, revered corn not only as a staple food but also as a sacred plant.

Corn was not the large, sweet ears we know today; it was a small, tough, and barely edible grass called teosinte. Over centuries of selective breeding, Native Americans transformed teosinte into the maize we recognize as corn. This transformation was a testament to their agricultural ingenuity and the importance of corn in their diet.

2. Corn’s Role in Native American Culture

Corn was more than just a food source for Native American tribes; it was a symbol of life and sustenance. They believed that the gods had given them corn as a gift, and they integrated it into their rituals and celebrations. Corn was not only grown for sustenance but also revered for its spiritual significance.

In Native American folklore, corn was often linked to the cycle of life, death, and rebirth. This connection made corn a central part of their fall harvest celebrations. The “Green Corn Festival,” celebrated in various forms by different tribes, marked the time when corn was ready for harvest. It was a time of thanksgiving and feasting, and it coincided with the arrival of fall.

Colorful CornPhoto by Madison Inouye

3. The Arrival of Corn in Europe

After Christopher Columbus’s voyages to the New World, corn, along with many other crops and discoveries, made its way to Europe. However, corn initially faced resistance in Europe, as it was perceived as food fit only for animals. Europeans were accustomed to wheat and barley and found the taste and texture of corn unfamiliar.

It wasn’t until the 16th century that corn gained popularity in Europe, and its adaptability to various climates and growing conditions contributed to its gradual acceptance. In time, corn became a staple crop in many European countries, finding its place in fall harvest traditions.

4. Corn in Early American Colonial Cuisine

As European settlers arrived in the Americas, they were introduced to the rich culinary traditions of Native Americans, including corn-based dishes. Corn became a vital food source for the early American colonists, especially during the harsh winter months.

Colonial Americans used corn in various forms, such as cornmeal, cornflour, and hominy. These ingredients were used to make dishes like cornbread, corn pudding, and succotash. These corn-based recipes quickly became integral to American cuisine, and many of them are still enjoyed during the fall season today.

5. The Evolution of Corn in American Cuisine

The popularity of corn continued to grow in the United States, and as the country expanded westward, so did corn cultivation. Cornfields stretched as far as the eye could see, becoming a symbol of American agriculture and abundance.

During the 19th century, corn underwent further transformation with the development of canning and milling technologies. Canned corn and cornmeal became more accessible, making it easier for people to enjoy corn-based dishes throughout the year. In the fall, corn was often incorporated into hearty stews, chowders, and casseroles to provide warmth and sustenance during the cooler months.


Photo by Mo Abrahim

6. The Rise of Popcorn

While corn has been a staple in many savory dishes, it has also made a name for itself as a popular fall snack. Popcorn, a variety of corn that pops when heated, has become a quintessential part of fall entertainment, particularly during holidays like Halloween and Thanksgiving.

The history of popcorn dates back thousands of years, and it was enjoyed by indigenous peoples long before the arrival of European settlers. Popcorn gained popularity in the United States during the 19th century, with street vendors and popcorn carts becoming a common sight in cities. In the fall, people would gather around campfires and enjoy the warmth of a fire along with a bag of freshly popped popcorn.

Today, popcorn is not only a popular snack but also a decorative element, often used for holiday decorations and as a filling for gift baskets during the fall season.

7. Modern Corn in Fall Cuisine

In modern times, corn remains a cherished fall food, finding its way into a wide array of dishes. It’s a key ingredient in hearty soups and stews, like corn chowder and chicken and corn chili. It’s also featured in comforting side dishes, such as creamed corn, cornbread, and corn pudding, often making appearances on Thanksgiving tables.

Roasted corn on the cob, sometimes known as elote, is a popular street food and fairground treat during the fall season. It’s often served with a variety of delicious toppings like butter, cheese, chili powder, and lime juice, making it a savory and satisfying autumn snack.

Furthermore, corn is used in a myriad of ways in modern cuisine, from corn salsa in Mexican dishes to corn fritters, casseroles, and even sweet treats like corn ice cream and cornbread muffins. Its versatility and adaptability make it a perfect ingredient for fall recipes that embody the warmth and comfort of the season.

8. The Nutritional Value of Corn

Beyond its rich history and culinary significance, corn also offers various health benefits. It is a good source of dietary fiber, providing support for digestive health. Corn is also rich in essential nutrients like vitamins A and C, as well as minerals like manganese and phosphorus.

One notable benefit of corn is its antioxidant content. Corn contains compounds like zeaxanthin and lutein, which are associated with eye health and reducing the risk of age-related macular degeneration.

Corn Bread

Photo Courtesy of Canva

9. The Future of Corn in Fall Cuisine

As our understanding of nutrition and dietary preferences evolves, the role of corn in fall cuisine is likely to adapt as well. Chefs and home cooks are continuously experimenting with new ways to incorporate corn into seasonal dishes, exploring a range of flavors, textures, and presentations. Corn can be a canvas for creative culinary expressions, and it’s certain to remain a staple on fall menus for years to come.

The history of corn as a popular fall food is a tale of cultural exchange, adaptation, and culinary evolution. From its origins in Mesoamerica to its role in early American colonial cuisine and its continued presence on modern tables, corn has journeyed through time, making an enduring impact on fall culinary traditions.

Whether you savor a slice of warm cornbread on a chilly autumn evening or gather around a campfire with a bag of freshly popped popcorn, corn’s versatility and comfort make it an essential component of fall cuisine. As we embrace the changing seasons and the beauty of fall, we can also celebrate the enduring legacy of corn, a crop that has been embraced and cherished for thousands of years.

So, as you savor your favorite corn-based fall dishes this season, take a moment to appreciate the rich history and cultural significance of this beloved food.

As we move deeper into fall, the colors of the leaves on the trees continue to change, and the weather is getting crisper, we wanted to share one of our favorite comfort foods with you so you can share it with your family. Today, we are excited to invite you to enjoy our Classic Corn Pudding!

Get in the mood for fall with our Lil Smokies Pigs in the Blanket, Apple Nachos, Brioche Stuffed French Toast, Keto Pumpkin Chaffles, Pumpkin Dip and Reese’s Peanut Butter Ball.



Whole Kernel Corn

Creamed Corn

Sour Cream



Jiffy Corn Bread Mix


Add Creamed Corn.

ADD Creamed CornAdd Whole Kernel Corn.

ADD Whole Kernel CornAdd Jiffy Corn Bread Mix.

ADD Jiffy Corn Bread MixAdd Sour Cream.

ADD Sour CreamAdd melted Butter and Eggs.

ADD Butter and EggsStir. Refrigerate. Bake. DROOL!

Classic Corn Pudding


Classic Corn Pudding

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


1 16 oz can Whole Kernel Corn (drained)

1 16oz can Creamed Corn

1 8oz Sour Cream

1 box Jiffy Corn Bread Mix

1 stick of Butter (melted)

4 Eggs



Mix all ingredients in a bowl and add to a greased 8x8 casserole dish.

Place mixture, covered, in refrigerator for at least one hour prior to baking.

Bake at 350 degrees for 1 to 1.5 hours. The top should be starting to brown.


Corn pudding is done when a toothpick comes out of the center clean.

Don’t lose this recipe. 


Classic Corn Pudding PIN

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Lauryn R November 13, 2023 - 2:44 pm
I have never had classic corn pudding before, but it sounds really good! I am definitely going to try making it. Thank you so much for sharing this recipe!
Brittany Gilley November 27, 2023 - 10:05 pm
Such a simple recipe, but so delicious

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