25 Days of Dishes: Creole Corn Pudding

Freeform has the 25 days of Christmas to celebrate the season.  And what goes better with a movie than food? A Beverage?  Ridder's 25 days of Dishes is here to the rescue!

Maybe your looking for new inspiration.  Every day in December we will feature a different idea for you. These will be a mix of baked goods, sides, main dishes and cocktails.  Who doesn't need a good festive beverage to get you through the season.  Think of this as your advent calendar of holiday ideas.

The season in general is full of iconic dishes and deserts that we only enjoy during this magical time of the year.  There are many dishes that bring back memories from childhood.  This collection of dishes are a collection of personal recipes along with ideas taken from others worthy of a share.  Enjoy, have a happy holiday season and Merry Christmas.

It's the recipe that's been floating all over social media and Pinterest for weeks.  Perhaps you encountered it at a Thanksgiving get together.  This corn pudding aka corm casserole is amazing and naturally I felt it would go well if I gave it a Cajun/creole makeover. 

And yes as you look through the software for this dish you see a few things that are full fat, feel free to substitute as you see fit.  Also incase you're saying "I don't have a cast iron".. First, Get one! Add it to your Christmas list!  You'll thank me.  There's a flavor and crust that a cast iron puts on this dish that makes it pop! But yes, you can swap it for a glass casserole dish or for easy clean-up a disposable pan. Just beware that cooking times may vary and it needs to be watched a bit closer.

So here's my remixed version that belongs on a table with gumbo and fried oysters!


  • 12 oz corn niblets, cut from grilled sweet corn (substitute 1 can drained or thawed from frozen if you can't get fresh corn to grill.) 
  • 1 can creamed corn (12-oz. can) 
  • 2 large eggs, lightly beaten
  • 1 box jiffy cornbread mix 
  • 1/4 cup sugar 
  • 1/2 cup chopped green bell pepper 
  • 1/2 cup chopped onion 
  • 1 1/2 teaspoons seasoning salt
  • 1 teaspoon old bay seasoning (Penzey's Chessapeke Bay)
  • 1/2 cup whole milk - (1%, or 2% could be substituted)
  • 1/2 cup melted butter margarine, or vegetable oil spread (like Smart Balance) 
  • Dash or two of Hot Sauce (Louisiana or Franks work best but your fave will do)


  1. Preheat oven to 400°F. Oil up or butter a large cast iron skillet.
  2. Saute bell pepper and onion in skillet.
  3. In a large bowl, combine the corn and eggs.
  4. In a bowl, combine the sugar, seasoned salt, old bay and corn bread mix. Add this mixture to the corn mixture, and stir to combine.
  5. Stir in the milk and melted butter plus a few dashes of hot sauce.
  6. Pour the mixture into the cast iron over the sautéed veggies.
  7. Bake for 45minutes to an 1 hour, Its finished when set and lightly browned, but still soft.

OR... here's another twist; Swap out bell pepper and old bay for hatch chilis and ground cumin to make this Hatch Chili Southwestern version.

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