Nana’s Famous Corn Pudding

Creamy corn pudding is a traditional Southern Thanksgiving side — as well as an anytime dish — from all over the South, but especially Appalachia. A casserole that's similar to bread pudding, it's a simple, hearty dish that easily rounds out a meal, or adds to the fare at a potluck.

This particular version is courtesy cousins Travis and Ryan Croxton of the Rappahannock Oyster Co in Topping, Virginia, off the Chesapeake Bay. The recipe was handed down by their grandma Louise, and remains a regular part of their Thanksgiving feast, along with bourbon yams, oyster pie, and oyster stuffing. "It's a dessert that doesn't live on the dessert table," say the Croxtons, "which means one thing: seconds!"

An Easy and Simple Thanksgiving Side Dish

Though it doesn't take long to prepare, if you want to save yourself a little time (and counter space) you can easily assemble the dish a day or two ahead and simply chill it in the fridge until it's ready to bake. Bring it back to room temp for about 30 minutes before baking it off. Fresh corn is best, but in a pinch, the frozen stuff will do — use about 3 cups.