Corn Pudding

Corn Pudding is a creamy, custard-like side dish that blends sweet corn, eggs, milk, and a touch of sugar into a rich and comforting casserole. It’s a staple at Southern dinners and holiday tables, perfect for Thanksgiving, Sunday suppers, or potlucks.

Why You’ll Love This Recipe

This corn pudding is the ultimate blend of sweet and savory. It’s incredibly easy to prepare with simple pantry ingredients and delivers a rich, buttery texture in every bite. Whether you’re feeding a crowd or serving up a cozy family meal, this dish complements everything from roasted meats to vegetable sides. Plus, it can be made ahead of time and reheated without losing its creamy texture.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole kernel corn (drained)
• Cream-style corn
• Eggs
• Milk or heavy cream
• All-purpose flour
• Granulated sugar
• Baking powder
• Butter (melted)
• Salt
• Black pepper

directions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole dish.
2. In a large bowl, whisk together eggs, milk, and melted butter until well combined.
3. Stir in the flour, sugar, baking powder, salt, and pepper until smooth.
4. Fold in the whole kernel corn and cream-style corn until fully incorporated.
5. Pour the mixture into the prepared baking dish and smooth the top.
6. Bake for 45–55 minutes, or until the center is set and the top is lightly golden.
7. Let cool for 5–10 minutes before serving.

Servings and timing

This recipe serves 6–8 and takes about 1 hour total (10 minutes prep, 45–55 minutes baking).

Variations

• Cheesy version: Add shredded cheddar or pepper jack cheese to the batter before baking.
• Spicy twist: Stir in diced jalapeños or a pinch of cayenne pepper.
• Herbaceous flavor: Add chopped fresh thyme, chives, or parsley for a savory note.
• Make it heartier: Mix in crumbled bacon or sausage for a protein-packed version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 30–60 seconds, or reheat the full dish in the oven at 325°F until warmed through. Corn pudding can also be frozen for up to 2 months—just thaw overnight in the fridge and reheat before serving.

FAQs

Is corn pudding the same as cornbread?

No, corn pudding has a softer, creamier texture and is more custard-like compared to the firm, crumbly texture of cornbread.

Can I use frozen corn instead of canned?

Yes, thawed frozen corn works great in place of canned whole kernel corn.

Can I make this dish ahead of time?

Yes, you can prepare it a day in advance and reheat before serving.

Can I make it without sugar?

Yes, reduce or omit the sugar for a more savory version.

What’s the best type of corn to use?

A combination of whole kernel corn and cream-style corn creates the ideal texture and flavor.

Is this dish gluten-free?

It can be made gluten-free by using a gluten-free flour blend in place of all-purpose flour.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Add extra baking time as needed.

How do I know when it’s done?

The center should be set and not jiggle when gently shaken. A knife inserted in the middle should come out clean.

What can I serve with corn pudding?

It pairs well with ham, turkey, roast chicken, BBQ, or greens like collards or green beans.

Can I use milk instead of cream?

Yes, whole milk or even 2% milk works well, though cream adds a richer texture.

Conclusion

Corn Pudding is a classic comfort food that brings warmth and tradition to any meal. With its creamy, custard-like base and sweet corn flavor, it’s a versatile side that complements any main dish and pleases both kids and adults alike. Whether for holidays or everyday dinners, this easy and delicious dish deserves a spot on your table.

Print