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This classic Southern corn pudding is a creamy, baked side dish that is easy to make from scratch — the perfect comfort food! Sweet whole kernel corn and cream corn are mixed with sugar, butter, milk, and cornstarch before being baked.
While similar to corn casserole, which is made with Jiffy mix, corn pudding is made with the eggs and cornstarch — so it has a thicker, more rich consistency.
In our house, corn pudding is popular year-round as it’s the perfect complement to any meat: ham, beef, chicken, or turkey. We especially love it during Thanksgiving, Christmas and Easter, when we also serve sides like vegetable casserole, green bean casserole and mashed potatoes.
CORN PUDDING INGREDIENTS
You Will Need:
- 5 eggs
- ⅓ cup butter, melted
- ¼ cup white sugar
- ½ cup whole milk
- 4 tablespoons cornstarch
- 1 15.25-ounce can whole kernel corn (drained)
- 2 14.75-ounce cans cream-style corn
*This recipe can easily be doubled to serve a larger crowd. You will want to adjust your baking time a little if you do this!
SUBSTITUTIONS AND ADDITIONS
ADD-INS: You can add Rotel, green chilies, jalapenos, or cheddar cheese for a Mexican variation. Try pepper jack cheese for a really spicy kick!
EXTRA SPICES: You can add a sprinkle of nutmeg as well if you’d like. It helps enhance the flavor. You can also add a dash of garlic powder to the mix as well, for a delicious, savory addition.
GARNISH: You can add crispy, crumbled bacon and/or fresh chopped parsley on top before serving.
HOW TO MAKE CORN PUDDING
STEP ONE: Combine canned corn, and eggs. You should bring your eggs to room temperature before starting.
STEP TWO: Add sugar and cornstarch. Stir in milk and butter.
STEP THREE: Pour into a greased baking dish.
STEP FOUR: Bake at 400 degrees Fahrenheit for 55 minutes until slightly brown on top. Serve hot and enjoy!
IN THE FRIDGE: You can make this up to two days in advance and then cover in the fridge, then reheat covered in foil in the oven when it’s time to serve. This corn pudding casserole will also keep in the fridge for three to four days after baking. You can reheat leftovers in the oven or microwave.
IN THE FREEZER: You can store this casserole for up to two months in the freezer. Just make sure you allow the corn pudding to thaw before baking or reheating. There are two ways to freeze it:
- PRE-BAKE – mix all the ingredients and pour into a foil pan or casserole baking dish and store in the freezer.
- BAKED – after following the recipe above, allow to cool and then place well-covered in the freezer.
PRO TIP: Use throw-away foil pans so your good casserole dishes aren’t tied up in the freezer where they can’t be utilized for other delicious recipes!
The perfect mix of sweet and savory, this old-fashioned corn pudding is just like grandma used to bake. With a handful of simple ingredients, this traditional favorite is baked from scratch and makes the perfect side dish to any meal.
MORE RECIPES YOU’LL LOVE:
Corn Pudding Recipe
- 5 eggs
- 1/3 cup butter ,melted
- 1/4 cup white sugar
- 1/2 cup whole milk
- 4 tablespoons cornstarch
- 1 15.25 ounce can whole kernel corn (drained)
- 2 14.75 ounce cans cream-style corn
- Preheat oven to 400ºF
- Grease one 9 inch round pie plate
- Combine canned corn and eggs
- Add sugar and cornstarch
- Stir in milk and butter
- Pour into prepared dish
- Bake 55 minutes until slightly brown on top
- Serve hot and ENJOY!