January 7, 2022
Review RecipeCorn Pudding
This easy, delicious, homemade sweet corn pudding is a Southern recipe that makes the perfect side dish!
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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 creamed corn are mixed with a handful of simple ingredients before being baked.
Corn side dishes are perfect for holiday meals when you cooking all the fixings. Our traditional corn casserole recipe and creamed corn are two other solid options.
CORN PUDDING INGREDIENTS
You’ll need:
- 5 eggs
- ⅓ cup butter, melted
- ¼ cup 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
PRO TIP:
This recipe can easily be doubled to serve a larger crowd. You will want to adjust your bake 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.
MILK: If you want to use non-dairy milk such as coconut milk, it will work just as well as the whole milk.
GARNISH: You can add crispy, crumbled bacon and/or fresh chopped parsley or green onions on top before serving.
HOW TO MAKE THIS CORN PUDDING RECIPE
STEP ONE: In a large bowl, combine canned corn kernels, creamed corn, and eggs.
PRO TIP:
You should bring your eggs to room temperature before starting.
STEP TWO: Add sugar and cornstarch.
STEP THREE: Stir in milk and butter.
STEP FOUR: Pour corn mixture into a greased casserole dish.
STEP FIVE: Bake at 400°F for 55 minutes until slightly brown on top.
STEP SIX: Serve hot and enjoy!
HOW TO SERVE
Try this easy side dish with our meatloaf or Instant Pot turkey breast. In our house, corn pudding is popular year-round as it’s the perfect complement to any meat. We especially love it during family gatherings at Thanksgiving, Christmas, and Easter, when we also serve sides like vegetable casserole, green bean casserole and mashed potatoes.
MORE CORN RECIPES
STORAGE
IN THE FRIDGE: You can make this homemade corn pudding up to two days in advance and cover it 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. Allow to cool and then place well-covered in the freezer.
MAKE-AHEAD: Mix all the ingredients and pour into a foil pan or casserole baking dish and store 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 creamy corn pudding is just like grandma used to bake. With a handful of simple ingredients, this traditional favorite is baked from scratch and gives you plenty of corn flavor that will make it one of your favorite holiday side dishes.
FREQUENTLY ASKED QUESTIONS
Can you mix up the ingredients and put them in the refrigerator to bake later?
You can make this ahead of time and store it in the fridge until you are ready to bake it.
Can I freeze the leftovers?
This simple recipe will freeze well either before or after baking. Cover well and keep it frozen for up to two months.
Can I use fresh corn in this recipe?
While canned corn makes this recipe nice and easy, you could also use fresh corn kernels instead of canned corn.
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Corn Pudding
This easy, delicious, homemade sweet corn pudding is a Southern recipe that makes the perfect side dish!
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6
Ingredients
- 5 eggs
- ⅓ cup butter melted
- ¼ cup white sugar
- ½ cup whole milk
- 4 tablespoons cornstarch
- 15.25 ounceS whole kernel corn drained
- 29.5 ounces cream-style corn
Instructions
- 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 baking dish.
- Bake for 55 minutes until slightly brown on top.
- Serve hot and ENJOY!
Video
Notes
TIP: This recipe can easily be doubled to serve a larger crowd. You will want to adjust your bake time a little if you do this!
TIP: You should bring your eggs to room temperature before starting.
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!
Nutrition
Sodium: 152mg | Calcium: 47mg | Vitamin A: 546IU | Sugar: 10g | Fiber: 1g | Potassium: 77mg | Cholesterol: 166mg | Calories: 208kcal | Saturated Fat: 8g | Fat: 14g | Protein: 5g | Carbohydrates: 15g | Iron: 1mg
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Comments
Iris Stone White says
Can you mix up the ingredients and put in refrigerator and bake later or do you have to immediately bake.
Layne Kangas says
Yes, you can prep ahead for this one. Enjoy!
Susan Fitzsimmons says
Awesome everyone at work tried it and wanted the recipe Please I have a southern son-in-law who needs some home cooking Let’s make it fairly simple thanks
Amanda says
How much longer does it need to cook if the recipe is doubled?
Layne Kangas says
I would suggest making it in two separate pans if you’re doubling so that the consistency stays on point. Enjoy! 🙂
Britt says
Soooo easy and sooooo delicious. The best corn pudding recipe I have ever made. I added a bit more corn kernels to beef it up but did not add in more milk or eggs and it was amazing!!!
Gloria says
Love this, such a classic side. We enjoy it at holidays and year round.
Wayne says
I add nutmeg and vanilla extract. It adds more flavor. Awesome!!!