November 16, 2023Review Recipe
Table of Contents
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 Pudding Ingredients
This corn pudding recipe features a blend of sweet, creamy, and buttery notes, with the natural corn flavor shining through, creating a comforting and indulgent dish.
- 1 (15.25-ounce) can of whole kernel corn, drained
- 2 (14.75-ounce) cans of cream-style corn
- 5 eggs
- ¼ cup of sugar
- 4 tablespoons of cornstarch
- ½ cup of whole milk
- ⅓ cup of butter, melted
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, jalapeños, 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 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 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
Once you mix up the corn mixture, you will spread it in a dish and baking.
STEP ONE: In a large bowl, combine the canned corn kernels, creamed corn, and eggs.
You should bring your eggs to room temperature before starting.
STEP TWO: Add the sugar and cornstarch.
STEP THREE: Stir in the milk and butter.
STEP FOUR: Pour corn mixture into a greased casserole dish or 8×8-inch square baking dish.
A 9×13 dish is too large for this recipe, as the corn pudding layer will be too thin.
STEP FIVE: Bake at 400°F for 55 minutes until slightly brown on top.
STEP SIX: Serve hot and enjoy!
How To Serve
In our house, corn pudding is popular year-round as it’s the perfect complement to any meat.
Whether you want to make it ahead for a special occasion or have leftovers to savor later, here’s what you need to know:
MAKE-AHEAD: Mix all the ingredients and pour them into a foil pan or casserole baking dish, and store in the freezer.
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.
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. Allow it to cool, cover well, and then place it in the freezer.
Just make sure you allow the corn pudding time to thaw before baking or reheating.
REHEATING: If you’re in a hurry, you can use the microwave.
Just place a portion on a microwave-safe plate, cover it with a microwave-safe lid or a damp paper towel, and heat in 30-second intervals until it reaches the desired temperature.
For a crispier top, consider finishing it in the oven or toaster oven at 350°F for a few minutes.
If you prefer to use the oven, cover the dish with foil and bake at 350°F until it’s heated through, usually around 20-30 minutes for a full dish
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!
Why We Love This Recipe
IRRESISTIBLE CREAMINESS: This corn pudding is incredibly creamy and indulgent, making each bite a velvety delight.
PERFECTLY SWEET: The subtle sweetness is just sweet enough to satisfy your dessert cravings but not overpowering, making it an ideal side dish for savory meals.
MAKE AHEAD FRIENDLY: This recipe allows you to prepare the pudding in advance, making it a convenient choice for gatherings and special occasions.
The perfect mix of sweet and savory, this old-fashioned creamy corn pudding is just like grandma used to make. 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
You can make this ahead of time and store it in the fridge until you are ready to bake it.
This simple recipe will freeze well either before or after baking. Cover well and keep it frozen for up to two months.
While canned corn makes this recipe nice and easy, you could also use fresh corn kernels instead of canned corn.
More Recipes You’ll Love
- 15.25 ounces whole kernel corn, drained
- 29.5 ounces cream-style corn
- 5 eggs
- ¼ cup white sugar
- 4 tablespoons cornstarch
- ½ cup whole milk
- ⅓ cup butter, melted
- Preheat oven to 400ºF.
- In a large bowl, combine the canned corn kernels, creamed corn, and eggs.
- Add the sugar and cornstarch.
- Stir in the milk and butter.
- Pour into an 8×8-inch baking dish sprayed with cooking spray.
- Bake for 55 minutes until slightly brown on top.
- Serve hot and ENJOY!
- 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!
- You should bring your eggs to room temperature before starting.
- 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!