January 8, 2024
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 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.
You’ll need:
- 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
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, 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.
PRO TIP:
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.
PRO TIP:
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
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.
Corn side dishes are perfect for holiday meals when you are cooking all the fixings. Our traditional corn casserole recipe and creamed corn are two other solid options.
MORE CORN RECIPES
Storage
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
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!
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
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
- 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
Instructions
- 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!
Video
Notes
- 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!
Nutrition
Calories: 208kcal | Carbohydrates: 15g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 166mg | Sodium: 152mg | Potassium: 77mg | Fiber: 1g | Sugar: 10g | Vitamin A: 546IU | Calcium: 47mg | Iron: 1mg
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Comments
Marilyn Toone says
I make corn pudding for Thanksgiving and Christmas every year but have never used creamed corn. Would like to try. I have a large crowd to feed and make mine in a 4 qt casserole bowl. I would need to double your recipe. Would I need to double the corn starch as well? How and when do you add the corn starch? It’s not in the directions.
Layne Henderson says
I would recommend doubling the cornstarch as well. That is the ingredient that thickens everything up. I add the cornstarch just after adding the sugar but before adding the milk.
Layne Henderson says
Such a delicious recipe!!
Treena says
This is a family favorite. I usually substitute honey instead of sugar and get the same great taste.
Susan says
There seems to be a step missing in the directions. When does the cornstarch get added? Also, can you use butter instead of margarine?
Layne Henderson says
Yes, you could use butter. I add the cornstarch just after adding the sugar but before adding the milk.
Karen says
Hi. Looking forward to making this for Easter lunch with the fam! I don’t have a 9 inch pie plate. Any suggestions on a suitable substitute and, if so, any change in baking time or temp? Thanks for the gluten free recipe and your help.
Layne Henderson says
I haven’t made this in another size, so I am not sure what adjustment you would need in time. I am sure you could use a different size, you would just need to watch that it cooks thoroughly but doesn’t burn!! Enjoy 🙂
Pat says
If you make ahead and put in fridge how long do you reheat. Also is made ahead and frozen what is reheat time
Layne Kangas says
I would reheat at 350 until heated through, about 20-30 minutes.
Kelly says
Hi there, do you recommend unsalted or salted butter for this recipe?
Layne Kangas says
I prefer salted, but it’s a personal preference and you can use either 🙂 Enjoy!
Janet says
Thank you for sharing! This recipe is amazing! I followed it and added a little nutmeg and vanilla. It was perfect. Thank you!!! I’m definitely going to make this dish again.
Margie says
Can you use evaporated milk instead of whole milk?
Layne Kangas says
I have not tried it that way so I can’t say for sure how it would turn out. Good luck 🙂
Janet says
This sounds yummy. Do you think it can be made in a crockpot?
Layne Kangas says
I’ve never tried – I’m sure it could be adapted but I cannot tell you the specifics since I haven’t tried it that way though!!
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!!!
Cathy says
How much nutmeg and vanilla?