Corn Pudding is incredibly easy to make using simple pantry ingredients and can be prepped in minutes. It’s a cozy, satisfying dish that appeals to all ages, blending the natural sweetness of corn with a creamy, eggy base. Whether you serve it alongside roasted meats, BBQ, or your holiday spread, it’s a side that never goes unnoticed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole kernel corn (canned or fresh)
Cream-style corn
Eggs
Milk or heavy cream
Butter, melted
All-purpose flour
Granulated sugar
Baking powder
Salt
Optional: a pinch of nutmeg or black pepper for extra depth
Directions
Preheat oven: Set your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole dish.
Mix wet ingredients: In a large bowl, whisk together eggs, milk (or cream), and melted butter until well combined.
Add remaining ingredients: Stir in whole kernel corn, cream-style corn, sugar, flour, baking powder, and salt. Mix until fully incorporated. Add optional seasonings if using.
Pour into baking dish: Transfer the mixture into the prepared baking dish and spread evenly.
Bake: Bake for 50–60 minutes, or until the center is set and the top is lightly golden. A knife inserted in the middle should come out mostly clean.
Cool slightly and serve: Let the pudding rest for 5–10 minutes before serving warm.
Servings and timing
This recipe yields approximately 6–8 servings. Prep time: 10 minutes Bake time: 50–60 minutes Total time: about 1 hour 10 minutes
Variations
Savory version: Reduce the sugar and add shredded cheese, sautéed onions, or chopped jalapeños.
Herb-infused: Stir in chopped fresh thyme, chives, or rosemary for a more aromatic flavor.
Make it spicier: Add a dash of cayenne pepper or hot sauce to the batter.
Use cornbread mix: For a heartier texture, use cornbread mix instead of flour and baking powder.
Dairy-free option: Use plant-based milk and vegan butter to make it dairy-free.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 325°F until heated through, or microwave individual portions in short intervals. Corn Pudding can also be made ahead and reheated just before serving, making it great for meal planning or gatherings.
FAQs
Is corn pudding the same as cornbread?
No, corn pudding is much creamier and custard-like, while cornbread is denser and more bread-like in texture.
Can I use fresh or frozen corn?
Yes. Fresh corn (cut off the cob) or thawed frozen corn can be used instead of canned whole kernel corn.
Can I make this ahead of time?
Yes, you can prepare and bake it ahead, then reheat it before serving. It also tastes great at room temperature.
How do I know when it’s done baking?
The center should be set and not jiggly. A knife inserted in the middle should come out mostly clean.
Can I make this in a larger pan?
Yes, you can double the recipe and bake it in a 9×13-inch dish. Adjust the baking time accordingly.
Is this a sweet or savory dish?
It’s traditionally slightly sweet, but you can adjust the sugar level or add savory ingredients based on preference.
Can I make this gluten-free?
Yes, simply replace the flour with a gluten-free all-purpose blend or cornstarch.
Why did my corn pudding turn out runny?
It likely needed more baking time. Be sure the center is fully set before removing from the oven.
What’s the best type of milk to use?
Whole milk or heavy cream yields the creamiest texture, but low-fat milk also works.
Can I freeze corn pudding?
While it can be frozen, the texture may change slightly upon thawing. It’s best enjoyed fresh or refrigerated.
Conclusion
Corn Pudding is a comforting, creamy side dish that brings a touch of sweetness and richness to any meal. Whether you serve it during the holidays, at a family dinner, or as part of a potluck spread, this versatile and easy-to-make recipe is sure to become a go-to favorite. Warm, soft, and full of flavor — it’s the ultimate comfort side.
Corn Pudding is a creamy, custard-like side dish made with sweet corn, eggs, milk, and butter. It’s a cozy and satisfying recipe perfect for holidays, potlucks, or weeknight dinners — easy to prep and always a crowd-pleaser.
Ingredients
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
2 large eggs
1 cup milk or heavy cream
1/4 cup unsalted butter, melted
1/4 cup all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
Optional: pinch of nutmeg or black pepper
Instructions
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole dish.
In a large bowl, whisk together eggs, milk, and melted butter until smooth.
Add in whole kernel corn, cream-style corn, flour, sugar, baking powder, salt, and optional seasoning. Stir until fully combined.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 50–60 minutes, or until the top is golden and the center is set. A knife inserted in the middle should come out mostly clean.
Let cool for 5–10 minutes before serving warm.
Notes
For a savory version, reduce sugar and add shredded cheese, sautéed onions, or jalapeños.Use fresh or thawed frozen corn instead of canned, if preferred.To make ahead, bake and reheat before serving — great for meal prep.Substitute flour with gluten-free all-purpose blend for a gluten-free version.Dairy-free alternatives: use plant-based milk and vegan butter.
