Get ready to discover a truly simple corn pudding recipe that’s perfect for any occasion! This classic dish brings together rich, sweet, and incredibly creamy textures in every bite. It’s a comforting Southern favorite that makes an ideal side dish, easy enough for weeknights yet elegant enough for holiday gatherings.
Originating from Native American cooking techniques, corn pudding has been a staple in Southern cuisine for centuries.
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Why You’ll Love This Corn Pudding Recipe
Making this creamy corn pudding recipe from scratch is incredibly rewarding. You’ll love how effortlessly it comes together with common ingredients already in your pantry. We combine both whole kernel and cream-style corn, which creates an amazing depth of flavor and texture that truly stands out.
This recipe is designed for ease, making it perfect for busy parents and beginner cooks alike. It’s wonderfully versatile for both festive holidays and simple weeknight meals. Expect consistently delicious, comforting results every single time you bake it.
Ingredients
To create this delightful corn pudding recipe, gather these simple ingredients. Fresh, high-quality components make all the difference in achieving that irresistible flavor and texture.
- 1 15.25-ounce can whole kernel corn, drained
- 2 14.75-ounce cans cream-style corn
- 3 large eggs
- 1/4 cup white sugar
- 1/3 cup whole milk
- 1/3 cup unsalted butter, melted
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
Notes & Substitutions
- Corn: Canned corn makes this dish super easy. For an elevated flavor, use fresh corn kernels from 3-4 cobs or frozen corn, thawed, adjusting to about 3 cups total for the whole kernel portion.
- Milk: Whole milk creates the richest, creamiest texture for your easy corn pudding. You can use half-and-half for an even more decadent result. Avoid low-fat milk, as it may affect the pudding’s consistency and richness.
- Butter: Unsalted butter gives you control over the overall saltiness. If you use salted butter, omit the added salt or reduce it to 1/2 teaspoon.
- Sugar: The amount of sugar is a guideline. Feel free to adjust it to your preferred sweetness, adding a tablespoon more for a sweeter dish or less for a more savory profile.
- Cornstarch: Measure cornstarch accurately for proper thickening. It helps bind the ingredients and provides that perfectly smooth, pudding-like consistency. For more information on its uses, this guide on the baker’s guide to cornstarch explains how it functions as a thickening agent in various baked goods.
Instructions For The Best Corn Pudding Casserole
Follow these step-by-step instructions to create a delicious and easy corn pudding recipe. You’ll have this comforting side dish ready for the oven in no time.
- Prepare Oven and Dish: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish with butter to prevent sticking.
- Combine Corn, Eggs, and Sugar: In a large mixing bowl, add the drained 15.25-ounce can of whole kernel corn and the two 14.75-ounce cans of cream-style corn. Whisk them together until combined. Crack in the 3 large eggs and add the 1/4 cup white sugar. Whisk everything thoroughly until well incorporated.
- Prepare Milk, Butter, and Cornstarch Mixture: In a separate medium microwave-safe bowl, warm the 1/3 cup whole milk in the microwave for about 30-45 seconds, aiming for around 100 degrees F (38 degrees C). Add the 1/3 cup melted unsalted butter to the warm milk. Stir in the 1/4 cup cornstarch. Whisk vigorously until the cornstarch completely dissolves and the mixture is smooth.
- Thoroughly Mix All Ingredients: Pour the warm milk mixture into the large bowl containing the corn, egg, and sugar mixture. Add 1 teaspoon salt and 1/2 teaspoon ground white pepper. Whisk all the ingredients together until every component is evenly distributed and the batter is smooth.
- Pour and Bake: Pour the entire corn mixture into your prepared 9×13-inch baking dish. Carefully place the dish into the preheated oven. Bake for 60-70 minutes. Keep an eye on it during the last 15-20 minutes to prevent excessive browning on top.
- Allow Casserole to Set: The corn pudding is ready when the edges are golden brown and the center still has a slight, gentle jiggle when you carefully move the dish. Remove the baked corn pudding from the oven and let it rest on a wire rack for at least 10 minutes before serving. This crucial cooling time allows it to finish setting up for a perfect texture.
Pro Tips & Troubleshooting
- Prevent Browning: If your corn pudding is browning too quickly on top, simply tent the baking dish loosely with aluminum foil for the remaining bake time.
- Perfect Texture: Avoid overbaking this creamy corn pudding. The slight jiggle in the center is key; it will continue to set as it cools. Overbaking can lead to a dry or rubbery texture.
- Smooth Batter: When mixing the cornstarch into the milk and butter, whisk thoroughly until no lumps remain. A smooth cornstarch mixture ensures a perfectly smooth and creamy pudding.
- Even Cooking: Ensure all ingredients are well combined before pouring into the dish. This promotes even baking and consistent flavor throughout the entire casserole.
- Cooling Time: Don’t skip the resting period. Allowing the corn pudding to cool and set for 10-15 minutes helps it firm up and makes serving much easier, giving you perfect slices.
Serving Suggestions, Storage, & Variations
This versatile corn pudding is a fantastic addition to many meals. You can easily adapt it to suit your taste or what you have on hand.
Serving Suggestions
- Serve this warm, comforting corn pudding alongside classic mains like roasted chicken, succulent pulled pork, or a glazed ham.
- It’s a perfect holiday side dish, complementing festive meals beautifully.
- For an extra touch of freshness and color, garnish your creamy corn pudding with finely chopped fresh herbs like chives or parsley just before serving.
Storage
- Store any leftover corn pudding in an airtight container.
- Refrigerate promptly, within two hours of baking, to maintain freshness and quality. It will keep well for up to 3-4 days.
Make Ahead
- You can easily assemble this entire casserole 1-2 days in advance. Simply cover the unbaked dish tightly with plastic wrap and refrigerate.
- When ready to bake, remove it from the fridge while the oven preheats, then bake as directed, potentially adding a few extra minutes to the baking time since it starts cold.
Variations
- Cheesy Corn Pudding: Fold in 1 cup of shredded cheddar cheese, Monterey Jack, or even some Parmesan for a savory, cheesy twist.
- Spicy Kick: Add 1-2 finely diced jalapeños (seeded for less heat) to the corn mixture for a delightful, subtle heat.
- Savory Twist: Mix in 1/2 cup of crumbled, cooked bacon bits or crispy pancetta for a rich, savory depth.
- Herbaceous: Incorporate 1-2 teaspoons of fresh chopped herbs like thyme, rosemary, or sage for an aromatic flair.
- Richer Flavor: For an even more decadent corn pudding recipe, substitute half of the whole milk with half-and-half or heavy cream.
Nutrition Information
Knowing the nutritional values can help you plan your meals. This creamy side dish offers a good balance of flavors and energy.
| Nutrition Facts | Amount Per Serving |
|---|---|
| Serving Size | 1 serving |
| Calories | 96 kcal |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Polyunsaturated Fat | 0.5g |
| Monounsaturated Fat | 2g |
| Trans Fat | 0.2g |
| Cholesterol | 69mg |
| Sodium | 256mg |
| Potassium | 32mg |
| Total Carbohydrates | 7g |
| Dietary Fiber | 0.03g |
| Total Sugars | 0.4g |
| Protein | 2g |
| Vitamin A | 248IU |
| Vitamin C | 0.01mg |
| Calcium | 18mg |
| Iron | 0.3mg |
Frequently Asked Questions
Can you freeze corn pudding?
Unfortunately, we don’t recommend freezing this type of corn pudding recipe. The texture of the custard can become grainy and separate when thawed, so it doesn’t hold up well.
Can I make this ahead?
Yes, absolutely! You can assemble the entire casserole, cover it tightly, and refrigerate it for 1-2 days before baking. This makes holiday meal prep much easier.
What kind of corn is best?
Canned corn (whole kernel and cream-style) offers the easiest and quickest preparation for this recipe. However, fresh or thawed frozen corn can also be used for the whole kernel portion if you prefer.
Conclusion
This easy and incredibly delicious corn pudding recipe is a true culinary gem, perfect for any home cook. It offers rich, sweet, and creamy comfort with minimal effort, living up to its reputation as a beloved Southern classic.
Whether you’re planning a holiday feast or simply need a satisfying weeknight side, this versatile dish fits the bill perfectly. We encourage you to try making this comforting corn pudding; it’s guaranteed to become a family favorite you’ll revisit again and again.
Creamy Southern Corn Pudding
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- In a large bowl, whisk together whole kernel corn, cream-style corn, eggs, and sugar until well combined.
- Warm milk in a microwave-safe bowl for 30-45 seconds, then stir in melted butter and cornstarch. Whisk until smooth.
- Add the milk mixture to the corn mixture. Stir in salt and white pepper. Mix thoroughly.
- Pour into prepared dish and bake for 60-70 minutes, until golden brown on edges and slightly jiggly in the center.
- Remove from oven and let sit for at least 10 minutes before serving to allow it to set.
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