Corn Pudding is a creamy, comforting side dish that’s gently sweet and full of tender corn kernels baked to a golden finish. It’s soft and smooth with just the right bit of custardy texture, making it a favorite at family dinners and holiday tables. The mix of corn, eggs, and a touch of milk or cream creates a warm, inviting dish that feels both homey and special.
I love making corn pudding because it’s so easy to whip up but always feels like a treat. Whenever I bring it to gatherings, people keep asking for the recipe. It’s one of those dishes that manages to be simple yet somehow elegant, and the natural sweetness of the corn shines through without needing lots of extra sugar.
My favorite way to enjoy corn pudding is right out of the oven, still warm and slightly puffed, with a bit of butter melting on top. It pairs beautifully with roasted meats or even as a comforting vegetarian option on its own. If you’re looking for a side that’s cozy and a little bit nostalgic, this dish is a wonderful pick.
Key Ingredients & Substitutions
Whole Kernel Corn: Fresh corn is delicious for this recipe, but canned or frozen work well too. Just make sure to drain the canned corn to avoid extra liquid. I often use frozen corn for convenience, and it tastes great.
Creamed Corn: This adds creaminess and sweetness to the pudding. If you don’t have creamed corn, you can blend some canned corn until smooth or stir in a bit of cream or milk with extra corn.
Eggs: Eggs help the pudding set and give it that custard feel. For egg-free versions, try a flax or chia egg substitute, but the texture will be slightly different.
Milk or Heavy Cream: Whole milk works fine, but heavy cream makes the pudding richer and silkier. For a lighter dish, you can substitute with plant-based milk like almond or oat milk.
Butter: Butter adds richness and flavor. Unsalted is best, but salted butter is fine if you reduce the salt in the recipe. For dairy-free, use a plant-based butter substitute.
Sugar: Adds a gentle sweetness. You can reduce or omit it if preferred. Brown sugar can add a deeper flavor, or use honey or maple syrup for a natural twist.
Flour & Baking Powder: Flour helps thicken and provide structure. If gluten-free, try a blend of gluten-free flour or cornstarch. Baking powder is optional but helps make a lighter texture.
How Can I Get the Perfect Creamy Yet Set Texture in Corn Pudding?
Balancing creaminess with firmness is the key in corn pudding. Here’s how I approach it:
- Measure ingredients carefully: Too much liquid can make it runny, so stick to the milk or cream amounts.
- Mix gently: Stir just until combined to keep the texture tender, not dense.
- Bake at steady heat: 350°F is ideal to cook it evenly without drying it out.
- Use eggs: They help the pudding set like a custard. Don’t skip or reduce them too much.
- Check doneness: Insert a knife in the center. It should come out mostly clean with a few moist crumbs.
- Let it rest: After baking, give it a few minutes to cool. This helps it firm up just enough for easy serving.
With these tips, you’ll have a smooth, creamy pudding that holds together but melts in your mouth. If you want it firmer, just bake a little longer, but be careful to avoid drying it out!
Equipment You’ll Need
- Mixing bowls – I use them to combine the ingredients easily without mess.
- Measuring cups and spoons – helps get the right proportions for perfect texture.
- Large spoon or whisk – for mixing the batter smoothly.
- 8×8-inch baking dish or casserole – the ideal size for even baking and serving.
- Rubber spatula – to scrape out every bit of the batter and smooth the top.
- Oven – for baking until the pudding is set and golden on top.
Flavor Variations & Add-Ins
- Cheese: Stir in shredded cheddar or Monterey Jack for a cheesy twist that pairs well with the sweet corn.
- Spicy kick: Add a pinch of cayenne pepper or chopped jalapeños to give it a bit of heat.
- Herbs: Mix in chopped fresh cilantro, parsley, or basil for a fresh, aromatic flavor.
- Protein boost: Fold in cooked bacon bits or diced ham for a hearty, savory addition.
How to Make Corn Pudding?
Ingredients You’ll Need:
- 4 cups whole kernel corn (fresh, canned, or frozen, thawed)
- 1 cup creamed corn
- 3 large eggs
- 3/4 cup whole milk or heavy cream
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- Optional: 1 teaspoon baking powder for a lighter texture
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 45 to 55 minutes to bake. After baking, it’s good to let it cool slightly for about 5 minutes before serving. So, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a medium-sized baking dish or casserole to keep your corn pudding from sticking and make cleanup easier.
2. Mix the Corn
In a large bowl, combine your whole kernel corn and creamed corn. This gives your pudding a nice mix of texture and creaminess.
3. Combine Wet Ingredients
In a separate bowl, beat the eggs well. Then add the milk or cream, melted butter, sugar, salt, and pepper. Stir everything together until it’s smooth and evenly mixed.
4. Blend Wet Mixture with Corn
Pour the egg and milk mixture into the bowl with the corn. Stir everything together thoroughly so the ingredients are nicely blended.
5. Add the Flour and Optional Baking Powder
Gradually fold in the flour and baking powder (if using). Mix gently until just combined — the batter will be thick but moist. Avoid overmixing to keep the pudding light.
6. Bake Your Pudding
Pour the batter into your prepared baking dish and smooth out the top evenly. Place it in your preheated oven and bake for about 45 to 55 minutes. The pudding is done when it’s lightly golden on top and a knife inserted in the center comes out clean.
7. Cool and Serve
Remove the pudding from the oven and let it cool for a few minutes. It may puff up while hot and settle down as it cools. Serve it warm, and if you like, add a pat of butter on top for extra richness.
Can I Use Frozen Corn for This Corn Pudding?
Yes! Just be sure to fully thaw and drain the frozen corn before using it to avoid excess moisture that can make the pudding too watery.
How Long Can I Store Leftover Corn Pudding?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make Corn Pudding Ahead of Time?
Absolutely! You can prepare the pudding up to the baking step, cover it tightly, and refrigerate overnight. Bake it fresh the next day, adding a few extra minutes if needed.
What Can I Substitute for Heavy Cream or Whole Milk?
You can use any milk you prefer, such as 2% or skim, or plant-based milks like almond or oat milk. Keep in mind that heavier cream yields a richer pudding, while lighter milk makes it less creamy.
