Corn Pudding

This old-fashioned corn pudding is a southern classic and easy to make with 5 minutes of prep time. This recipe is rich, creamy, and buttery, making it the perfect side dish.

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The perfect balance of sweet and savory, corn pudding is real comfort food. This rich and creamy dish is rich, creamy, and buttery and only takes 5 minutes to prep.

MORE RECIPES: Cornbread | Creamy Garlic Parmesan Mushrooms | Glazed Carrots

You’re probably asking yourself, what is corn pudding? This is not a pudding in the typical dessert sense, although it is a bit sweet. Instead, you can think of corn pudding as a savory custard.

Corn pudding is a creamy corn casserole that is quick and easy to make. It goes so well with a variety of main dishes, like grilled chicken or balsamic-glazed stuffed steak rolls, that you’ll want to serve it as a side dish for any occasion, even holiday dinners.  

Slice the finished pudding into squares and serve it like cornbread, or simply scoop it out with a spoon. While this recipe may be called a pudding, you’ll still want to make a batch of cookies or some other treat for dessert!

Corn Pudding Ingredients

• Eggs
• Butter
• White sugar
• Whole milk
• Cornstarch
• Whole kernel corn
• Cream-style corn

Made with both canned whole kernel and creamed corn, along with eggs, butter, sugar, milk, and cornstarch, corn pudding is sweet, savory, buttery, and delicious. While corn casserole is closer to traditional cornbread, corn pudding is a creamier and smoother side dish. With no boxed cornbread mix in this pudding recipe, it is also gluten-free.

All of the ingredients for this side dish get combined together, spread in the pan, and baked until golden brown on top. It doesn’t get more simple than that! While the pudding is creamy, it will still hold its form when scooped out of the pan.

If you'd like to make your pudding a bit more savory, you can lessen the amount of sugar, or even omit it entirely. For other savory additions, you could add green chiles, jalapeños, or shredded Monterey Jack cheese.

How to Make Corn Pudding

FIRST STEP: Preheat oven to 400ºF

SECOND STEP: Grease one 9-inch round pie plate

THIRD STEP: Combine canned corn and eggs

FOURTH STEP: Add sugar and cornstarch

FIFTH STEP: Stir in milk and butter

SIXTH STEP: Pour into prepared dish

SEVENTH STEP: Bake 55 minutes until slightly brown on top

EIGHTH STEP: Serve hot and ENJOY!

Cooking Tips 

Making this side dish for Thanksgiving or Christmas? You can easily double this recipe to feed a larger crowd. You will need to adjust your baking time if you make a larger recipe.

Don’t forget to drain the can of whole kernel corn. You could also use fresh or frozen corn.

If you don’t have a 9 inch round pan you can also use a 9”x9” pan or even a 9”x13” pan.

Storing this Recipe

IN THE FRIDGE:  Keep leftovers covered with plastic wrap or an airtight lid in the refrigerator for 3 to 4 days. Pudding can be reheated in the microwave or the oven.

IN THE FREEZER: Allow pudding to completely cool before storing it in the freezer. Wrap leftovers in plastic wrap or an airtight container for up to 1 month.

Corn Pudding

This old-fashioned corn pudding is a southern classic and easy to make with 5 minutes of prep time. This recipe is rich, creamy, and buttery, making it the perfect side dish.

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American

Servings 6

Calories 325 kcal

Ingredients

  

1x2x3x

• 5 eggs
• ⅓ cup butter, melted
• ¼ cup white sugar
• ½ cup whole milk
• 4 tablespoons cornstarch
• 1 15.25 ounce can whole kernel corn, drained
• 2 14.75 ounce cans cream-style corn

DIRECTIONS

 

• Preheat oven to 400ºF
• Grease one 9 inch round pie plate
• Combine canned corn and eggs
• Add sugar and cornstarch
• Stir in milk and butter
• Pour into prepared dish
• Bake 55 minutes until slightly brown on top
• Serve hot and ENJOY!

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Nutrition

Calories: 325kcal | Carbohydrates: 42g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 520mg | Potassium: 293mg | Fiber: 2g | Sugar: 14g | Vitamin A: 639IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg

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