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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.
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
- White sugar
- Whole milk
- 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!
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.
- 5 eggs
- 1/3 cup butter melted
- 1/4 cup white sugar
- 1/2 cup whole milk
- 4 tablespoons cornstarch
- 1 15.25 ounce can whole kernel corn drained
- 2 14.75 ounce cans cream-style corn
- 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!