Easy Corn Pudding Recipe

One of our favorite side dishes is corn pudding, rice pudding recipe, and chia seed pudding. It has quickly become a family favorite and requested often. It is so easy that I love to make it to serve with weeknight meals. However, it is one of my most requested dishes to bring to holidays, potlucks and more.

Why You’ll Love This Recipe!

• One bowl, pantry staples.
• Budget-friendly comfort food. This entire dish costs about $5.11 total, or just $0.64 a serving
• Make-ahead friendly. Mix it up to 2-3 days before you need it, so it’s one less thing to worry about on a busy holiday.
• A true crowd-pleaser. It’s one of our most requested potluck and holiday dishes.

You will love how this tastes and how easy it is to prepare. Also, the dish is very inexpensive to make. If you love this easy side dish recipe, you may like Jalapeño Corn Casserole, Paula Deen’s Corn Casserole, Scalloped Corn Recipe, Cheesy Corn Recipe or Crock Pot Corn Casserole Recipe.

What is Corn Pudding?

Corn Pudding is a casserole dish made with corn, eggs and a thickening agent. The texture is different from Corn Casserole and more of a custard filling versus breading.

It tastes like a rich custard due to the 5 eggs and cream style corn and other ingredients. This dish is most often served in Southern style meals. It is very popular in Southern cuisine.

Ingredients

• Whole Kernel Corn – Adds texture and little bursts of sweetness throughout the pudding. Be sure to drain it well so the recipe doesn’t turn out watery.
• Cream-Style Corn – This is what gives the pudding its rich, creamy texture. Don’t drain this one — the liquid helps create that classic custard consistency.
• Eggs – The base of the custard. They’re what set the pudding as it bakes and give it that rich, spoonable texture.
• Butter – Adds richness and helps keep the pudding moist. Let it cool slightly after melting so it doesn’t cook the eggs when mixed in.
• Granulated Sugar – Brings out the natural sweetness of the corn. Leave it out if you’d rather make a more savory version.
• Milk – Helps thin the batter slightly and adds creaminess. Whole milk gives the richest result, but 2% works too.
• Cornstarch – This is the thickening agent that helps the pudding set up properly instead of staying loose. Flour can be used in a pinch.
• Salt – Balances the sweetness and brings out the corn flavor so the dish doesn’t taste flat.

Scroll to the bottom for the full recipe in the recipe card.

Variation Ideas

• Fresh Corn. You can use fresh or frozen corn instead of canned corn.
• Sugar. Omit the sugar for a savory corn pudding instead of sweet.
• Sour Cream. Add a bit of tanginess to the recipe with ½ cup sour cream.
• Heavy Cream. Substitute heavy cream instead of milk for a richer pudding.
• Cheese. Toss in a handful of shredded cheese. We like Colby, Pepper Jack and Cheddar.
• Spicy. Add a little heat to this recipe with chopped jalapenos mixed in the corn pudding.
• Green Chilis. Another tasty flavor combination is green chilies and cheese. This adds a Tex-Mex flavor everyone will enjoy.
• Fresh Corn: You can use fresh or frozen corn in place of the canned whole kernel corn — about 1 ½ cups of kernels (roughly 2-3 ears of corn, cooked and cut off the cob) will replace one 15-ounce can. The cream-style corn is harder to replicate at home, so we recommend keeping that ingredient as canned unless you have a great homemade version on hand.

How to Make Corn Pudding

Step 1 – Preheat the oven. Set the oven to 400 degrees F. 

Step 2 – Prepare the baking dish. Spray a 9X13 baking pan with a non stick cooking spray. 

Step 3 – Combine the ingredients. In a large bowl, beat the eggs.  Then add in the melted butter, sugar and whole milk.  Then whisk in the cornstarch and salt.  

Step 4 – Add the corn. Stir in both types of the corn until well combined. The corn mixed with the other ingredients should be well blended.

Step 5 – Pour into the dish. Spread the mixture into the baking pan. 

Step 6 – Bake the corn pudding. Bake uncovered for 1 hour, or until the top is golden brown and the edges are set. The very center may still have a slight jiggle when you take it out — that’s normal, and it will finish setting up as it rests for 10-15 minutes before serving. If the top is browning too quickly before the center is set, loosely tent it with foil for the last 15-20 minutes.

Expert Tips

• Thickening agent. If you are out of cornstarch, substitute flour instead. Just use equal measurements.
• Drain the corn. Do not forget to drain the corn so the recipe will not be runny. However, you do not need to drain the creamed corn.
• Double the recipe. You can easily feed a crowd by doubling this recipe. It is very simple.
• Room temperature. Make sure the eggs are room temperature before using. This will help to make the recipe light and airy.
• Pan Size Tip. This recipe is written for a 9×13 dish, which gives you a thinner, quicker-baking pudding that’s easy to scoop for a crowd. If you’d like a thicker, more custardy pudding, use an 8×8 or 9×9 dish instead and add about 10-15 extra minutes of bake time, watching for the same golden top and slight center jiggle. (Please confirm bake time in your own oven before serving, since dish material and size can change timing.)
• Double the Recipe: To feed a crowd, double all of the ingredients and bake in two separate 9×13 dishes rather than one larger pan — this keeps the pudding the same thickness so it bakes evenly in about the same amount of time. Rotate the pans halfway through baking if your oven bakes unevenly.
  

What to Serve with Corn Pudding

This corn pudding is perfect for Thanksgiving and Christmas side dish recipe.

• Crockpot Spiral Ham Recipe
• Oven roasted turkey breast 
• Baked Pork Tenderloin

Can I Freeze Corn Pudding?

Corn Pudding is freezer friendly. Cover tightly with aluminum foil and freeze.

Allow the dish to come to room temperature and bake. You will need to add additional cooking time if frozen.

Normally about 20 minutes extra will be sufficient but check it. Oven times do vary.

How to Store Leftover Corn Pudding

Store in the fridge up to 5 days. Make sure to allow to cool completely and cover tightly in plastic wrap or store in an airtight container.

This is an easy dish to store and the leftovers taste just as good as when first made. The dish stays moist and doesn’t dry out. Everyone will enjoy eating these leftovers.