Easy Corn Pudding Recipe is a comfort food dish packed with sweet and delicious corn. This recipe is made without jiffy mix and so easy.
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.
What is the difference between corn pudding and corn casserole?
Corn Pudding has more eggs than corn casserole recipe. It tastes more like a custard type dish.
Whereas, corn casserole is heavier and includes cornbread mix. Typically, corn casserole includes Jiffy Corn Muffin Mix or some type of corn bread.
Corn pudding is thinner and custard based but corn casserole is bread based and thicker.
Easy Corn Pudding Recipe
One of our favorite side dishes is corn 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.
You will love how this tastes and how easy it is to prepare. Also, the dish is very inexpensive to make.
- Whole Kernel Corn, drained
- Cream Style Corn
- Large Eggs
- Butter, melted and cooled
- Granulated Sugar
- Milk, Whole or 2%
How to make corn pudding
- Preheat the oven. Set the oven to 400 degrees F.
- Prepare the baking dish. Spray a 9X13 baking pan with a non stick cooking spray.
- Combine the ingredients. In a large bowl, beat the eggs. Then add in the melted butter, sugar and milk. Then whisk in the cornstarch and salt.
- Add the corn. Stir in both types of the corn until well combined. The corn mixed with the other ingredients should be well blended.
- Pour into the dish. Spread the mixture into the baking pan.
- Bake the corn pudding. Bake uncovered for 1 hour or until the top is golden brown and casserole is set.
What to serve with corn pudding:
Corn pudding without jiffy mix
Traditional corn pudding doesn’t have jiffy mix. These types of recipes are more custard based instead of mixed together with breading.
However, we do have a delicious corn casserole that includes jiffy mix if you want to try this style.
Can I make corn pudding in advance?
This tasty dish is actually delicious served hot or cold. It is easy to make in advance.
Simply prepare the recipe as normal and refrigerate for 2 to 3 days. When ready to serve, bake as normal.
Another option is to store the dish already baked. Just reheat when you want to enjoy.
I like to prepare this ahead of time around the holidays. It saves time with preparation and makes it easier.
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.
- 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.
Corn pudding 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.
How to store leftover:
Store in the fridge up to 5 days. Make sure to allow to cool completely and cover tightly in plastic wrap.
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.
Make this easy side dish.
It is one of those recipes that once you try it, you will be hooked. My kids that don’t even like corn that much love this recipe.
Corn pudding is just so delicious and always a hit. There is so much to love about corn pudding. It is easy to make, budget friendly and amazing.
Family and friends will enjoy this fabulous dish.
Print this recipe for corn pudding:
Easy Corn Pudding
- 1 can Whole Kernel Corn 15 oz drained
- 2 cans Cream Style Corn 15 oz each
- 5 large Eggs
- 1/3 cup Butter melted and cooled
- ½ cup Granulated Sugar
- ½ cup Milk whole or 2%
- 4 Tbsp Cornstarch
- 1 tsp Salt
- Preheat the oven to 400 degrees F.
- Spray a 9X13 baking pan with a non stick cooking spray.
- In a large bowl, beat the eggs. Then add in the butter, sugar and milk. Then whisk in the cornstarch and salt.
- Stir in both types of the corn until well combined.
- Pour the mixture into the baking pan.
- Bake uncovered for 1 hour or until the top is golden brown and casserole is set.
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How much butter? Recipe doesn’t say.
1/3 cup of butter