Corn Pudding

If you're craving a creamy, dreamy comfort food that practically melts in your mouth, this Corn Pudding is the ultimate side dish. Golden on top, soft and custardy inside, every scoop is packed with juicy corn kernels and a hint of sweetness that makes each bite absolutely irresistible.

It's the dish everyone dives into first at family parties, potlucks, and holiday spreads-trust me, it's always the favorite. The best part? It comes together in minutes with simple pantry staples and minimal fuss.

Make this classic for your next big gathering or as a cozy addition to weeknight dinners-either way, you'll fall in love at first bite!

Why You'll Love This Recipe

• Ridiculously easy to make-just mix, pour, and bake!
• Luscious, custardy texture with every bite
• Perfect balance of sweet and savory flavors
• Always a crowd-pleaser at holidays and gatherings

Key Ingredients for Corn Pudding

Corn Kernels

The star of the show! Whole kernel corn adds irresistible pops of sweetness and texture. You can use drained canned corn for convenience, or fresh off the cob in summer for even more flavor. Frozen corn (thawed first) also works and keeps things easy.

Creamed Corn

This gives the pudding its signature creamy, luscious body. Canned creamed corn is traditional and readily available-just open and pour. If you want to get fancy, you can make your own by pureeing some corn kernels and simmering them with a splash of milk and butter.

Eggs

Eggs are essential for setting the custard and giving the pudding structure without making it dense. Use large eggs at room temperature for best results. If you need an egg-free version, try substituting with a flax egg mixture, though the texture will be a bit softer.

Sour Cream

A scoop of sour cream makes the pudding ultra moist and adds a subtle, tangy depth. Full-fat yields the richest flavor, but reduced-fat works if you prefer it lighter. Plain Greek yogurt can also be used in a pinch.

Cornmeal

Cornmeal provides slight firmness and a hint of classic Southern flavor. For a smoother pudding, opt for fine cornmeal, but if you like a little more texture, medium-grind is great. You can swap with masa harina for a more pronounced corn flavor, or omit if you want it extra custardy.

Instructions for Corn Pudding

Preheat the Oven and Prep the Baking Dish

Start by cranking your oven to 350°F (175°C). Lightly grease a 2-quart baking dish with butter or nonstick spray so that serving is a breeze and nothing sticks.

Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs until frothy. Add the sour cream, melted butter, cream-style corn, and drained whole kernel corn. Stir well to combine everything into a creamy, golden base.

Add the Dry Ingredients

Sprinkle in the sugar, cornmeal, flour, baking powder, and salt. Use a spatula or large spoon to gently fold the dry ingredients into the wet mixture, stirring just until you see no more dry streaks. Don't overmix-it's okay if it's a little lumpy.

Pour and Bake

Transfer the batter to your greased baking dish. Smooth the top, then pop it in the oven. Bake for 40-45 minutes, or until the center is just set and the top is lightly golden. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.

Let It Rest, Then Serve

Let the corn pudding cool for at least 10 minutes before scooping-it sets up as it cools, making it perfectly creamy. Garnish with a sprinkle of fresh herbs like chives or parsley for color, if you'd like.

Recipe Variations

Make It Cheesy

For even more indulgence, stir 1 cup of shredded cheddar or pepper jack cheese into the batter before baking. It melts into gooey pockets for added richness and flavor.

Gluten-Free Twist

Swap the all-purpose flour for your favorite gluten-free blend to make this recipe celiac-friendly. Double-check cornmeal and baking powder labels to ensure they're gluten-free, too.

Spicy Southwest Style

Add 1 small can of diced green chiles and a pinch of smoked paprika for a Tex-Mex kick, or toss in some chopped jalapeños if you like heat!

Vegan Corn Pudding

Use plant-based butter, a dairy-free yogurt (like coconut or soy), and flax eggs (2 tablespoon ground flax + 5 tablespoon water, let gel) to replace the eggs and dairy. The texture will be softer, but still delicious.

Herb Lover's Version

Fold in chopped fresh herbs like chives, thyme, or parsley for a savory herbal lift that makes the pudding extra special.

Serving Suggestions

Corn Pudding is the ultimate partner for holiday mains like roast turkey or glazed ham, and it also shines next to barbecue, fried chicken, or pulled pork. Serve it with a fresh green salad, roasted vegetables, or even a spicy black bean dish for a colorful, satisfying meal. For extra flair, garnish with chopped chives, parsley, or a dash of smoked paprika right before serving.

Storage and Reheating

Leftover corn pudding can be cooled, covered, and stored in the refrigerator for up to 4 days. Reheat individual servings in the microwave in 30-second bursts, or warm the whole dish in a 325°F oven (covered with foil so it doesn't dry out) for 15-20 minutes. Corn pudding can also be frozen for up to 2 months; thaw overnight in the fridge, then reheat as above.

Frequently Asked Questions About Corn Pudding (FAQ)

A: Absolutely! You can prepare and assemble the pudding up to a day in advance. Cover and refrigerate, then bake just before serving for best texture.

A: Yes, you can use about 2 cups of fresh corn kernels in place of the canned corn. If you have extra time, simmer the fresh kernels with a splash of milk to mimic the creamy texture of canned cream-style corn.

A: Make sure to bake until the center is set and allow it to rest before serving. If the pudding is still wet after baking, it might need a few extra minutes in the oven to set the custard.

Corn Pudding is that perfect, cozy side dish you'll want to make again and again. With its fluffy texture and comforting sweetness, it's a true table favorite! Give the recipe a try, leave your rating, and let me know how it turns out in the comments below-I can't wait to hear what twists you put on this classic!

★★★★★ 4.70 from 174 ratings

Corn Pudding

yield: 6 servings

prep: 10 min

cook: 40 min

total: 50 min

This creamy Corn Pudding recipe is irresistibly rich, tender, and easy to make-perfect as a comforting side for holidays, potlucks, or family dinners.

🖨️ Print Pin Recipe

Ingredients

• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) cream-style corn
• 2 large eggs
• 1 cup sour cream
• ½ cup (1 stick) unsalted butter, melted and cooled slightly
• ¼ cup granulated sugar
• ½ cup cornmeal
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Instructions

1. 1
   Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
2. 2
   In a large bowl, whisk eggs. Add sour cream, melted butter, cream-style corn, and drained corn. Stir until combined.
3. 3
   Add sugar, cornmeal, flour, baking powder, and salt. Mix gently until ingredients are just combined.
4. 4
   Pour mixture into prepared baking dish. Smooth top.
5. 5
   Bake for 40-45 minutes, until the center is set and top is golden.
6. 6
   Cool 10 minutes before serving. Garnish with fresh chives or parsley if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 255 cal

Protein: 6g

Fat: 10g

Total Carbs: 37g

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

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