Corn Pudding is a warm, comforting side dish that’s super easy to love. It’s creamy, slightly sweet, and full of tender corn kernels that pop just right in every bite. This dish feels like a big, cozy hug on a plate, especially when it’s fresh out of the oven and bubbling gently.
I always appreciate how simple this recipe is to pull together, using just a handful of ingredients that most people already have at home. I like to add a little extra butter on top before baking to get that golden, slightly crispy finish—it just makes the whole thing taste even more special. It’s one of those dishes that reminds me of family dinners and slow Sunday afternoons.
Serving corn pudding alongside hearty main dishes like roast chicken or ham makes for a perfect balance of flavors. I often find myself reaching for seconds because it’s just that good. If you’re looking for an easy way to add some warmth and sweetness to your meal, corn pudding is a great pick that’s sure to become a favorite in no time.
Key Ingredients & Substitutions
Whole Kernel Corn: Fresh corn is great for a pop of texture, but frozen works well too. If you’re in a pinch, canned corn drained well can substitute, though fresh or frozen has better flavor.
Creamed Corn: Adds creaminess and sweetness. If unavailable, blend some sweet corn with a little milk or cream to mimic its texture.
Eggs: They bind everything and help the pudding set. For egg-free, try a flax egg substitute, but the texture will change slightly.
Butter & Milk: Butter adds richness and milk keeps the pudding moist. For dairy-free, swap butter for margarine and use plant-based milk like almond or oat.
Flour & Baking Powder: Flour thickens the pudding, and baking powder helps it rise gently. Gluten-free flour blends work well here.
How Do You Get the Perfect Texture in Corn Pudding?
The key is balancing the creamy parts with just enough baking powder for a light but moist texture. Here’s how:
- Mix wet and dry ingredients gently to avoid overworking the batter—it should be just combined.
- Bake at a moderate oven temperature (350°F) to cook evenly without drying out.
- Let the pudding set by cooling 10 minutes after baking; this helps it firm up and makes it easier to serve.
If the top browns too fast, loosely cover with foil during baking. This keeps it moist inside with a nice golden crust on top.
Equipment You’ll Need
- 9-inch baking dish or large cast iron skillet – I recommend this because it bakes evenly and looks great on the table.
- Mixing bowls – helpful for combining ingredients smoothly and easily.
- Whisk – makes blending eggs, milk, and butter quick and fuss-free.
- Sifter or fine-mesh strainer – ensures your dry ingredients are lump-free for a smooth pudding.
- Measuring cups and spoons – keep everything precise for the best results.
Flavor Variations & Add-Ins
- Stir in shredded cheese (cheddar or Monterey Jack) before baking for a cheesy twist.
- Add diced jalapeños or green chilies for a spicy kick that pairs well with grilled meats.
- Mix in cooked bacon or ham bits for extra savory flavor and texture.
- Sprinkle fresh herbs like parsley, chives, or thyme on top after baking for a fresh finish.
How to Make Corn Pudding?
Ingredients You’ll Need:
Main Ingredients:
- 4 cups whole kernel corn (fresh or frozen, thawed)
- 1 cup creamed corn
- 3 large eggs
- ⅓ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 cup whole milk
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ teaspoon dried thyme or fresh herbs for garnish
How Much Time Will You Need?
This corn pudding recipe takes about 15 minutes to prepare and 45 to 55 minutes to bake. After baking, allow it to cool for 10 minutes before serving. In total, plan for roughly 1 hour and 10 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish or a large cast iron skillet with butter or cooking spray to prevent sticking.
2. Combine Corn Mixtures:
In a large bowl, mix together the whole kernel corn and creamed corn until evenly blended.
3. Mix Wet Ingredients:
In another bowl, whisk the eggs, granulated sugar, melted butter, and milk together until smooth and fully combined.
4. Combine All Ingredients:
Pour the egg mixture into the corn mixture. Stir gently to mix everything well.
5. Add Dry Ingredients:
In a small bowl, sift together the flour, baking powder, salt, and black pepper. Slowly add this dry mix into the wet ingredients, folding gently just until everything is combined. Avoid overmixing.
6. Bake the Pudding:
Pour the batter evenly into your prepared baking dish. Place it in the oven and bake for 45 to 55 minutes. The pudding is ready when the center is set and the top has turned a nice golden brown.
7. Cool and Serve:
Take the corn pudding out of the oven and let it cool for about 10 minutes. If you like, sprinkle dried thyme or your favorite fresh herbs on top. Serve warm and enjoy the comforting, creamy goodness.
Can I Use Frozen Corn in This Recipe?
Yes, you can! Just make sure to thaw the frozen corn completely and drain any excess water before using to keep the pudding from becoming too watery.
Can I Make Corn Pudding Ahead of Time?
Absolutely! You can prepare the pudding and bake it a day in advance. Store it covered in the fridge and gently reheat in the oven before serving.
How Should I Store Leftover Corn Pudding?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I Add Cheese or Other Ingredients?
Yes! Adding shredded cheese, cooked bacon, or diced jalapeños boosts flavor and texture. Mix them into the batter before baking for a tasty twist.