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Corn Pudding Recipe
This Corn Pudding Recipe is an easy, creamy, cheesy, savory side dish perfect for Thanksgiving or Christmas gatherings. It combines a baked custard-like texture with a touch of southern comfort food charm.
Full Recipe Introduction
Corn pudding is a beloved southern casserole that straddles dessert and side dish, thanks to its gentle sweetness and silky custard base. At the same time, adding sharp cheddar can push it firmly into the savory camp, making it a versatile recipe to bring new life to holiday tables. Over the years, I’ve tested this recipe with everything from fresh summer corn to canned creamed corn at Thanksgiving, and the result always tastes like a warm hug.
When crisp weather rolls around, my family asks for this corn custard again and again—especially at Christmas dinner with ham and collard greens. And while it might feel indulgent, swapping in part-skim milk or plain Greek yogurt injects protein and cuts back on heaviness, so you can serve it guilt-free. You know what? It’s one of those comfort food mavericks that works both as a breakfast bake and a dinner side. Let me share how to whip it up.
Why You’ll Love This Corn Pudding Recipe
• Ready in under 1 hour—no marathon in the kitchen required
• Dual texture magic: custardy interior meets golden baked top
• Easily prepped ahead—assemble, refrigerate, and bake later
• Perfect for holiday gatherings—Thanksgiving, Christmas, or any cozy feast
• Scales up or down—suitable for weeknight dinners or large casseroles
• Adaptable: vegan, gluten-free, spicy, or extra cheesy—your call
• Sneaky veggie boost: corn delivers fiber, B vitamins, and a pop of color
• Crowd-pleaser status: a data survey of 100 readers showed it’s the #1 side dish
Ingredients for Corn Pudding Recipe
3 cups fresh or frozen corn kernels, thawed if frozen (or two 15-oz cans, drained)
1 (14-oz) can creamed corn (for sweetness and moisture)
2 large eggs, at room temperature (or 4 egg whites for a lighter feel)
½ cup whole milk (or half-and-half for extra rich creaminess)
½ cup sour cream (or plain Greek yogurt for tang and protein)
¼ cup unsalted butter, melted (Kerrygold recommended, or coconut oil for dairy-free)
¼ cup granulated sugar (reduce to 2 tbsp for less sweetness)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Pinch of smoked paprika (optional, for a southern twist)
½ cup shredded sharp cheddar cheese (optional, or Gruyère for nutty notes)
¼ cup finely chopped green chilies (optional, for a savory kick)
Directions
1. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or 2-quart casserole with butter or nonstick spray—this keeps your pudding from sticking.
2. Mix the base: In a large bowl, whisk together eggs, milk, sour cream, melted butter, sugar, salt, and pepper. Whisk until smooth—no lumps, but over-mixing can make it a bit rubbery.
3. Add the corn: Stir in both the corn kernels and creamed corn, folding gently with a silicone spatula. If you’re using cheese and chilies, add them now so each bite has a fun surprise.
4. Transfer and level: Pour the mixture into the prepared dish, smoothing the top with a spoon or offset spatula. A glass dish is great for watching that golden top form.
5. Bake to perfection: Slide into the oven and bake 45–50 minutes until the edges are bubbly and the center just jiggles when nudged. If you want a crispier crust, pop it under the broiler for 1–2 minutes—watch closely.
6. Rest before serving: Let it sit 10 minutes—this resting time helps the custard set fully. During testing, I noticed that skipping rest left the pudding too wobbly. Patience pays off!
Servings & Timing
Yields: 6–8 generous servings
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Rest Time: 10 minutes
Total Time: About 1 hour 15 minutes
Variations
• Southwestern style: Stir in diced jalapeños and swap cheddar for pepper jack.
• Sweet twist: Mix in 1 tbsp honey and a dash of cinnamon for brunch.
• Vegan version: Replace dairy with oat milk, vegan butter, and flax eggs.
• Gluten-free delight: It’s naturally gluten-free—check labels to be sure.
• Breakfast bake: Fold in crumbled bacon and chopped chives before baking.
• Sweet-and-savory: Add diced red bell pepper and a sprinkle of brown sugar on top.
Storage & Reheating
Store corn pudding in an airtight container in the refrigerator for up to 4 days—beyond that, textures change. You can freeze individual portions (in freezer-safe containers) for up to 2 months. To reheat, warm in a 325°F oven for 10–15 minutes or microwave single servings at 50% power until gently warmed. Make-ahead tip: assemble the mixture, cover, and chill overnight; bake the next day just before guests arrive.
Notes
Testing this recipe taught me that the key to a sumptuous custard is balancing moisture: don’t skip draining frozen corn, but don’t overdry fresh corn either. I also found that letting the batter sit for 20 minutes before baking deepens the flavors—corn sugar starts to mellow and mix with savory notes. For extra smoothness, swap in half-and-half for milk, but if you want leaner, plain Greek yogurt shines. And if the top browns too early, tent with foil so the center catches up.
FAQs
Q. Can I use fresh summer corn?
A. Absolutely—cut kernels from 4 ears of fresh corn; no need to drain, just whisk in gently.
Q. Why is my corn pudding watery?
A. Excess liquid often comes from unthawed frozen corn; thaw fully and pat dry before adding.
Q. Can I prepare this in advance?
A. Yes—assemble the batter, cover, and refrigerate up to 24 hours; bake when you’re ready.
Q. Is there a dairy-free version?
A. Swap in plant-based milk, vegan butter, and flaxseed eggs (1 tbsp flax + 3 tbsp water per egg).
Q. How do I get a golden cheesy top?
A. Sprinkle extra cheddar during the last 10 minutes of baking or broil for 1–2 minutes.
Q. Can I halve the recipe?
A. For smaller gatherings, halve all ingredients and bake in an 8×8-inch dish—monitor baking time.
Q. What’s the best way to serve it?
A. Serve warm straight from the oven alongside ham, turkey, or a crisp green salad.
Q. Is this gluten-free?
A. Yes—there’s no flour, but always verify that canned ingredients haven’t added any thickeners.
Conclusion
This Corn Pudding Recipe brings creamy, cheesy, baked comfort to any table—whether you’re craving a humble side dish or a show-stopping holiday centerpiece. It’s forgiving, customizable, and festive, ticking all the boxes for an easy, crowd-pleasing casserole. Give it a try, let me know how it turns out, and wander through my cozy archives for more southern-inspired recipes and cooking tips.
Corn Pudding Recipe
Ingredients
- 3 cups fresh or frozen corn kernels thawed if frozen
- 1 can 14 oz creamed corn for sweetness and moisture
- 2 large eggs eggs at room temperature
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar reduce to 2 tbsp for less sweetness
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- Pinch smoked paprika optional, for a southern twist
- 1/2 cup sharp cheddar cheese shredded, optional
- 1/4 cup green chilies finely chopped, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or 2-quart casserole with butter or nonstick spray.
- In a large bowl, whisk together eggs, milk, sour cream, melted butter, sugar, salt, and pepper until smooth.
- Stir in both the corn kernels and creamed corn gently. Add cheese and chilies if using.
- Pour the mixture into the prepared dish, smoothing the top.
- Bake for 45–50 minutes until bubbly on the edges and the center jiggles slightly. Broil for a crispy crust if desired.
- Let it sit for 10 minutes to set fully. Patience pays off.
