Corn Pudding is a classic comfort dish that’s creamy, slightly sweet, and packed with tender corn kernels. It’s soft and smooth with just enough texture from the corn to keep every bite interesting. This dish feels like a warm hug on a plate, perfect for cozy family dinners or holiday gatherings.
I love how simple it is to make but how much everyone seems to enjoy it. The best part is how the natural sweetness of the corn shines through, balanced by a custard-like base made with eggs and milk. I usually add a little butter on top before baking to give it a nice, golden finish that smells amazing.
One of my favorite ways to serve corn pudding is alongside roasted chicken or a big slice of ham. It pairs so well and adds a comforting side that’s a bit different from mashed potatoes or stuffing. Every time I make it, I get asked for seconds—and sometimes, I happily join in for those seconds!
Key Ingredients & Substitutions
Whole Kernel & Cream-Style Corn: Using both lets you enjoy bursts of corn sweetness and a creamy base. If fresh corn is available, you can use about 2 cups fresh kernels for a fresher taste.
Cornmeal: Adds body and texture. I like mixing fine and coarser cornmeal for a nice balance. If needed, substitute with polenta or ground oats for a different texture.
Milk & Eggs: These create the custard that binds everything. Whole milk gives richness, but 2% works fine. For dairy-free, try almond or soy milk, and use a flax egg to replace eggs.
Butter: Melts into the pudding adding flavor and moisture. I recommend using real butter, but margarine or oil can work in a pinch.
Sugar: Just enough to boost the natural sweetness. If you prefer less sweet, reduce it slightly or substitute with honey or maple syrup for a different flavor note.
How Do You Get the Perfect Creamy Texture Without It Being Too Wet or Dry?
The key to creamy corn pudding is balancing the wet and dry ingredients and not overbaking. Here’s how I do it:
- Mix wet and dry ingredients gently, just until combined—overmixing can lead to a tough texture.
- Bake at 350°F uncovered so the top crisps gently, but the inside stays soft.
- Check doneness with a toothpick. It should come out mostly clean but might have a few moist crumbs.
- Let it rest after baking. This helps the pudding firm up without drying out.
This simple care ensures the pudding is soft, holds shape, and has that lovely melt-in-your-mouth feel balanced with whole corn kernels’ pop.
Equipment You’ll Need
- 9×13-inch baking dish or cast-iron skillet – I prefer a deep dish so the pudding cooks evenly and gets a nice crust.
- Mixing bowls – for combining ingredients easily.
- Whisk or wooden spoon – makes mixing smooth and straightforward.
- Measuring cups and spoons – for accuracy, especially with sugar, milk, and spices.
- Oven – to bake the pudding until golden and set.
Flavor Variations & Add-Ins
- Cheese: Stir in shredded cheddar or Monterey Jack for a savory twist that goes great with chili or grilled meats.
- Spices: Add a pinch of cumin or smoked paprika for a hint of smoky flavor—perfect with BBQ dishes.
- Veggies: Mix in diced bell peppers, chopped green chiles, or cooked chopped spinach for added color and nutrients.
- Sweetened: For a sweeter pudding, fold in a small handful of shredded coconut or a splash of vanilla extract before baking.
How to Make Corn Pudding
Ingredients You’ll Need:
Main Ingredients:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 cup yellow cornmeal
- ½ cup yellow cornmeal (for a bit more texture)
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk (whole or 2%)
- 2 large eggs, beaten
- ¼ cup melted butter
- Optional: 1 teaspoon baking powder (for a lighter texture)
- Optional garnish: fresh sage leaves or parsley for decoration
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 50 to 60 minutes to bake. After baking, allow yourself 10 to 15 minutes to let the pudding cool and set before serving. So overall, around 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready
Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish or a cast-iron skillet well with butter or non-stick spray to keep the pudding from sticking.
2. Mix the Dry Ingredients & Corn
In a large bowl, combine the drained whole kernel corn, cream-style corn, 1 cup of cornmeal, sugar, salt, and pepper. Stir everything together until it’s well mixed.
3. Whisk the Wet Ingredients
In a separate bowl, whisk milk, beaten eggs, and melted butter until smooth and fully combined.
4. Combine Wet and Dry
Pour the wet ingredient mixture into the bowl with the corn and cornmeal mix. Stir gently until just combined. If you’re using baking powder to lighten the texture, add it now and stir it in.
5. Bake the Pudding
Pour the mixture into your prepared dish or skillet, spread it out evenly, and place it in the oven. Bake uncovered for 50 to 60 minutes. You’ll know it’s done when the edges turn golden brown and a toothpick inserted in the center comes out mostly clean with just a little moist crumb.
6. Cool and Serve
Take the pudding out of the oven and let it cool for 10 to 15 minutes so it can set nicely. Garnish with fresh sage leaves or chopped parsley if you like, then serve warm. This side dish pairs beautifully with roasted meats or holiday dinners!
Can I Use Frozen Corn Instead of Canned Corn?
Yes! Just make sure to thaw and drain the frozen corn well before using it. Patting it dry helps prevent extra moisture from affecting the pudding’s texture.
Can I Make Corn Pudding Ahead of Time?
Absolutely! You can prepare the pudding a day in advance, cover it tightly, and refrigerate. When ready to serve, reheat it in the oven at 325°F until warmed through, about 15-20 minutes.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally for even warmth.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the milk with almond, soy, or oat milk, and swap butter for a plant-based alternative. Use a flax or chia egg to replace the eggs if needed.