Creamy Corn Pudding Recipe

ByMariam Harutyunyan
Jump to Recipe

Introduction

Creamy and comforting, corn pudding is a classic Southern side dish that pairs beautifully with holiday meals or weeknight dinners. This easy recipe combines whole kernel and creamed corn into a rich, custardy casserole that’s sure to please everyone at the table.

A close-up view of a creamy corn casserole inside a white dish, showing one thick serving scoop lifted by a black spoon. The casserole has two main layers: the top layer is golden and slightly crispy with melted cheese, while the bottom layer is soft and creamy with visible yellow corn kernels mixed into a smooth, pale yellow base. The edges of the casserole are browned and slightly crispy, showing a contrast between the soft inside and the crunchy outer crust. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 15.25 ounces whole kernel corn, drained
  • 29.5 ounces cream-style corn
  • 5 eggs
  • ¼ cup white sugar
  • 4 tablespoons cornstarch
  • ½ cup whole milk
  • ⅓ cup butter, melted

Instructions

  1. Step 1: Preheat the oven to 400ºF (204ºC) and prepare an 8×8-inch baking dish by spraying it with cooking spray.
  2. Step 2: In a large bowl, combine the drained whole kernel corn, cream-style corn, and eggs. Mix well to blend the ingredients.
  3. Step 3: Add the white sugar and cornstarch to the bowl and stir until fully incorporated.
  4. Step 4: Pour in the whole milk and melted butter, stirring gently to create a smooth mixture.
  5. Step 5: Transfer the mixture into the prepared baking dish, spreading it evenly.
  6. Step 6: Bake in the preheated oven for 55 minutes, or until the top is lightly golden and the pudding is set.
  7. Step 7: Remove from the oven, let it cool slightly, then serve hot and enjoy!

Tips & Variations

  • For extra flavor, add a pinch of smoked paprika or a dash of cayenne pepper to the mixture before baking.
  • Use half-and-half or heavy cream instead of whole milk for a richer pudding.
  • Stir in ½ cup of shredded cheddar cheese or diced jalapeños for a savory twist.
  • Make individual servings by using muffin tins and reducing the bake time to about 25-30 minutes.

Storage

Store leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions until warmed through or bake covered with foil at 350ºF for about 15 minutes.

How to Serve

A close-up view of a creamy corn casserole served on a white plate showing one layer with golden yellow corn kernels mixed into a white creamy base with a slightly browned and crispy top. The casserole has a soft, moist, and textured look with a fork placed on the right side, cutting into the dish. In the upper left corner, a white baking dish partially filled with the same corn casserole is visible, set on a white marbled surface with a black and white checkered cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make corn pudding ahead of time?

Yes, you can prepare the mixture and refrigerate it overnight before baking. This allows the flavors to meld and can save time on serving day.

Is corn pudding gluten-free?

This recipe is naturally gluten-free, as it uses cornstarch as a thickener instead of flour. Always check labels on canned ingredients to ensure no gluten additives.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Corn Pudding Recipe

★★★★★

4.8 from 119 reviews
  • Author: Mariam
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

This creamy, comforting Corn Pudding combines whole kernel corn, cream-style corn, and a custard base to create a delicious side dish perfect for holiday meals or everyday dinners. Baked to a golden brown, it offers a sweet and savory flavor with a smooth, tender texture.

Ingredients

Scale

Corn Mixture

  • 15.25 ounces whole kernel corn, drained
  • 29.5 ounces cream-style corn

Custard and Binding Ingredients

  • 5 eggs
  • ¼ cup white sugar
  • 4 tablespoons cornstarch
  • ½ cup whole milk
  • ⅓ cup butter, melted

Instructions

  1. Preheat the oven: Set your oven to 400ºF (204ºC) to prepare it for baking the corn pudding.
  2. Combine corn and eggs: In a large bowl, mix together the drained whole kernel corn, cream-style corn, and eggs to create the base of the pudding.
  3. Add sugar and cornstarch: Stir in the white sugar and cornstarch to sweeten and thicken the mixture.
  4. Mix in milk and butter: Incorporate the whole milk and melted butter to enrich the pudding and add moisture.
  5. Prepare baking dish: Spray an 8×8-inch baking dish with cooking spray to prevent sticking, then pour in the prepared mixture evenly.
  6. Bake the pudding: Place the dish in the preheated oven and bake for 55 minutes or until the top turns slightly golden brown and the pudding is set.
  7. Serve and enjoy: Remove from oven and serve the corn pudding hot for best flavor and comfort.

Notes

  • Use fresh or frozen corn if canned is unavailable, but adjust liquid content accordingly.
  • For a richer taste, substitute whole milk with half-and-half or cream.
  • To make it less sweet, reduce the sugar to 2 tablespoons.
  • Allow the pudding to cool slightly before serving to help it firm up.
  • This dish pairs well with roasted meats, especially turkey or ham.
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Keywords: corn pudding, baked corn dish, creamy corn casserole, holiday side dish, classic southern corn pudding

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆