Corn Pudding is a classic side dish recipe and a staple in my kitchen.
This easy recipe needs just a few minutes to prep and makes a rich casserole with a sweet creamy corn flavor.
Perfect next to a Sunday ham dinner or served with turkey dinner, this homemade corn pudding recipe is prepared without corn muffin mix.
What is Corn Pudding?
Homemade corn pudding is a favorite side dish with a creamy custard-like texture and of course lots of corn flavor. It’s different than our corn casserole which is a little bit more bread-like.
This dish needs only a few ingredients, mainly frozen and creamed corn, and it comes together in just minutes.
Ingredients
This corn pudding recipe is made from scratch without corn muffin mix or Jiffy mix.
- Eggs & Milk – Eggs and milk give this corn pudding a custard like texture which is what makes it different than a cornbread casserole.
- Brown Sugar – We love adding a little bit of sweetness to corn dishes.
- Creamed Corn – Cream-style corn is really not optional (and is different than homemade creamed corn).
- Corn Kernels – You can use either canned or frozen whole kernel corn (or fresh corn on the cob if you have it).
- Cornstarch – Cornstarch helps the pudding set as it bakes.
How to Make Corn Pudding
Butter a casserole dish (or use cooking spray) and preheat the oven.
- Thaw the corn kernels if using frozen, and melt butter in a microwave
- Whisk the eggs and milk in a large bowl (per the recipe below). Add the remaining ingredients to the egg mixture and stir.
- Pour into the greased pan and bake!
Variations
- Add finely diced jalapenos or mild green chilis.
- Swap out the chives for minced white onion.
- Add 1 cup of cheddar cheese or pepper jack cheese.
- Sprinkle the top with 1/4 cup of crumbled bacon before baking.
Recipe Tips
- Corn pudding can be made ahead of time and reheated.
- You can use cream in place of milk in this recipe.
- Use salted or unsalted butter, and adjust the salt in the recipe as needed.
- This side dish is a pudding and has a moist custard-like texture, it is not expected to have a crumb similar to cornbread casserole.
To Make Corn Pudding Ahead of Time
Corn pudding is a great dish to bring to pot luck dinners. To prep head for Thanksgiving dinner:
- Combine all ingredients in a bowl and refrigerate for up to 48 hours.
- Before baking stir well and pour into the prepared baking dish. Bake as directed below.
- If the ingredients are really cold from being refrigerated, you may need to add about 10 minutes of cooking time.
Leftovers will keep in the refrigerator for 3-4 days or in the freezer for up to two months.
More Holiday Side Dishes
Did you enjoy this Homemade Corn Pudding? Be sure to leave a comment and a rating below!
Easy Homemade Corn Pudding
Equipment
Ingredients
- 4 large eggs
- ½ cup whole milk (or light cream)
- 5 tablespoons unsalted butter melted and cooled
- 2 tablespoons dark brown sugar
- 5 tablespoons cornstarch
- 30 ounces creamed corn (2 x 15 ounce cans)
- 15 ounces corn drained
- 1 tablespoon chives fresh, minced
- salt & pepper to taste
Instructions
- Preheat oven to 400°F. Grease a 2qt baking dish.
- In a large mixing bowl, add eggs and whisk.
- Whisk cornstarch and cold milk separately, add to egg mixture. Add melted butter and brown sugar.
- Stir in creamed corn, can of drained corn & chives.
- Pour mixture into casserole dish and bake for 1 hour or until set.
Notes
- You can use cream in place of milk in this recipe.
- Use salted or unsalted butter, and adjust the salt in the recipe as needed.
- This side dish is a pudding and has a moist custard-like texture, it is not expected to have a crumb similar to cornbread casserole.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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I have made this before, but I was wondering if you have ever made it in a crockpot?
I have not tried it in a Crock Pot so I can’t say for sure Diane, but I am sure it would work just fine! If you try it I would love to hear how it turns out!
The corn pudding looks wonderful! I am planning on making this recipe for Easter. Can it be baked, cooled, and frozen as an entire casserole or does it need to be frozen as individual servings? Hoping to make some dishes ahead of time to freeze and reheat the day of. Thanks for the wonderful recipes!
Hi Claire, this recipe can be frozen as a whole casserole. It will just take longer to defrost that way, as opposed to individual servings.
So good! I have found that my favorite add ins are grated white cheddar cheese and diced jalapeños, it really makes it extra special. I half this recipe sometimes since it’s just my husband and I and it’s super easy. Thank you for this recipe.
My mother made this all the time when I was a kid. She would use crushed saltine crackers, egg, cream corn, s&p and milk. Mix together and put in a greased class baking dish. Dot with butter and bake till the edges are crispy and the top is golden brown. So good. There was never any left overs. She also used cream corn, milk, butter and s&p to make corn soup. Try it, you’ll love it.
Ooo, your mother’s recipe sounds delicious, Robin. Thanks for sharing.
Can this be made with 2% milk instead of whole milk?
Yes, that should work just fine.
One instruction said to cover and bake but the printed ones don’t say to cover it. Then in comments you told someone to tent with foil if it browns tooo much before done. Could you please clarify. Thanks
Sorry for the confusion, this is baked uncovered. The reader who I suggested to cover if it browns too much was increasing the recipe in the same pan so she would need to cook longer (and it may brown too much). Enjoy the recipe.
Is this recipe gluten free?
Please confirm that all ingredients that you use are marked as gluten free to make sure. Enjoy the corn pudding Meg!
Havne’t made this yet but I sure plan too. Looks absolutely delicious!!
Thank you Sharon, let us know how it works out for you!
Thanks for sharing this amazing cornbread recipe with all of us. I really like this pudding recipe.
Wonderful, delicious recipe! My daughter is picky and loves this corn pudding.
Thank you!
Can you omit the brown sugar or substitute it with Stevia?
I haven’t tried it but I’m pretty sure it will work.
This easy recipe was a hit at the Thanksgiving potluck. I’m surprised the majority of us here on the West Coast never grew up with this delicious treat!
So happy you loved it Kylie, it is such a delicious recipe!
Hi again! Sorry I mis-typed my email address in my previous post: I was wondering if you had any advice if I did this recipe for 12 people. Would I need much more cream corn and corn for example? Would you recommend putting in 6 eggs or maybe just 5?
Thanks so much! Can’t wait to try it :)
I have only made this as written however, you could try making 1.5x the recipe in a 9×13 pan. I haven’t tried it so I cannot say for sure how it will work out. It will need longer to cook, you’ll want to make sure it’s set in the middle. If the top starts to brown too much before it’s set, just loosely tent it with foil.
The other option would be to double the recipe and make 2 pans (it reheats well). Happy Thanksgiving!
Sounds delicious but haven’t made it yet – sounds 5 star. Trying to register for daily recipes
Leftovers….what leftovers? I couldn’t stop eating this corn pudding. So delicious.
Thanks Samantha! So glad you enjoyed the corn pudding!
Delicious! Something new for one of my favorite vegetables. Thanx.
I totally agree Alana! Such a yummy dish.