by Holly
Corn Pudding is a classic comfort dish and a standard in many Southern kitchens (and in my kitchen too). This easy recipe resembles corn casserole or cornbread pudding but is a sweeter and richer custard-like casserole.
Corn pudding is especially delicious with copycat honey baked ham or a turkey dinner, or any time you want to add a little sweetness to your table!
What is Corn Pudding?
Homemade corn pudding is a favorite side dish with delicious corn flavor of course. Made with only a few ingredients, mainly frozen and creamed corn, it is a moist, custard-like casserole.
- Creamed Corn – Creamed corn is really not optional (and is different than homemade creamed corn).
- Corn Kernels – You can use either canned or frozen corn kernels (or fresh corn on the cob if you have it).
- Corn Starch – Corn starch help thicken the mixture.
How to Make Corn Pudding
Start by buttering a casserole dish and preheating your oven. Then follow these simple steps to make this easy side dish:
- Thaw the corn kernels if using frozen, and melt butter in a microwave
- Beat eggs in a large mixing bowl and stir in all ingredients.
- Pour into the greased casserole dish, cover and bake!
Can I Make Corn Pudding Ahead of Time?
Corn pudding is such a great dish to bring to pot luck dinners. Since it will keep in the refrigerator for 3-4 days or in the freezer for up to two months, we like to double the recipe! That way we’ll have something to contribute at a moment’s notice.
- To Freeze: Just mix all the ingredients and either pre-bake or freeze the batter in a foil pan or your casserole baking dish. When hardened, transfer the frozen block to a large zip lock freezer bag so you don’t tie up your casserole dish.
- To Bake: When ready to bake, or re-heat just slip it back in the dish, and add about 30-45 minutes to your cooking time, or until it is thoroughly baked through or re-heated and piping hot.
When it comes to tasty no-fail side dishes, corn pudding is always welcome at any table.
More Tasty Side Dishes:
- Homemade Cornbread Recipe – light, tender and moist!
- Corn Casserole – Easy!
- Easy Cheesy Scalloped Potatoes – everyone’s favorite side.
- Sweet Potato Casserole – sweet and nutritional powerhouse.
- Turkey Stuffing Recipe – easy to make ahead!
Corn Pudding
Prep Time 10 minutes
Servings 8 servings
Ingredients
- 4 large eggs
- ½ cup milk whole
- 5 tablespoons unsalted butter melted and cooled
- 2 tablespoons dark brown sugar
- 5 tablespoons cornstarch
- 30 ounces creamed corn (2 15 ounce cans)
- 15 ounces corn drained
- 1 Tablespoon chives fresh, minced
- salt & pepper to taste
Instructions
- Preheat oven to 400°F. Grease an 8x11 dish (or a 2qt baking dish).
- In a large mixing bowl, add eggs and whisk.
- Whisk cornstarch and cold milk separatley, add to egg mixture. Add melted butter and brown sugar.
- Stir in creamed corn, can of drained corn & fresh minced chives.
- Pour mixture into casserole dish and bake for 1 hour or until set.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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.