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.
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.
This dish needs only a few ingredients, mainly frozen and creamed corn, and it comes together in just minutes.
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 – 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).
- 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 remaining ingredients to the egg mixture and stir.
- Pour into the greased pan and bake!
- 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 crumbled bacon before baking.
- Corn pudding can be made ahead of time.
- You can use cream in place of milk in this recipe if desired.
- Use salted or unsalted butter, 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 like 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 turkey dinner:
- Combine all ingredients in a bowl and refrigerate 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 a few minutes of cooking.
Leftovers will keep in the refrigerator for 3-4 days or in the freezer for up to two months.
More Holiday Sides
- Easy Cheesy Scalloped Potatoes – everyone’s favorite side.
- Traditional Stuffing
- Classic Green Bean Casserole
- Sweet Potato Casserole – sweet favorite.
- Easy Ambrosia Salad – aka 5 cup salad
- Turkey Stuffing Recipe – easy to make ahead
- Homemade Mac and Cheese – Five-star recipe, SO creamy!
Did you enjoy this Homemade Corn Pudding? Be sure to leave a comment and a rating below!
Easy Homemade Corn Pudding
- 4 large eggs
- ½ cup milk whole (or 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
- 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 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)