Easy Homemade Corn Pudding

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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.

baked overhead of Corn Pudding in a casserole dish

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.

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 – 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.

Eggs and milk in a bowl with other ingredients on the side for corn pudding

How to Make Corn Pudding

Butter a casserole dish (or use cooking spray) and preheat the oven.

  1. Thaw the corn kernels if using frozen, and melt butter in a microwave
  2. Whisk the eggs and milk in a large bowl (per the recipe below). Add remaining ingredients to the egg mixture and stir.
  3. 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 crumbled bacon before baking.

Ingredients for corn pudding in a glass bowl mixed and not mixed

Recipe Tips

  • 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.

overhead of Corn Pudding in a casserole dish ready for the oven

More Holiday Sides

Did you enjoy this Homemade Corn Pudding? Be sure to leave a comment and a rating below!

baked overhead of Corn Pudding in a casserole dish
5 from 24 votes
Review Recipe

Easy Homemade Corn Pudding

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Author Holly Nilsson
Corn pudding, with its moist custard-like consistency, is a classic comfort dish.

Ingredients

  • 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

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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 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.

Recipe Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months.

Nutrition Information

Serving: 0.5cups, Calories: 262, Carbohydrates: 38g, Protein: 8g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 125mg, Sodium: 360mg, Potassium: 347mg, Fiber: 2g, Sugar: 11g, Vitamin A: 595IU, Vitamin C: 9mg, Calcium: 42mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword corn casserole, Corn Pudding, Thanksgiving recipe
Course Side Dish
Cuisine American
Corn pudding in a casserole dish with a scoop taken out and a title
Corn pudding with a scoop taken out with writing
Corn pudding ingredients in a glass bowl and corn pudding in a casserole dish with a scoop taken out on a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Comments

  1. 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

    1. 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.

    1. Please confirm that all ingredients that you use are marked as gluten free to make sure. Enjoy the corn pudding Meg!

  2. 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!5 stars

  3. 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 :)

    1. 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!