Corn Pudding


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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!

overhead of Corn Pudding in a casserole dish

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.

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

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:

  1. Thaw the corn kernels if using frozen, and melt butter in a microwave
  2. Beat eggs in a large mixing bowl and stir in all ingredients.
  3. Pour into the greased casserole dish, cover and bake!

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

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.

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

More Tasty Side Dishes:

baked overhead of Corn Pudding in a casserole dish
5 from 19 votes
Review Recipe

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
  • 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

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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 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

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 Pudding
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

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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!

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Comments

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

  1. 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

  2. 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!