This easy corn pudding recipe needs just a few minutes to prep and makes a custardy casserole with a sweet, creamy corn flavor.

It’s perfect next to a Sunday ham dinner or served with turkey dinner.

Corn pudding in a white casserole dish

A Cozy Creamy Side Dish

Homemade corn pudding is a favorite side dish with a creamy custard-like texture and lots of sweet corn flavor. It’s different than our corn casserole, which has a texture that is more bread-like.

Ingredients for Corn Pudding

This version of corn pudding is made from scratch, without corn muffin mix or Jiffy mix.

  • Eggs & Milk give this corn pudding a custard-like texture, which makes it differ from cornbread casserole.
  • Brown Sugar adds a little bit of sweetness to corn dishes.
  • Creamed Corn gives this recipe just the right consistency. The canned version in this recipe cannot be replaced with homemade creamed corn.
  • Corn Kernels –  Use canned or frozen 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

  1. Thaw corn kernels (if using frozen) and melt butter.
  2. Whisk eggs and milk in a large bowl (per the recipe below). Add the remaining ingredients to the egg mixture and stir.
  3. 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 shredded cheddar or pepper jack cheese.
  • Sprinkle the top with 1/4 cup of crumbled bacon before baking.
unbaked corn pudding in a white casserole dish

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 potluck dinners. To prep ahead 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!

Corn pudding in a white casserole dish
5 from 105 votes↑ Click stars to rate now!
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Easy Homemade Corn Pudding

Corn pudding is a classic comfort dish for any holiday dinner!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings


  • 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


  • 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.


Make Ahead: Combine all ingredients in a bowl and refrigerate for up to 48 hours. Stir before pouring into a baking dish (the cornstarch will settle). Bake as directed, adding about 10 minutes to the baking time.
  • 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.
Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months.
5 from 105 votes

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.

Course Side Dish
Cuisine American
Corn pudding in a casserole dish with writing
Corn pudding in a dish with text
a casserole dish of Corn pudding with a title
ingredients to make Corn pudding in a glass bowl and Corn pudding in a dish with writing


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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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Recipe Rating


  1. I recently tried making Corn Pudding following a recipe I found, and it was a delightful surprise! The dish turned out creamy, slightly sweet, and had a wonderful balance of flavors.5 stars

    1. 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!

  2. 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!

    1. 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.

  3. 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.5 stars

  4. 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.

  5. 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!

  6. 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

  7. 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!