A cozy, creamy classic that belongs on every Thanksgiving table, this corn pudding comes together with simple pantry staples. It bakes up sweet, soft, and full of warm corn flavor, making it an easy side everyone loves.
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Holly’s Recipe Highlights
- Flavor: Sweet corn flavor in every bite with a buttery, light topping.
- Skill Level: Very easy! Just whisk, pour, and bake!
- Texture: This dish is different from cornbread casserole, which has a more bread-like texture. It’s a smooth, spoonable custard base with bits of tender corn throughout.
- Serving Suggestions: Corn pudding is a delicious side for Thanksgiving dinner, or next to a Sunday ham.
Ingredient
- Corn: Cream-style corn gives this recipe just the right consistency; use canned or try a homemade creamed corn recipe. Whole kernel corn adds little bursts of sweetness and texture in every bite; use canned, frozen, or fresh corn on the cob.
- Eggs: The eggs are the base that creates the puddings custard-like texture. Bring the eggs to room temperature for the smoothest mix.
- Dairy: Milk and butter add creaminess to this dish. Use cream in place of milk for a richer, silkier finish. If using salted butter, adjust the salt as needed.
- Brown Sugar: Adds a touch of sweetness and a warm, cozy flavor to corn pudding.
- Cornstarch: Cornstarch helps the pudding set as it bakes without becoming firm like cornbread.
Easy Add-Ins
- Veggies: Add finely diced jalapenos or mild green chilis. Swap out the chives for minced white onion.
- Cheese: Add 1 cup of shredded cheddar or pepper jack cheese for some savory flavor.
- Bacon: You can’t go wrong with bacon, so try sprinkling the top with ¼ cup of crumbled bacon before baking.
How to Make Corn Pudding
- Combine all ingredients in a large bowl (full recipe below).
- Pour into a casserole dish and bake.
- Cool slightly before serving.
Save it For Later
Leftovers will keep in the refrigerator for up to 4 days. Reheat in the microwave or bake, covered, at 300°F until warmed through.
This casserole freezes well and stays soft and creamy! Freeze individual portions for up to two months. Thaw in the refrigerator overnight and reheat as desired.
More Holiday Side Dishes
Did you enjoy this Homemade Corn Pudding? Leave a rating and comment below!
Equipment
Ingredients
- 4 large eggs
- 5 tablespoons cornstarch
- ½ cup whole milk or light cream
- 5 tablespoons unsalted butter melted and cooled
- 2 tablespoons dark brown sugar
- 2 (15 ounce each) cans creamed corn
- 1 (15 ounce) can corn kernels drained
- 1 tablespoon chopped fresh chives
- salt and black pepper to taste
Instructions
- Preheat oven to 400°F. Grease a 2-QT baking dish.
- In a large mixing bowl, add eggs and whisk.
- Whisk cornstarch and cold milk separately, then add to egg mixture. Add melted butter and brown sugar.
- Stir in creamed corn, drained corn kernels, & chives.
- Pour mixture into casserole dish and bake for 1 hour or until set.
Notes
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Side Dish
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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.
I have made this before, but I was wondering if you have ever made it in a crockpot?
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!
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!
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.
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.
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.
Ooo, your mother’s recipe sounds delicious, Robin. Thanks for sharing.
Can this be made with 2% milk instead of whole milk?
Yes, that should work just fine.
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
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.
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. SWP Employee
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.