Corn Pudding is a sweet and creamy side dish that feels like a warm hug at the dinner table. It’s made with fresh or canned corn, eggs, milk, and just a touch of sugar and butter to bring out that naturally rich corn flavor. The texture is soft and custard-like, with little bursts of corn kernels throughout, making every bite a comforting treat.
I love making corn pudding especially during the holidays or any time we need a cozy side dish. What I really enjoy about it is how simple it is but always gets so many “mmm” sounds from everyone eating it. It’s one of those classic dishes that feels like a secret family recipe, even if it’s really easy to put together. I usually let it bake until it has a gentle golden top, which gives it a nice little crust without losing the softness inside.
One of my favorite ways to serve corn pudding is alongside roasted chicken or ham, with some green beans or a fresh salad on the side. It pairs so well with almost any main dish and adds a lovely pop of sweetness to the meal. If you want to make it a little extra special, try adding a sprinkle of paprika on top before baking or mix in a handful of shredded cheese for a cheesy twist. Either way, it’s a dish that always feels like a little celebration in every spoonful.
Key Ingredients & Substitutions
Corn Kernels: Fresh corn gives the best sweet crunch, but frozen or canned work well too. Just drain canned corn well to avoid a watery pudding. I like fresh when in season for that extra crisp bite.
Cornmeal: This adds nice texture and body. You can swap yellow cornmeal for fine polenta if you want a smoother texture. Avoid instant cornmeal since it may overcook.
Milk or Cream: Whole milk gives creaminess, but for a richer pudding, try half-and-half or heavy cream. For a lighter version, use 2% milk.
Butter: Melted unsalted butter adds richness and flavor. If you prefer, use a little olive oil for a different but pleasant taste.
Cheddar Cheese (Optional): Adds a savory note that pairs nicely with corn’s sweetness. Try mild or sharp cheddar. You can leave it out if you like it pure and simple.
How Do You Know When Corn Pudding Is Perfectly Baked?
Getting the texture just right is key. Here’s how to check for doneness:
- The top should be golden brown and have a slight crust.
- Insert a toothpick or knife in the center; it should come out mostly clean with a few moist crumbs.
- Don’t overbake—it can dry out. The pudding will firm up a bit more while cooling.
- Let it rest about 10 minutes before serving for easier slicing and better flavor.
Watch the oven during the last 10 minutes. If it’s browning too fast, cover it loosely with foil to keep the inside moist.
Equipment You’ll Need
- 2-quart baking dish – I suggest this because it’s the perfect size to hold the pudding and helps it bake evenly.
- Mixing bowls – Use these to whisk together the eggs, milk, and other ingredients; a medium-sized bowl works well.
- Whisk – Keeps everything smooth and well combined without lumps.
- Measuring cups and spoons – For accurate measurements, especially for those small amounts of baking powder, sugar, and salt.
- Oven – A standard oven will do just fine, and I recommend preheating it fully for even baking.
Flavor Variations & Add-Ins
- Cheese twist: Mix in shredded Monterey Jack or Monterey and Pepper Jack for a spicy, cheesy punch.
- Extra veggies: Add chopped bell peppers, sliced jalapeños, or cooked, crumbled bacon for more flavor and texture.
- Herbs & spices: Stir in chopped fresh cilantro, thyme, or paprika to add a fresh or smoky note.
- Sweeter version: Increase sugar slightly and add a splash of vanilla to make it more dessert-like.
How to Make Corn Pudding
Ingredients You’ll Need:
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 1 cup creamed corn
- 3 large eggs
- 1 cup whole milk or heavy cream
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- 2 green onions, thinly sliced (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 45-55 minutes to bake. After baking, plan to let it cool for around 10 minutes before serving—making the total time about 1 hour and 10 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish or casserole with butter or non-stick spray so your corn pudding won’t stick.
2. Mix Wet Ingredients:
In a large bowl, whisk together the eggs, melted butter, sugar, milk (or cream), salt, and black pepper until everything is blended well.
3. Add Corn and Dry Ingredients:
Stir in the corn kernels and creamed corn to the egg mixture. Then add the cornmeal and baking powder, mixing gently until just combined. If you want a cheesy touch, fold in the shredded cheddar cheese now.
4. Bake the Pudding:
Pour your mixture into the prepared baking dish and spread it evenly. Bake uncovered for about 45-55 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs.
5. Cool and Garnish:
Once baked, take the corn pudding out of the oven and let it cool for about 10 minutes. Sprinkle with sliced green onions for a fresh finish before serving.
6. Serve and Enjoy:
Serve your warm corn pudding as a cozy side dish to accompany meats or holiday meals. It’s creamy with tender corn kernels and a delicious golden crust on top—perfect comfort food!
Can I Use Frozen or Canned Corn Instead of Fresh?
Yes, both frozen and canned corn work well in this recipe. Just be sure to fully thaw frozen corn and drain canned corn thoroughly to prevent excess moisture that could affect the texture.
How Should I Store Leftover Corn Pudding?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of milk if it seems dry.
Can I Make Corn Pudding Ahead of Time?
Absolutely! You can prepare the mixture and refrigerate it for up to 24 hours before baking. Just bring it to room temperature before baking for the best results.
What Can I Substitute for Cornmeal?
If you don’t have cornmeal on hand, fine polenta is a great substitute that will provide a similar texture. Avoid instant cornmeal, as it may make the pudding too dense.