Corn Pudding is a classic side dish that’s warm, comforting, and sweet with a creamy texture that’s hard to resist. Made from fresh or canned corn, eggs, butter, and a bit of sugar, this dish feels like a cozy hug on a plate, perfect for any family meal or holiday gathering. Its golden top and soft, custard-like center make it stand out alongside roasted meats or vegetables.
I love making Corn Pudding when I want something simple but special. It’s one of those dishes that feels like it takes some effort but really just comes together easily—and everyone always asks for seconds. A little tip: using fresh corn adds a burst of sweetness and texture that really makes the pudding pop. I usually stir in some extra butter for richness, though it’s delicious even without it.
For me, Corn Pudding is a memory maker. It reminds me of sitting around a big family dinner, passing dishes, and sharing stories. I like to serve it straight from the oven while it’s still warm and slightly jiggly in the middle—that’s when it tastes the best. It’s simple, homey, and just the kind of dish that makes any meal feel a bit more special.
Key Ingredients & Substitutions
Fresh Corn: Fresh corn kernels are best for a sweet, bright flavor. If fresh isn’t available, canned corn works well—just be sure to drain it well. Frozen corn is another handy option that you can thaw before using.
Cornmeal: Yellow cornmeal adds texture and a subtle corn flavor. You can swap it for white cornmeal or even fine polenta if needed. Just avoid coarse cornmeal to keep the pudding smooth.
Milk & Butter: Whole milk and melted butter bring creaminess and richness. For a lighter version, use low-fat milk and reduce butter slightly. Non-dairy milk like almond or oat can work but may alter flavor a bit.
Eggs: Eggs act as the binder to hold everything together and give that custard-like texture. For egg alternatives, a flax egg (1 tbsp flaxseed meal + 3 tbsp water) per egg could be tried, though texture might change.
Sugar: Sugar is optional and helps balance the flavors with a touch of sweetness. You can reduce or omit it for a more savory side dish.
How Do I Achieve a Creamy Yet Set Corn Pudding?
Making corn pudding just right means getting a creamy texture while ensuring it’s cooked through and sliceable. Here’s what works best for me:
- Mix wet and dry ingredients gently to avoid overworking — this keeps it tender.
- Pour the mixture into a greased baking dish, spreading it evenly for uniform cooking.
- Bake at a moderate oven temperature (350°F) so it cooks gently without drying out.
- Check doneness by inserting a toothpick in the center; it should come out clean but pudding should still have slight jiggle.
- Allow it to cool a bit before slicing to help it set up better, making cutting easier.
Patience is key! Rushing these steps might leave you with a dry or undercooked pudding. This gentle approach ensures your corn pudding is smooth inside with a lightly golden crust on top—perfectly cozy every time.
Equipment You’ll Need
- 9×9-inch baking dish – I prefer this size because it evenly bakes the pudding without spillovers. Lightly greasing it helps with easy cleanup and serving.
- Mixing bowls – A large bowl for dry ingredients and another for wet ingredients keeps things neat and organized.
- Whisk – This makes blending eggs, milk, and melted butter smooth without lumps.
- Measuring cups and spoons – Precise measurement ensures the pudding comes out just right.
- Oven – You’ll definitely need one to bake the pudding until golden and set.
Flavor Variations & Add-Ins
- Add shredded cheddar cheese or crumbled feta for a cheesy twist that pairs well with fried chicken or BBQ.
- Mix in chopped green chilies or jalapeños for a bit of heat and extra flavor.
- Stir in cooked bacon bits or ham for a smoky, meaty boost that makes the pudding more filling.
- Replace some of the milk with cream or buttermilk to make it extra rich and tangy.
How to Make Corn Pudding?
Ingredients You’ll Need:
- 4 cups fresh corn kernels (or two 15 oz cans of corn, drained)
- ½ cup yellow cornmeal
- ¼ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 large eggs
- 1 cup whole milk
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
- Fresh herbs for garnish (optional, e.g., thyme or parsley)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 45 to 55 minutes to bake. After baking, I recommend letting it cool for a few minutes so it can set nicely before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking dish or casserole dish with butter or cooking spray to keep your pudding from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and pepper. This will be the base of your pudding.
3. Combine Wet Ingredients:
In another bowl, beat the eggs along with the whole milk, melted butter, and sugar if you’re using it. Blend these well until the mixture is smooth.
4. Bring Wet and Dry Ingredients Together:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined — no need to overmix!
5. Add the Corn:
Fold in the corn kernels carefully, making sure they are evenly distributed throughout the batter.
6. Bake the Pudding:
Pour the mixture into your prepared baking dish. Smooth out the top with a spatula, then bake in your preheated oven for 45 to 55 minutes. It should be golden brown on top and a toothpick inserted into the center should come out clean.
7. Cool and Serve:
Allow the corn pudding to cool for a few minutes before serving. Sprinkle fresh herbs like thyme or parsley on top if you like, and enjoy this warm, comforting dish as a perfect side to your meal.
Can I Use Frozen Corn Instead of Fresh or Canned?
Yes, you can use frozen corn! Just thaw it completely and drain any excess liquid before adding it to the mixture to avoid extra moisture in the pudding.
Can I Make Corn Pudding Ahead of Time?
Absolutely! Prepare and bake the pudding a day in advance, then cover and refrigerate. Warm it gently in the oven before serving to enjoy that fresh-baked taste.
How Should I Store Leftovers?
Store any leftover corn pudding in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in the oven until heated through.
Can I Make Corn Pudding Dairy-Free?
Yes! Substitute the whole milk with your favorite plant-based milk like almond or oat milk, and use a dairy-free butter or oil instead of butter. The texture may vary slightly but it will still be delicious.