Corn Pudding is a classic side dish recipe and a staple in my kitchen. This easy recipe needs just a few minutes to prep and makes a rich casserole with a sweet creamy corn flavor.
What is Corn Pudding?
Homemade corn pudding is a favorite side dish with a creamy custard-like texture and of course lots of corn flavor.
This dish needs only a few ingredients, mainly frozen and creamed corn, and it comes together in just minutes.
This corn pudding recipe is made from scratch without corn muffin mix or Jiffy mix.
- Eggs & Milk – Eggs and milk give this corn pudding a custard like texture which is what makes it different than a cornbread casserole.
- Brown Sugar – We love adding a little bit of sweetness to corn dishes.
- Creamed Corn – Creamed corn is really not optional (and is different than homemade creamed corn).
- Corn Kernels – You can use either canned or frozen corn kernels (or fresh corn on the cob if you have it).
- Cornstarch – Cornstarch helps the pudding set as it bakes.
How to Make Corn Pudding
Butter a casserole dish (or use cooking spray) and preheat the oven.
- Thaw the corn kernels if using frozen, and melt butter in a microwave
- Whisk the eggs and milk in a large bowl (per the recipe below). Add remaining ingredients to the egg mixture and stir.
- 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 cheddar cheese or pepper jack cheese.
- Sprinkle the top with 1/4 cup crumbled bacon before baking.
- Corn pudding can be made ahead of time.
- You can use cream in place of milk in this recipe if desired.
- Use salted or unsalted butter, 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 like cornbread casserole.
To Make Corn Pudding Ahead of Time
Corn pudding is a great dish to bring to pot luck dinners. To prep head for turkey dinner:
- Combine all ingredients in a bowl and refrigerate 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 a few minutes of cooking.
Leftovers will keep in the refrigerator for 3-4 days or in the freezer for up to two months.
More Holiday Sides
Did you enjoy this Homemade Corn Pudding? Be sure to leave a comment and a rating below!
Easy Homemade Corn Pudding
Corn pudding, with its moist custard-like consistency, is a classic comfort dish.
Preheat oven to 400°F. Grease an 8×11 dish (or 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.
Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months.
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.)
Keyword corn casserole, Corn Pudding, Thanksgiving recipe
Course Side Dish