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Thick, custardy, and just ever-so-slightly sweet, corn pudding is a perfect holiday side to balance your plate full of savory and rich foods!
This corn pudding might be considered the underdog on your serving table this holiday season, but it’s a winner in my eyes. I love its thick and almost-custardy consistency, and it has this just-barely sweetness that tastes so delicious alongside the rich and salty flavors of other traditional holiday dishes, like gravy, mashed potatoes, and ham.
Honestly, I could make a meal of it on its own, that’s how good it is. And it’s one of those majestic sides that take the stress out of the actual day of the holiday because you can easily whip it up ahead of time. This corn pudding is sure to make your life a whole lot easier and tastier when the big day arrives.
Table of Contents
Why You’ll Love This Recipe
- For extra texture, reserve about 1/2 cup of the corn kernels and pulse them in a food processor until coarsely chopped. Add them to the batter along with the whole corn kernels.
- If you prefer a cheesier corn pudding, stir in shredded cheddar cheese or Parmesan cheese into the batter before baking.
- The amount of sugar can be adjusted to suit your taste preference. You can increase or decrease it slightly depending on your personal preference for sweetness in the pudding!
- It’s super easy to make and is a wonderful dish to prep a day or two ahead of time to free up oven space and make your holiday a little calmer.
Recipe Ingredients
- Eggs
- Butter — if you used salted butter, you may need less salt than called for in the recipe
- Granulated sugar
- Milk
- Cornstarch
- Corn — frozen or fresh
- Creamed corn
See the recipe card below for full information on ingredients and quantities.
How To Make Corn Pudding
- Beat together the eggs, butter, and sugar. Mix in the milk and cornstarch.
- Add the corn and creamed corn. Stir well to combine.
- Add the corn mixture to the prepared baking dish.
- Bake for 45 to 60 minutes.
Unlike most dessert puddings, I think corn pudding tastes best hot, and that’s how I serve it. But it’s up to your personal preference — you can certainly eat it either way!
You can! Let it cool completely after baking, and cover it tightly with a lid or plastic wrap. Freeze for up to 2 months. To serve, thaw it overnight in the fridge, and bake at 350 degrees F. for 20 minutes or until warmed through.
Corn pudding lasts for up to 5 days covered and stored in the fridge. Feel free to make it up to 4 or 5 days in advance of when you’d like to serve it, but be mindful that leftovers may not store well for as long.
Corn pudding is a traditional Southern comfort food, often called spoonbread or hoppy glop. It has long been a staple in rural communities, specifically in Appalachia.
Expert Tips
- Use a shallow baking dish, such as a 9×13 inch pan or a similarly sized baking dish. This allows the pudding to cook evenly and develop a slightly crispy top while remaining creamy inside.
- Don’t skimp on seasoning. Salt and pepper are essential, but you can also add herbs like thyme or chives for additional flavor depth.
- Let the corn pudding rest for a few minutes after baking to allow it to set slightly. This makes it easier to serve and enhances the flavors.
More Sides To Consider
Recipe Collections
Zucchini Recipes
Seasoning Mixes
Garlic Parmesan Seasoning – Perfect for Breadsticks
Side Dishes and Salads
Easy Creamy Cheesy Potatoes
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Laura’s Corn Pudding Recipe
Ingredients
- 5 eggs
- ¼ cup butter, melted and cooled
- ¼ cup granulated sugar
- ½ cup milk
- 4 tablespoons cornstarch
- 1 can corn, (14.5 ounce), drained
- 2 cans creamed corn, (14.5 ounce)
Instructions
- Preheat the oven to 400 degrees F., and grease a 2-quart baking dish (9-inch square or an 7×11-inch dish both work great).
- In a large bowl, beat together the eggs, butter, and sugar. Mix in the milk and cornstarch, and mix until no lumps remain.
- Add the corn and creamed corn. Stir well to combine.
- Add the corn mixture to the prepared baking dish.
- Bake for 45 to 60 minutes, or until the top is browned and the center is just a little jiggly when you shake the pan a bit.
- Let the mixture cool for 10 minutes, and then serve warm.
Notes
- This thick-custard corn pudding goes great with all your holiday meals.
- Fresh corn kernels provide the best flavor and texture for corn pudding. If fresh corn is not available, frozen corn can be a good substitute.
- Corn pudding should have a balance of sweetness from the corn and a savory undertone. Adjust the amount of sugar in the recipe based on the sweetness of your corn and your preference.
- Cornmeal adds a slightly gritty texture that enhances the overall mouthfeel of the pudding. It also helps to thicken the pudding and give it structure.
This dish is amazing! I’ve made it many times and sometimes halve the recipe for smaller dinner parties. It tastes exactly like a local fancy restaurant’s corn pudding that I’ve enjoyed. I particularly like that there is no cornbread mix or flour involved which allows it to be gluten free and enjoyed by my gluten free friends and family. 😍
Ohhhh why have I never thought to half it Sharon!!! I’m so doing this, because it would be lovely for a smaller dinner!
This dish is amazing! I’ve made it many times and sometimes halve the recipe for smaller dinner parties. It tastes exactly like a local fancy restaurant’s corn pudding that I’ve enjoyed. I particularly like that there is no cornbread mix or flour involved which allows it to be gluten free and enjoyed by my gluten free friends and family. 😍
No cornmeal in the corn pudding?