Laura’s Corn Pudding Recipe

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!

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.

The Best Homemade Corn Pudding

I’m always a fan of the sides at holiday meals. Those dishes that are either tradition or expected to be made, but aren’t necessarily the star of the show, if you know what I mean. This corn pudding might be considered the underdog on your serving table this Thanksgiving or Christmas, 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. Now, that’s what I’m talking about. A solid holiday gathering takes a little bit of planning, preparing a good number of dishes ahead of time, and a few helping hands on the day of so you’re not left fending by yourself in the kitchen. And this corn pudding is sure to make your life a whole lot easier, and tastier, when the big day arrives.

Do you eat corn pudding hot or cold?

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!

Can you freeze corn pudding?

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.

How long does corn pudding last?

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.

Where is corn pudding from?

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.

How to make corn pudding:

1. Preheat the oven to 400 degrees F., and grease a 2-quart baking dish. 
2. beat together the eggs, butter, and sugar. Mix in the milk and cornstarch. 
3. Add the corn and creamed corn. Stir well to combine. 
4. Add the corn mixture to the prepared baking dish. 
5. Bake for 45 to 60 minutes. 
6. Let the mixture cool for 10 minutes, and then serve warm.

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More Thanksgiving recipes you have to try:

• Katie’s Easy Corn Casserole
• Whipped Sweet Potato Casserole
• Simple and Juicy Oven Roasted Turkey Breast
• Simple Roasted Brussels Sprouts and Cauliflower
• Simple Maple Roasted Butternut Squash
• Easy Slow Cooker Mashed Potatoes
• Deli-Style Broccoli Salad
• Easy Apple Cabbage Salad with Pecans

Corn pudding is a thick, slightly sweet, and rich custard-like side dish often served with holiday meals because it’s simple to make and pairs deliciously with rich, salty flavors of other holiday dishes!