Corn Pudding

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If you love a side dish that’s pure comfort in every bite, this creamy Corn Pudding is going to be a fast favorite. It’s rich, buttery, sweet-savory, and packed with tender corn in a velvety custard base that melts on your fork. This is the kind of classic holiday side that disappears before anything else on the table — and for good reason!

Why this recipe is so delicious: the combination of heavy cream, melted butter, whole corn, and creamed corn creates a silky, luxurious custard that’s soft, spoonable, and unbelievably satisfying. A touch of vanilla adds warmth, a whisper of nutmeg deepens the overall flavor, and the eggs bind everything together into a luscious, dessert-adjacent texture without ever becoming overly sweet. It’s cozy, nostalgic, and the perfect partner to turkey, ham, brisket, or any comforting family meal.

And if you adore corn dishes as much as I do, make sure to try my Creamed Corn and Paula Deen Corn Casserole next — they’re just as comforting and perfect for rounding out any family meal. For main dishes that pair beautifully with this creamy pudding, my Chicken Tetrazzini and Crockpot Pork Tenderloin are always crowd-pleasers and make a complete, comforting dinner everyone will love.

Now let’s get baking — you’re going to love this one. 💛

What is Corn Pudding?

Historians have found recipes for this that were written in the 1700’s! While Grandma’s Corn Pudding can vary from family to family, this holiday tradition usually has a creamy corn filling that is thickened with flour or cornstarch and baked into a solid custard. Some recipes are closer to a really heavy cornbread, particularly in Southern Corn Pudding variations.

✨Before You Begin 

✨ This corn pudding is intentionally soft, creamy, and custard-like — it will not bake into firm slices like a casserole or cornbread.
✨ Use well-drained, cooked frozen corn so you don’t introduce extra moisture.
✨ Creamed corn adds sweetness and body, giving that classic Southern-style pudding texture.
✨ Let the pudding rest 10–15 minutes after baking so the custard can finish setting (it will still be spoonable).
✨ Bake until the edges are golden and the center has a gentle jiggle — not liquid, not firm.

Corn Pudding Ingredients + Key Notes

• Frozen Corn (6 cups): Cooked and drained so the custard isn’t watery.

• Creamed Corn: Adds smoothness, sweetness, and a luscious, creamy base.

• Heavy Cream: The key to that silky, custard-style texture.

• Butter: Melted and cooled for richness.

• Eggs (6): The structure of the pudding — they set the custard without making it firm.

• Flour + Cornmeal: Just enough to stabilize the mixture while keeping it soft.

• Vanilla + Nutmeg: Subtle flavor enhancers that deepen the corn’s natural sweetness.

• Baking Powder: Keeps the mixture from feeling dense, giving just a bit of lift.

🔬 The Science Behind Corn Pudding

Corn pudding is a custard, not a cake or a casserole.
That means it sets because the eggs coagulate as they bake, creating a creamy, spoonable texture. Heavy cream and butter add richness but also keep the custard soft — so the more dairy you have, the softer and silkier the pudding becomes.

Creamed corn and a touch of cornmeal add starch, which helps stabilize the custard just enough to keep it cohesive, while still allowing the interior to stay creamy and luxurious.

If you’ve only had cornbread-style puddings that slice cleanly, this version will be softer — think spoonbread meets crème brûlée texture, but with savory-sweet corn flavor running through every bite.

How To Make Corn Pudding

Making this corn pudding is wonderfully simple. You’ll start by whisking your dry ingredients together in one bowl and your custard base in another — nothing fancy, just a couple of quick mixes. Fold in the whole corn and the creamed corn, pour everything into your baking dish, and pop it in the oven until the edges are golden and the center has that perfect little jiggle. Let it rest for a few minutes so the custard can settle, then grab a spoon and enjoy every creamy bite.

How to Tell When It’s Done

Corn pudding is ready when the edges are golden and set, but the center still has a gentle, custard-like jiggle. If you give the baking dish a light shake, the middle should wobble slightly — not slosh.

A knife inserted about 2 inches in from the edge should come out mostly clean, while the center will still be very soft (that’s exactly what you want for this style of pudding). Don’t wait for it to bake firm all the way through or you’ll lose that dreamy, silky texture.

After baking, the pudding will continue to set as it rests. Give it 10–15 minutes before serving so the custard settles into its creamy texture.

Just look at this delicious crispy edge…..My favorite part!

⭐ Pro Tips

⭐ Expect a soft, custard-like texture.
This pudding is meant to be creamy and spoonable — it won’t slice like cornbread or a firm casserole, and that’s exactly what makes it so delicious.

⭐ Don’t overbake.
Bake until the edges are set and golden, and the center has a gentle jiggle. If you wait for the middle to firm up completely, the custard will lose its silky texture.

⭐ Let it rest before serving.
Give your corn pudding 10–15 minutes at room temperature after baking. This short rest lets the custard finish setting while staying perfectly creamy.

⭐ Drain your corn well.
Extra moisture from the whole-kernel corn can make the center too loose. Cook it according to the package and spread it on paper towels to remove excess water.

⭐ Use fine cornmeal for the best texture.
Just 1 tablespoon helps stabilize the custard without adding grit — it blends right in and deepens the corn flavor beautifully.

✦ Frequently Asked Questions

✦ Is this supposed to be spoonable?

Yes! This is a true custard-style corn pudding — creamy, silky, and scoopable. It will not cut into firm squares.

✦ Can I make it firmer?

You can add 1–2 more tablespoons flour or cornmeal, but you’ll lose some of that classic creamy texture. This recipe is written to be soft and luxe.

✦ Can I make it ahead?

Yes. Bake as directed, cool completely, then reheat gently at 300°F, covered with foil.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

• Let the corn pudding cool completely, then cover the dish tightly with foil or transfer leftovers to an airtight container. It will keep well in the refrigerator for 3–4 days. The texture stays soft and creamy even after chilling.

Reheating

• For the best results, reheat the pudding covered with foil in a 350°F oven for 15–20 minutes, or until warmed through.
• If it was stored in a glass or ceramic dish, let it come to room temperature before placing it in the hot oven to prevent shattering.
• Individual portions reheat well in the microwave — just heat gently so the custard doesn’t overcook.

Freezing

• Corn pudding can be frozen, though the custard may become slightly softer after thawing. Freeze in a freezer-safe container for up to 2 months, then thaw overnight in the fridge. Reheat in the oven, covered, until warmed through.

Make-Ahead

• You can fully assemble the unbaked corn pudding up to 24 hours in advance. Cover it tightly and refrigerate. When you’re ready to bake, give the mixture a gentle stir and add 5–10 extra minutes to the bake time since it will be starting cold.
• If you’d rather bake it ahead, the fully baked corn pudding reheats beautifully the next day — just warm it in the oven at 300°F until heated through.

🍽️ Mains to Serve With Corn Pudding

• Smothered Pork Chops — Rich, saucy pork is incredible alongside creamy corn pudding.

• BBQ Chicken or Ribs — The smoky flavor pairs perfectly with the pudding’s soft sweetness.

• Roast Chicken — A simple, comforting dinner that feels instantly more special with corn pudding on the side.

• Brisket — That deep, slow-cooked flavor with creamy corn pudding? Unreal.

• Brown Sugar Meatloaf — Cozy-on-cozy makes the perfect weeknight comfort meal.

• Roast Turkey — The buttery, custardy sweetness of the pudding balances beautifully with savory roasted turkey.

• Stuffed Turkey Breast — A great option when you want holiday flavor without roasting a full bird.

• Baked Ham — The sweet-savory combination is classic and always crowd-pleasing. Try baking it with my delicious Ham Glaze.

Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

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Corn Pudding

Our velvety, custardy Corn Pudding attains a new level of scrumptious! Its creamy corn filling is hearty, and rich. Best of all- it's easy to make!

Prep Time8 minutes mins

Cook Time35 minutes mins

Cooling Time10 minutes mins

Total Time43 minutes mins

Servings: 8 Servings

Author: Kathleen

Ingredients

• ▢ 1/4 cup granulated sugar
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1/8 teaspoon nutmeg
• ▢ 1 teaspoon vanilla extract
• ▢ 6 large eggs
• ▢ 2 cups heavy whipping cream
• ▢ 1/2 cup unsalted butter, melted + cooled
• ▢ 6 cups frozen corn, cooked per package instructions, cooled, well drained
• ▢ 1 (14–15 ounce) can creamed corn
• ▢ 1 tablespoon fine cornmeal

Instructions

• Preheat the oven. Preheat your oven to 350°F (177°C). Spray a 9×13-inch baking dish with nonstick cooking spray; set aside.
• Mix the dry ingredients. In a small mixing bowl, whisk together the sugar, flour, baking powder, salt, nutmeg, and cornmeal until well combined.
• Combine the custard base. In a large mixing bowl, whisk the eggs, heavy cream, melted butter, and vanilla until smooth.
• Add the dry mixture. Gradually whisk the dry ingredients into the egg mixture until the batter is smooth and lump free.
• Add the corn. Stir in the cooked whole corn and the can of creamed corn, mixing until everything is evenly distributed.
• Bake the pudding. Pour the mixture into the prepared baking dish. Bake for 40–55 minutes, or until the edges are golden brown, the center is set but slightly jiggly, and a knife inserted near the center comes out mostly clean.
• Rest before serving. Let the pudding sit for 10–15 minutes so the custard can finish setting, then serve warm. It will still be soft and spoonable — that’s exactly what you want.

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Nutrition

Serving: 1/8 of the recipe | Calories: 517kcal | Carbohydrates: 39g | Protein: 10g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 251mg | Sodium: 520mg | Potassium: 561mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1430IU | Vitamin C: 9.2mg | Calcium: 111mg | Iron: 1.7mg

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