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This old-fashioned corn pudding is rich, creamy, and custardy with sweet corn baked into a silky Southern-style pudding. Made with eggs, cream, butter, and plenty of corn, it’s the kind of comforting side dish that’s been gracing holiday tables and Sunday suppers for generations.
Unlike corn casserole, which has a firmer, cornbread-like texture, corn pudding is soft, creamy, and spoonable. The combination of whole-kernel corn, creamed corn, heavy cream, and eggs creates a luxurious custard that feels right at home alongside turkey, ham, roast chicken, or your favorite holiday meal.
If you love classic corn side dishes, be sure to try my Paula Deen Corn Casserole, Sweet Corn Casserole, and Crockpot Creamed Corn. You can also browse my full Thanksgiving Sides collection for even more holiday favorites.
What Is Corn Pudding?
Corn pudding is a Southern side dish made from corn, eggs, cream, and butter baked into a rich custard. Unlike corn casserole, which has a more bread-like texture, corn pudding is creamy, silky, and spoonable.
Corn Pudding vs Corn Casserole
Although they’re often served at the same holiday meals, corn pudding and corn casserole are actually quite different.
Corn pudding is a custard-based side dish made with eggs, cream, butter, and corn. It bakes up soft, creamy, and spoonable with a rich, silky texture.
Corn casserole is more like a savory cornbread casserole. Most versions include Jiffy corn muffin mix, which gives the dish a firmer, more cake-like texture that can be sliced into squares.
In short, if you’re looking for a rich, creamy side dish that practically melts in your mouth, corn pudding is the winner. If you prefer a more bread-like casserole, corn casserole is the better choice.
✨ Before You Begin
✨ Expect a custard texture: This is a true old-fashioned Southern corn pudding, so it bakes up soft, creamy, and spoonable rather than firm like corn casserole.
✨ Drain the corn well: Excess moisture is one of the most common reasons corn pudding turns out watery. Be sure your cooked corn is thoroughly drained before mixing.
✨ Trust the combination: Whole-kernel corn adds texture while creamed corn adds sweetness and body, creating that classic corn pudding consistency.
✨ Don’t skip the resting time: Let the pudding sit for 10–15 minutes after baking so the custard can finish setting while remaining rich and creamy.
✨ Watch for the right doneness: Bake until the edges are lightly golden and the center has a gentle jiggle. The pudding will continue to set as it cools.
✨ Serve warm for best flavor: Corn pudding is at its absolute best when served warm, with its silky custard texture and buttery corn flavor fully developed.
Corn Pudding Ingredients + Key Notes
Frozen Corn: The heart of the recipe. Using both whole-kernel corn and creamed corn creates the perfect balance of texture and sweetness. Be sure the frozen corn is cooked, cooled, and well drained so the pudding bakes up creamy instead of watery.
Creamed Corn: Adds moisture, body, and classic corn flavor while helping create the rich, custard-like consistency that makes old-fashioned corn pudding so irresistible.
Heavy Cream: Gives the pudding its silky, luxurious texture and helps create a true custard rather than a casserole-like filling.
Butter: Adds richness and enhances the natural sweetness of the corn.
Eggs: Six eggs provide the structure for the custard, allowing the pudding to set while remaining soft, creamy, and spoonable.
Flour and Cornmeal: A small amount helps stabilize the custard and reinforces the corn flavor without making the pudding heavy or dense.
Vanilla and Nutmeg: These subtle additions enhance the sweetness of the corn and add a gentle warmth that complements the rich custard beautifully.
Baking Powder: Helps keep the texture light and tender while preventing the pudding from feeling overly dense.
🥣 How To Make Corn Pudding
Making this old-fashioned corn pudding is wonderfully simple. You’ll start by whisking the dry ingredients together in one bowl and the custard base in another. Fold in the whole-kernel corn and creamed corn, then pour everything into your baking dish. As it bakes, the eggs, cream, and butter transform into a rich, silky custard while the corn adds sweetness and texture. Bake until the edges are golden and the center has that perfect little jiggle, then let it rest before serving so the custard can finish setting.
⭐ 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 from the edge should come out mostly clean, while the center remains very soft. That’s exactly what you want for a true Southern corn pudding. Don’t wait for it to bake firm all the way through or you’ll lose that rich, creamy texture.
After baking, let the pudding rest for 10–15 minutes before serving. It will continue to set as it cools, creating the perfect spoonable consistency.
Don’t skip the crispy edges: Those golden-brown corners are packed with buttery corn flavor and are often everyone’s favorite bite at the table!
🔬 The Science Behind Corn Pudding
Corn pudding is a custard-based side dish, not a cake or cornbread casserole.
As it bakes, the eggs gently set the mixture, creating the soft, creamy texture that makes old-fashioned corn pudding so distinctive. Heavy cream and butter enrich the custard while keeping it silky and spoonable rather than firm and sliceable.
Creamed corn and a touch of cornmeal contribute just enough starch to help stabilize the custard without making it dense. The result is a rich Southern corn pudding with plenty of sweet corn flavor and a texture that’s somewhere between spoonbread and a baked custard.
If you’re expecting a cornbread-style casserole that cuts into neat squares, this recipe may surprise you. A properly made corn pudding should be soft, creamy, and easy to scoop with a serving spoon.
⭐ Pro Tips
⭐ Use room-temperature ingredients when possible. Eggs, cream, and melted butter blend more smoothly and create a more even custard.
⭐ Drain the corn thoroughly. Excess moisture is the fastest way to end up with a loose or watery pudding. After cooking, let the corn cool and drain well before mixing.
⭐ Don’t chase a firm center. A properly baked corn pudding should still have a slight jiggle in the middle when it comes out of the oven. It will continue setting as it rests.
⭐ Let it rest before serving. Ten to fifteen minutes of resting time allows the custard to finish setting while maintaining its rich, creamy texture.
⭐ Save the corner pieces for yourself. The golden-brown edges develop extra buttery flavor and a slightly caramelized texture that many people consider the best part of the dish.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
Allow the corn pudding to cool completely, then cover tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. The pudding will remain soft and creamy, though it may firm up slightly when chilled.
Reheating
For the best texture, reheat corn pudding covered with foil in a 350°F oven for 15–20 minutes, or until heated through.
Individual portions can be reheated in the microwave using short intervals at reduced power. Heat gently to avoid overcooking the custard.
If reheating in a glass or ceramic baking dish, allow the dish to sit at room temperature for a bit before placing it in a hot oven.
Freezing
While corn pudding can be frozen, custard-based dishes often experience some texture changes after thawing. I don’t freeze this dish. If you choose to freeze it, store it in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead
Corn pudding is an excellent make-ahead holiday side dish.
You can assemble the mixture up to 24 hours before baking, cover tightly, and refrigerate until needed. Give the mixture a gentle stir before baking and plan to add a few extra minutes to the baking time since it will be cold from the refrigerator.
You can also bake the pudding a day ahead and reheat it before serving. This makes it a great choice for Thanksgiving, Christmas, Easter, and other holiday meals when oven space is limited.
🍽️ Mains to Serve With Corn Pudding
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Smothered Pork Chops — Rich, saucy pork is incredible alongside creamy corn pudding.
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BBQ Chicken or Ribs — The smoky flavor pairs perfectly with the pudding’s soft sweetness.
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Roast Chicken — A simple, comforting dinner that feels instantly more special with corn pudding on the side.
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Brisket — That deep, slow-cooked flavor with creamy corn pudding? Unreal.
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Brown Sugar Meatloaf — Cozy-on-cozy makes the perfect weeknight comfort meal.
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Roast Turkey — The buttery, custardy sweetness of the pudding balances beautifully with savory roasted turkey.
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Stuffed Turkey Breast — A great option when you want holiday flavor without roasting a full bird.
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Baked Ham — The sweet-savory combination is classic and always crowd-pleasing. Try baking it with my delicious Ham Glaze.
✦ Frequently Asked Questions
✦ What is corn pudding?
Corn pudding is a Southern side dish made with corn, eggs, cream, and butter baked into a rich custard. Unlike corn casserole, which is more bread-like, corn pudding is soft, creamy, and spoonable.
✦ Is corn pudding supposed to be spoonable?
Yes! A true old-fashioned corn pudding has a creamy, custard-like texture and is served with a spoon. It should not be firm enough to cut into neat squares.
✦ What’s the difference between corn pudding and corn casserole?
Corn pudding is custard based and relies on eggs and cream for its texture. Corn casserole is typically made with cornbread mix, such as Jiffy, giving it a firmer, more cake-like consistency.
✦ Can I make corn pudding ahead of time?
Absolutely. You can assemble the mixture up to 24 hours ahead and refrigerate it before baking, or bake it a day in advance and gently reheat before serving. That’s one reason it’s so popular for Thanksgiving and holiday meals.
✦ Why is my corn pudding watery?
Watery corn pudding is usually caused by excess moisture in the corn or underbaking. Be sure the cooked corn is well drained and bake until the edges are set and the center has only a slight jiggle.
✦ Can I use canned corn instead of frozen corn?
Yes. Drain it very well before adding it to the batter. Frozen corn typically provides the best texture, but canned corn works in a pinch.
✦ Can I freeze corn pudding?
You can, but the texture may soften slightly after thawing because of the custard base. For best results, store leftovers in the refrigerator and enjoy within a few days.
Still have questions? Drop them in the comments — I’m always happy to help you cook with confidence! 💗
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Corn Pudding
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.
Nutrition
Searched and searched and finally found a corn pudding without cornmeal… Delicious.
Hey, Mugsy! Enjoy 🙂
You say you use Corn Meal and Sour Cream, but the recipe doesn’t call for it? How much do you use?!
Hi, Lynne. Thank you for noticing that. We updated and removed those ingredients. Thank you and please enjoy!
We’re all lactose intolerant or allergic to casein in our household.
Butter is iffy, cream an absolute no.
What do you think about a coconut milk substitution. It’s weighter than almond milk and I could pour off more coconut water to make it thicker.
I’ll probably try this yummy sounding recipe next week.
Gosh, Elle, I’m not really sure because I haven’t cooked with it. Sorry!
Calls for cornmeal in top ingredients , then no cornmeal in recipe
Hi, Georgette. Yikes, thank you! We updated and removed that ingredient. It shouldn’t be there. I hope you enjoy making this pudding! <3
Yummy recipe. We love how moist it is and how divinely tasty! Thank you very much! ❤️
So happy you enjoyed Barb <3