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!
I love a side dish that commands as much respect as the main dish, and Corn Pudding is definitely in that category! Every Corn Pudding recipe is a little different. Old Fashioned Corn Pudding is more of a custardy consistency with lots of eggs and cream. On the flip side of the Corn Pudding coin are dishes closer to a spoonbread like Jiffy Corn Pudding that incorporates corn muffin mix. Ours is very similar to the corn pudding recipe southern living puts out, no wonder we love it.
Our easy Corn Pudding recipe just may be the most decadent version of all the recipes. It’s luscious, rich, and delicious it’s almost a dessert. This satisfying side dish can hold its own on any table!
WHAT I LOVE MOST ABOUT THIS RECIPE:
- So rich and creamy.
- Sweet- but not too sweet.
- Super easy and quick to create.
What is Corn Pudding?
Historians have found recipes for this that were written in the 1700’s! While Grandmas 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.
SAVE THIS CORN PUDDING
TO YOUR SIDE DISH OR CASSEROLE BOARD FOR LATER
WE’D LOVE TO BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
What Ingredients Do You Need To Make Corn Pudding?
I use frozen corn, heavy whipping cream, butter, and an egg. The dry ingredients include flour, sugar, salt, and baking powder. I love that you typically have most of the fixings for this delicious, creamy Corn Pudding on hand in the pantry!
How Do You Make Corn Pudding?
The process of how to make this sweet Corn Pudding Recipe is super simple! Combine the dry ingredients in one bowl, the wet ingredients in another then whisk the dry ingredients into the wet. How easy is that? Pour into your pan and pop it in the oven. About 35 minutes later, you’ll have a perfectly baked Corn Pudding!
Step By Step: How To Make Corn Pudding
1. Preheat oven, Spray baking dish with non stick cooking spray. In a bowl, whisk together all the dry ingredients.
2. In another bowl, whisk all the wet ingredients.
3. Gradually add the flour mixture and whisk until smooth.
4. Stir in the corn.
5. Pour into prepared baking dish. Bake until the edges are golden brown, and the center is slightly jiggly, about 30 minutes.
More Corny Creations
If you want your corn pudding more on the bready side, consider Paula Deen Corn Casserole. The Queen of Southern Cooking uses a standard corn muffin mix in her recipe. Paula Deen Corn Pudding is a regular go-to casserole in my house!
Move over potatoes! Scalloped Corn is often on the menu, and it’s going to rock your world with its decadent cream and bacon sauce.
A kissing cousin to Corn Pudding, my Sweet Corn Casserole uses canned corn and is a quick dump and stir recipe.
All of these corny creations are perfect for holidays, Sunday suppers, or potlucks!
Corn Pudding
Ingredients
- 1/4 Cup Granulated Sugar
- 3 Tablespoons All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1 1/2 Teaspoon Salt
- 6 Large Eggs
- 2 Cups Heavy Whipping Cream
- 1/2 Cup Unsalted Butter, Melted and Cooled
- 6 Cups Frozen Corn, Cooked Per Package Instructions, Cooled, Well Drained
Instructions
- Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside
- In a small mixing bowl whisk together sugar, flour, baking powder, and salt.
- In a large mixing bowl, whisk eggs, whipping cream, and melted butter. Gradually add the flour mixture and whisk until smooth; stir in the corn.
- Pour into prepared baking dish. Bake in preheated oven until the edges are golden brown, and the center is only slightly jiggly, and a knife inserted into the center of the pudding comes out clean, about 30 minutes.
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Recipe Notes For Corn Pudding:
Variation- Cheese and green chilis are very common additions to this casserole, creating a Tex-Mex flavor. Of course, if you want to really spice it up, add in a diced jalapeno.
Cream & Butter- Don’t skimp on the cream or butter by substituting milk, no fat sour cream, or margarine. The fat in the heavy cream, sour cream, and butter help support the filling. The creaminess of your sauce depends on them (and trust me- it’s worth the calories!)
Adding Dry Ingredients to Wet- Add the dry ingredients in small batches, stirring well in between. If you dump it all in at once, you’ll end up with a lumpy mess!
Oh, Those Golden Edges!- the casserole bakes up with these super yummy golden edges. My favorite part ♥
Can You Make Corn Pudding Ahead Of Time?
This is a great make-ahead dish. When someone asks how to make corn pudding ahead of time, I simply tell them to assemble then store it in the fridge unbaked for a day or so. You can also bake it, then store it in the fridge, and rewarm to serve. If you prebake- make sure you let the pudding cool completely before wrapping to prevent a soggy top.
How Do You Freeze Corn Pudding?
Freezing any pre-baked casserole that has a good bit of dairy in it can be a gamble since the cream might separate- which will mess up the consistency of the dish. Cooking first and then freezing can also impact the texture of the final product but is probably the better option with this Corn Pudding Casserole. Prepare as directed, allow to cool completely, and wrap with a couple of layers of cling wrap and foil. Be sure to follow safe food handling practices for freezing and reheating!
What Do You Serve With Corn Pudding?
Often it’s a traditional side with holiday meals, Sunday suppers, and potlucks. It can accompany any meaty main dish, like ham, baked chicken, or pork or beef roast. Add a side salad, some roasted veggies, and maybe some potatoes, and you’ve got a meal fit for a king. But hey, why limit yourself… It’s also a perfect side with BBQ, or just because! Corn pudding certainly shouldn’t be banished to a once a year appearance on your table!
More Side Dishes….
- Broccoli Cauliflower Casserole
- Three Bean Salad
- Hot Water Cornbread
- Southern Style Green Beans
- Roasted Broccoli
- Scalloped Potatoes and Ham
Main Dishes to Partner with Corn Pudding…
Source: Southern Living
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