Corn Pudding

This traditional favorite combines whole kernel corn, creamed corn, and a few everyday kitchen staples and tastes amazing alongside any meal. It’s so simple to make from scratch that it will become a must-have addition for any occasion.

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Old-fashioned corn pudding is an unexpected addition to almost any meal. It’s creamy, sweet, and savory all at the same time. Whole kernel corn mixed with creamed corn and a few basic ingredients come together in just 3 steps and are ready in under an hour. This would be the perfect dish to bring to the next potluck or holiday gathering.

Corn Pudding Ingredients

You’ll need:

• 5 eggs
• 29.5 ounces cream-style corn
• 15.25 ounces whole kernel corn, drained
• ¼ cup white sugar
• 4 tablespoons cornstarch
• ½ cup whole milk
• ⅓ cup butter, melted

Substitutions and Additions 

WHOLE MILK: Use lower-fat milk if that’s what you have on hand, but add a few extra tablespoons of butter.

CREAM-STYLE CORN: You can substitute 1 can of whole kernel corn plus ⅓ of the liquid,  mixed with 1 tablespoon of flour in place of creamed corn.

DICED GREEN CHILES: For a Tex-Mex side dish, add a can of diced green chiles, some Cajun seasoning, or top with 1 cup shredded Monterey Jack before baking.

BACON, ONION, or PARSLEY: Garnish the top with bacon, ham, diced onion, or parsley before baking to add some variety to your side dish.

How to Make This Old Fashioned Corn Pudding Recipe 

STEP ONE: Preheat oven to 400ºF.

STEP TWO: In a large bowl, combine the canned corn kernels, creamed corn, and eggs.

Pro Tip: For easier and more complete mixing, bring eggs to room temperature before using.

STEP THREE: Add the sugar and cornstarch. 

STEP FOUR: Stir in the milk and butter.

STEP FIVE: Pour into an 8×8-inch baking dish sprayed with cooking spray.

PRO TIP: Be sure to use the correct size of baking dish. Changing the size of the pan changes the bake time, and your pudding may turn out differently.

STEP SIX: Bake for 55 minutes until slightly brown on top.

STEP SEVEN: Serve hot and ENJOY!

How To Serve

Old-fashioned corn pudding is delicious alongside roasted chicken, grilled steaks, or baked ham. It goes with almost anything and can even stand alone as a vegetarian meal with fresh salad or roasted vegetables.

Storage

IN THE FRIDGE: You can make corn pudding 2 days in advance and then cover it with foil and bake it when you are ready to serve it. Leftovers can be kept covered in the refrigerator for up to 4 days.

IN THE FREEZER: Tightly cover any corn pudding you would like to store for another time, and it keep it frozen for up to 2 months.

REHEATING INSTRUCTIONS: Completely thaw and cover with foil before reheating or microwave small portions at a time.

Corn pudding is a traditional, made-from-scratch side dish that is so easy to make and so delicious that it will be a favorite addition to all your holiday feasts and family weeknight suppers.

FAQ:

Q? Can I double this recipe? 

A: Especially when serving a crowd, you will want to double the recipe. Make 2 separate pans so that they cook up properly.

Q? Why did my corn pudding come out watery?

A: Follow baking instructions carefully. Be sure your eggs are well incorporated into the corn before continuing with your steps. Baking too quickly can cause eggs to curdle and separate rather than bind and thicken your corn pudding.

Q? Can I make a less sweet version?

A: Cut the sugar in half or even omit it altogether. Add some of our suggested additions to add a more savory taste.

Corn Pudding

This traditional favorite combines whole kernel corn, creamed corn, and a few everyday kitchen staples and tastes amazing alongside any meal. It’s so simple to make from scratch that it will become a must-have addition for any occasion.

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Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American

Servings 6

Ingredients

  

• 5 eggs
• 29.5 ounces cream-style corn
• 15.25 ounces whole kernel corn drained
• ¼ cup white sugar
• 4 tablespoons cornstarch
• ½ cup whole milk
• ⅓ cup butter melted

Instructions

 

• Preheat oven to 400ºF.
• In a large bowl, combine the canned corn kernels, creamed corn, and eggs.
• Add the sugar and cornstarch.
• Stir in the milk and butter.
• Pour into an 8×8-inch baking dish sprayed with cooking spray.
• Bake for 55 minutes until slightly brown on top.
• Serve hot and ENJOY!

Notes

This recipe can easily be doubled to serve a larger crowd. You will want to adjust your bake time a little if you do this!

You should bring your eggs to room temperature before starting.

Use throw-away foil pans so your good casserole dishes aren’t tied up in the freezer, where they can’t be utilized for other delicious recipes!

Keyword Corn Pudding Recipe