It doesn’t get much easier than Corn Pudding when you’re looking for a crowd-pleasing holiday side! Stir everything together and a little less than an hour later, you’ve got a sweet, buttery, and sublimely creamy dish to add to the table.
Email Me the Recipe!
Enter your email below to save this recipe to your free Well Plated recipe box.
From time to time, we'll send you the best of Well Plated. Already registered? Log in here.
This might just be the easiest holiday side dish you’ll ever make (really!).
No chopping veggies. No sautéing anything, no boiling, no making sauce—there’s barely even any measuring! All you have to do to make this corn pudding recipe is stir the ingredients together, pour them into a casserole dish, and bake.
For that tiny bit of effort, you’ll be rewarded with an utterly irresistible holiday side. It’s rich and creamy, with the sweetness of corn, a texture that’s puffy and fluffy, and a beautiful golden-brown color that makes you want to grab a spoon and DIG IN.
If you love corn—and dishes like Corn Casserole and Creamed Corn—you’ll be a fan of corn pudding too!
Key Ingredients
You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.
Frozen Corn. I recommend using frozen (or fresh) corn kernels for this recipe rather than canned. I find the texture and flavor is far better.
Cream-Style Corn. Yes we love homemade Crockpot Creamed Corn, but for the purposes of this recipe, you can use canned cream-style corn.
Hot Sauce. Optional! If you’re serving some people who like heat and others who don’t, just serve the hot sauce alongside the corn pudding.
Eggs and Milk. Technically speaking, corn pudding is a custard, which means eggs and milk are a must for that perfect rich, creamy texture.
How to Make Corn Pudding
Mix the Corns. Thaw the frozen corn in the refrigerator overnight or place it in a colander and run it under warm water. Dry it well to keep the casserole from being watery; you can place it on a clean kitchen towel and gently pat it dry. Stir together the creamed corn and thawed frozen corn in a large bowl with the sugar, salt, onion powder, and hot sauce.
Make the Custard. Whisk the eggs with the milk, cornstarch, and melted butter. Make sure you whisk the eggs well to break them up so you don’t end up with streaks of unmixed egg white in your corn pudding!
Combine. Pour the custard mixture into the bowl with the corn and stir, then transfer the corn pudding mixture into a buttered baking dish.
Bake. Bake the pudding at 350 degrees F. When you’re baking a custard-based dish, it’s common to think it’s not “done” if the middle is still jiggly and it’s moist when you insert a knife into the center. This is actually when the corn pudding is PERFECTLY done and ready to take out of the oven. Rest 5 minutes, then serve and ENJOY!
Recipe Variations
Make It Cheesy. Sprinkle shredded cheddar over the corn pudding during the last 10 minutes of baking time.
Give It a Kick. Place thinly sliced jalapeño peppers on top of the corn pudding mixture before baking, or garnish with Pickled Jalapeños.
Add Bacon. Stir crumbled bacon (this Air Fryer Bacon would be perfect!) into the corn mixture just before transferring it to the casserole dish.
What to Serve with Corn Pudding
This recipe is easy enough for a weeknight, but I’m guessing you’re more likely to make it for a holiday. Here are some ideas for what to serve it with.
Holiday Sides. Although this recipe serves six, you can squeeze some more servings out of it if you’re pairing it with a bunch of side dishes like Crockpot Green Bean Casserole, and this Garlic Mashed Potatoes Recipe.
Special Occasion Main Dishes. Go fancy with a Standing Rib Roast or pair this corn pudding casserole recipe with classic Thanksgiving Turkey.
Southern Favorites. Instant Pot Mac and Cheese and Air Fryer Fried Chicken Breast would be perfect.
Print
Add to Collection Go to Collections
Corn Pudding
This corn pudding recipe is creamy and delicious and so easy that it requires only 5 minutes of prep and a handful of ingredients!
Place a rack in the center of your oven and preheat to 350°F. Generously brush a deep 8×8 inch baking dish or similar 1½-quart baking dish with melted butter (reserve the rest).
Place the thawed corn and creamed corn in a large bowl. Stir in the sugar, salt, onion powder, and hot sauce.
In a separate bowl, whisk together the eggs, milk, and cornstarch. Stir in the reserved butter.
Pour the milk mixture into the corn mixture and stir to combine. Transfer to the prepared dish.
Bake corn pudding for 45 to 55 minutes, or until it’s light golden brown and set at the edges but wobbles in the center when you shake the pan. If you insert a butter knife in the center, it will look moist but not raw. Let sit 5 minutes, then serve warm.
Notes
TO STORE: Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days, or you can wrap it in the baking dish if you have a larger portion of leftovers.
TO REHEAT: Warm up individual servings in the microwave, or reheat the entire dish in a 350ºF oven until warmed through.
TO FREEZE: Wrap corn pudding tightly in the baking dish (assuming it’s freezer-safe!) or transfer smaller portions of leftovers to an airtight container. Freeze for up to 3 months and thaw in the refrigerator before reheating.
