Corn Pudding is a creamy, comforting dish that feels like a warm hug in every bite. Made with sweet corn, eggs, milk, and a touch of butter, it’s soft and slightly custardy with just the right amount of sweetness. This simple side has a way of making any meal feel special, especially during family dinners or holiday gatherings.
I love how easy it is to prepare, and it always turns out smooth and rich without much fuss. One tip I like to share is to use fresh or frozen corn instead of canned if you want that bright, natural corn flavor to really shine through. The texture is soft but holds together nicely, making it a crowd-pleaser every time I bring it to the table.
When I serve Corn Pudding, I usually warm it up just right and pair it with roast chicken or a hearty meat dish. It’s one of those recipes that makes you feel cozy and satisfied, reminding me of home-cooked meals shared around the kitchen table. If you’re looking for a simple dish that’s a little different from your usual sides, this one’s definitely worth trying!
Key Ingredients & Substitutions
Whole kernel corn & cream-style corn: These give the pudding its moist, sweet texture. If you prefer fresh corn, use about 2 cups of fresh kernels. Frozen corn works too—just thaw before mixing.
Cornmeal: Yellow cornmeal adds body and a slight corn flavor. If you want a finer texture, you could use fine cornmeal or even substitute with polenta for a heartier texture.
Flour: This helps the pudding set. For a gluten-free option, try a 1:1 gluten-free baking flour blend instead of all-purpose flour.
Butter: Melted butter adds richness and helps create a tender crumb. You can use salted butter and reduce the added salt slightly, or swap for a mild oil if dairy-free.
Eggs and milk: These bind everything together and create the custard-like texture. For a dairy-free version, try almond or oat milk and substitute eggs with flax or chia egg replacements.
How to Avoid a Soggy or Dry Corn Pudding?
Getting the texture just right is key for corn pudding. Here’s how to make sure it’s moist but set perfectly:
- Mix gently: Stir the wet and dry ingredients just until combined to avoid a tough pudding.
- Don’t overbake: Check doneness after 45 minutes by inserting a toothpick; it should come out clean with a few moist crumbs.
- Drain corn well: Especially whole kernel corn—this keeps the pudding from becoming too watery.
- Rest before serving: Let the pudding cool 5-10 minutes after baking, so it firms up and slices cleanly.
Equipment You’ll Need
- 9-inch square baking pan or 1.5-quart baking dish – I like this size because it cooks evenly and is easy to serve from.
- Mixing bowls – for combining the ingredients smoothly and thoroughly.
- Whisk – helps blend eggs, milk, and melted butter easily without lumps.
- Measuring cups and spoons – for accuracy, ensuring the right balance of ingredients.
- Spatula – for spreading the batter evenly in the pan and cleaning the sides of your bowl.
- Oven – to bake the pudding until golden and firm.
Flavor Variations & Add-Ins
- Cheese: Stir in shredded cheddar or Monterey Jack for a cheesy twist that melts into every bite.
- Spice: Add a pinch of cumin or cayenne pepper to give it a subtle kick.
- Fresh herbs: Mix in chopped cilantro, scallions, or parsley for a fresh, zesty flavor.
- Hidden Veggies: Fold in finely chopped bell peppers or cooked green chilies for extra color and taste.
How to Make Corn Pudding
Ingredients You’ll Need:
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs, beaten
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
Time You’ll Need
This corn pudding takes about 10 minutes to prepare and roughly 45 to 55 minutes to bake. Allow a few extra minutes to cool before serving. In total, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Get Your Oven Ready
Preheat your oven to 350°F (175°C). Grease a 1.5-quart baking dish or a 9-inch square baking pan well so the pudding doesn’t stick.
2. Mix the Dry Ingredients and Corn
In a large bowl, combine the drained whole kernel corn, cream-style corn, cornmeal, flour, sugar, salt, and baking powder. Stir everything together until the mixture is blended.
3. Combine Wet Ingredients
In a separate bowl, whisk the beaten eggs, milk, and melted butter until smooth and well mixed.
4. Mix Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is just combined. Be careful not to overmix—you want to keep the pudding light and tender.
5. Bake the Corn Pudding
Pour the batter into your greased baking dish and smooth the top with a spatula. Place it in the oven and bake for 45 to 55 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve
Once baked, remove the dish from the oven and let it cool for a few minutes. The pudding will firm up as it cools, making it easier to slice and serve. Enjoy it warm as a comforting side dish to your meal!
Can I Use Frozen Corn Instead of Canned?
Yes! Just be sure to thaw and drain the frozen corn well before using to avoid extra moisture in the pudding.
Can I Make Corn Pudding Ahead of Time?
Absolutely. You can prepare the batter and refrigerate it for up to 24 hours before baking. Bake as directed when ready to serve.
How Should I Store Leftovers?
Store any leftover corn pudding in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute Milk or Butter?
Yes, you can use a dairy-free milk like almond or oat milk, and replace butter with a mild oil or vegan butter for a dairy-free version.
