Welcome to the last Corn Pudding Recipe you’ll ever need. If you’re dreaming of a side dish that’s incredibly creamy, custardy, and perfectly balanced between sweet and savory, you’ve found it. This isn’t your average dry, crumbly corn casserole; this is a true Southern-style pudding that’s rich, decadent, and surprisingly easy to make from scratch. It’s the perfect addition to a holiday feast or a comforting weeknight dinner.
What Makes This Corn Pudding Recipe the Best?
Many recipes out there result in a texture that’s more like a cornbread or a dense casserole. Our recipe is specifically designed to create a silky, spoonable, custard-like texture that melts in your mouth. We achieve this by using a perfect ratio of eggs, heavy cream, and both whole kernel and creamed corn. This method ensures every bite is moist and full of rich corn flavor, making it a standout dish on any table.
The Simple Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. You don’t need any boxed mixes or fancy ingredients to create this show-stopping side dish. Here’s what you’ll gather:
- Butter: Provides richness and flavor. We’ll be using it melted.
- Sugar: Just enough to enhance the natural sweetness of the corn without making it overly dessert-like.
- Eggs: The essential binder that gives the pudding its signature custardy structure.
- Heavy Cream & Milk: This combination creates an incredibly rich and creamy base.
- All-Purpose Flour: Helps to thicken the pudding slightly and provide stability.
- Baking Powder: Gives the pudding a subtle lift, preventing it from being too dense.
- Seasonings: Salt, black pepper, and a pinch of nutmeg add warmth and balance the sweetness.
- Canned Corn: We use both whole kernel corn for texture and cream-style corn for a smooth, velvety base.
Step-by-Step Instructions for Perfect Corn Pudding
Making this creamy corn pudding is a straightforward process. Just follow these simple steps for a flawless result every time.
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Generously grease a 9×13 inch baking dish with butter.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and granulated sugar. Add the eggs one at a time, whisking well after each addition. Finally, stir in the heavy cream and milk until everything is smooth.
- Combine Dry Ingredients: In a separate, smaller bowl, stir the all-purpose flour, baking powder, salt, pepper, and nutmeg together.
- Create the Batter: Gradually pour the dry ingredient mixture into the wet ingredients, whisking continuously until the batter is smooth and free of lumps.
- Fold in the Corn: Gently fold in the drained whole kernel corn and the cream-style corn until they are evenly distributed throughout the batter.
- Bake to Perfection: Pour the entire mixture into your prepared baking dish. Bake for 45-55 minutes. You’ll know it’s ready when the top is golden brown and the center has just a slight jiggle.
- Let it Rest: This step is crucial! Let the pudding rest on a wire rack for at least 10 minutes before serving. This allows the custard to fully set and makes for easier serving.
Tips for a Creamy, Dreamy Custard Texture
Want to guarantee that perfect, silky texture? Follow these expert tips.
- Don’t Overbake: The most common mistake is baking the pudding for too long. This boils the custard and results in a dry, grainy texture. Pull it from the oven when it still has a slight wobble in the center; it will continue to cook as it rests.
- Room Temperature Ingredients: For a smoother, more uniform custard, let your eggs, milk, and cream sit at room temperature for about 30 minutes before mixing.
- Serve Warm: This corn pudding is at its absolute best when served warm, not piping hot. This allows the flavors to meld and the creamy texture to shine.
Fun Variations to Try
While the classic recipe is a star on its own, it’s also a fantastic canvas for other flavors. Here are a few variations to inspire you:
Savory Cheddar and Jalapeño
For a spicy, cheesy kick, fold in 1 cup of shredded sharp cheddar cheese and 1-2 finely diced jalapeños (seeds removed for less heat) into the batter before baking. This version is a fantastic side for a savory French Onion Pot Roast.
Sweet Maple-Bacon
For a sweet and savory twist, crumble 6 slices of crispy, cooked bacon and stir them into the batter. Drizzle the top with 2 tablespoons of pure maple syrup just before baking.
Brown Sugar and Cinnamon
If you prefer a sweeter pudding that borders on dessert, substitute the granulated sugar with light brown sugar and add 1/2 teaspoon of ground cinnamon along with the nutmeg.
What to Serve with Corn Pudding
This versatile side dish pairs wonderfully with a variety of main courses. It’s a must-have for any holiday spread, sitting perfectly alongside a Honey Baked Ham (coming soon) or roasted turkey. For a comforting family dinner, serve it with baked chicken or pork chops. It also complements other classic sides like our favorite Candied Sweet Potato Casserole.
Storage and Reheating Instructions
Leftover corn pudding is a true delight! To store, let it cool completely, then cover the baking dish tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
To reheat, you can warm individual portions in the microwave in 30-second intervals until heated through. For best results, reheat the entire dish in a 300°F (150°C) oven for 15-20 minutes, or until warm.
Frequently Asked Questions
Yes! You can assemble the entire pudding (without baking) up to 24 hours in advance. Cover and refrigerate it, then let it sit at room temperature for 30 minutes before baking as directed. You may need to add 5-10 minutes to the baking time.
The pudding is done when the edges are set, the top is golden brown, and the center has a slight jiggle to it. It will continue to set as it rests. Overbaking will make it dry, so it’s better to pull it out slightly early.
Corn pudding is very versatile! For a savory twist, add shredded cheddar cheese, diced jalapeños, or crispy bacon. For a sweeter version, try a sprinkle of cinnamon or a drizzle of maple syrup.
Corn pudding typically has a smoother, more custard-like texture due to a higher ratio of eggs and cream. Corn casserole, especially those using a mix like Jiffy, is often denser, with a texture more similar to cornbread.
A watery corn pudding is usually caused by not draining the whole kernel corn properly or by underbaking. Ensure the corn is well-drained and bake until the center is just barely set.
More Delicious Side Dishes You’ll Love
If you enjoyed this recipe, be sure to check out some of our other family-favorite sides! Our creamy Southern Macaroni Salad is perfect for picnics, and you can never go wrong with a basket of warm, Fluffy Homemade Dinner Rolls (coming soon).
The Best Corn Pudding Recipe
Corn Pudding Recipe (Classic & Creamy)
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until combined.
- Whisk in the eggs one at a time, followed by the heavy cream and milk until the mixture is smooth.
- In a separate, smaller bowl, stir together the all-purpose flour, baking powder, salt, pepper, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, whisking continuously until the batter is smooth and free of lumps.
- Gently fold in the drained whole kernel corn and the cream-style corn until evenly distributed.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45-55 minutes, or until the top is golden brown and the center is just set (it should have a slight jiggle).
- Let the pudding rest on a wire rack for at least 10 minutes before serving. This allows the custard to fully set.
Notes
Be careful not to overbake, as this can lead to a dry, crumbly texture instead of a creamy custard.
The pudding will puff up while baking and settle as it cools.
Save This Recipe!
Don’t forget to save this Corn Pudding Recipe for your next family gathering or holiday meal. Pin it on Pinterest to keep it handy. We know you’ll love it as much as we do!
