Julie Clark
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Corn Pudding Recipe
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Creamy corn casserole like you’ve never had it before! This quick and easy corn pudding recipe makes a great side dish for everything from holiday dinners to everyday weeknight meals.
Every home cook has most likely tested a recipe for corn pudding, one with that perfect blend of creamy, sweet, and savory. Whether you’re celebrating with family on Thanksgiving, Christmas or just spicing up a regular Tuesday dinner, our easy Corn Pudding recipe, infused with a hint of vanilla and nutmeg, promises to be a crowd-pleaser.
This corn pudding casserole bakes about 45 minutes, but only takes about 10 minutes to mix up. It has a custard-like texture that you’ll love!
What readers are saying:
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Louise says, “I made this dish tonight. Very delicious. Tastes like the dish that the daughter of a woman I took care of during the day in 1974 made when she came to visit her mother. I will definitely be making this again.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Jenny says, “I’ve used this sweet corn pudding recipe a couple of times now for holiday get togethers. It’s so easy and everyone seems to enjoy it.”
Love corn casserole recipes? Try our corn casserole recipe with Jiffy cornbread mix and sour cream. And try our scalloped corn with saltines, too.
What’s the difference between corn pudding and corn casserole?
Corn pudding is a corn casserole, but it has a custard base. Corn casserole traditionally has jiffy corn muffin mix which gives it more of a scoopable soft, cake like texture.
Ingredients for Corn Pudding
This easy side dish is a mixture of whole corn, cream corn, eggs, milk, butter, sugar and cornstarch for thickening.
Tips about the ingredients (and recipe variations you might like):
- Use large, room temperature eggs. Using eggs at room temperature ensures a smoother mixture. Cold eggs might cause the melted butter to solidify, leading to an uneven texture in the pudding. To quickly bring eggs to room temperature, you can place them in a bowl of warm water for about 10 minutes.
- Canned cream corn makes this recipe easy and extra creamy.
- If you don’t have half and half on hand, you can use a combination of milk and heavy cream.
- If you don’t want to use cornstarch, you can use arrowroot starch or tapioca flour in the same amount.
- A touch of vanilla and nutmeg enhances the flavor of the casserole. It’s our own secret ingredients.
How to Make Corn Pudding
This recipe is can be made easily in 4 steps:
- Whisk the eggs together in a large mixing bowl, then add the butter and sugar.
- In another small bowl (or liquid measuring cup), whisk together the cornstarch and milk. This will ensure no clumps and even distribution of the cornstarch, which thickens the pudding. Stir the cornstarch/milk mixture into the egg mixture.
- Add the vanilla extract and nutmeg, then mix in the two types of corn. Mix well.
- Pour mixture into a greased 9×13″ baking dish. Bake at 400ºF for 40-50 minutes or until the top is golden brown and the center is set.
Recipe Variations
- If you have fresh corn, feel free to use those and cut off the corn kernels. You can also use frozen corn or canned corn. Be sure to thaw the frozen corn first.
- You can try adding a touch less sugar if you’d like. Some readers have wanted it sweeter and doubled the sugar. It’s up to you!
- Add jalapeños, cheddar cheese or shredded pepper jack cheese for a little spice.
Is corn pudding served hot or cold?
We prefer this served warm, but you will regularly find family members pulling out the casserole and eating it straight from the fridge if there are leftovers after a potluck. The creamy sweet texture makes it good either hot or cold.
Storage and Reheating
- Storing Leftover Corn Pudding: Allow the corn pudding to cool completely. Transfer it to an airtight container and store in the refrigerator for up to 3-4 days.
- Reheating Instructions: For the best results, reheat individual servings in the microwave for 1-2 minutes, checking and stirring every 30 seconds to ensure even heating. If using an oven, cover the pudding with aluminum foil to prevent it from drying out and reheat at 325°F (165°C) until warmed through, which might take about 15-20 minutes.
- Freezing for Later: I recommend enjoying corn casserole fresh for the best taste and texture, but it can be frozen. Let the pudding cool completely, then transfer to a freezer-safe container, leaving a small space at the top for expansion. Thaw in the refrigerator overnight and reheat as instructed above. Please note that the texture may change slightly when thawing and reheating.
What main dish goes well with corn pudding?
Here are some of our favorite main dishes to serve with this corn side dish:
- Slow Cooker Meatloaf. The ultimate comfort food.
- Roasted Turkey. Perfect for Thanksgiving dinner.
- Oven Baked Ham. Think Easter or Christmas!
- Glazed Ham Loaf. The sweetness of this ham loaf recipe goes well with the creamy rich corn pudding.
- Grandma’s Pork Chops. Grandma’s corn pudding needs grandma’s pork chops. 😋
Other Holiday Side Dishes
Corn Pudding Recipe
Creamy corn casserole like you've never had it before! This quick and easy corn pudding recipe makes a great side dish for everything from holiday dinners to everyday weeknight meals.
Servings 12
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
- 5 large eggs (room temperature)
- 1/3 cup salted butter (melted and cooled)
- 1/4 cup granulated sugar
- 1/2 cup half and half
- 1/4 cup cornstarch
- 1/2 teaspoon vanilla extract
- Dash of nutmeg
- 15.25 ounces white shoepeg whole kernel corn, drained (1 can)
- 29.50 ounces cream-style corn (2 cans)
Instructions
- Preheat oven to 400 Degrees Fahrenheit. Spray a 9×13 baking pan with cooking spray.
- In a large bowl, lightly beat eggs. Add melted butter and sugar. 5 large eggs, ⅓ cup salted butter, ¼ cup granulated sugar
- In a small bowl, whisk together the milk and cornstarch until smooth. Stir the cornstarch/milk mixture into the egg mixture. ½ cup half and half, ¼ cup cornstarch
- Add the vanilla extract and dash of nutmeg. Stir in the drained corn and creamed corn. Mix well. ½ teaspoon vanilla extract, Dash of nutmeg, 15.25 ounces white shoepeg whole kernel corn, drained, 29.50 ounces cream-style corn
- Pour mixture into prepared casserole dish. Bake for 40-50 minutes or until the top is browned and the center is set.
Video
Notes
- How can you tell when corn pudding is done? The corn pudding casserole should be set around the edges, but it’s ok if it is slightly jiggly in the center. If you insert a knife into the center, it should come out clean.
- Store any leftovers in an airtight container in the refrigerator.
Nutrition
Calories: 200kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 278mg | Potassium: 226mg | Fiber: 1g | Sugar: 9g | Vitamin A: 355IU | Vitamin C: 5.5mg | Calcium: 26mg | Iron: 0.8mg
Can this dish be assembled the night before and baked the following day? I’ve been making it for a few years but have never tried prepping it the night before. Thank you!
followed the easy directions, it is the best most flavorful corn custard pudding I have ever made, and I have made a lot. It was custardy, corny not too sweet, fresh nutmeg is the best. I saved this to my favorite file and will not be looking for other corn custard pudding receipes. We eat it at room temp…. and the leftovers, what leftovers. But they would be good like any other cooked food properly sealed and kept in fridge for at least 3 days. Follow the directions as written and you will not have an issue.
Can this be made in a crockpot?
beyound yummy for yipour tummy !!
Yummy, moist and crusty, not too sweet
Could you cook in electric Roaster?
I have made this a couple times now and it is always delicious! Everyone likes it.
I have used this recipe but instead of corn, I used spaghetti squash. Pretty good.
Great recipe easy to follow taste great!
My grandmother made a scrumptious dish she called corn pudding, and I swear she used a box of Jiffy cake mix in it, like the corn casserole, but not cornbread. The corn casserole tastes a lot like it but not as puddingy. I’ve never seen a recipe for anything like what we all think she made. Unfortunately, I never got the recipe for it, but it was one of the highlights of holiday dinners.
I’m going to make this for thanksgiving dinner but just realized all of my other side dishes are being cooked at 350. Can I make this in the morning and heat up prior to serving? Or would there be a way to adjust the cooking time? This sounds delicious!
Came out like scrambled eggs with a ton of corn in it. Very little flavor. Not sure what I did wrong
Instead of using a Pyrex dish Can I divide the mixture into a muffin try (12 individual muffins)
Do I still cook it all for the same amount of time and temp
Thank you
Sheryl
Gonna serve a mini ice cream scoop of it in “Charro Red bean chili ( chorizo, ground chuck. Diced braised pork shoulder.