Corn Pudding is a sweet and creamy side dish that feels like a warm hug on a plate. Made with fresh or canned corn, eggs, a little sugar, and milk or cream, it’s soft and smooth with just a little bit of corn nibble in every bite. It’s one of those classic comfort foods that’s simple but always brings a smile.
I love making corn pudding during the holidays or any time I want an easy side that pairs well with roasted meats or grilled veggies. Something about the soft texture and gentle sweetness makes it a crowd favorite. Sometimes I like to add a bit of butter on top just as it’s coming out of the oven—that little touch makes it so rich and cozy.
Whenever I serve corn pudding, it’s usually gone before I know it. The best part is how easy it is to whip up with just a few ingredients from the pantry, yet it always feels special and homemade. It’s a warm, tasty dish that I think everyone should try at least once—you might just find yourself making it again and again!
Key Ingredients & Substitutions
Whole Kernel Corn & Cream-Style Corn: Together, they add texture and creaminess. If you can’t find cream-style corn, you can blend canned sweet corn until smooth as a substitute.
Cornmeal & Flour: Cornmeal gives you that cornbread taste, while flour helps the pudding hold together. For gluten-free, try a gluten-free flour blend.
Milk & Butter: These add richness and moisture. You can swap milk for almond or oat milk, and butter for dairy-free margarine to make it dairy-free.
Eggs: Eggs bind ingredients and give the pudding a custard-like texture. If needed, use flax eggs for an egg-free option (1 tbsp flaxseed meal + 3 tbsp water per egg).
How Do You Get Corn Pudding Soft and Creamy Every Time?
The key to creamy corn pudding is mixing wet and dry ingredients gently and baking just right. Avoid overmixing to keep it light.
- Whisk eggs, milk, and melted butter until smooth before combining.
- Fold wet and dry ingredients gently to avoid toughening the batter.
- Bake at 350°F and test with a toothpick near the end; it should come out clean, but pudding still soft.
- Let it rest after baking for flavors to meld and texture to set nicely.
If you want a richer top, add a small butter dot before baking or just after coming out of the oven. This simple step can make a big difference.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it’s perfect for even baking and easy to serve from.
- Large mixing bowl – makes combining all ingredients simple and mess-free.
- Whisk – helps blend eggs, milk, and melted butter smoothly without lumps.
- Measuring cups and spoons – for accuracy with ingredients like sugar, flour, and seasonings.
- Rubber spatula – easy to scrape down sides and fold ingredients gently.
Flavor Variations & Add-Ins
- Cheddar cheese and diced jalapeños – add for a spicy, cheesy kick that’s great as a party side.
- Fresh herbs like thyme or basil – give it a fresh, aromatic twist, perfect for spring or summer menus.
- Meat mix-ins like crumbled bacon or diced ham – add protein and smokiness for heartier dishes.
- Sweetened with honey or maple syrup – for a sweeter version that pairs well with breakfast or brunch.
How to Make Corn Pudding
Ingredients You’ll Need:
- 1 can (15 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 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground black pepper (optional)
- 1 tablespoon chopped fresh parsley or chives (optional, for a touch of color and flavor)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and around 50-60 minutes to bake. After baking, allow about 10 minutes to cool before serving. So, total time rounds up to roughly 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Prepare for Baking:
Start by preheating your oven to 350°F (175°C). Grease a 2-quart baking dish using butter or nonstick spray to stop the pudding from sticking.
2. Mix the Dry Ingredients and Corn:
In a large bowl, combine the drained whole kernel corn, cream-style corn, cornmeal, flour, sugar, baking powder, salt, and black pepper if you’re using it. Stir these together well so everything is mixed evenly.
3. Whisk the Wet Ingredients:
In a separate bowl, whisk the eggs, milk, and melted butter until the mixture is smooth and well combined.
4. Combine Wet and Dry Mixes:
Slowly pour the wet ingredients into the dry ingredients. Gently stir everything together until just combined. The batter will be a little loose — that’s okay.
5. Add Herbs (Optional):
If you want a splash of color and fresh flavor, fold in chopped parsley or chives now.
6. Bake the Pudding:
Pour the batter into your greased baking dish and spread it evenly. Pop it into your preheated oven and bake for about 50-60 minutes. The top should turn a lovely golden brown. You can check by inserting a toothpick in the center; it should come out clean.
7. Cool and Serve:
Once baked, take the corn pudding out of the oven and let it cool for around 10 minutes. This helps it set nicely while staying creamy. Serve warm, and if you like, add a pat of butter on top for a rich finish.
Can I use fresh corn instead of canned corn?
Yes! Use about 2 cups of fresh corn kernels. If using fresh, lightly sauté or steam the kernels before adding to ensure they’re tender and flavorful.
How long does corn pudding keep in the fridge?
Store leftover corn pudding in an airtight container for up to 3-4 days. Reheat gently in the oven or microwave to maintain its creamy texture.
Can I freeze corn pudding?
Yes, corn pudding freezes well! Cool completely, then wrap tightly in foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Can I make corn pudding vegan?
To make it vegan, substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), use a plant-based milk, and replace butter with vegan margarine or oil.
