Corn Pudding is a sweet and creamy dish that feels like a warm hug on your plate. It’s made with fresh corn kernels, a custardy base, and a little bit of sugar to bring out that natural sweetness. The texture is smooth and a bit fluffy, with just enough bite from the corn to keep things interesting.
I like to make corn pudding when I want a side that’s comforting but not too heavy. It’s one of those recipes that always reminds me of family dinners and holiday meals. I find it’s best when it’s baked until golden on top, giving it a little crust that adds just the right amount of contrast to the soft inside.
The best way I’ve found to enjoy corn pudding is warm, right out of the oven. It pairs perfectly with roasted chicken or a simple green salad. Sometimes I even like to add a sprinkle of fresh herbs on top for a little pop of color and flavor—it’s a small touch that makes the dish feel extra special.
Key Ingredients & Substitutions
Corn kernels: Fresh corn is best for a sweet, juicy flavor. If fresh isn’t available, frozen thawed corn works well too. Avoid canned corn if you want a fresher taste.
Cornmeal: Adds a nice texture and helps thicken the pudding. You can substitute with polenta for a coarser texture or skip it for a smoother custard.
Milk & Cream: Whole milk and heavy cream make the pudding rich and creamy. For a lighter version, you can use all milk or substitute cream with half-and-half.
Sour cream: This is optional but adds creaminess and a subtle tang. You can swap it with plain Greek yogurt if you want a similar effect.
Vanilla extract: A tiny splash brightens the flavor and balances the sweetness, but you can leave it out if you prefer a more traditional savory taste.
How Do I Get a Golden, Creamy Corn Pudding Every Time?
Here’s how to make sure your corn pudding bakes perfectly every time:
- Grease your baking dish well to prevent sticking and help the edges brown nicely.
- Don’t overmix the batter—fold ingredients gently until combined to keep the texture light.
- The batter will be quite loose before baking; this is normal and important for a custard-like texture.
- Bake at 350°F for about 50–60 minutes. Check with a toothpick: it should come out mostly clean but with some moist crumbs.
- Let the pudding rest for 10 minutes after baking to help it set and become easier to serve.
- For a deeper golden top, you can broil for a minute or two at the end—watch carefully to avoid burning!
Equipment You’ll Need
- 9×13-inch baking dish – I like it because it holds the pudding evenly and bakes without spillage.
- Mixing bowls – to combine ingredients easily and keep everything tidy.
- Whisk – helps blend eggs, milk, and cream smoothly without lumps.
- Measuring cups and spoons – for accuracy, ensuring the pudding turns out just right.
- Oven mitts – safety first when handling hot dishes.
Flavor Variations & Add-Ins
- Cheese: Stir in grated cheddar or Parmesan for a savory twist that pairs nicely with meats.
- Spices: Add a pinch of cayenne, smoked paprika, or cumin for extra warmth and flavor.
- Herbs: Mix in chopped fresh chives, thyme, or parsley to add a fresh herb note.
- Vegetables: Incorporate cooked diced peppers, sautéed onions, or chopped spinach for more texture and nutrients.
How to Make Corn Pudding
Ingredients You’ll Need:
- 4 cups fresh corn kernels (or frozen, thawed)
- ½ cup yellow cornmeal
- ¼ cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 large eggs, lightly beaten
- 1 cup whole milk
- ½ cup heavy cream
- 4 tablespoons unsalted butter, melted
- ½ cup sour cream (optional for extra creaminess)
- 1 teaspoon vanilla extract (optional, for slight sweetness)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, then about 50–60 minutes to bake. Allow an additional 10 minutes for cooling before serving.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking or casserole dish with butter so your pudding won’t stick.
2. Mix the Dry Ingredients:
In a large bowl, stir together the corn kernels, cornmeal, flour, sugar, salt, and baking powder until everything is well combined.
3. Whisk the Wet Ingredients:
In another bowl, whisk together eggs, milk, heavy cream, melted butter, sour cream (if using), and vanilla extract until smooth.
4. Combine and Fold:
Pour the wet mixture into the dry ingredients, gently folding everything together until it’s just combined. The mixture will be loose and somewhat soupy—this is perfect for a creamy pudding.
5. Bake the Pudding:
Pour the batter into your prepared baking dish and smooth it out evenly. Bake in the oven for 50 to 60 minutes, until the top is golden brown and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
6. Cool and Serve:
Take the pudding out of the oven and let it cool for about 10 minutes. This resting time helps it set and makes it easier to serve. Enjoy it warm as a comforting side dish with your favorite meal.
Can I Use Frozen Corn Instead of Fresh?
Yes! Just be sure to fully thaw frozen corn and drain any excess moisture before using to avoid making the pudding too watery.
Can I Make Corn Pudding Ahead of Time?
Absolutely. Prepare and bake the pudding as directed, then cover and refrigerate for up to 2 days. Reheat gently in the oven at 350°F until warmed through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, stirring gently to keep it creamy.
Can I Add Cheese or Spices to the Recipe?
Yes! Adding shredded cheddar or spices like smoked paprika can give it a nice savory twist. Stir them in with the wet ingredients before baking.
