It doesn’t get much easier than Corn Pudding when you’re looking for a crowd-pleasing holiday side! Stir everything together and a little less than an hour later, you’ve got a sweet, buttery, and sublimely creamy dish to add to the table.
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This might just be the easiest holiday side dish you’ll ever make (really!).
No chopping veggies. No sautéing anything, no boiling, no making sauce—there’s barely even any measuring! All you have to do to make this corn pudding recipe is stir the ingredients together, pour them into a casserole dish, and bake.
For that tiny bit of effort, you’ll be rewarded with an utterly irresistible holiday side. It’s rich and creamy, with the sweetness of corn, a texture that’s puffy and fluffy, and a beautiful golden-brown color that makes you want to grab a spoon and DIG IN.
If you love corn—and dishes like Corn Casserole and Creamed Corn—you’ll be a fan of corn pudding too!
5 Star Review
“I made this for Thanksgiving this year and my family could not stop talking about how much they loved it!”
— Amelia —
My Tips for Perfect Corn Pudding
This recipe is a cinch, but I’ve got some pointers to help you make sure it turns out perfect.
- Use Frozen Corn. I recommend using frozen (or fresh) corn kernels for this recipe rather than canned. I find the texture and flavor is far better.
- Thaw AND Dry the Corn. Thaw the frozen corn in the refrigerator overnight or place it in a colander and run it under warm water. Dry it well to keep the casserole from being watery; you can place it on a clean kitchen towel and gently pat it dry.
- Know When It’s Done. When you’re baking a custard-based dish, it’s common to think it’s not “done” if the middle is still jiggly and it’s moist when you insert a knife into the center. This is actually when the corn pudding is PERFECTLY done and ready to take out of the oven.
Recipe Variations
Put your own spin on this corn pudding or try one of these variations.
- Make It Cheesy. Sprinkle shredded cheddar over the corn pudding during the last 10 minutes of baking time.
- Give It a Kick. Place thinly sliced jalapeño peppers on top of the corn pudding mixture before baking, or garnish with Pickled Jalapeños.
- Add Bacon. Stir crumbled bacon (this Air Fryer Bacon would be perfect!) into the corn mixture just before transferring it to the casserole dish.
What to Serve with Corn Pudding
This recipe is easy enough for a weeknight, but I’m guessing you’re more likely to make it for a holiday. Here are some ideas for what to serve it with.
- Holiday Sides. Although this recipe serves six, you can squeeze some more servings out of it if you’re pairing it with a bunch of side dishes like Crockpot Green Bean Casserole, and this Garlic Mashed Potatoes Recipe.
- Special Occasion Main Dishes. Go fancy with a Standing Rib Roast or pair this corn pudding casserole recipe with classic Thanksgiving Turkey.
- Southern Favorites. Instant Pot Mac and Cheese and Air Fryer Fried Chicken Breast would be perfect.
Corn Pudding
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Ingredients
- ¼ cup unsalted butter melted, divided
- 1 (10-ounce) package frozen corn thawed and patted dry (or 2 cups fresh corn kernels)
- 1 (15-ounce) can cream-style corn
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- 3 to 5 dashes hot sauce optional
- 2 large eggs
- ½ cup milk
- 2 tablespoons cornstarch
Instructions
- Place a rack in the center of your oven and preheat to 350°F. Generously brush a deep 8×8 inch baking dish or similar 1½-quart baking dish with melted butter (reserve the rest).
- Place the thawed corn and creamed corn in a large bowl. Stir in the sugar, salt, onion powder, and hot sauce.
- In a separate bowl, whisk together the eggs, milk, and cornstarch. Stir in the reserved butter.
- Pour the milk mixture into the corn mixture and stir to combine. Transfer to the prepared dish.
- Bake corn pudding for 45 to 55 minutes, or until it’s light golden brown and set at the edges but wobbles in the center when you shake the pan. If you insert a butter knife in the center, it will look moist but not raw. Let sit 5 minutes, then serve warm.
Video
Notes
- TO STORE: Leftover corn pudding can be stored in an airtight container in the refrigerator for up to 3 days, or you can wrap it in the baking dish if you have a larger portion of leftovers.
- TO REHEAT: Warm up individual servings in the microwave, or reheat the entire dish in a 350ºF oven until warmed through.
- TO FREEZE: Wrap corn pudding tightly in the baking dish (assuming it’s freezer-safe!) or transfer smaller portions of leftovers to an airtight container. Freeze for up to 3 months and thaw in the refrigerator before reheating.
Nutrition
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This is really good! My sister in law makes corn pudding for family gatherings and I always enjoyed it! I decided I would make this to go with my turkey this year for Thanksgiving. I’m so glad I saw and tried this recipe. I can’t wait to share this dish with my family and friends. Thank you!
So glad to hear, thank you Sandra!
The corn pudding came out soft, buttery, and so flavorful. It had just the right amount of sweetness without being too rich. I served it together with fried chicken and green beans, and it made the whole meal feel so comforting. Thank you so much!
Great to hear! Thank you Yvette!
I made this for Thanksgiving this year and my family could not stop talking about how much they loved it! My husband said it reminded him of something his grandmother used to make, which is the best compliment ever. It will be a regular from now on! Thank you so much!
Makes me so happy to hear, Amelia! Thank you!
Made this for the first today for Thanksgiving. It was delicious! My new favorite corn pudding recipe!
Yay! Love to hear that, Hobbes!
Just made this and it was delicious! Is it possible to double the recipe and still have it turn out just as delicious?
Glad to hear you enjoyed it, Lyndzie. I’m sure you could, though you may need a larger pan.
Good
So happy to hear it Billie!
This was the first time I had made any version of corn pudding and it was a huge hit! Our group of 4 adults and 2 kids finished the whole pan! It’s got that nice, subtle sweetness from the corn, and the texture is creamy without being too runny. I was a little worried about the center setting up, but it’s got just the right amount of wobble. Thank you so much, Erin!
So glad to hear, Karen! Thank you!
I wasn’t sure what to expect since I’d never had corn pudding before, but wow—this is so good! It’s almost like a cross between cornbread and custard. The eggs and cornstarch really help hold everything together while keeping it soft and silky.
So glad you gave it a try, Jessica! Thank you!
Honestly, I’m not always the biggest fan of corn pudding, but this one was surprisingly enjoyable. It wasn’t overly sweet, which I appreciated, and the little bit of onion powder added a nice savory touch that balanced it out. It was a pleasant addition to the dinner table. I’m thinking of making it again for Easter this year. Thank you!
Yay! Great to hear, Madison! Thank you!