Corn pudding is one of those timeless dishes that brings warmth to any table. It’s golden, creamy, and just sweet enough to balance out savory mains.
If you’ve never tried it before, think of it as a cross between cornbread and custard, with a silky texture and buttery flavor that practically melts in your mouth.
What Exactly Is Corn Pudding?
Corn pudding is a Southern-style baked dish made from corn, eggs, milk, butter, and sometimes a little flour or cornstarch to hold it together.
It’s not quite bread, not quite custard—more like a creamy, spoonable side that sits beautifully next to turkey, ham, or roasted vegetables.
It’s often confused with corn casserole, and while the two are similar, there’s one big difference: corn casserole usually includes cornbread mix (like Jiffy), which makes it more bread-like.
Corn pudding stays softer and creamier, with bits of whole corn in every bite.
Tips for Cooking and Prepping
Here’s what I’ve learned after making this dish countless times.
Start by draining canned corn well if you’re using it. Too much liquid can make your pudding watery.
If you’re using fresh corn, cut the kernels right off the cob and scrape the milky starch from the cob, too. That adds flavor and natural sweetness.
When baking, don’t rush it. I like to bake my corn pudding until the edges are just golden and the center still jiggles slightly. It’ll finish setting as it cools, giving you that custard-like texture.
If you want an extra-rich flavor, use heavy cream instead of milk, or even a splash of half-and-half. And one more secret: a pinch of sugar enhances the sweetness of the corn without making it dessert-like.
What Corn Should You Use?
You can use fresh, frozen, or canned corn for this recipe. Fresh corn is naturally sweeter and has a firmer bite, while canned corn makes this dish ultra-convenient.
If you use frozen corn, make sure to thaw and drain it first. For the best flavor, I like to mix half whole-kernel corn and half creamed corn. This combination gives the pudding both texture and creaminess.
Recipe Variations and Substitutions
This dish is endlessly customizable. You can add shredded cheddar cheese or Monterey Jack for a savory twist, or even a handful of chopped jalapeños for a little heat.
For a vegan version, replace the milk with unsweetened oat or almond milk, use vegan butter, and swap the eggs for a flaxseed egg mixture (1 tablespoon flaxseed meal + 3 tablespoons water per egg). It won’t be quite as custardy, though.
You can also make a smoky version by adding a bit of crumbled cooked bacon or smoked paprika. Both bring depth and contrast to the sweet corn.
What to Serve It With
Corn pudding pairs wonderfully with roast turkey, glazed ham, or fried chicken. On Thanksgiving, it’s a cozy complement to stuffing and cranberry sauce.
It also fits in well at any potluck or holiday brunch. Serve it warm or at room temperature — it’s delicious either way.
Storage and Make-Ahead Tips
One of the best things about corn pudding is how well it keeps. You can prepare it up to a day in advance, store it covered in the fridge, then bake it before serving.
Leftovers stay good for 3–4 days refrigerated. Just reheat gently in the oven at 300°F (150°C) until warmed through.
You can also freeze corn pudding for up to a month. Let it cool completely, wrap tightly, and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make corn pudding ahead of time?
Yes, and it actually reheats really well. Assemble the mixture a day before, refrigerate, and bake right before serving.
Can I make corn pudding vegan?
Definitely. Use plant-based milk, vegan butter, and flaxseed eggs. The texture will be slightly different but still creamy and flavorful.
Can I use canned corn?
Yes! Just make sure to drain it well. You can also mix canned corn and creamed corn for a rich, custardy texture.
Can you freeze corn pudding?
Absolutely. Once baked and cooled, wrap tightly in foil and freeze for up to one month. Thaw overnight before reheating.
Is corn pudding the same as corn casserole?
Not quite. Corn pudding is creamier, while corn casserole is thicker and bread-like since it often includes cornbread mix.
Easy Creamy Corn Pudding Recipe
Image credit: @carlsbadcravings
Ingredients
For the Corn Pudding Base
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 2 large eggs
- 1 cup milk (or half-and-half for richer texture)
- ¼ cup butter, melted
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Optional Add-Ins
- ½ cup shredded cheddar cheese
- 1 small jalapeño, finely chopped
- ½ teaspoon smoked paprika
Instructions
- Preheat the oven. Set the oven to 350°F (175°C) and grease a 9x9-inch baking dish.
- Mix the base. In a large bowl, whisk eggs, milk, butter, flour, sugar, baking powder, and salt until smooth.
- Add the corn. Stir in whole kernel and creamed corn until evenly combined. Add any optional ingredients at this stage.
- Bake. Pour into the prepared dish and bake for 45–50 minutes or until the center is set and the top is lightly golden.
- Rest and serve. Let it cool slightly before serving. It should be creamy but firm enough to scoop easily.
Featured image credit: @plainchicken
