Corn Pudding
Corn Pudding is one of the most comforting side dishes ever! Creamy, buttery corn is baked to perfection until deliciously golden brown on top. This easy corn recipe features a handful of inexpensive ingredients and deserves a spot on your holiday table!
Corn Pudding
This post may contain affiliate links which won’t change your price but will share some commission.
Thanksgiving, Christmas, Easter, and every weeknight dinner in-between those holidays is made more delicious with this corn pudding recipe! Made with a handful of inexpensive ingredients (that you likely have in your kitchen right now), this classic corn recipe really couldn’t be any easier to make. You essentially just toss it all in a baking dish and watch it turn beautifully golden brown in the oven.
On a crazy holiday like Thanksgiving, it’s nice to know you have trusty side dish recipes like this to use when everything else seems to be driving you crazy. Simple ingredients and hassle-free steps make corn pudding a great recipe to whip up if you’re a more novice home chef that’s unsure of what to bring to the holiday table this year. It’s pretty much fail-proof and everyone loves it!
Both frozen corn and creamed corn are the stars of the show here. They’re mixed together with ingredients like butter, eggs and seasonings then baked to absolute perfection in about an hour. The end result is a corn pudding casserole you can be proud of! Thick, creamy, fluffy corn pudding is topped with a golden brown layer of goodness that you’ll love scooping into.
How to Make Corn Pudding
Mix, bake, and enjoy. This corn pudding recipe is so incredibly easy!
- Prepare. Preheat the oven to 400°F and grease a casserole dish.
- Make the mixture. Whisk the eggs, then stir in the milk, melted butter, sugar and cornstarch. Whisk until combined. Then, stir in both corns. Pour this corn casserole mixture into the prepared baking dish and smooth it into an even layer.
- Bake. Bake for about 1 hour or until golden brown. Let it cool for 5-10 minutes before serving, and enjoy!
My go-to baking dish set for all things casseroles, brownies, dips and more. I’ve been using these ceramic baking dishes for years. Oven to table to dishwasher!
Tips for the Best Corn Pudding
Check out these handy tips before making your corn pudding:
- Use both corns. I like to use both frozen corn ad cream-style corn. Both corns add substance to the pudding, while the cream-style corn contributes to the thick and creamy consistency of the pudding.
- Cool the melted butter. When butter is first melted, it can be pretty hot. Let it cool slightly before mixing it with the other ingredients. If it’s piping hot it could scramble the eggs!
- Spoon the cornstarch. It’s best to use a spoon to place the cornstarch into the measuring cup. If you try to dip the cup right into the cornstarch, you’ll really pack it in there. Packed cornstarch is too much cornstarch, and that will throw off the texture of the pudding.
- Any milk works. I personally like to use whole milk because I find that it helps to create the best rich and creamy quality. However, really any milk you currently have in your fridge should work just fine.
Storage
Once the sweet corn casserole cools to room temperature, you can store it in an airtight container in the fridge for up to 3 days. For the very best reheated results, I recommend popping it back in the oven! Reheat at 350°F for about 10 minutes or so until warmed all the way through. Of course the microwave also works just fine in a pinch.
You can freeze corn pudding for up to 3 months. Just make sure it’s completely cooled to room temperature prior to storing in a freezer safe airtight container.
Enjoy more of the best holiday side dish recipes!
- Southern Candied Yams
- Corn Casserole with Jalapeño and Honey
- Parker House Rolls
- Roasted Butternut Squash
For more easy side dish ideas, follow us on Instagram and Facebook!
Get the Recipe: Corn Pudding Recipe
Ingredients
- 5 large eggs
- ⅓ cup butter, melted and slightly cooled
- ¼ cup brown sugar
- ½ cup milk
- ¼ cup cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1 15.25 ounce frozen whole kernel corn, thawed
- 2 14.75 ounce cans cream-style corn
Equipment
- 1 baking dish
- 1 mixing bowl
- 1 whisk
Instructions
- Preheat the oven to 400˚F.
- Coat a baking dish with cooking spray and set aside.
- Whisk the eggs lightly in a large bowl.
- Add the milk, melted butter, sugar, and cornstarch continuing to which until well combined. Stir in corn and cream-style corn until fully blended.
- Pour the corn mixture into the baking dish.
- Bake in the preheated oven until golden brown, approximately 1 hour.
4 Comments on “Corn Pudding”
I love this idea … but I’ll have to make it mine: maple syrup instead of sugar, grated Parmigiano Reggiano mixed in, minced scallions, cilantro, and parsley added in, panko mixed with melted butter and more grated Parmigiano Reggiano on top. And I’ll make individual serving sizes in my small casserole dishes that I’ll grease lightly with butter.
This sounds amazing! And I love that you’re going to bake in individual serving dishes, just be sure to adjust the cooking time so it doesn’t overcook or burn.
Rather than garlic powder — listed in ingredients but not mentioned in the recipe itself — I think I’ll add one large clove of garlic, crushed, to the butter and let the melted butter go until it’s browned.
Also, I now have truffled pecorino. I’ll sub it for the grated Parmesan.
Love the addition of the truffle! That will be lovely!