Corn pudding is the ultimate comfort side dish—warm, creamy, slightly sweet, and irresistibly rich. It’s a staple on many Southern holiday tables, especially during Thanksgiving and Christmas, but its simple ingredients and cozy flavor make it worthy of a place in your meal rotation year-round.
This dish brings together corn kernels, eggs, milk, and butter into a baked casserole that’s both soft and satisfying. Whether you call it spoonbread, corn casserole, or corn pudding, one thing’s certain: it’s downright delicious.
Why You Will Love This Recipe
Creamy and Comforting: It’s a smooth and rich side dish that melts in your mouth.
Perfect for Holidays: Ideal for Thanksgiving, Christmas, or Easter gatherings.
Simple Ingredients: You likely have everything you need already.
Great Make-Ahead Option: Can be prepped ahead and baked before serving.
Ingredients List
Here’s everything you need for a classic corn pudding:
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 cup milk (whole milk preferred)
2 large eggs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup cornmeal (optional for added texture)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Optional Add-Ins
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1/2 teaspoon smoked paprika
1/2 cup cooked bacon bits
Timing & Servings
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 55–60 minutes
Servings: 6 to 8 servings
Step-by-Step Instructions for Corn Pudding
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or a medium-sized casserole dish.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the eggs, milk, and melted butter until well combined.
Step 3: Add Corn and Sugar
Stir in the whole kernel corn, creamed corn, and granulated sugar. Mix well.
Step 4: Add Dry Ingredients
In a separate bowl, combine flour, cornmeal (if using), baking powder, salt, and pepper. Add to the wet mixture and stir until smooth.
Step 5: Pour and Bake
Pour the batter into your prepared baking dish. Bake for 45–50 minutes, or until the top is golden and the center is set (a toothpick should come out clean).
Step 6: Rest and Serve
Let it cool for 5–10 minutes before serving. The pudding will firm up as it rests.
What Is Corn Pudding?
Corn pudding is a baked custard-like dish made with corn and a blend of eggs, milk, and flour. Unlike cornbread, it’s moist, spoonable, and slightly sweet. It sits somewhere between a casserole and a soufflé, with a rich, custardy texture and subtle corn flavor.
It’s often confused with corn casserole, which tends to include cornbread mix and has a firmer, cake-like texture.
Variations to Try
Cheesy Corn Pudding
Add 1 to 1½ cups of sharp cheddar cheese for a gooey, savory twist.
Jalapeño Corn Pudding
Stir in chopped jalapeños or a pinch of cayenne for a spicy kick.
Herb-Infused
Add fresh herbs like chives, thyme, or parsley for added aroma and flavor.
Southern-Style
Include more butter, a bit more sugar, and a pinch of nutmeg for a true Southern spin.
How to Make It Ahead
Prepare and Refrigerate:
You can assemble the dish, cover it tightly, and refrigerate up to 24 hours before baking.
To Bake from Cold:
Allow the dish to come to room temperature for about 30 minutes. Then bake as directed, adding 5–10 minutes to the cook time if needed.
Storage and Reheating
Storing:
Cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
Reheating:
Oven: Reheat at 325°F for 15–20 minutes.
Microwave: Heat individual servings for 1–2 minutes until warmed through.
Can You Freeze Corn Pudding?
Yes, you can!
To Freeze:
Let it cool completely.
Wrap tightly in foil or plastic wrap.
Freeze for up to 2 months.
To Reheat:
Thaw overnight in the refrigerator.
Reheat in the oven at 350°F until warmed through (25–30 minutes).
Best Corn to Use
Canned Corn:
Easiest and most accessible. Use both whole kernel and creamed corn.
Frozen Corn:
Thaw and drain well before using. Still needs creamed corn for proper texture.
Fresh Corn:
Cut kernels off 3–4 ears of fresh corn. Consider blending some for a creamy effect.
What to Serve with Corn Pudding
Corn pudding pairs beautifully with a wide range of dishes:
Holiday mains: Roast turkey, glazed ham, or pot roast.
Southern classics: Fried chicken, pulled pork, or BBQ ribs.
Vegetarian meals: Baked beans, collard greens, or roasted vegetables.
It also balances spicy dishes, thanks to its slightly sweet, creamy profile.
Gluten-Free Corn Pudding Option
To make this gluten-free:
Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Ensure your baking powder is certified gluten-free.
Cornmeal is naturally gluten-free, but always double-check the packaging to be sure.
Common Mistakes to Avoid
Overbaking: Will dry out the pudding. Bake just until the center is set.
Too much flour or cornmeal: Makes it cakier than custardy.
Skipping the butter: Butter adds richness and moisture—don’t skimp!
Not letting it rest: Letting it rest allows it to firm up and improves texture.
FAQs
Is corn pudding sweet or savory?
It’s a bit of both! Classic corn pudding has subtle sweetness but can be adjusted to taste.
Can I make it without creamed corn?
Creamed corn adds moisture and texture. You can make a substitute by blending half of the whole kernel corn with a bit of milk.
Can I use cornbread mix instead?
Cornbread mix will change the texture to more of a corn casserole—still delicious but not the same custardy consistency.
How do I know when it’s done?
The edges should be golden, and the center should be set but still soft. A knife inserted in the center should come out clean.
Can I use plant-based milk?
Yes! Use unsweetened almond milk, oat milk, or soy milk. The pudding may be slightly less rich, but still tasty.
Is this the same as spoonbread?
They’re similar! Spoonbread often has fewer sweet notes and sometimes includes whipped eggs or more flour for a different texture.
Conclusion
Corn pudding is one of those recipes that brings people together—warm, creamy, and just the right balance of savory and sweet. Whether it’s gracing your holiday table or rounding out a weeknight dinner, it’s a guaranteed crowd-pleaser.