Corn Pudding is such a comforting and creamy dish, packed with the sweet, tender kernels of corn and a soft, custard-like texture that just melts in your mouth. It’s a simple mix of corn, eggs, milk, and a little bit of butter, coming together to make a warm and satisfying side that feels like a gentle hug from your plate.
I love making corn pudding when I want something easy yet special for family dinners or holidays. The best part is how it’s both sweet and slightly savory, which means it pairs perfectly with everything from roasted chicken to grilled veggies. I usually sprinkle a little extra pepper on top before baking to give it a tiny kick that balances the sweetness.
This dish always brings back memories of cozy gatherings around the table, with the aroma filling the kitchen and everyone eager to taste it. I’ve found that leftovers reheat beautifully, too, so it’s great when you want a little treat for the next day without any extra fuss. Corn Pudding feels like a warm, home-cooked classic every time I serve it!
Key Ingredients & Substitutions
Corn Kernels: Fresh corn gives the best flavor and texture with a bit of natural sweetness. Frozen corn works fine too—just thaw and drain it well before adding. You can also use canned corn, but rinse to avoid extra salt.
Cornmeal: This adds a nice texture and mild corn flavor to the pudding. If you don’t have cornmeal, you can substitute with polenta or a bit more flour, but it changes the texture slightly.
Milk and Cream: Whole milk and heavy cream make the pudding rich and creamy. If you prefer lighter, use milk with lower fat, like 2%, or replace cream with more milk or half-and-half.
Butter: Adds flavor and moisture. Unsalted butter is ideal so you control salt levels, but salted butter works if you reduce added salt slightly.
Eggs: Eggs help set the pudding and give it structure. For an egg-free version, use a commercial egg replacer or silken tofu mixed well, though texture will differ.
How Do I Get the Perfect Creamy, Yet Set Texture in Corn Pudding?
Achieving that balance between creamy and firm is all about mixing and baking time. Follow these tips:
- Mix wet and dry ingredients gently, avoiding over-stirring to keep a tender texture.
- Fold in corn kernels carefully so they stay whole and distribute evenly.
- Use a glass or ceramic baking dish which helps the pudding cook evenly.
- Bake at 350°F (175°C) for 50-60 minutes. Check with a toothpick in the center—it should come out mostly clean but the pudding still moist.
- Let it rest for at least 10 minutes after baking; this helps it firm up without drying out.
These steps help you get a pudding that’s soft inside but holds together nicely when you serve it.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it distributes the batter evenly and bakes it nice and firm.
- Large mixing bowl – perfect for combining all your ingredients without making a mess.
- Whisk or spoon – makes mixing smooth and easy, especially with the wet ingredients.
- Measuring cups and spoons – ensure accurate measurements for the best results.
- Oven – for baking the pudding until golden and set.
- Optional: spatula – handy for spreading the batter evenly in the dish.
Flavor Variations & Add-Ins
- Cheddar cheese and jalapeños – stir in shredded cheese and chopped jalapeños before baking for a spicy, cheesy version.
- Crumbled bacon – add cooked bacon pieces to give it a smoky, savory twist.
- Fresh herbs – fold in chopped cilantro or parsley for a burst of freshness.
- Sweet topping – serve with a drizzle of honey or maple syrup for a sweeter side.
How to Make Corn Pudding
Ingredients You’ll Need:
- 4 cups fresh or frozen corn kernels (about 4 ears of corn or equivalent if frozen)
- 1 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 1/2 tsp baking powder
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream or half-and-half
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 50-60 minutes to bake. After baking, plan to let it cool for about 10 minutes to let the pudding set nicely before serving.
Step-by-Step Instructions:
1. Preheat and Prepare the Dish
Start by heating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray so the pudding doesn’t stick.
2. Mix Dry Ingredients
In a large bowl, combine the cornmeal, flour, sugar, salt, and baking powder. Stir everything well to mix the dry ingredients evenly.
3. Mix Wet Ingredients
In a separate bowl, lightly beat the eggs. Then add the milk, cream (or half-and-half), melted butter, and vanilla extract if you like. Whisk together until smooth.
4. Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Stir gently until just combined—try not to overmix.
5. Fold in the Corn
Add the corn kernels and gently fold them into the batter so they’re spread evenly.
6. Bake
Pour the batter into your prepared baking dish and spread it out evenly. Bake in the preheated oven for 50-60 minutes, or until the pudding is set and the top is golden brown. A toothpick inserted in the center should come out mostly clean.
7. Cool and Serve
Take the pudding out of the oven and let it cool for about 10 minutes. This helps it firm up a bit. Serve warm and enjoy this creamy, comforting side dish!
Can I Use Frozen Corn in This Recipe?
Yes! Just make sure the frozen corn is fully thawed and drained well before adding to the batter to avoid extra moisture.
Can I Make Corn Pudding Ahead of Time?
Absolutely! You can prepare the pudding and bake it a day in advance. Reheat covered 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 gently in the oven or microwave.
Can I Make This Recipe Dairy-Free?
Yes, try substituting the milk and cream with plant-based alternatives like almond or oat milk, and use dairy-free butter or oil instead.
