This creamy corn pudding is classic comfort food just like grandma used to make. With just a few simple ingredients, you’ll have a sweet, custard-like dish that pairs perfectly with BBQ, chicken wings, turkey, glazed ham, and more.
It’s a quick and easy side dish that adds a little sweetness to your meal. Slightly crispy on the outside but light and fluffy on the inside. Plus, it’s so creamy and deliciously addictive not even the pickiest eaters will dare say no to it.
Serve this at your next get-together and don’t be surprised when people beg you for the recipe!
What is Corn Pudding?
Corn pudding is a classic Southern dish primarily made of, as you may have guessed, corn. Some people confuse it with corn casserole, but it’s slightly different as it’s much smoother and creamier. Because it uses five eggs and cornstarch, it’s more like a custard than a casserole.
Corn Pudding Ingredients
This recipe is made with just 7 simple ingredients. Many of them are probably already in your kitchen!
- Eggs – Take them out of the fridge at least 30 minutes before making the dish. Room temperature eggs will make the dish light and fluffy.
- Melted butter – Gives the dish that rich flavor. Margarine works fine as well.
- White sugar – This recipe calls for a quarter cup, but if you don’t want the dish to be too sweet, feel free to use less.
- Milk – You can use either whole, 1%, or 2% milk.
- Cornstarch – It’s the thickening agent that will give the dish that custard-like texture.
- Canned whole kernel corn – You can also use fresh or frozen corn if you prefer.
- Canned cream-style corn – The “secret” ingredient that makes this recipe so deliciously creamy.
How to Make Corn Pudding
This creamy corn pudding is so good, people will think you’re an expert cook who knows your way around the kitchen. But in reality, the recipe is so simple, even the kids can help make it! Here’s how:
- Lightly beat eggs in a bowl.
- Add sugar, milk, and melted butter.
- Add the cornstarch and whisk until fully incorporated.
- Add corn and creamed corn. Mix well.
- Pour mixture into a greased casserole dish.
- Pop it in the oven for one hour at 400 Degrees Fahrenheit.
- Serve either hot or cold.
And there you have it, a rich and creamy holiday dish that your guests will devour in a matter of minutes.
1/3 cup better (melted)
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 oz) can whole kernel corn
2 (14.75 oz) cans cream-style corn
1. Preheat oven to 400 Degrees Fahrenheit. Grease a 2-quart casserole dish.
2. In a large bowl, lightly beat eggs. Add sugar, milk, and melted butter. Add the cornstarch and whisk until fully incorporated. Add corn and creamed corn. Mix well. Pour mixture into the prepared casserole dish.
3. Bake in the oven for one hour at 400 degrees F.
Tips & Tricks
- No cornstarch? No problem! You can use half a cup of flour instead.
- You can also use frozen corn instead of canned corn, but add a teaspoon of salt to the mixture.
- Here’s a neat trick to incorporate cornstarch easily into the dish: combine it with cold milk, whisk the lumps away, and then add it to the mixture. A great timesaving hack!
- If you want your corn pudding to contain a little less liquid, drain the liquid out of the canned kernel corn. Do not drain the creamed corn, though!
- This is optional, but adding freshly grated nutmeg and vanilla add some great flavor to the dish.
- If you’re serving a large crowd, you can double the ingredients to make more, but bake it in two separate dishes to make sure it cooks all the way through.
- If you want to cut back on the cholesterol, use a liquid egg substitute instead of five eggs.
- You can use either a 2-quart casserole dish, a glass baking dish, or an aluminum pan to bake the dish in. Whatever you use, do not forget to grease it with cooking spray. Use fat-free to minimize the guilt!
- The dish is best cooked at 400 Degrees Fahrenheit, but it’s okay to cook it alongside other dishes that require a different oven temperature. Just adjust the cooking time as necessary. For instance, if you’re baking it at a lower temperature, let it stay there longer. If the temperature is higher than 400 degrees, check for doneness sooner.
Corn Pudding Variations
- If you want a more savory corn pudding, easy – just skip on the sugar!
- Want to add some Tex-Mex flair to the dish? Add some green chili and loads of shredded cheese to the mixture before popping it in the oven.
- Give the dish a smoky flavor by topping it with crunchy bacon bits.
- Spice it up by adding some jalapenos and pepper jack cheese.
Can I make corn pudding in advance?
Since you can serve corn pudding either hot or cold, you can either make it on the day of your party or a few days in advance.
Just assemble the mixture ahead of time and refrigerate for 3-4 days. You can also freeze it for up to two months. And when you’re ready to serve the dish, either let it set to room temperature first or bake right away. If you do the latter, just add 30 to 45 minutes to the original cooking time.
You can also refrigerate or freeze the dish pre-baked. Before serving, just re-heat the dish in the oven until hot.
What to serve with corn pudding?
Creamy corn pudding is the perfect side dish to complement the star of your dinner table. Whether it’s turkey, beef, ham, or chicken, this traditional sweet and savory dish will elevate any meal to the next level.
Whether you’re celebrating a special holiday or having a simple dinner with the family, corn pudding will surely be a wonderful addition to your meal. Here are several amazing dishes that taste great with corn pudding:
- BBQ. For the perfect combination of savory and sweet.
- Turkey. For a traditional Thanksgiving party.
- Glazed Ham. For that simple Easter celebration.
- Pork Chops. For a fun lunch with friends.
- Corned Beef. For the St. Patty’s festivities.
- Roast Chicken. For that special weekend dinner with the whole family.
- Meatloaf. For the perfect winter comfort food.
- Chili. For absolutely any occasion!
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