This creamy Corn Pudding recipe transforms simple pantry staples into a luscious, cloud-like pudding packed with a concentrated corn flavor. It is a traditional Southern side dish that is essential for any Thanksgiving dinner and is ready to bake in just moments. It just isn't the holidays without it!
Although they look similar, corn pudding is not the same thing as Corn Casserole, which is essentially a creamy, corn-studded cornbread. Corn pudding contains no cornmeal and is more like a corn souffle or custard, made by suspending corn in a mixture of eggs, heavy cream, and cornstarch. As it bakes, it puffs and solidifies into a super soft, creamy texture you'll want to eat with a spoon. Serve this easy corn pudding right next to your Roast Turkey and favorite Thanksgiving side dishes for the perfect holiday meal!
Why You'll Love This Corn Pudding
- Perfect side dish. The slightly sweet, corn-forward flavor is the perfect counterpoint to all the hearty flavors of Thanksgiving or Christmas dinner. It's warm and cozy with a creamy, comforting flavor that can't be beat.
- Super easy recipe. This is one of those timeless, no-fuss recipes anyone can make. You only need a handful of simple ingredients and a few minutes of prep. Just whisk everything except the corn together, then add the whole corn kernels and cream-style corn and bake. It's such an easy side dish, and thanks to canned corn, you can make it any time of year.
- Traditional flavor. Most of us enjoy corn casserole or creamed corn around the holidays, and this sweet corn pudding is a great alternative. It's true Southern comfort food and goes along with any main course. It's always a family favorite!
Ingredient Notes
To make this creamy Corn Pudding, you will need the following ingredients (full measurements in recipe card below):
- heavy cream - you want real heavy cream to give the corn pudding extra body.
- eggs - beaten eggs are the main structure for the corn pudding, so be sure to use the exact amount.
- sugar - for a little extra sweetness.
- cornstarch - this will absorb the moisture and help the pudding set like a pudding. It's also keeps the pudding gluten-free.
- salt
- corn (whole kernels) - we use canned whole corn kernels. Drain off any excess liquid. You can also use fresh corn, but it is generally hard to find around the holidays.
- creamed corn - we also use canned creamed corn. this will add moisture, a punch of corn flavor, and just enough liquid. Any type of cream style corn will do (sweet corn or white).
You will also need measuring cups and spoons, a large bowl, whisk, mixing spoon, 9x13 baking dish, and a toothpick or sharp knife for testing.
How to Make the Best Corn Pudding
- Combine ingredients. In a large mixing bowl, whisk together cream, eggs, sugar, cornstarch, and salt until fully dissolved and smooth.
- Add corn. Stir in canned corn kernels and creamed corn. Mix until evenly combined.
- Bake. Pour the mixture into a 9x13-inch casserole dish and bake in a 350F preheated oven for 55-60 minutes until golden brown and fully set. A toothpick inserted into the center should come out clean.
- Cool. Let cool for 10 minutes and serve warm or at room temperature.
Recipe Variations
- Skip the sugar. For less sweetness, ditch the sugar completely.
- Fold in savory sides. Prefer a savory corn pudding? Fold in some green onions, crumbled bacon, or even shredded cheddar cheese. Be careful not to add too many fatty ingredients, which can weigh down the custard-like corn pudding mixture.
- Prepare the pan. For easier serving, spray the pan with non-stick cooking spray or rub it with unsalted butter.
How to Serve
This Corn Pudding is delicious served as a side paired with a holiday dinner. Some of our favorite holiday entrees and sides to pair this with are:
- The Best and Juiciest Roast Turkey
- Easy Slow Cooker Turkey Breast
- Green Bean Casserole
- Baked Mashed Potatoes
- Stuffed Pumpkin
- Balsamic Brussels Sprouts
For more Thanksgiving recipes, see our Thanksgiving Dinner Prep Guide + Checklists.
Recipe Tips and Tricks
- Beat the eggs well. You don't need to whip the egg whites, but the eggs need to be whisked together very thoroughly. They're the main binder in this recipe and give it a nice, light texture, so this step is essential.
- Avoid substitutions. I know it's so tempting to modify recipes, but this one has a very short list of ingredients, and each one serves a crucial purpose. Don't replace the heavy cream with whole milk or half and half, or try an egg substitute. Follow the recipe exactly for the best results.
- Temp it. If you're having a hard time knowing when the corn pudding is done, grab an instant-read thermometer. The top should be golden brown, set in the middle, with an internal temperature of at least 165 F.
Storing Instructions
How to Store
Leftover corn pudding should be covered with plastic wrap or transferred to an airtight container and refrigerated for 3-4 days.
How to Reheat
Pop the leftovers in the microwave for about a minute or warm them in the oven at 350 F until heated through.
FAQ
Corn pudding is a traditional side dish of Native American origins that is popular in the American South. It usually features corn (both whole and creamed) mixed together with cornstarch, eggs, and cream, then baked until fluffy, creamy, and tender. It has a texture that resembles a souffle and is very similar to spoonbread. My version is slightly sweet, which makes it especially well-suited to serve alongside sweet and savory entrees, like glazed ham, and your favorite holiday sides.
Absolutely! Corn pudding contains fresh ingredients like eggs, cream, and corn and should always be refrigerated. It can sit out at room temperature for up to 2 hours, then should be transferred to the fridge.
Although they are quite similar, corn pudding and corn casserole are not the same. Corn casserole usually contains cornmeal mixed with sour cream or cream cheese, eggs, and lots of whole and creamed corn. It's like a softer, spoonable cornbread with little pieces of corn in every bite. Corn pudding contains no cornmeal, relying on cornstarch and eggs to bind the mixture together. It's softer, more like a creamy pudding or custard, and light as air. They're both fantastic with any holiday meal but have minor differences that completely change the final texture.
More Corn Recipes
- Creamed Corn
- Oven-Roasted Corn on the Cob
- Potato Corn Chowder
- Cornbread Muffins
- Corn Casserole
- Creamy Mexican Corn Soup
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Recipe
Corn Pudding
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
This creamy Corn Pudding recipe transforms simple pantry staples into a luscious, cloud-like pudding packed with a concentrated corn flavor. It is a traditional Southern side dish that is essential for any Thanksgiving dinner and is ready to bake in just moments. It just isn't the holidays without it!
Ingredients
- 1 cup heavy cream
- 4 eggs, beaten
- ¼ cup sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 (15 ounce) can whole corn kernels, drained
- 2 (15 ounce) cans creamed corn
Instructions
- Preheat oven to 350 F.
- In a large mixing bowl, whisk together cream, eggs, sugar, cornstarch, and salt until fully dissolved and smooth.
- Stir in canned corn kernels and creamed corn. Mix until evenly combined.
- Pour the mixture into a 9x13-inch casserole dish and bake for 55-60 minutes until golden brown and fully set. A toothpick inserted into the center should come out clean.
- Let cool for 10 minutes and serve warm or at room temperature.
Notes
How to store: Leftover corn pudding should be covered with plastic wrap or transferred to an airtight container and refrigerated for 3-4 days.
How to reheat: Pop the leftovers in the microwave for about a minute or warm them in the oven at 350 F until heated through.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Bake
- Cuisine: American
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