What is corn pudding?

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.

Does corn pudding need to be refrigerated?

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.

What's the difference between corn pudding and corn casserole?

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.

Corn Pudding

Name: Corn Pudding
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup heavy cream; 4 eggs, beaten; 1/4 cup sugar; 1/4 cup cornstarch; 1/2 teaspoon salt; 1 (15 ounce) can whole corn kernels, drained; 2 (15 ounce) cans creamed corn

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

Scale

1 cup heavy cream
4 eggs, beaten
1/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 (15 ounce) can whole corn kernels, drained
2 (15 ounce) cans creamed corn

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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