This Corn Pudding Recipe is a cherished part of my family’s gatherings, especially during the holidays. It’s a dish I grew up loving, and now it’s my turn to bring it to the table.

The sweet, custardy texture is pure comfort food, and it’s so easy to whip up using simple pantry staples.

I’ve made it countless times, and its warm, familiar flavor always brings back the best memories. It’s one of those side dishes that feels like a big hug in a casserole dish.

Ingredients

These ingredients come together to create a side dish that is sweet, savory, and wonderfully custardy. Using canned corn makes this recipe convenient year-round.

6 tablespoons milk, half-and-half, or cream: Using cream or half-and-half will result in a richer, more decadent pudding, but regular milk works just fine.
1/4 cup (1/2 stick) butter: This adds richness and flavor. Melting it with the milk helps it incorporate evenly into the batter.
4 large eggs: These are essential for creating the custardy texture of the pudding, binding all the ingredients together as it bakes.
1/4 cup cornstarch: This acts as a thickener, ensuring the pudding sets properly and isn’t watery.
2 (15.5-ounce) cans whole kernel corn, drained: Draining the corn is important to control the moisture level in the pudding.
2 (14.75-ounce) cans cream-style corn: Do not drain this! The creamy liquid is key to the pudding’s signature texture and sweetness.
1/4 cup sugar: This enhances the natural sweetness of the corn, making the dish a perfect balance of sweet and savory.
1/2 teaspoon salt: Salt is crucial for balancing the sweetness and bringing out all the flavors.
A few grinds of black pepper, optional: A little pepper adds a subtle, earthy warmth that complements the sweetness.

Note: This recipe yields about 12 servings.

Variations

This simple recipe is a great canvas for a few delicious additions or substitutions.

Cheesy Corn Pudding: Fold in 1 cup of shredded sharp cheddar or Monterey Jack cheese before baking for a savory, gooey twist.
Spicy Kick: Add a finely diced jalapeño or a pinch of cayenne pepper to the batter for a bit of heat that contrasts nicely with the sweetness.
Herby Flavor: Mix in 1/4 cup of chopped fresh chives or a tablespoon of fresh thyme for an aromatic, savory note.
Jiffy Mix Version: For a more cake-like texture, you can add an 8.5-ounce box of Jiffy cornbread mix. This will create a denser, more substantial casserole.

Corn Pudding Recipe — Credit IG: carlsbadcravings

Cooking Time

Prep Time: 8 minutes
Cook Time: 50 minutes
Total Time: 58 minutes

Equipment You Need

Baking Dish: A 2.5-quart, 11×7-inch, or 9×9-inch dish is the perfect size for this recipe.
Large Bowl: You’ll need a spacious bowl to mix all the ingredients together without making a mess.
Whisk or Beater: This is for beating the eggs and cornstarch together to ensure a smooth, lump-free base.
Small Saucepan or Microwave-Safe Cup: Use this to gently warm the milk and melt the butter.

How to Make Corn Pudding Recipe?

This corn pudding is wonderfully simple to prepare, relying mostly on pantry staples. The process involves mixing the wet and dry ingredients and baking until a golden, custardy casserole forms. It’s a set-it-and-forget-it side dish that frees up your time while it bakes.

Prepare the Oven and Dish

First, preheat your oven to 350°F. While the oven is heating up, grease your baking dish. You can use butter or a non-stick cooking spray. This step is important to prevent the pudding from sticking to the sides, making it much easier to serve later on.

Make the Pudding Batter

In a small saucepan or a microwave-safe measuring cup, gently warm the milk and butter together just until the butter is fully melted. Set this mixture aside for a moment. In a separate large bowl, beat the four large eggs. Then, add the cornstarch and beat again until the mixture is smooth and well combined, with no lumps remaining.

Combine and Bake

To the egg and cornstarch mixture, stir in both cans of drained whole kernel corn and both cans of cream-style corn. Add the sugar, salt, and optional pepper. Finally, pour in the warm milk-and-butter mixture and stir everything together until it’s evenly incorporated. Pour the batter into your prepared baking dish and bake for 40 to 60 minutes. The pudding is done when the center is set and no longer jiggles, and the edges are beautifully browned.

Additional Tips for Making This Recipe Better

Through making this dish many times, I’ve found a few small things that make a difference.

I always let the pudding rest for at least 10-15 minutes after it comes out of the oven. This allows it to set up further, giving it the perfect custardy texture and making it easier to scoop.
I’ve tried reducing the sugar before, but I’ve learned to trust the recipe. The sweetness from the sugar and creamed corn is what makes this dish so special and balances perfectly with other savory Thanksgiving sides.
Make sure you really beat the eggs and cornstarch together until they are completely smooth. I once rushed this step and ended up with a few small lumps in the final pudding. A whisk works best for this.
If your oven has hot spots, I recommend rotating the dish halfway through baking to ensure it cooks evenly and the top browns nicely all over.

How to Serve Corn Pudding Recipe?

Corn pudding is best served warm, not piping hot, as this allows the flavors to meld beautifully. It’s a classic side dish for holiday meals, pairing perfectly with roasted turkey, ham, or barbecue. Serve it directly from the baking dish with a large spoon. For a touch of freshness and color, you can garnish the top with chopped fresh chives or parsley right before bringing it to the table.

Nutritional Information

Here is an approximate nutritional breakdown for this recipe per serving:

Calories: 158 kcal
Protein: 4 g
Carbohydrates: 24 g
Fat: 6 g

Make Ahead and Storage

This is a fantastic make-ahead dish, which helps reduce stress during holiday meal prep.

You can fully bake the corn pudding a day or two in advance. Let it cool completely, then cover it tightly and store it in the refrigerator. To reheat, keep it covered with foil and warm it in a 350°F oven for about 20-30 minutes, or until heated through.

Leftover corn pudding can be stored in an airtight container in the refrigerator for up to four days. It reheats well in the microwave or oven. I do not recommend freezing this dish, as the eggs and dairy can separate upon thawing, resulting in a watery and unpleasant texture.

Why You’ll Love This Recipe?

This corn pudding is bound to become a favorite at your table for several reasons.

Effortless to Make: This recipe primarily involves opening cans and mixing ingredients in one bowl. It’s incredibly simple and requires very little active effort, making it perfect for busy cooking days.
A Crowd-Pleasing Side: The sweet and savory flavor profile is a hit with both kids and adults. It’s a comforting, classic dish that complements almost any main course.
Great for Making Ahead: You can prepare this dish a day in advance, which is a huge help when planning for a large dinner or holiday gathering. It reheats beautifully without losing its quality.
Uses Simple Pantry Ingredients: You likely have most of the ingredients for this recipe in your kitchen already. It’s an accessible and budget-friendly dish you can make any time a craving strikes.