Have you ever wondered why corn pudding is so dear to Southerners? It’s more than just a side dish. It’s a comfort food that is a happy medium between sweet bread and a casserole. Ditch the Jiffy mix, and try this easy recipe you can make from scratch!
Why I Love This Recipe
During the summer months, we enjoy fresh sides like healthy broccoli salad, peach salad, or green bean salad, but as the cooler weather sets in, we tend to gravitate towards heavier sides to complement the main dish.
Corn preserves well, so whether you freeze-dry corn, can it or freeze it, it should be easily accessible for a wholesome corn pudding casserole any time of year.
As a side, corn pudding goes well with many main dishes. Think roasted chicken, grilled pork chops, baked fish, or juicy steaks. Its sweet and savory taste adds a Southern touch to any meal.
But corn pudding is not just a perfect side dish. It can also be the main course. Pair it with a crisp salad or hearty vegetables for a cozy meal. It’s ideal for a potluck, a barbeque, as part of a family Thanksgiving tradition, or just a simple meal at home.
What Is Corn Pudding
Corn pudding is a side dish consisting of sweet kernel corn suspended in a warm, savory custard. Some recipes call for boxed cornbread mixes or corn muffin mix, but there’s no need for that.
Making a hot, creamy, irresistible and easy corn pudding from scratch is something we all should know how to do. Not only is it down-home enough for a weeknight meal or a potluck, but beloved and established enough to grace a holiday table.
Corn Pudding Recipe Variations
The classic corn pudding recipe is a cherished tradition. But there are countless ways to add your own twist. Let your creativity shine, and tailor the dish to your liking.
- Customize with Flavorful Add-Ins – Play with different veggies, herbs, and spices to make your corn pudding pop. Add roasted red peppers, diced jalapeños, or fresh thyme for extra flavor.
- Reinvent with Unique Toppings – Take your corn pudding up a notch with special toppings. Try crispy bacon bits, toasted pecans, or grated cheese on top. For a fancy touch, use fresh herbs or crème fraîche.
- Explore Corn Pudding Variations – Add diced ham or crumbled sausage for a protein-rich version. For a new twist, use roasted butternut squash or sautéed spinach instead of corn. Bring global flavors with spices like cumin, chili powder, or smoked paprika.
In The Homestead Kitchen
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Supplies Needed
- 9’x13’ Baking Dish – If you don’t have a 9”x13” dish, the recipe can be divided between two 9” round or 8” square dishes.
- Mixing Bowls – You will need a large mixing bowl for the wet ingredients and a separate medium-sized mixing bowl for the dry ingredients.
- Mixing Utensils – A whisk and a silicone spatula are ideal.
Ingredients Needed
- 5 Cups of Corn Kernels – You can use fresh, canned, freeze-dried or frozen corn. If using frozen corn, thaw corn before preparing the pudding. You may be tempted to use creamed corn or a cream style corn in this recipe. Rest assured, the end results are creamy enough, and the kernel corn gives the pudding the necessary texture.
- 4 Eggs, Lightly Beaten – Always use safe practices when handling farm-fresh eggs. Room temperature eggs are ideal, but not a deal-breaker if they’re still cold.
- 1⁄2 Cup Sugar – You can substitute brown sugar or coconut sugar but do not substitute honey or maple syrup. The moisture content of these sweeteners affects the consistency of the pudding.
- 1⁄4 Cup Melted Butter – Learn how to make butter at home!
- 1⁄2 Cup Heavy Cream – Cream is best, but if you don’t have any on hand, you could try sour cream, evaporated milk, or whole milk.
- 1⁄2 tsp Salt – I use Redmond Real Salt because it has no additives. (Using that link for Redmond Salt will automatically give you 15% off your order!)
- 4 Tbsp Cornmeal – Choose coarse or medium-grind cornmeal according to your preference.
- 1⁄2 Cup All-Purpose Flour – For a gluten-free variation, you can substitute your favorite gluten-free flour blend.
- 2 tsp Baking Powder – Always make sure your baking powder is within its expiration date.
- Cooking Spray – You’ll want to spray or butter your baking dish to keep the pudding from sticking. We love using our homemade cooking oil spray!
How to Make Corn Pudding
- Preheat oven to 350°F. Grease a 9×13 casserole dish with cooking spray or butter and set it aside.
- In a large bowl, whisk together eggs, sugar, melted butter, and cream.
- In a medium bowl, whisk together salt, cornmeal, flour, and baking powder until evenly combined.
- Using a scraping spatula, fold dry ingredients into wet.
- Once well combined, pour in corn and continue to fold until well mixed.
- Pour the corn mixture into the prepared casserole dish.
- Bake for 50 minutes to 1 hour, until pudding is golden brown and set.
- Allow pudding to cool for 10 minutes before serving. Scoop with a spoon or cut into squares to serve.
Did you make this corn pudding recipe? If so, please leave a star rating in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
Tips for Storing and Reheating Corn Pudding
Whether you have leftovers or are making it ahead, the right storage and reheating methods are crucial. Follow these tips to keep your corn pudding fresh, creamy, and tasty every time:
- Store leftover corn pudding in an airtight container in the refrigerator for up to 3-4 days.
- When reheating, gently reheat the pudding in a saucepan over low heat, stirring often, until it’s warm. High heat can make it dry or rubbery.
- For best results, reheat individual servings in the microwave, stirring every 30 seconds to avoid overcooking.
- If the pudding is too thick after refrigeration, add a bit of milk or cream while reheating. Stir until it’s the right consistency.
FAQ
Corn pudding and corn casserole both feature corn, but they differ in texture and preparation. Corn pudding is creamy, thanks to eggs, milk, and corn kernels. Corn casserole, on the other hand, is thicker and often includes cheese, breadcrumbs, or sour cream.
Yes, you can make corn pudding ahead of time. Just mix the ingredients, put them in a baking dish, and chill until you’re ready to bake. Then, bake it and enjoy. It’s great for busy days or when you’re hosting.
Most corn pudding recipes are not gluten-free due to all-purpose flour. For those avoiding gluten, a 1:1 gluten-free flour blend can be used.
Corn pudding is not health food. However, to make corn pudding slightly healthier, add more veggies or herbs like pureed cauliflower or sweet potatoes to increase the nutrition without losing flavor.
After baking, store it in the refrigerator for 3-4 days. To serve, reheat it in the oven or microwave until warm and creamy.
Absolutely! Corn pudding can be a main course, not just a side dish. Its rich, creamy texture and comforting flavors make it versatile for any meal.
Yes, corn pudding is a quintessential Southern comfort food. It’s a beloved dish that brings back fond memories for those who grew up with it.
Other Posts You May Enjoy
- Easy Cowboy Caviar Recipe – Simple & Delicious Appetizer
- Homemade Freeze Dried Corn
- Creamed Onions: A Delicious Side Dish Recipe
- Fresh Peach Salad
- Easy Healthy Broccoli Salad Recipe
- Green Bean Salad – Refreshing and Delicious Summer Dish
- Homemade Vinaigrette Dressing (That Doesn’t Separate!)
Creamy Corn Pudding
Equipment
- 9×13 Baking Dish or two 8" square or 9" round dishes
- 2 Mixing Bowls
- Mixing Utensils a whisk and a spatula
Ingredients
- 5 cups corn kernels fresh, canned, freeze-dried or frozen
- 4 whole eggs lightly beaten
- 1/2 cup sugar
- 1/4 cup butter melted
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 4 Tablespoons cornmeal
- 1/2 cup all-purpose flour can sub 1:1 gluten-free flour
- 2 teaspoons baking powder
- cooking spray or butter, for greasing the baking dish
Instructions
- Preheat oven to 350°F. Grease a 9×13 casserole dish with cooking spray or butter and set it aside.
- In a large bowl, whisk together eggs, sugar, melted butter, and cream.
- In a medium bowl, whisk together salt, cornmeal, flour, and baking powder until evenly combined.
- Using a scraping spatula, fold dry ingredients into wet.
- Once well combined, pour in corn and continue to fold until well mixed.
- Pour the corn mixture into the prepared casserole dish.
- Bake for 50 minutes to 1 hour, until pudding is golden brown and set.
- Allow pudding to cool for 10 minutes before serving. Scoop with a spoon or cut into squares to serve.
Notes
Corn Pudding Recipe Variations
The classic corn pudding recipe is a cherished tradition. But there are countless ways to add your own twist. Let your creativity shine, and tailor the dish to your liking.- Customize with Flavorful Add-Ins – Play with different veggies, herbs, and spices to make your corn pudding pop. Add roasted red peppers, diced jalapeños, or fresh thyme for extra flavor.
- Reinvent with Unique Toppings – Take your corn pudding up a notch with special toppings. Try crispy bacon bits, toasted pecans, or grated cheese on top. For a fancy touch, use fresh herbs or crème fraîche.
- Explore Corn Pudding Variations – Add diced ham or crumbled sausage for a protein-rich version. For a new twist, use roasted butternut squash or sautéed spinach instead of corn. Bring global flavors with spices like cumin, chili powder, or smoked paprika.
