Let’s talk about an old-fashioned favorite that deserves a spot on every holiday table and Sunday dinner: this creamy corn pudding recipe.
Now, if I’m gonna be honest, I used to think corn pudding was one of those dishes you only found at church potlucks or in Southern kitchens. But once I learned how simple it is to make from scratch, without a single box of Jiffy mix, I was hooked. It’s that perfect mix of sweet and savory, custardy and comforting. The kind of dish that makes you close your eyes on the first bite and say, “Mmm, that tastes like home.”
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Quick Look at This Recipe
- ✅ Recipe Name: Creamy Corn Pudding Recipe
- ✅ Ready In: 1 hour 20 minutes
- ✅ Yield: 12 Servings
- ✅ Calories: 178
- ✅ Tools: Mixing bowl, measuring utensils, and a baking dish
- ✅ Freezer Friendly: Yes – wrap in saran wrap and place in a freezer bag. Freeze up to six months.
- ✅ Why You’ll Love It: A Southern comfort food classic: sweet, savory, and custardy. Made completely from scratch (no Jiffy mix), it’s the perfect holiday side dish or Sunday dinner favorite.
- ✅ Tip: This recipe can be made ahead of time. Just mix the ingredients, put them in a baking dish, and chill until you’re ready to bake. It’s great for busy days or when you’re hosting.
What Makes This Recipe Unique?
This isn’t just another casserole. Corn pudding is…
- Comforting – Warm, custardy, and a little sweet, just like the creamed peas or creamed onions our grandmothers used to make.
- Simple & Accessible – Whether you’ve got frozen, canned, or freeze dried corn in your pantry, you can pull this together any time of year.
- Made from Scratch – No boxed mixes here. You’ll be amazed at how easy it is to make the real thing.
And here’s the best part, you can dress it up for company or keep it humble for a weeknight dinner. Either way, it’ll disappear fast.
Key Ingredients
Here’s what makes this recipe work:
- Corn Kernels – Fresh, frozen, canned, or even freeze-dried. Thaw if frozen. Skip the creamed corn; whole kernels give the best texture.
- Eggs – Use farm-fresh eggs if you’ve got them. Room temp is best, but don’t stress if they’re cold.
- Melted Butter – Adds richness. Homemade butter? Even better.
- Heavy Cream – Makes the custard silky. Whole milk, evaporated milk, or sour cream will do in a pinch.
- Cornmeal – A medium or coarse grind adds body and that classic corn flavor.
(For a full list of ingredients and measurements, check out the recipe card below.)
Recipe Variations
This recipe is a classic, but you can make it your own:
- Stir in jalapeños or roasted red peppers for a little kick.
- Add crispy bacon or shredded cheese on top before baking.
- Swap in diced ham or breakfast sausage for a heartier version.
- For a creative twist, try adding roasted butternut squash or even a pinch of smoked paprika.
Creamy Corn Pudding Recipe Instructions
Step 1: 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.
Step 2: In a medium bowl, whisk together salt, cornmeal, flour, and baking powder until evenly combined.
Step 3: Using a scraping spatula, fold dry ingredients into wet. Once well combined, pour in corn and continue to fold until well mixed.
Step 4: Pour the corn mixture into the prepared casserole dish.
Step 5: Bake for 50 minutes to 1 hour, until the pudding is golden brown and set.
Step 6: Allow pudding to cool for 10 minutes before serving. Scoop with a spoon or cut into squares to serve.
Storage Instructions
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.
Serving Suggestions
Corn pudding shines next to a holiday turkey or Easter ham, but honestly, it’s just as good on a weeknight with a whole roasted chicken and a side salad. Around here, it’s one of those “everybody goes back for seconds” kind of sides.
The Homestead Kitchen
This recipe for corn pudding was featured in issue No.25 of the Homestead Kitchen magazine. If you are looking for a homesteading resource that can provide answers, guidance, encouragement, tips and tricks, or advice, this magazine was designed just for you.
As new homesteaders, it took us a lot of trial and error to overcome feelings of inadequacy. Now, we have made it our mission to share our journey and knowledge with others to help them bypass some of those growing pains.
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Did you try this creamy corn pudding recipe? If so, please leave a star ⭐ rating and your comments in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
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
- Stir in jalapeños or roasted red peppers for a little kick.
- Add crispy bacon or shredded cheese on top before baking.
- Swap in diced ham or breakfast sausage for a heartier version.
- For a creative twist, try adding roasted butternut squash or even a pinch of smoked paprika.
- 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.
