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Corn pudding in a casserole dish with a serving on a white plate.

Creamy Corn Pudding

Creamy, comforting, and so simple; you’ll never need a box mix again! This from-scratch corn pudding recipe is the perfect balance of sweet and savory, with golden edges and a custardy center your family will love. Bookmark it now to save for Thanksgiving, Easter, or any Sunday dinner.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 12 servings
Calories: 178kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

  • 9x13 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
  • ½ cup sugar
  • ¼ cup butter melted
  • ½ cup heavy cream
  • ½ teaspoon salt
  • 4 Tablespoons cornmeal
  • ½ 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

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.
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.
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.

Nutrition

Calories: 178kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 342mg | Potassium: 118mg | Fiber: 2g | Sugar: 12g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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