Corn Pudding is a creamy, comforting dish that’s full of sweet corn flavor and a soft, custard-like texture. It’s one of those classic sides that’s both simple and delicious, with just the right balance of sweetness and savory notes from butter and milk. The golden top that forms while baking always makes it look like it just came out of grandma’s kitchen.
I love making corn pudding because it feels like a cozy hug in a bowl, especially during chilly days or holiday dinners. One of my favorite things is how easy it is to prepare — you just mix together some corn, eggs, cream, and a bit of sugar, and then pop it in the oven. I always find that the leftovers taste even better the next day when the flavors have had time to settle.
When I serve corn pudding, I like to pair it with roasted meats or a fresh salad to balance out the richness. It’s also a big hit when I bring it to family gatherings because everyone loves that sweet, creamy texture. If you haven’t tried it yet, it’s definitely a dish worth adding to your recipe box for those special cozy meals.
Key Ingredients & Substitutions
Fresh Corn: Fresh corn kernels bring the best sweetness and texture. If you don’t have fresh, frozen corn works well too—just thaw it first and drain any excess moisture to avoid sogginess.
Cornmeal: Yellow cornmeal adds a bit of grainy texture and heartiness. You can use fine or medium-ground cornmeal depending on your preference. Avoid instant cornmeal for best results.
Milk & Cream: The combo of whole milk and heavy cream makes the pudding rich and creamy. For a lighter version, try using just milk or substituting cream with half-and-half.
Butter: Melted butter adds flavor and richness. Unsalted is best so you can control salt levels. You can swap with margarine or a neutral oil if needed but butter’s taste is hard to beat.
Sugar: A little sugar balances the corn’s natural sweetness. You can reduce it if you prefer less sweet or substitute with honey or maple syrup in equal amounts.
How Can I Get the Perfect Creamy Texture without It Being Too Runny or Dry?
Achieving the right texture in corn pudding is all about balancing wet and dry ingredients and baking it properly.
- Whisk ingredients well: Mix eggs, milk, cream, and melted butter thoroughly to get a smooth base.
- Mix dry ingredients carefully: Stir cornmeal, flour, and baking powder, then add gradually to the wet mix—avoid overmixing to keep the pudding tender.
- Don’t overbake: Start checking around 45 minutes. The pudding should be set but still moist; a toothpick may come out with a few crumbs.
- Rest before serving: Let it cool for 10 minutes to let the pudding set and become easier to slice.
Following these steps will give you that creamy, custard-like inside with a lightly crisp golden top—just like the corn pudding picture-perfect!
Equipment You’ll Need
- 9-inch baking dish – I like it because it’s the perfect size for even baking and easy to serve slices.
- Large mixing bowl – makes it simple to whisk together all your ingredients thoroughly.
- Whisk – helps blend the eggs, milk, and cream smoothly without lumps.
- Measuring cups and spoons – keep everything precise for the best texture and flavor.
- Oven – essential for baking until the pudding turns golden and sets properly.
Flavor Variations & Add-Ins
- Cheddar cheese – add 1 cup of shredded cheddar for a cheesy twist that pairs well with the corn’s sweetness.
- Jalapeños – stir in chopped jalapeños for a spicy kick and extra flavor.
- Cooked bacon or ham – fold in bits of cooked bacon or ham for a savory, meaty boost.
- Cilantro or fresh herbs – sprinkle chopped cilantro or parsley before serving for a fresh, herbal touch.
How to Make Corn Pudding
Ingredients You’ll Need:
- 4 cups fresh corn kernels (or frozen, thawed)
- 1 cup whole milk
- 1 cup heavy cream
- 3 large eggs
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional, for seasoning and color)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 45 to 55 minutes to bake. After baking, let the pudding cool for 10 minutes before serving. So, overall, around an hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Grease a medium-sized baking dish, about 8 inches square or similar, to keep the pudding from sticking.
2. Mix Wet Ingredients:
In a large bowl, whisk together the eggs, milk, heavy cream, melted butter, and sugar until everything is well combined and smooth.
3. Combine Dry Ingredients:
In another bowl, stir together the cornmeal, flour, baking powder, salt, pepper, and paprika (if using).
4. Bring Wet and Dry Together:
Slowly add the dry ingredients to the wet mixture, stirring gently just until everything is mixed evenly. Avoid overmixing.
5. Add Corn Kernels:
Fold in the corn kernels carefully so they’re spread throughout the batter.
6. Bake the Pudding:
Pour the batter into your prepared baking dish and smooth the top with a spatula. Bake in your preheated oven for 45 to 55 minutes. The top should turn a lovely golden brown, and a toothpick poked in the center should come out mostly clean (a few moist crumbs are okay).
7. Cool and Serve:
Take the pudding out of the oven and let it cool for about 10 minutes to set. Serve warm alongside your favorite dishes like roasted meats or fresh salads.
Can I Use Frozen Corn Instead of Fresh Corn?
Yes, frozen corn works great! Just make sure to thaw it completely and drain any excess water before adding it to prevent the pudding from becoming too wet.
Can I Make Corn Pudding Ahead of Time?
Absolutely! You can prepare it a day in advance, cover it tightly, and refrigerate. When ready to serve, warm it gently in the oven until heated through.
How Should I Store Leftover Corn Pudding?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed evenly.
Is There a Dairy-Free Alternative for This Recipe?
Yes! Swap the milk and heavy cream with your favorite plant-based milks like almond or oat milk, and use dairy-free butter or coconut oil. The texture may be slightly different but still delicious.
