Corn pudding is a delicious, flavorful casserole that might not be the most popular of side dishes, but prepared right, it can be a filling side dish that is as quintessential to the holiday table as turkey stuffing and mashed potatoes! This is a from scratch, no cornbread mix corn pudding that is so easy to make!
If you need another great corn-based side dish, why not try my Jiffy Corn Casserole? Or scalloped corn casserole, which uses crackers in it to bind it together – it’s a retro classic for a reason!
Or if you prefer your corn dishes a little lighter, why not try a Creamy Tex-Mex Corn Salad with Green Chile Dressing?
Creamy Corn Pudding
I LOVE creamed corn. LOVE it. Mike and I both think it’s the greatest vegetable ever canned lol. This recipe for a creamy corn pudding not only adds in plenty of flavorful additions like sugar, cream, and milk, but it also uses two different kinds of corn – and one of those is creamed corn! The different textures in the two types of corn give this corn pudding an exceptional quality that sets it above the typical Jiffy spoon bread you’d get served in the south.
Add this side dish to your next Thanksgiving or Christmas meal as a filling and hearty reminder of how useful corn is with basically every meal!
Ingredients for Creamy Corn Pudding
- Sugar
- Milk
- Heavy cream
- Cornstarch
- Nutmeg, salt & black pepper
- Eggs
- Salted butter
- One can of whole kernel corn
- Two cans of cream corn
How to Make Corn Pudding
- In a large bowl, mix together your sugar, milk, cream, cornstarch, and seasonings until the cornstarch has completely dissolved.
- Add in your eggs and mix completely.
- Stir in the butter and the corn
- Spoon into a prepared pan and bake for 40 minutes at 350 Fahrenheit.
How to Serve Corn Pudding
Traditionally, corn pudding is served alongside a standard Thanksgiving dinner alongside mashed potatoes and counts as a vegetable side dish in my house, but you don’t have to reserve it for the holiday season. It also goes well with my Jiffy Cornbread.
Corn pudding can be served alongside any main dish or even be a little dessert-ish if you enjoy a slightly sweeter dish.
Basically, think of corn pudding as a corn version of rice pudding – you can have lots of different types with varying sweetness, and you can enjoy it in lots of different ways. Adjust the sugar in this recipe to your desired sweetness.
How to Store Leftover Corn Pudding
Thanks to the huge amount of dairy in this dish, you might find it pretty difficult to freeze leftovers without lots of fat separation happing to the sauce. The best thing is to store it covered in the fridge and eat it cold over the next few days.
If you really want to try and make extra to have in the future, then you could try freezing it in tightly sealed, individually wrapped containers. When you want to eat it, bake it at 350 Fahrenheit for about 20 minutes, or until heated through.
You might still get some fat separation, but it won’t be anywhere near as bad as if you tried reheating it in the microwave.
Enjoy!!!
Love,
Karlynn
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Creamy Corn Pudding
Ingredients
- ¼ cup white sugar to taste
- 1/4 cup milk
- 1/4 cup heavy cream
- 1/4 cup cornstarch
- pinch nutmeg
- pinch salt
- pinch black pepper
- 5 large eggs beaten well
- 1/2 cup salted butter melted, and cooled
- one 15-ounce can 15 ounce can whole kernel corn
- two 15-ounce cans cream-style corn
Instructions
- Preheat your oven to 350 °F. Grease a 10-inch round baking dish and set aside.
- In a large bowl, mix the sugar, milk, cream, cornstarch, nutmeg, salt and black pepper until the cornstarch has dissolved completely.
- Add in the eggs and mix completely.
- Stir in the butter, then add in the two different types of corn, mixing everything together thoroughly.
- Spoon into the prepared pan.
- Bake in the preheated oven for 30-40 minutes, or until the casserole has set. A knife inserted should come out clean, but the casserole is still jiggly!
Notes
- Add in some red pepper flakes for heat, or a pinch of cayenne
- Lessen the sugar if you like a more savory casserole
Becky says
My daughter in law is allergic to eggs. Can I substitute something else for the eggs?
Lyn says
This was great – really great balance and nice flavor. I actually halved the recipe since I just wanted to give it a try and was just making it for myself. I used my three smallest eggs in the carton and it still worked out just fine. I fell in love with corn casseroles when I lived in the SE many years ago and am always on the quest for my favorite and this one hits the mark and I will make it again. I also like the type w/corn muffin mix, so I’ll try her recipe for that, too.
Tammie says
DO NOT forget extracts, I use vanilla,butter &even rum extract but extracts gives corn pudding a much taste so it doesn’t taste bland , I’ve always used some type of extracts,my grandmother taught me how to make sum good corn pudding when I was young growing up on a farm it’s was known as a southern dish ,a lots of people that post corn pudding recipes ,leave out one of the most important ingredients &that’s extracts to give corn pudding a more awesome taste I would never fix corn pudding without it , there’s never any left ,try with extracts , especially vanilla &butter I usually use 2 tsp a piece ,its awesome👌
Peggy Kopp says
Can I make it the day before and bake it on the day of the meal?
Diane Osborne says
Do you use the water in the can, or drain it
Could I use frozen corn instead of the canned whole kernel?
Tia says
I made a few changes but LOVED the results: I omitted the nutmeg and cornstarch and instead added a box of Jiffy cornbread mix. I also used only (4) eggs. My dinner guests raved about it! Creamy, pudding-like texture. Will definitely make again!
Dot says
The timing for how long to cook? In the beginning you mentioned 45 minutes at 400 degrees F. But then in the recipe it’s 350 degrees Fahrenheit for 30-40 minutes. Which one is correct?
Mr. Kitchen Magpie says
The recipe card instructions are correct. I’ve fixed the post, thanks.
Aura Lee Davis says
I had to cook for 1 hour and raised the temperature to 450 the last 10 minutes. Could have cooked longer. I don’t think the recipe is correct.
Lisa says
How many servings is this? Does the cooking directions change if I double it? Can it be prepared the night before and baked in the morning. I think that covers it.🙂
Eileen Schmidt says
Absolutely scrumptious. I made this a couple weeks ago and my husband devoured it. I am making it again tonight to go with our pulled pork sandwiches. Can’t wait. Thank you Marvelous Mrs. Magpie!
Barb Lisenby says
Do you add the juice of the kernel corn or drain it before adding the corns?
Aura Lee Davis says
I added the juice because the recipe did not say to drain. It has been 50 minutes now and the pudding has not set! I think you should drain the regular corn, not the creamed corn. Also the recipe says preheat and cook at 350 degrees. This is not high enough. Try 400 to 425. Still waiting for mine to set!
Barbara says
Yes. Drain the regular not the creamed.
Michele Welch says
I’m going to need to try this. Honestly, the corn I fix for Thanksgiving and Christmas is my favorite side dish of all. It’s called Gulliver’s Corn; it’s a sweet, creamy and luscious dish. Can’t wait until Thursday!! Thanks for posting this, going to need to make this for Christmas!!