Corn Pudding is a nostalgic side dish with just a handful of ingredients. You’ll LOVE this buttery, creamy, easy side dish for the holidays!
Our classic Corn Casserole is a fluffier, less corn-y version of this dish but equally delicious too (and just five ingredients)! Check out our Side Dish Recipes for more delicious options.
This corn pudding is the PERFECT side dish for Thanksgiving, Christmas, Easter and more. It also helps that there isn’t any prep needed for this dish. It is as simple as dump, stir and bake. In addition to that, this is a VERY cost effective side dish capable of serving a large crowd.
Corn pudding is a creamier version of your favorite corn casserole or corn soufflé. Made without any flour, the mixture is thickened by using cornstarch. It’s a quick recipe but adds a lot of flavor to your holiday table without a lot of work. Plus we’ve included some fun flavor variations for you to try to spice this classic recipe up.
More Holiday Side Dish Recipes:
Spice up your corn pudding with these flavor ideas:
- Mexican: Add cumin and cayenne pepper with some oregano and top with cotija cheese.
- Jalapeño Popper: Add chopped jalapeño and dot with cream cheese before baking.
- BBQ: Add some caramelized bits of bacon and onion to the mixture and either top with pulled pork or serve on the side.
- Shrimp and Grits: Cajun seasoned chopped shrimp with bits of bacon and onion.
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Corn Pudding Ingredients:
- Milk: Adds a creamy texture, do not use non-fat.
- Cornstarch: This recipe is flourless, but the cornstarch helps to make the custard-like filling.
- Sugar: A bit of sweetness is a classic part of this recipe, but you can successfully cut the sugar in half for a more savory flavor.
- Whole Corn Kernels: This provides texture for the dish, but be sure to drain your canned corn well or to thaw and drain frozen corn well.
- Creamed Corn: Creamed Corn cannot be swapped evenly for more whole kernel corn because the creamed part of it aids in adding moisture to the recipe.
- Eggs: The eggs add a lot of the body in the recipe, do not switch for egg whites or egg substitute.
- Butter: The butter adds needed fat to the recipe. You can swap for margarine if desired.
This recipe doesn’t lean on a muffin mix or a bread to give it body. You’re going to get most of the structure from the eggs and the corn. Some of the corn called for in this recipe is creamed corn, which has liquid in it you don’t drain. If you’re missing this ingredient, I’ve got you covered in a pinch, but this isn’t a perfect substitute.
Canned Cream Corn Recipe:
- 2 cups corn
- 2 tablespoons water
- Add 1 cup of corn and 2 tablespoons of water to a food processor and puree well.
- Remove to a bowl.
- Add another 1 cup of corn to the food processor and pulse ten times.
- Mix all the corn together.
Easy Ham Recipes to Serve with this Casserole:
HOW TO STORE
- Serve: Corn Pudding can be kept at room temperature for up to two hours, but no longer than that.
- Store: Stored in an airtight container, this recipe is good to eat for 3-5 days in the refrigerator. You should always let them cool down to room temperature before you put them in an airtight container and put them away. Reheat gently in the microwave.
- Freeze: Store in an airtight container for up to 3 months. Reheat portions on 30% power in the microwave.
Have a holiday favorite you want me to test/post? Please leave a comment below, I’d love to share recipes you’ll enjoy with family this holiday season!
Tools used in the making of this Corn Pudding:
Baking Pan: This is great as it looks good for serving but is long enough to keep the baked pudding shallow.
- ½ cup whole milk
- 4 tablespoons cornstarch
- ⅓ cup butter , softened
- 5 large eggs
- ¼ cup sugar
- 1 can whole kernel corn , 15.25 ounce can, drained
- 2 cans cream-style corn , 14.75 ounce cans
- Preheat oven to 400 degrees.
- Add the milk to a large bowl.
- Add in the cornstarch and whisk fully.
- Add in the rest of the ingredients and stir until combined.
- Pour into a large casserole baking dish and cook for an hour.
I made this Corn Pudding for Thanksgiving this year. It was amazing! Very different from the Corn Casserole with Jiffy Corn Meal Mix. It will now be a regular item in our meal rotation! Since we have a household of 3 adults, I will cut the recipe in half and just save the extra whole kernel corn to add to soup.
Corn is my favorite veggie. This recipe is the BEST. I tend not to tamper with recipes until I try them at least once. Over time, the only thing I have added is a wee bit of Tumeric for the health benefits. Fyi: This dish is a great addition to Mexican dinners.
Thank you Sabrina for all the awesone recipes you share with us.
Thank you Izzy!!!
I do not need this large amount. If I cut the ingredients by 1/2, will it work out well?
I’ve used this recipe for years, it’s a Thanksgiving staple. I use brown sugar and add a touch of nutmeg.
So glad you enjoy it, Becky!
Thanks for this recipe Sabrina! I can’t find cream style corn easily. Do you have any suggestions on how to make this using only corn kernels?
I don’t have one to recommend but I’m sure you could find a recipe online for cream style corn using fresh corn or maybe Amazon offeres it? Hope this helps.
Gloria; Have you tried looking for the Great Value brand in Walmart? That is where I usually find it. If your WM doesn’t have it, talk to manager over that section and ask to get some in.
Do you drain the corn?
Thanks for catching that! Yes, you’ll want to drain the can of whole kernel corn.
Have you tried this recipe with Almond milk and coconut sugar as subs for Milk and White Sugar? Just wondering if there are any tweaks needed if subbing out some of the ingredients.
Sorry, I haven’t tested it using those ingredients. If you decide to try, I’d love to know how it turned out.
Christine; I have tried this recipe with coconut milk…which is the same consistency as almond milk. It was a little too runny. As for the coconut suger, in my opinion, it kind of ruins the whole taste. I am a cocont junkie, but I just don’t put in certain dishes…corn pudding is one of them.
Thank you I always knew something was missing from my creamed spinach and corn pudding
I will be making this for thanksgiving
OMG! I love corn pudding! I bet I wouldn’t be able to stop eating this one!
It definitely takes some will power not too!
I ate it again for breakfast the morning after Thanksgiving. It re-heats very well in the microwave! Great recipe!
This looks great! I love the idea of adding jalapeno! And the shrimp & grits option, too! Great dish for the holidays!
Definitely a holiday must have!
Corn pudding is one of my favorite side dishes to make for Thanksgiving! 🙂 This looks delicious.
This corn pudding looks delicious! My husband loves corn pudding. I will have to make it for him!
One of my favorites! Corn pudding goes with ANYTHING!
It really does!! Enjoy!
I must make this for Thanksgiving this year! Try something deliciously new!
It’s so fun adding new dishes to the holiday line up!