Corn Pudding

by Sabrina Snyder

Published on Last updated

32 Comments

5 from 4 votes
12 Servings
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
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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.

Classic Corn Pudding

Corn Pudding

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.
Corn pudding scoop

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. 

Corn:

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
  1. Add 1 cup of corn and 2 tablespoons of water to a food processor and puree well.
  2. Remove to a bowl.
  3. Add another 1 cup of corn to the food processor and pulse ten times.
  4. 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.
Corn Pudding in baking dish

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.

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Dinner, then Dessert

Corn Pudding

Corn Pudding is a nostalgic side dish your family has made for years with just a handful of ingredients, you’ll LOVE this buttery, creamy, easy side dish for the holidays!
Yield 12 Servings
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder
Corn Pudding is a nostalgic side dish your family has made for years with just a handful of ingredients, you'll LOVE this buttery, creamy, easy side dish for the holidays!
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Ingredients
 

  • 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

Instructions

  • 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.

Nutrition

Calories: 176kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 341mg | Potassium: 173mg | Fiber: 1g | Sugar: 7g | Vitamin A: 335IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg

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Corn Pudding

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. i haven’t made any of the recipes yet, I just found you however, i have been cooking long enough to know that the techniques and ingredients in each of these recipes will yeld terrific results and after I have actually tried them i will give another comment…

    Reply

  3. 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.

    Reply

  4. 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.

    Reply

  7. 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?

    Reply

    1. 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.

      Reply

    2. 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.

      Reply

  9. 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.

    Reply

    1. Sorry, I haven’t tested it using those ingredients. If you decide to try, I’d love to know how it turned out.

      Reply

    2. 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.

      Reply

  10. Thank you I always knew something was missing from my creamed spinach and corn pudding
    I will be making this for thanksgiving

    Reply

      1. I ate it again for breakfast the morning after Thanksgiving. It re-heats very well in the microwave! Great recipe!

        Reply

  12. This looks great! I love the idea of adding jalapeno! And the shrimp & grits option, too! Great dish for the holidays!

    Reply

  13. Corn pudding is one of my favorite side dishes to make for Thanksgiving! 🙂 This looks delicious.

    Reply