Corn Pudding Recipe – Creamy, Old-Fashioned, and Easy to Make

Let’s be honest corn pudding often flies under the radar. People rave about mashed potatoes, mac and cheese, or even roasted veggies, but corn pudding? It’s the unsung hero of comfort food, quietly stealing the show at potlucks and holiday dinners alike. I’ll admit, I was a bit skeptical at first too. A custardy, sweet-ish corn dish? Could it really hold its own next to mashed potatoes? Spoiler alert: yes. And once you try this corn pudding recipe, you’ll wonder why it ever got overlooked.

Whether you’re a seasoned cook or someone who thinks boiling water is advanced cooking, this recipe is totally approachable. Plus, it’s insanely versatile. You can make it sweet, savory, or somewhere gloriously in between. So, grab your apron, and let’s get into the magic of corn pudding.

Why Corn Pudding Deserves Your Attention

Before we jump into the nitty-gritty, let’s talk about why corn pudding should be a staple in your kitchen arsenal.

It’s Comfort Food, Plain and Simple

If you love creamy, slightly sweet, and perfectly textured side dishes, corn pudding checks all those boxes. It’s like corn casserole’s fancy cousin—smoother, silkier, and without the weird crunchy topping that some casserole lovers insist on.

It’s Surprisingly Flexible

You can tweak the sweetness, add cheese, throw in some bacon, or even sneak in veggies for the health-conscious crowd (FYI, no one will notice if you hide zucchini in there). Corn pudding is basically a blank canvas for your culinary creativity.

It Works for Every Occasion

Thanksgiving? Check. Weeknight dinner? Check. That random potluck where you have no idea what to bring? Double check. Corn pudding is universally loved and strangely comforting plus, it keeps well in the fridge for a few days.

Ingredients You’ll Need

Alright, let’s get to the good stuff. Here’s what you’ll need for a classic corn pudding recipe:

• 2 cups corn kernels (fresh, canned, or frozen—your call)
• 1 cup milk (whole milk gives the best richness)
• 3 large eggs
• 1/4 cup butter, melted
• 1/4 cup sugar (adjust if you like it sweeter)
• 1/4 cup flour (all-purpose works fine)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional add-ins: shredded cheese, diced jalapeños, cooked bacon, or herbs

See? Totally simple. Nothing exotic or impossible to find, unless your grocery store doesn’t carry corn (in which case, can we still be friends? 😅).

Step-by-Step Corn Pudding Instructions

I promise, this isn’t rocket science. Follow these steps, and you’ll have a creamy, golden corn pudding that even picky eaters will devour.

1. Preheat and Prep

Set your oven to 350°F (175°C). Grease a baking dish (8×8 inches works perfectly) with butter or nonstick spray. Easy, done, moving on.

2. Mix the Wet Ingredients

In a bowl, whisk together eggs, milk, melted butter, and sugar until smooth. This is where the pudding magic starts. Don’t worry if it looks a little runny; it firms up in the oven.

3. Combine with Corn and Flour

Add your corn kernels to the wet mixture. Then, gently fold in flour, salt, and pepper. Make sure everything is evenly combined, but don’t overmix—it keeps the texture light and fluffy.

4. Bake to Perfection

Pour the mixture into your prepared baking dish. Bake uncovered for 45–50 minutes, or until the top is golden brown and a toothpick comes out mostly clean (a few crumbs are okay—this isn’t a cake, remember).

5. Cool and Serve

Let it cool for about 5–10 minutes before serving. This allows the pudding to set just right. Serve it warm, straight from the dish, and watch your family or guests swoon.

Tips for the Best Corn Pudding

I’ve tried a bunch of different corn pudding recipes over the years, and here’s what actually makes a difference:

• Use real corn whenever possible. Frozen or canned works, but fresh corn kernels make it pop.
• Don’t skip the butter. I know, calories, blah blah, but butter = flavor. Trust me.
• Mind the baking time. Overbaking makes it dry; underbaking makes it too runny. Stick close to 45–50 minutes.
• Play with mix-ins. Cheese adds creaminess, jalapeños give a spicy kick, and bacon… well, everything’s better with bacon, right?

Variations to Try

Let’s be honest: sticking to one version is boring. Here are a few ways to jazz up your corn pudding game:

Sweet Corn Pudding

• Add 1/4 cup maple syrup or honey for a dessert-like side.
• Sprinkle cinnamon on top before baking for a cozy, sweet aroma.

Cheesy Corn Pudding

• Fold in 1 cup shredded cheddar or Monterey Jack before baking.
• Optional: sprinkle extra cheese on top during the last 10 minutes of baking for a bubbly, golden crust.

Spicy Corn Pudding

• Dice 1–2 jalapeños and add to the mixture.
• Consider a pinch of cayenne pepper for those who like a little kick.

Herb-Infused Corn Pudding

• Fresh thyme, rosemary, or chives make it extra fancy.
• Great for impressing guests without actually trying too hard.

Common Mistakes (And How to Avoid Them)

Even a simple corn pudding recipe can go sideways if you’re not careful. Here’s what to watch out for:

• Too much flour – leads to a rubbery, dense pudding. Stick to 1/4 cup.
• Skipping the egg wash – okay, technically optional, but eggs help it set properly.
• Using cold ingredients – let eggs and milk sit at room temp for smoother blending.
• Ignoring texture cues – it should jiggle slightly when done, like a custard, not like cement.

Serving Ideas

Corn pudding is versatile not just in preparation but in presentation. Here’s how I love to serve it:

• Holiday dinners – alongside roasted turkey or ham. Classic.
• Weeknight dinners – pairs surprisingly well with grilled chicken or pork chops.
• Potluck perfection – transport-friendly and generally a crowd-pleaser.
• Solo indulgence – FYI, it’s perfectly fine to eat it straight from the dish at 9 PM while binge-watching Netflix. No judgment here 😉.

Storing and Reheating

Leftovers? Not a problem. Corn pudding actually tastes even better the next day.

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheating: Microwave or oven. If microwaving, cover with a damp paper towel to prevent drying out.

Pro tip: Sprinkle a little extra butter or cheese on top before reheating. Game-changer.

FAQ About Corn Pudding

Can I make this gluten-free?

Absolutely! Swap all-purpose flour for gluten-free flour or cornstarch. Texture will be slightly different, but still delish.

Is corn pudding sweet or savory?

Both! This recipe leans slightly sweet, but you can easily add cheese, herbs, or spices to make it savory.

Can I use canned corn?

Yes, drain it first to avoid excess liquid. It works fine if fresh corn isn’t available.

Why This Recipe Works

Here’s the deal corn pudding hits a sweet spot between creamy, slightly sweet, and light. It’s not heavy like mashed potatoes, but it’s not airy like soufflé either. The eggs give it structure, the butter gives it richness, and the corn provides texture and bursts of natural sweetness. Honestly, if you follow this recipe, you’ll have a dish that feels homemade, comforting, and just a little indulgent without being ridiculous.

IMO, this is one of those recipes that deserves a spot in your regular rotation. It’s simple, flexible, and impresses without requiring a PhD in cooking.

Final Thoughts

So there you have it a corn pudding recipe that’s easy, versatile, and downright comforting. Whether you’re making it for a special occasion or just because you’re craving something creamy and slightly sweet, it hits the mark.

Remember, the key takeaways:

• Use quality corn for the best flavor.
• Don’t overbake—it should jiggle slightly in the center.
• Experiment with mix-ins to make it your own.

Next time someone asks what to bring to a potluck or holiday dinner, skip the boring casserole and whip up this golden, creamy wonder. Trust me, you’ll be the hero of the night.

Now, go on grab that butter, whisk those eggs, and get ready to make corn pudding your new obsession. Your taste buds will thank you. And if anyone judges you for eating it straight from the dish… well, that’s their problem 😉.