There’s something magical about a good corn pudding recipe—it’s the kind of dish that feels like a warm hug on a chilly day. Whether it’s Thanksgiving, a summer potluck, or just a regular Tuesday night, this creamy, comforting side dish always finds its way to our table. I remember my grandma pulling her golden-brown corn pudding out of the oven, the sweet aroma filling the kitchen as we all gathered around. It was the first dish to disappear at every family gathering, and now it’s become my go-to when I need something simple yet special. The best part? This corn pudding recipe comes together with just a few basic ingredients and minimal fuss, making it perfect for both beginners and seasoned cooks alike.
Why You’ll Love This Corn Pudding Recipe
Oh my goodness, where do I even start with why this corn pudding recipe is my absolute favorite? First off, that creamy, dreamy texture—it’s like eating sunshine in a bowl! And don’t even get me started on how easy it is to throw together. I’ve made this when I had barely 10 minutes to spare before guests arrived, and it still came out looking like I’d slaved over it all day.
Here’s why you’ll fall in love with it too:
- That perfect balance of sweet corn flavor and rich, custardy goodness
- Simple ingredients you probably already have in your pantry
- Always a hit at potlucks (I swear, people ask for the recipe every single time)
- Super customizable – add cheese, herbs, or even a little kick of spice if you’re feeling fancy
Trust me, once you try this version, it’ll become your new go-to comfort food. I’ve lost count of how many times I’ve made it this year alone!
Ingredients for Corn Pudding
Okay, let’s talk ingredients! What I love about this corn pudding recipe is how simple the ingredient list is – no fancy grocery store runs required. Most of these are pantry staples you probably already have. But don’t let the simplicity fool you, these humble ingredients come together to create something truly magical. Here’s what you’ll need:
For the Corn Pudding
- 2 cups corn kernels – fresh, frozen, or canned all work great here (but if you can get fresh summer corn, oh my!)
- 1 cup milk – whole milk gives the creamiest results, but any kind will do
- 1/2 cup heavy cream – this is our secret weapon for that luscious texture
- 3 eggs – room temperature works best for smooth mixing
- 1/4 cup sugar – just enough to enhance the corn’s natural sweetness
- 1/4 cup cornstarch – our thickening agent that prevents a runny pudding
- 1/2 tsp salt – balances all the flavors beautifully
- 1/4 tsp black pepper – a little goes a long way
- 2 tbsp butter, melted – because everything’s better with butter, right?
See? Nothing complicated! I always tell my friends – if you can make scrambled eggs, you can make this corn pudding. The hardest part is waiting for it to come out of the oven!
How to Make Corn Pudding: Step-by-Step
Alright, let’s get cooking! I promise this corn pudding recipe is as easy as pie (actually, way easier than pie). I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try. Here’s exactly how I do it:
1. Preheat and Prep: First things first – crank that oven to 350°F (175°C). While it’s heating up, grab your 9×13-inch baking dish and give it a good greasing. I like to use butter for this because, well, butter makes everything better. This little step prevents sticking and gives you those gorgeous golden edges.
2. Mix It Up: Now for the fun part! In your biggest mixing bowl (trust me, you’ll want the extra space), whisk together the milk, heavy cream, eggs, sugar, cornstarch, salt, and black pepper. Here’s my pro tip: whisk until you can’t see any streaks of cornstarch – this prevents lumps. I usually count to 30 while whisking to be sure. The mixture should look smooth and slightly frothy.
3. Corn Time! Stir in those beautiful corn kernels and the melted butter. Don’t be shy – really fold them in until every kernel is coated in that creamy mixture. If you’re using frozen corn, no need to thaw it first (how easy is that?). The cold kernels will heat up just fine in the oven.
4. Bake to Perfection: Pour your mixture into the prepared dish and slide it into the oven. Set your timer for 45 minutes, but don’t wander too far – ovens can be tricky. You’ll know it’s done when the edges are golden and the center barely jiggles when you nudge the pan. If you’re unsure, stick a knife in the center – it should come out clean.
5. The Hardest Part: Let it rest for 5 minutes before serving. I know, I know – the smell is intoxicating and you want to dive right in, but this short wait helps the pudding set perfectly. While you wait, check out some of my other easy healthy dinner recipes to pair with your masterpiece!
See? I told you it was simple! The hardest part is waiting for that first heavenly bite. Just wait until you see how the top gets slightly crisp while the inside stays creamy and dreamy. This is hands-down my favorite way to enjoy corn – it’s comfort food at its finest!
Tips for the Best Corn Pudding Recipe
Oh honey, let me share all my little secrets for making this corn pudding recipe absolutely perfect every single time! After making this more times than I can count (seriously, my family requests it weekly), I’ve picked up some tricks that’ll take yours from good to “oh-my-goodness-can-I-have-the-recipe” amazing.
Fresh is best, but frozen works too: If it’s summer and you can get fresh corn, do it! The texture is unbeatable. Just cut the kernels right off the cob – no need to cook them first. But don’t stress if fresh isn’t available – frozen corn works beautifully (and saves you so much time).
Sweetness to taste: That 1/4 cup sugar is just a starting point. Taste your corn first – some varieties are sweeter than others. I often start with half the sugar, then add more if needed. You can always add, but you can’t take away!
Cheese makes everything better: Want to take it up a notch? Stir in 1/2 cup shredded cheddar or pepper jack before baking. The cheese melts into the pudding, creating little pockets of gooey goodness throughout. My kids go wild for this version!
Room temp ingredients matter: Take those eggs and dairy out about 30 minutes before mixing. Cold ingredients don’t blend as smoothly and can make your pudding separate. Trust me on this one – it makes all the difference!
Remember – corn pudding is supposed to be fun and forgiving. Don’t overthink it! Even my “oops” batches have turned out delicious. Now go make some magic!
Corn Pudding Variations
Now here’s where the real fun begins—playing around with this corn pudding recipe to make it your own! I’ve experimented with so many variations over the years, and let me tell you, they’ve all been hits. Whether you’re craving something spicy, smoky, or just extra indulgent, there’s a twist here for everyone. Here are my absolute favorites:
- Spicy kick: Add a diced jalapeño or two (seeds removed if you’re not feeling too brave) for a little heat. The sweetness of the corn balances the spice beautifully.
- Bacon lover’s dream: Crumble some crispy bacon into the mix—trust me, that smoky flavor takes it to a whole new level.
- Cheesy goodness: Stir in a handful of sharp cheddar or Monterey Jack before baking. The melted cheese creates irresistible pockets of gooey deliciousness.
- Gluten-free: Already gluten-free as written (woohoo!), but you can make it dairy-free too by swapping the milk and cream for plant-based alternatives.
These variations make this recipe so versatile—perfect for everything from holiday feasts to cozy weeknights. And if you’re looking for more comfort food inspiration, check out my ultimate list of comfort food recipes. Once you start experimenting, you’ll never look at corn pudding the same way again!
Serving Suggestions for Corn Pudding
Oh, let me tell you about the magic that happens when you pair this corn pudding with the right dishes! This sweet-and-savory side is like the ultimate team player—it makes everything around it taste better. On Sundays, I love serving it with a simple roasted chicken—the juices mingle with the pudding in the most heavenly way. And come holiday time? It’s practically made to sit next to a glazed ham.
For a real showstopper meal, try these perfect pairings:
- My dad’s favorite—grilled pork chops with a sweet apple chutney
- Weeknight hero—smothered chicken thighs (the crispy skin is divine with the creamy pudding)
- Vegetarian delight—roasted portobello mushrooms and this creamy garlic mashed potatoes
Really, though, this corn pudding is so versatile it’ll make any plate happier. Even my picky nephew eats his veggies without complaint when they’re next to a scoop of this golden goodness!
Storing and Reheating Corn Pudding
Okay, let’s talk leftovers – because let’s be real, this corn pudding is so good you’ll want to enjoy it for days! Here’s how I keep mine tasting fresh and delicious:
Fridge storage: Simply cover your baking dish tightly with foil or transfer portions to airtight containers. It’ll stay perfect in the fridge for up to 3 days. Pro tip – I like to press plastic wrap directly on the surface before covering to prevent that “fridge skin” from forming.
Reheating magic: The oven is your best friend here! Pop individual servings in at 350°F for about 10-15 minutes until warmed through. If you’re in a hurry, the microwave works too (about 1 minute per serving), but the oven keeps that gorgeous texture intact.
Freezer-friendly? Absolutely! Just portion it out, wrap tightly in foil, then seal in freezer bags. Thaw overnight in the fridge before reheating. The texture might be slightly softer after freezing, but the flavor stays spot-on perfect!
Corn Pudding Recipe FAQs
Oh, I get asked about this corn pudding recipe all the time! Let me answer the most common questions my friends and readers have had over the years. These tips will help you avoid my early mistakes (yes, I’ve had some pudding disasters too!).
Can I use canned corn for this recipe?
Absolutely! I use canned corn when fresh isn’t available – just drain it well. Frozen corn works great too – no need to thaw. But during corn season, nothing beats fresh kernels cut right off the cob. That sweet crunch takes the pudding to another level!
How do I prevent my pudding from curdling?
Room temp ingredients are key! Cold eggs or milk can cause separation. Also, don’t overbake – pull it out when the edges are set but the center still jiggles slightly. If you see tiny bubbles forming on top, it’s ready!
Is this corn pudding freezer-friendly?
Yes indeed! Portion it out and freeze for up to 3 months. Thaw in the fridge overnight, then reheat in the oven at 350°F until warm. The texture softens a bit, but all that sweet corn flavor stays perfect.
Can I make this recipe ahead of time?
You bet! Assemble it the night before (just cover tightly) and refrigerate. Add 5-10 extra minutes baking time since it’ll be cold. Perfect for holiday meals when oven space is precious!
Why does my pudding sometimes turn out watery?
Usually means the cornstarch wasn’t fully dissolved or it needed more baking time. Always whisk until perfectly smooth before adding corn. And don’t skip resting time after baking – those last few minutes let everything set up beautifully.
Nutritional Information
Now, I’m no nutritionist, but I figured you might be curious about what’s in this delightful corn pudding. Just remember—these numbers are ballpark estimates that can change based on your specific ingredients and brands. That amazing homemade corn you got from the farmer’s market? Probably different from canned stuff nutritionally!
The great thing about this recipe is it’s got good stuff from the eggs and corn, but let’s be real—we’re here for comfort, not counting calories! As my grandma used to say while dishing out seconds, “A little joy is good for the soul.”
Corn Pudding
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, cornstarch, salt, and black pepper until smooth.
- Stir in the corn kernels and melted butter until well combined.
- Pour the mixture into the prepared baking dish.
- Bake for 45 minutes, or until the pudding is set and lightly golden on top.
- Let cool for 5 minutes before serving.