The Best Recipe for Corn Pudding

Name: Best Corn Pudding Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1/3 -1/2 cup sugar ((1/2 is dessert sweet - yum!)); 1/4 cup cornstarch; 1 1/2 teaspoons baking powder; 2 teaspoons fresh thyme ((1/2 teaspoons dried)); 1 teaspoon salt; 1/2 tsp EACH dried mustard, onion powder; pinch of pepper and nutmeg; 5 large eggs, (room temperature); 1 cup heavy cream, (room temperature); 4 ears fresh corn, husked (or 2 (15.25 oz.) cans whole kernel corn, drained); 2 14.75 oz cans cream-style corn; 6 tablespoons unsalted butter, (melted and slightly cooled)

Start a new beloved family tradition with this Corn Pudding recipe for holidays, gatherings and potlucks! It’s one of the EASIEST, make-ahead friendly, side dishes with zero stove-time. This perfectly textured custard-like corn pudding casserole is rich, creamy, buttery, with sweet pops of fresh and cream-style corn boasting adept seasoning and customizable sweetness. Prepare to fall in love!

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Watch How to Make Corn Pudding

up close of scooping up corn pudding showing its custard-like texture

This Recipe for Corn Pudding will leave everyone wanting more

If you’ve never tried corn pudding, it will quickly become your favorite EASY side dish! The first time I made it, both my husband and I were swooning. He declared it a year-round favorite and a must-make Thanksgiving tradition. He wasn’t alone. It quickly become one of the most anticipated holiday recipes!

What is Corn Pudding?

Corn pudding is a delectable and comforting side dish, most popular in Southern cuisine. It’s made by combining sweet corn kernels with a mixture of eggs, cream, sugar, butter, and thickener (cornstarch or flour), then baking, until set, resulting in a creamy, custard-like texture and sweet and buttery flavor.

Corn pudding is a delightful addition to holiday feasts, potlucks and family gatherings. It can be enjoyed in various forms, from traditional recipes to variations that include ingredients like cheese, spices, or a savory twist.

Please note that corn pudding is NOT spoonbread, or corn casserole which contain cornmeal or Jiffy mix and have a creamier cornbread texture that you eat with a spoon. Traditional corn pudding does not contain cornmeal, and is more like a baked corn custard.

two hands holding corn pudding casserole to serve

Why you’ll love this Corn Pudding Casserole

TEXTURE HEAVEN. Creamy, custard-like with a soft golden crust, studded with sweet pops of fresh and creamy-style corn.
NO BLAND CORN PUDDING! It’s a dance of savory, sweet, rich, creamy, and buttery, seasoned with fresh thyme, and hints of dried mustard, onion, nutmeg, salt and pepper.
NO SAUTEING. The ingredients are mixed in two bowls, combined together, then popped in the oven – that’s it!
MAKE AHEAD FRIENDLY. Assemble the corn pudding, then pop it in the oven when ready.
VERSATILE. Make it as sweet or savory as you like with any of your favorite additions.

up close of a serving scoop of corn pudding showing how creamy it is

Corn Pudding Recipe Ingredients

This corn pudding recipe is made with simple, everyday ingredients but tastes heavenly! Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):

Fresh corn: I highly recommend corn fresh off the cob to elevate this corn pudding recipe. Alternatively, you may used sweet, drained canned corn. I don’t recommend frozen corn because its texture t doesn’t hold up as well in this recipe.
Cream style corn: This can be found next to the canned corn kernels at your grocery store. It’s a shortcut for additional body, texture and flavor without having to make it from scratch.
Butter: Use unsalted butter so we can control the salt. Please don’t substitute butter for margarine or oil or recipe will not taste the same!
Eggs: These create a rich, silky custard-like base that hold all the ingredients together AKA the “pudding” in the recipe.
Heavy cream: Look for “heavy whipping cream” at the grocery store. I don’t recommend any substitutions or your corn pudding casserole can be watery.
Cornstarch: This recipe needs a full ¼ cup cornstarch to thicken, otherwise it will be loose, and the corn will fall right out of the “pudding.”
Seasonings: Thyme, ground mustard, onion powder, salt, and a pinch of pepper and nutmeg infuse the dish with delightful flavor without overpowering the sweet corn.

top view of showing how to serve corn pudding in two bowls eaten with spoons

possible recipe variations

Make it less sweet/more savory: Our favorite way to serve this corn pudding casserole is with ½ cup sugar. ½ cup sugar is pretty sweet, ⅓ cup is sweet and anything less would be closer to savory.
Mix up seasonings: The easiest way to change the flavor profile is to add different herbs and seasonings. For example, add a hint of chili powder, cumin and paprika for a savory Southwest flair.
Savory Corn Pudding: Reduce the sugar to 2-4 tablespoons and add cheese, bacon, chives, and/or green chilies.
Cheesy Corn Pudding: Reduce the sugar and add freshly shredded cheddar and/or pepper Jack and Parmesan for a savory twist.
Green Chili Corn Pudding: Add one 4 oz. can mild chopped green chiles for a hint of tanginess. Combine with with Tex-Mex seasonings and cheese.
Spicy Corn Pudding: Add a spicy element like jalapeños, chipotle chili powder, or cayenne pepper for a kick of heat and complexity.
Bacon and Jalapeño Corn Pudding: Combine crispy bacon bits and spicy jalapeños for a flavorful, savory twist.
Vegan Corn Pudding: Replace dairy ingredients with plant-based alternatives like almond milk, coconut oil, and egg substitute for a vegan-friendly option. Note, I have not experimented with vegan options and do not know how successful they will be (please let me know if you try it!).

How to make Corn Pudding

Let’s take a closer look at how to make corn pudding casserole with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Mix dry ingredients. In a medium bowl, whisk together the sugar, cornstarch, baking powder and all seasonings.

showing how to make corn pudding by mixing sugar, cornstarch, herbs and seasonings together in a bowl

Step 2: Whisk eggs and cream. In a separate large bowl, vigorously whisk together the eggs and cream.

showing how to make corn pudding by whisking eggs and heavy cream together in a large bowl

Step 3: Combine. Gradually whisk the dry ingredients into the eggs/heavy cream mixture, followed by the butter. Stir in the two kinds of corn.

showing how to make corn pudding by whisking all the ingredients together, then stirring in the corn

Step 4: Add to baking dish. Grease a 3 quart/9×13 baking dish with softened butter. Add the pudding mixture.

Step 5: Bake. Bake, uncovered, for 45-60 minutes. Rest at least 5 minutes before serving.

showing how to make corn pudding by resting the baked casserole before serving

How to know when Corn Pudding is done

Internal Temperature: Overcooking corn pudding can lead to a curdled pudding and undercooking can lead to a runny pudding. The best way to check for doneness is with an instant read thermometer (this is my fav). Egg-based puddings and custards start to set at 160 degrees F and can curdle if cooked beyond 185 degrees. So, the ideal internal temperature for corn pudding is 175-180 degrees F for maximum creamy thickness.

Visual: At this temperature, the top of the corn pudding should be golden brown and set. When you gently shake the baking dish, the center of the pudding should have a slight jiggle, similar to a custard (see video). This indicates that it’s still moist and creamy inside. The corn pudding will firm up a bit as it rests.

Do you cover Corn Pudding when baking?

No, corn pudding casserole should be baked uncovered due to the moist ingredients. This ensures a golden browned top with a soft, custard-like inside.

Tips for making Sweet Corn Pudding

Follow these tips for the best corn pudding:

Use Fresh Corn: Whenever possible, use fresh corn kernels cut from the cob instead of canned or frozen.
Customize Sweetness: Adjust the sugar to your taste, keeping in mind that corn pudding can range from mildly sweet to dessert-level sweetness (full ½ cup sugar).
Custard Texture: Achieve the creamy and custard-like texture by whisking the eggs and heavy cream vigorously.
Test for Doneness: Use an instant read thermometer (my fav) inserted in the center of the corn pudding casserole, without touching the pan. The temperature should read 175-180 degrees and will still wobble significantly.
Don’t overbake: The corn pudding will loose creaminess and can even slightly curdle if overbaked. Check for doneness earlier, rather than later.
Rest Before Serving: Allow the corn pudding to rest for at least 5 minutes after baking; it will continue to set (most of the wobble will be gone) and develop its flavors.
Serve Warm: Corn pudding is best served warm, whether as a side dish or dessert.

garnishing corn pudding casserole with fresh thyme

Why is my Corn Pudding watery?

Corn pudding can be watery for a few reasons:

1. Wrong Liquid: If you use any liquid other than rich, thick, heavy cream, your pudding is likely to be watery.
2. Under baking: Corn pudding needs to be baked until it’s set and slightly jiggly in the center. Under baking can result in a pudding that hasn’t fully thickened because the eggs are not fully cooked.
3. Overbaking: This can cause ingredient separation. Don’t bake above 180 degrees F.
4. Using Frozen Corn: If you used frozen corn without thawing and draining it properly, excess moisture can be released during baking.
5. Improperly Dried Corn: If you’re using fresh or canned corn, make sure it’s well-drained and patted dry to avoid excess moisture.

What to serve with Corn Pudding Casserole

This corn pudding recipe is the ideal side for Thanksgiving and Christmas with all the festive fixings:

Holiday main dish recipes: Roasted Turkey, Roast Turkey Breast, Glazed Ham, Honey Baked Ham, Baked Pork Tenderloin, Pot Roast, Beef Tenderloin, Beef Tips and Gravy, and Roast Pork Loin
Holiday salads: Pear Salad, Apple Salad, Fall Salad, Beet Salad, Green Bean Salad, Sweet Potato Salad
Holiday sides: Roasted Carrots, Mashed Potatoes, Green Bean Casserole, Creamed Corn, Sweet Potato Casserole, Dinner Rolls

top view showing how to serve corn pudding in a bowl with a spoon garnished with herbs

MEal Prep REcipe for Corn Pudding

This recipe for corn pudding is fabulous for meal prep! Simply add all the ingredients to the buttered baking dish, cover, and refrigerate for up to 48 hours. When ready to bake, let it rest on the counter for 60 minutes, then proceed to bake according to recipe directions.

Storing Sweet Corn Pudding

Allow the corn pudding to cool to room temperature before covering tightly or transferring to an airtight container. Store in the refrigerator for up to 4 days.

How to reheat Corn Pudding

Cover with foil, and reheat in the oven at 325 degrees F for 20-30 minutes, until warmed through, or use a microwave for smaller servings.

HOW TO freeze Corn PUddin Recipe

Wrap the baked, cooled, corn pudding casserole dish tightly in plastic wrap, followed by aluminum foil. Freeze for up to 2 months. Thaw completely before reheating.

Best Corn Pudding Recipe FAQs

What is the difference between Corn bread and Corn Puddings?

The main difference between cornbread and corn pudding is their texture and flavor. Cornbread is a baked quick bread with a firmer, crumbly texture and a mildly sweet, savory taste, often served in slices or squares as a side dish.

Corn pudding, on the other hand, is a baked custard casserole with a creamy, custard-like texture, featuring corn kernels, eggs, and heavy cream. Corn pudding can be sweet or savory, making it suitable as a side dish or a dessert, depending on the recipe.

Is Corn Pudding supposed to be jiggly?

Yes, corn pudding is intended to have a slight jiggle when properly baked because it means it’s perfectly set with a rich, creamy, custard texture, and is not overbaked. If the corn pudding is baked until it’s completely firm, it can become dry and lose its custard-like creaminess.

How long does corn pudding last in the fridge?

Corn pudding should be covered tightly and refrigerated for up to 4 days.

Where did corn pudding originate?

Corn pudding’s origin can be traced back to the 17th century in the United States when settlers encountered corn. Corn pudding is thought to have evolved from the British hasty pudding, traditionally made with wheat flour, milk, and sugar. The early version, known as Indian pudding, was a hearty dish that could serve as both a side dish or a meal on its own. Over time, it transitioned into the sweet pudding we now recognize today. Its enduring popularity and adaptations in the South are rooted in its compatibility with Southern comfort food and the region’s rich culinary traditions.

What temperature do you cook corn pudding on?

Corn pudding should be cooked at 350°F (175°C) for even and consistent heat distribution, ensuring that the pudding bakes uniformly. This temperature allows the custard-like texture to develop, with the interior setting perfectly without becoming overcooked or underdone. Additionally, 350°F strikes a balance between gentle browning on the top and preventing excessive crisping.

What does corn pudding taste like?

Corn pudding is creamy, smooth, and custard-like. It boasts a soft and velvety consistency, with a slight firmness to hold its shape but still maintaining a creamy interior. Above all, it features the natural sweet corn flavor, with a pleasant textural contrast, enhanced by sugar, complemented by the creaminess of cream, the richness of butter, and the depth of flavor from eggs.

Why is Corn Pudding called pudding?

Corn pudding is called “pudding” because of its custard-like texture. In culinary terms, “pudding” often refers to dishes that have a soft, creamy, or custardy consistency. Corn pudding fits this description, as it has a smooth, velvety texture due to the combination of corn kernels, eggs, milk or cream, and other ingredients. While many people associate the term “pudding” with sweet desserts, it can also refer to savory dishes like corn pudding (which can be sweet or savory), which share the common element of a soft and creamy interior texture.

up close of recipe for corn casserole in an individual bowl garnished with thyme

Looking for more Corn Recipes?

Corn Casserole
Cornbread
Creamed Corn
Corn Chowder
Salmon Corn Chowder
Corn Tortillas
Mexican Street Corn Dip
Corn Salsa
Avocado Corn Salsa
Elote
Esquites

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Prep Time: 15

Cook Time: 45

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Ingredients

DRY INGREDIENTS

⅓ -1/2 cup sugar (½ is dessert sweet – yum!)
1/4 cup cornstarch
1 1/2 teaspoons baking powder
2 teaspoons fresh thyme (½ teaspoons dried)
1 teaspoon salt
1/2 tsp EACH dried mustard, onion powder
pinch of pepper and nutmeg

CORN INGREDIENTS

5 large eggs, room temperature
1 cup heavy cream, room temperature
4 ears fresh corn, husked or 2 (15.25 oz.) cans whole kernel corn, drained
2 14.75 oz cans cream-style corn
6 tablespoons unsalted butter, melted and slightly cooled

Instructions

Preheat oven to 400°F. Grease a 9×13 baking dish/3 qt. casserole dish with softened butter; set aside.
In a medium bowl, whisk together the dry ingredients.
In a separate large bowl, vigorously whisk the eggs and heavy cream together.
Gradually whisk in the Dry Ingredients, followed by the butter. Stir in the two kinds of corn. Pour the mixture into the prepared dish.
Bake, uncovered, for 45-60 minutes, until the internal temperature registers 175-180 degrees F on an instant read thermometer (don't overbake or it won't be as creamy). The center should be set but still jiggle when the pan is gently shaken, similar to custard (see video). (Corn pudding should have a soft, custard-like texture and not dry or firm like cornbread.)
Let stand 5 minutes before serving. Best served warm.

Video

Notes

Make ahead: Add all the ingredients to the buttered baking dish, cover, and refrigerate for up to 48 hours. When ready to bake, let it rest on the counter for 60 minutes, then proceed to bake according to recipe directions.
Storage: Allow the corn pudding to cool to room temperature before covering tightly or transferring to an airtight container. Store in the refrigerator for up to 4 days. To reheat, cover with foil, and reheat in the oven at 325 degrees F for 20-30 minutes, until warmed through, or use a microwave for smaller servings.

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8 Comments

Salesha says

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I made this as a thanksgiving side, it was a huge hit!! This literally took 5 min to throw together. It was so easy and delicious!!

- Jen says
  
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  I’m so glad it was an easy and yummy part of your thanksgiving feast!
  
Doreen says

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Can this recipe be adapted for crock pot cooking due to limited oven space on thanksgiving?

- Jen says
  
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  Hi Doreen! I believe you should be able to make it in a slow cooker. Spray slow cooker with nonstick cooking spray. Pour batter into the prepared slow cooker. Cover and cook on low for 4-6 hours or on high 2-3 hours. Keep an eye on it that it doesn’t get too hot and separate. I hope it turns out delicious for you!
  
Claudia N says

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I love Corn Pudding and this recipe sounds so good. However, oven space is a problem, can a slow cooker work?

- Jen says
  
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  Hi Claudia! I have not tried it but you should be able to make it in a slow cooker. Spray slow cooker with nonstick cooking spray. Pour batter into the prepared slow cooker. Cover and cook on low for 4-6 hours or on high 2-3 hours. Keep an eye on it that it doesn’t get too hot and separate. Let me know how it turns out! I hope you love it!
  
Corinne says

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Yum! So excited to make this for thanksgiving! Do you know if this can be prepped, froze, then baked day of?

- Jen says
  
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  Hi Corinne, I’m excited for you to try it! Unfortunately, due to the dairy, I don’t recommend freezing this recipe because the texture can change.