Kitchen

Easy Homemade Corn Pudding {Classic Comfort Dish}

Corn Pudding is a classic side dish recipe and a staple in my kitchen. This easy recipe needs just a few minutes to prep and makes a rich casserole with a sweet creamy corn flavor.

Perfect next to a Sunday ham dinner or served with turkey dinner, this homemade corn pudding recipe is prepared without corn muffin mix.

baked overhead of Corn Pudding in a casserole dish

What is Corn Pudding?

Homemade corn pudding is a favorite side dish with a creamy custard-like texture and of course lots of corn flavor.

This dish needs only a few ingredients, mainly frozen and creamed corn, and it comes together in just minutes.

Ingredients

This corn pudding recipe is made from scratch without corn muffin mix or Jiffy mix.

  • Eggs & Milk – Eggs and milk give this corn pudding a custard like texture which is what makes it different than a cornbread casserole.
  • Brown Sugar – We love adding a little bit of sweetness to corn dishes.
  • Creamed Corn – Creamed corn is really not optional (and is different than homemade creamed corn).
  • Corn Kernels –  You can use either canned or frozen corn kernels (or fresh corn on the cob if you have it).
  • Cornstarch – Cornstarch helps the pudding set as it bakes.

Eggs and milk in a bowl with other ingredients on the side for corn pudding

How to Make Corn Pudding

Butter a casserole dish (or use cooking spray) and preheat the oven.

  1. Thaw the corn kernels if using frozen, and melt butter in a microwave
  2. Whisk the eggs and milk in a large bowl (per the recipe below). Add remaining ingredients to the egg mixture and stir.
  3. Pour into the greased pan and bake!

Variations

  • Add finely diced jalapenos or mild green chilis.
  • Swap out the chives for minced white onion.
  • Add 1 cup of cheddar cheese or pepper jack cheese.
  • Sprinkle the top with 1/4 cup crumbled bacon before baking.

Ingredients for corn pudding in a glass bowl mixed and not mixed

Recipe Tips

  • Corn pudding can be made ahead of time.
  • You can use cream in place of milk in this recipe if desired.
  • Use salted or unsalted butter, adjust the salt in the recipe as needed.
  • This side dish is a pudding and has a moist custard-like texture, it is not expected to have a crumb like cornbread casserole.

To Make Corn Pudding Ahead of Time

Corn pudding is a great dish to bring to pot luck dinners. To prep head for turkey dinner:

  • Combine all ingredients in a bowl and refrigerate up to 48 hours.
  • Before baking stir well and pour into the prepared baking dish. Bake as directed below.
  • If the ingredients are really cold from being refrigerated,  you may need to add a few minutes of cooking.

Leftovers will keep in the refrigerator for 3-4 days or in the freezer for up to two months.

overhead of Corn Pudding in a casserole dish ready for the oven

More Holiday Sides

Easy Homemade Corn Pudding

Corn pudding, with its moist custard-like consistency, is a classic comfort dish.


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  • Preheat oven to 400°F. Grease an 8×11 dish (or a 2qt baking dish).

  • In a large mixing bowl, add eggs and whisk.

  • Whisk cornstarch and cold milk separatley, add to egg mixture. Add melted butter and brown sugar.

  • Stir in creamed corn, can of drained corn & fresh minced chives.

  • Pour mixture into casserole dish and bake for 1 hour or until set.

Calories: 262, Carbohydrates: 38g, Protein: 8g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 125mg, Sodium: 360mg, Potassium: 347mg, Fiber: 2g, Sugar: 11g, Vitamin A: 595IU, Vitamin C: 9mg, Calcium: 42mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Corn Pudding

Course Side Dish

Cuisine American

Corn pudding in a casserole dish with a scoop taken out and a title
Corn pudding with a scoop taken out with writing
Corn pudding ingredients in a glass bowl and corn pudding in a casserole dish with a scoop taken out on a title

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