Why You’ll Love This Recipe

I love this recipe because it is creamy, slightly sweet, and incredibly comforting. The combination of tender corn and a buttery custard creates a delicious side dish that pairs perfectly with roasted meats, barbecue, or holiday favorites. I also appreciate how easy it is to prepare with pantry staples and how well it can be made ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole kernel corn, drained
cream-style corn
unsalted butter, melted
eggs
sour cream
whole milk
all-purpose flour
granulated sugar
baking powder
salt
black pepper
shredded cheddar cheese (optional)
chopped fresh parsley, for garnish

Directions

I preheat the oven and lightly grease a baking dish.
I whisk together the eggs, melted butter, sour cream, and milk in a large mixing bowl.
I stir in the whole kernel corn and cream-style corn.
I add the flour, sugar, baking powder, salt, and black pepper, mixing until everything is well combined.
I fold in the shredded cheddar cheese if I want a richer flavor.
I pour the mixture into the prepared baking dish and spread it evenly.
I bake until the pudding is set and the top is lightly golden.
I allow the corn pudding to cool for a few minutes before serving.
I garnish with fresh parsley and serve warm.

Servings and Timing

I usually prepare this recipe in about 1 hour.

Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

I sometimes add diced jalapeños for a spicy kick or cooked bacon for a smoky flavor. When I want a more savory version, I mix in chopped green onions, fresh thyme, or Parmesan cheese. I also enjoy using fresh corn kernels during the summer months for an even sweeter and fresher taste. For extra richness, I replace part of the milk with heavy cream.

Storage/Reheating

I store leftover Corn Pudding in an airtight container in the refrigerator for up to 4 days. When I reheat it, I warm individual portions in the microwave or place the baking dish in a 325°F (165°C) oven until heated through. I can also freeze the baked pudding for up to 2 months, then thaw it overnight in the refrigerator before reheating.

FAQs

What is Corn Pudding?

I know Corn Pudding is a baked side dish made with corn, eggs, milk, butter, and a few simple ingredients that create a soft, creamy, custard-like texture.

Can I use fresh or frozen corn?

Yes. I often use fresh corn during the summer, but frozen corn works just as well after thawing.

Why is my Corn Pudding too soft?

I find that it usually needs a little more baking time. I bake it until the center is set while still remaining moist and creamy.

Can I make Corn Pudding ahead of time?

Yes. I often bake it a day in advance and gently reheat it before serving. The flavor remains delicious and the texture stays creamy.

What dishes pair well with Corn Pudding?

I enjoy serving it with roasted turkey, baked ham, fried chicken, barbecue ribs, pork chops, grilled steak, or roasted vegetables.

Conclusion

I always enjoy making Corn Pudding because it is creamy, comforting, and wonderfully easy to prepare. The sweet corn and rich custard create a timeless side dish that fits both everyday family dinners and festive holiday meals. Whether I serve it alongside hearty entrees or bring it to a potluck, it is always a recipe that everyone looks forward to enjoying.

Corn Pudding

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Corn Pudding is a classic comfort food side dish made with sweet corn and a rich, creamy custard for a soft, satisfying texture. It’s easy to prepare and perfect for holiday gatherings, Sunday dinners, or family potlucks.

Author: Laura
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Side Dish
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
Whisk together the eggs, melted butter, sour cream, and milk in a large mixing bowl.
Stir in the whole kernel corn and cream-style corn.
Add the flour, sugar, baking powder, salt, and black pepper, mixing until well combined.
Fold in the shredded cheddar cheese if using.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake for about 45 minutes, or until the pudding is set and the top is lightly golden.
Let the corn pudding cool for 5 to 10 minutes before serving.
Garnish with fresh parsley and serve warm.

Notes

Add diced jalapeños for a spicy kick or cooked bacon for a smoky flavor.
Mix in chopped green onions, fresh thyme, or Parmesan cheese for a savory variation.
Use fresh corn kernels in season or thawed frozen corn as a substitute.
Replace part of the milk with heavy cream for an extra-rich texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze baked corn pudding for up to 2 months and thaw overnight before reheating.
Reheat in a 325°F (165°C) oven or microwave until warmed through.

Nutrition

Serving Size: 1 serving
Calories: 240 kcal
Sugar: 8 g
Sodium: 320 mg
Fat: 13 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 75 mg