Creamy corn casserole like you’ve never had it before! This quick and easy corn pudding makes a great side dish for everything from holiday dinners to everyday weeknight meals.
Easy Corn Pudding Recipe
Ya’ll know how much we love our corn side dishes. We have creamy corn, easy corn casserole, scalloped corn and now corn pudding. All are fantastically delicious, but since Matt is a huge pudding lover, I knew I needed to make him a homemade corn pudding that was creamy and delicious….and easy. This easy corn pudding bakes about 45 minutes, but only takes about 10 minutes to mix up. It’s delicious enough for holiday dinners, but easy enough for weeknight meals too!
What is corn pudding?
So what exactly is corn pudding and how is it different from corn casserole? Corn pudding is creamier and smoother than our traditional corn casserole recipe. It has 5 eggs which gives it a custard-like texture and is thickened with cornstarch. It has a traditional flavor and goes with so many different meats and main dishes.
What are the ingredients in corn pudding?
Easy Corn Pudding is a mixture of whole corn, cream corn, eggs, milk, butter, sugar and cornstarch for thickening.
A few things about the ingredients:
- Use large eggs and have them at room temperature.
- If you have fresh ears of corn, feel free to use those! You can also use frozen corn. Be sure to thaw the frozen corn first.
- Canned cream corn makes this recipe easy and extra creamy!
- You can try adding a touch less sugar if you’d like.
- If you don’t want to use cornstarch, you can use arrowroot starch or tapioca flour in the same amount.
- We like to add a touch of vanilla and nutmeg which really enhances the flavor of the casserole. You can leave these out if you’d like.
How do you make sweet corn pudding?
This recipe is *almost* a one-bowl prep. You’ll whisk the eggs together, then add the butter and sugar. In another small bowl (or liquid measuring cup), whisk together the cornstarch and milk. This will ensure no clumps and even distribution of the cornstarch, which thickens the pudding. Add the vanilla extract and nutmeg (Bonus points for freshly grated nutmeg. Mmm!), then mix in the corn. If you are using whole kernel canned corn, be sure to drain off the liquid first.
Pour this into a greased 9×13 baking pan and it’s ready for the oven!
Is corn pudding served hot or cold?
We prefer corn pudding served cold, but you will regularly find family members pulling out the casserole and eating it straight from the fridge. The creamy sweet texture makes it good either hot or cold.
Can I reheat corn pudding?
You can reheat corn pudding individually in the microwave, but you can also reheat the entire dish by covering it with foil and putting it in a 325 degree oven until the casserole is heated through.
What goes with corn pudding?
Here are some of our favorite main dishes to serve corn pudding with:
Easy Corn Pudding
- 5 large eggs (room temperature)
- 1/3 cup butter (melted and cooled)
- 1/4 cup white sugar
- 1/2 cup half and half
- 4 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- Dash of nutmeg
- 15.25 ounces white shoepeg whole kernel corn, drained (1 can)
- 29.50 ounces cream-style corn (2 cans)
- Preheat oven to 400 Degrees fahrenheit.
- Spray a flat 9x13 baking pan with cooking spray.
- In a large bowl, lightly beat eggs. Add melted butter and sugar.
- In a small bowl, whisk together the milk and cornstarch until smooth.
- Stir the cornstarch/milk mixture into the egg mixture.
- Add the vanilla extract and dash of nutmeg.
- Stir in the drained corn and creamed corn. Blend well.
- Pour mixture into prepared baking pan.
- Bake for 40-50 minutes or until the top is browned and the center is set.