Julie Clark
Posted: Updated:
Easy Corn Pudding
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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.
Ya’ll know how much we love our savory corn side dishes. We have slow cooker cream corn, easy corn casserole that uses a jiffy cornbread mix, 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 casserole bakes about 45 minutes, but only takes about 10 minutes to mix up. It’s delicious enough for holiday dinners such as Thanksgiving, Christmas and Easter, 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 this corn pudding recipe?
This side dish is a mixture of whole corn, cream corn, eggs, milk, butter, sugar and cornstarch for thickening.
A few things about the ingredients (and recipe variations you might like):
- Use large eggs and have them at room temperature.
- If you have fresh ears of corn, feel free to use those and cut off the corn kernels. 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.
- Add jalapeños or shredded pepper jack cheese for a little spice.
- 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 casserole?
This recipe is *almost* a one-bowl prep. You’ll whisk the eggs together in a large mixing bowl, 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 dish and it’s ready for the oven.
Is corn pudding served hot or cold?
We prefer this 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.
Reheating Instructions
You can reheat the corn 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.
Make it a Meal.
Here are some of our favorite main dishes to serve with this corn side dish:
Easy Corn Pudding
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.
Servings 12
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Ingredients
- 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)
Instructions
- Preheat oven to 400 Degrees fahrenheit.
- Spray a flat 9×13 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 casserole dish.
- Bake for 40-50 minutes or until the top is browned and the center is set.
- Add salt to taste.
- Store any leftovers in an airtight container in the refrigerator.
Video
Notes
The calories shown are based on the recipe being cut into 12 pieces, with 1 serving being 1 piece. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 200kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 278mg | Potassium: 226mg | Fiber: 1g | Sugar: 9g | Vitamin A: 355IU | Vitamin C: 5.5mg | Calcium: 26mg | Iron: 0.8mg
Favorite Corn Recipes
Corn is one of those staple ingredients my family says “yes!” to every time. Here are some new ideas to try:
Sweet Corn Muffins 
White Skillet Cornbread 
Grilled Corn Black Bean Corn Salad Mexican Street Corn Dip Mexican Street Corn Mexican Street Corn Casserole Taco Corn Casserole Easy Corn Pudding Jalapeno Corn Casserole Scalloped Corn Slow Cooker Cream Corn Easy Corn Casserole 
Oven Roasted Corn Cream of Corn Soup 
Corn Tomato Avocado Salsa
Just made this dish but I added 1 box of jiffy’s mix and substitute the half and half with butter milk and not only is it picture perfect but taste to die for
My grandmother made a scrumptious dish she called corn pudding, and I swear she used a box of Jiffy cake mix in it, like the corn casserole, but not cornbread. The corn casserole tastes a lot like it but not as puddingy. I’ve never seen a recipe for anything like what we all think she made. Unfortunately, I never got the recipe for it, but it was one of the highlights of holiday dinners.
Gonna serve a mini ice cream scoop of it in “Charro Red bean chili ( chorizo, ground chuck. Diced braised pork shoulder.
This is a really good recipe. The consistency came out perfectly. I thought that 1/4 cup of sugar wasn’t enough so I doubled it to a half cup. It still wasn’t sweet enough. If you like sweet corn pudding you may want to use 3/4-1 cup of sugar.
Sounds yummy! Can I substitute greek yogurt for the half and half?
I made this dish tonight. Very delicious. Tastes like the dish that the daughter of a woman I took care of during the day in 1974 made when she came to visit her mother. I will definitely be making this again.
Are the cream corn 2 cans of29.50oz or 2 of 14.75 oz. corn?
I used to eat this as a child and have it a try tonight for the first time in my adult life. Next time I’ll try buttermilk. I found sweet cream half and half that I might try next time for a more sweeter and creamier taste. Can’t wait until it’s finished baking. Thank you for the easiest recipe.
Loved this recipe. I used half and half instead of milk, and I added a few dashes of cayenne pepper!
NEVER HAD THIS BEFORE WILL HAVE IT FOREVER FROM NOW ON! LOL …AWESOME SOURCE OF FIBER LOL…DELISH! KIDS LOVE IT! Makes me wonder can we use other veggies ?
I was wondering if this recipe could be doubled. If so, would I double every ingredient? Also could this be cooked in the microwave?
followed the easy directions, it is the best most flavorful corn custard pudding I have ever made, and I have made a lot. It was custardy, corny not too sweet, fresh nutmeg is the best. I saved this to my favorite file and will not be looking for other corn custard pudding receipes. We eat it at room temp…. and the leftovers, what leftovers. But they would be good like any other cooked food properly sealed and kept in fridge for at least 3 days. Follow the directions as written and you will not have an issue.
Can this be made in a crockpot?
beyound yummy for yipour tummy !!
Yummy, moist and crusty, not too sweet