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.
Every home cook has most likely tested a recipe for corn pudding, one with that perfect blend of creamy, sweet, and savory. Whether you’re celebrating with family on Thanksgiving, Christmas or just spicing up a regular Tuesday dinner, our easy Corn Pudding recipe, infused with a hint of vanilla and nutmeg, promises to be a crowd-pleaser.
This casserole bakes about 45 minutes, but only takes about 10 minutes to mix up. This Southern corn pudding recipe has a custard-like texture that you’ll love!
What readers are saying:
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Louise says, “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.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Jenny says, “I’ve used this sweet corn pudding recipe a couple of times now for holiday get togethers. It’s so easy and everyone seems to enjoy it.”
This side dish is a mixture of whole corn, cream corn, eggs, milk, butter, sugar and cornstarch for thickening.
Tips about the ingredients (and recipe variations you might like):
Use large, room temperature eggs. Using eggs at room temperature ensures a smoother mixture. Cold eggs might cause the melted butter to solidify, leading to an uneven texture in the pudding. To quickly bring eggs to room temperature, you can place them in a bowl of warm water for about 10 minutes.
Canned cream corn makes this recipe easy and extra creamy.
If you don’t have half and half on hand, you can use a combination of milk and heavy cream.
If you don’t want to use cornstarch, you can use arrowroot starch or tapioca flour in the same amount.
A touch of vanilla and nutmeg enhances the flavor of the casserole. It’s our own secret ingredients.
How to Make Corn Pudding
This recipe is can be made easily in 4 steps:
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. Stir the cornstarch/milk mixture into the egg mixture.
Add the vanilla extract and nutmeg, then mix in the two types of corn. Mix well.
Pour mixture into a greased 9×13″ casserole dish. Bake at 400ºF for 40-50 minutes or until the top is browned and the center is set.
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.
You can try adding a touch less sugar if you’d like. Some readers have wanted it sweeter and doubled the sugar. It’s up to you!
Add jalapeños or shredded pepper jack cheese for a little spice.
Is corn pudding served hot or cold?
We prefer this served warm, 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.
Storage and Reheating
Storing Leftover Corn Pudding: Allow the corn pudding to cool completely. Transfer it to an airtight container and store in the refrigerator for up to 3-4 days.
Reheating Instructions: For the best results, reheat individual servings in the microwave for 1-2 minutes, checking and stirring every 30 seconds to ensure even heating. If using an oven, cover the pudding with aluminum foil to prevent it from drying out and reheat at 325°F (165°C) until warmed through, which might take about 15-20 minutes.
Freezing for Later: I recommend enjoying corn casserole fresh for the best taste and texture, but it can be frozen. Let the pudding cool completely, then transfer to a freezer-safe container, leaving a small space at the top for expansion. Thaw in the refrigerator overnight and reheat as instructed above. Please note that the texture may change slightly when thawing and reheating.
What main dish goes well with corn pudding?
Here are some of our favorite main dishes to serve with this corn side dish:
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. Mix well.
Pour mixture into prepared casserole dish. Bake for 40-50 minutes or until the top is browned and the center is set.
How can you tell when corn pudding is done? The corn pudding casserole should be set around the edges, but it’s ok if it is slightly jiggly in the center. If you insert a knife into the center, it should come out clean.
Store any leftovers in an airtight container in the refrigerator.
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.**