Corn Pudding Recipe

This corn pudding recipe is a true custard corn pudding with eggs, half and half and a little cornstarch whisked with cream corn and whole kernel corn. It’s baked until golden on top and slightly set in the middle.

This corn side dish mixes in one bowl and bakes in 45 minutes. No jiffy mix and no flour! It’s a great make-ahead side for your Thanksgiving menu and Christmas table.

The secret to this recipe is a little vanilla and pinch of nutmeg. They make the sweet corn taste richer and more like the old fashioned corn pudding recipe from church potlucks and Grandma’s holiday table.

What makes this corn pudding creamy instead of eggy?

Cornstarch is the difference. Whisked into the half-and-half first, it stabilizes the eggs so the custard sets smooth instead of separating into curds. Here’s what else makes it work:

• Room temperature eggs and cooled butter. Hot butter can start cooking cold eggs, and cold eggs can firm up warm butter into specks. Both lead to a grainy texture.
• Pulling it from the oven at the right moment. Custard keeps cooking after it leaves the oven. Pull it when the center still has a slight wobble, and it finishes setting as it rests. Don’t overbake it.

What ingredients do you need for corn pudding?

You need eggs, half-and-half, cornstarch, melted butter, sugar, vanilla, nutmeg, cream-style corn, and white whole kernel corn. That’s it, with no mix and no flour.

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. Try it with homemade vanilla extract.

How do you make corn pudding?

Whisk the custard, stir in both corns, and bake at 400°F until the edges are set and the center barely wobbles.

• Whisk the base. Lightly beat the eggs in a large bowl, then whisk in the melted, cooled butter and the sugar.
• Make the slurry. In a separate cup, whisk the half-and-half and cornstarch until no lumps remain, then stir it into the eggs. Tip: Cornstarch sinks, so give it a quick whisk right before pouring.
• Add flavor and corn. Stir in the vanilla and nutmeg, then the drained whole kernel corn and the cream-style corn.
• Bake. Pour into a greased 9×13 and bake 40 to 50 minutes, until the top is golden, the edges are set, and the center jiggles slightly like Jell-O. A knife inserted halfway between the edge and the center should come out clean, or check for about 160°F in the center. Let it rest 10 minutes before serving.

Easy Corn Pudding (Creamy Custard, No Jiffy)

4.67 from 216 votes

A true custard corn pudding with cream-style and whole kernel corn, a hint of vanilla and nutmeg, and no Jiffy mix. Mixes in 10 minutes.

Servings 12

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

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Ingredients

 

US Customary – Metric

• 5 large eggs (room temperature)
• 1/3 cup salted butter (melted and cooled)
• 1/4 cup granulated sugar
• 1/2 cup half and half
• 1/4 cup cornstarch
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon nutmeg
• 15.25 ounces white shoepeg or whole kernel corn, drained (1 can)
• 29.50 ounces cream-style corn (2 cans)

Instructions

 

• Preheat oven to 400 Degrees Fahrenheit. Spray a 9×13 baking pan with cooking spray.
• In a large bowl, lightly beat eggs. Add melted butter and sugar. 5 large eggs, ⅓ cup salted butter, ¼ cup granulated sugar
• In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir the cornstarch/milk mixture into the egg mixture. Whisk again just before adding, as cornstarch settles. ½ cup half and half, ¼ cup cornstarch
• Add the vanilla extract and dash of nutmeg. Stir in the drained corn and creamed corn. Mix well. ½ teaspoon vanilla extract, ⅛ teaspoon nutmeg, 15.25 ounces white shoepeg or whole kernel corn, drained, 29.50 ounces cream-style corn
• Pour mixture into prepared casserole dish. Bake 40 to 50 minutes, until the top is golden, the edges are set, and the center jiggles slightly. A knife inserted halfway between the edge and center should come out clean (about 160°F in the center). Rest 10 minutes before serving.

Video

Notes

• Doneness: Pull when the center still wobbles slightly; it sets as it rests. Overbaking is what makes corn pudding eggy.
• Make ahead: Assemble up to 24 hours ahead, refrigerate, stir, and add 5 to 10 minutes to the bake.
• Baking at 350°F: Bake about [TEST] minutes.
• Salt: Canned corn and salted butter season this. If you use unsalted butter, add ¼ teaspoon salt.
• 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.**

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

Author Julie Clark

Course Side Dish

Cuisine American

Calories 200

Keyword corn casserole, corn side dish, creamy corn, how to make corn pudding

Have you tried this recipe?

Share a review below or share on Instagram with the tag #tastesoflizzyt.

Can you make corn pudding ahead for Thanksgiving?

Yes! Assemble the casserole up to 24 hours ahead. Then cover and refrigerate. The casserole will settle as it sits, so whisk lightly before baking. Bake straight from the fridge, but it will take an extra 5-10 minutes to bake.

Recipe Variations

• Fresh corn: Use about 1 ½ cups of kernels cut from 2 to 3 ears in place of the canned whole kernel corn. Keep the cream-style corn for body.
• 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, cheddar cheese or shredded pepper jack cheese for a little spice.

What main dish goes well with corn pudding?

Here are some of our favorite main dishes to serve with this corn side dish:

• Slow Cooker Meatloaf. The ultimate comfort food.
• Electric Roaster Turkey. Perfect for Thanksgiving dinner.
• Oven Baked Ham. Think Easter or Christmas!
• Glazed Ham Loaf. The sweetness of this ham loaf recipe goes well with the creamy rich corn pudding.
• Grandma’s Pork Chops. Grandma’s corn pudding needs grandma’s pork chops. 😋