Easy Corn Pudding Recipe

Easy Corn Pudding Recipe

This old-fashioned corn pudding is a creamy, baked side dish that is easy to make from scratch the perfect comfort food! Sweet whole kernel corn and cream corn are mixed with sugar, butter, milk, and cornstarch before being baked in this classic homemade Southern recipe.

Try this with our meatloaf or Instant Pot turkey breast. Try our blueberry cobbler for dessert!

Easy Corn Pudding

What is Corn Pudding?

This homemade Southern must-have is a quick and simple side dish that is popular year-round, especially during holidays like Thanksgiving, Christmas, and Easter.

While similar to corn casserole, which is made with Jiffy mix, this easy corn pudding is creamy and sweet. With the eggs and cornstarch, it has a thicker, more rich consistency.

Its the perfect complement to any meat: ham, beef, chicken, or turkey.


MORE SIDES:Vegetable Casserole |Green Bean Casserole | Sweet Potato Casserole with Marshmallows | Mashed Potatoes |


Corn Pudding Ingredients

  • 5 eggs
  • 1/3 cup butter
  • 1/4 cup white sugar
  • 1/2 cup whole milk
  • 4 tablespoons cornstarch
  • 1 15.25-ounce can whole kernel corn (drained)
  • 2 14.75-ounce cans cream-style corn

PRO TIP: This recipe can easily be doubled to serve a larger crowd. You will want to adjust your baking time a little if you do this!

Ingredient Notes

You should bring your eggs to room temperature before starting.

You can use frozen corn for this recipe instead of canned, but you should thaw it before you begin.You could also use fresh corn.

SUBSTITUTIONS

You can add Rotel, green chilies, jalapenos, or cheddar cheese for a Mexican variation. Try pepper jack cheese for a really spicy kick!

You can add a sprinkle of nutmeg as well if youd like. It helps enhance the flavor.

You can add a dash of garlic powder to the mix as well, for a delicious, savory addition.

You can add crispy, crumbled bacon on top before serving.

You can garnish with fresh chopped parsley before serving.

How to Make Corn Pudding

Begin by preheating your oven to 400 degrees Fahrenheit.

STEP ONE: Combine canned corn, and eggs, then add sugar and cornstarch. Stir in milk and butter.

STEP TWO: Pour into a greased baking dish.

How Long to Bake Corn Pudding

How Long to Bake Corn Pudding

STEP THREE: Bake for 55 minutes until slightly brown on top.

Serve hot and enjoy.

PRO TIP: You can make this up to two days in advance and then cover in the fridge, then reheat covered in foil in the oven when its time to serve.

This corn pudding casserole will keep in the fridge for three to four days after baking. You can reheat leftovers in the oven or microwave.

Can You Freeze Corn Pudding?

Yes, for up to two months! There are two ways to do this:

  1. PREBAKE: mix all the ingredients and pour into a foil pan or casserole baking dish and store in the freezer.
  2. BAKED: after following the recipe above, allow to cool and then place well-covered in the freezer.

You should allow the corn pudding to thaw before baking or reheating.

PRO TIP: Use throw-away foil pans so your good casserole dishes arent tied up in the freezer where they cant be utilized for other delicious recipes!

Corn Pudding Recipe

More Recipes We Love

COMFORT FOOD: Shepherds Pie | Easy Chicken and Dumplings | Meatloaf |Poor Mans Steaks | Hamburger Soup |

MAC AND CHEESE: Baked Mac and Cheese | Chili Mac and Cheese |Instant Pot Mac and Cheese | Bacon Mac and Cheese | Buffalo Chicken Mac and Cheese | Crockpot Mac and Cheese |

The perfect mix of sweet and savory, this old-fashioned corn pudding is just like grandma used to bake. With a handful of simple ingredients, this traditional favorite is baked from scratch and makes the perfect side dish to any meal.

Corn Pudding Recipe

This easy, delicious, homemade corn pudding is a Southern recipe that makes the perfect side dish! Eggs, butter, sugar, milk, cornstarch, and corn are mixed and baked for this classic, creamy favorite.

  • 5 eggs
  • 1/3 cup butter
  • 1/4 cup white sugar
  • 1/2 cup whole milk
  • 4 tablespoons cornstarch
  • 1 15.25 ounce can whole kernel corn (drained)
  • 2 14.75 ounce cans cream-style corn
  1. Preheat oven to 400F
  2. Grease one 9 inch round pie plate
  3. Combine canned corn and eggs
  4. Add sugar and cornstarch

  5. Stir in milk and butter

  6. Pour into prepared dish
  7. Bake 55 minutes until slightly brown on top
  8. Serve hot and ENJOY!

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