This corn pudding recipe bakes up soft, custardy, and lightly sweet with golden edges, and it needs just a bowl, a whisk, and about ten minutes of prep.
I had four cans of corn rolling around the back of my pantry and a corn pudding recipe I’d bookmarked ages ago, so one Sunday I finally made it. It disappeared faster than the main course did. Now it’s the side I make whenever a dinner needs one more dish.
Table of Contents
Why This Corn Pudding Recipe Stays on Repeat
Some side dishes sit politely on the table, and this one gets scraped out of the pan before anyone has even sat down. The center is soft and custardy, while the edges brown and turn a little chewy. That contrast is the whole reason to make it.
The cream-style corn does a lot of quiet work here. It keeps every spoonful moist and gives the pudding its creamy body, while the whole kernels add little pops of sweetness throughout.
It’s also a true pantry recipe. Canned corn, eggs, butter, sugar, and cornstarch are about all you need, so there’s no last-minute grocery run when you’re juggling a full dinner menu.
The effort-to-reward ratio is hard to beat. You whisk everything in one bowl, pour it into a dish, and the oven handles the rest while you deal with the main course and the gravy.
It’s a natural next to baked ham, roast turkey, fried chicken, or a pot of green beans. I’ve also set it beside a plate of crispy zucchini corn fritters when I wanted a whole corn-themed dinner, and nobody complained.
If you’d like a sweet finish for the kids’ table, homemade popcorn balls keep the corn theme going.
One note, since people always ask: this is a soft, spoonable pudding thickened with cornstarch. It does not use corn muffin mix, so it’s more custard than cornbread. It tastes like an old fashioned corn pudding recipe, just without the box.
Corn Pudding Recipe: Tender, Custardy Holiday Casserole
Equipment
- 2½-quart casserole, 11×7-inch, or 9×9-inch baking dish
- Small saucepan or glass measuring cup
- Large mixing bowl
- Whisk
- Colander
- aluminum foil
Ingredients
For the Custard Base
- 6 tbsp milk, half and half, or cream
- ¼ cup butter ½ stick
- 4 large eggs room temperature
- ¼ cup cornstarch measured level
- ¼ cup sugar
- ½ tsp sea salt
- freshly cracked pepper a few grinds, optional
For the Corn
- 2 (15.5-ounce) cans whole-kernel corn drained well
- 2 (14.75-ounce) cans cream-style corn not drained
Instructions
- Preheat the oven to 350 degrees. Grease the baking dish well, getting into the corners.
- Warm the milk and butter in a small saucepan over low heat until the butter melts. Or microwave them in a glass measuring cup for 30 seconds, stir, then 20 seconds more, and stir until melted. Set aside.
- Beat the eggs in a large bowl. Whisk in the cornstarch until smooth, with no dry bits left.
- Stir in the drained whole-kernel corn, the cream-style corn, the sugar, the salt, and the pepper if using.
- Stir in the warm (not hot) milk and butter mixture until evenly combined.
- Pour into the prepared dish. Bake 40 to 60 minutes, until the edges are browned and the center no longer jiggles. Start checking at 40 minutes, and cover loosely with foil if the top browns too fast.
- Let it rest at least 10 minutes. Serve warm.
Notes
Corn Pudding Recipe Ingredients
This makes 12 servings in a 2½-quart casserole, so it stretches nicely for a crowd. Everything below comes from the pantry and the fridge.
For the Custard Base
| Ingredient | Amount | Casual Kitchen Notes |
|---|---|---|
| Milk, half and half, or cream | 6 tbsp | Half and half gives a creamier middle; plain milk works too. |
| Butter | ¼ cup (½ stick) | Melted gently with the milk. |
| Large eggs | 4 | Room temperature eggs mix in a little more smoothly. |
| Cornstarch | ¼ cup | This is what sets the pudding, so measure it level. |
| Sugar | ¼ cup | Keeps it lightly sweet, not dessert sweet. |
| Sea salt | ½ tsp | Taste the batter before baking if you’re unsure. |
| Freshly cracked pepper | A few grinds, if desired | Totally optional, but I like the little bit of warmth. |
For the Corn
| Ingredient | Amount | Casual Kitchen Notes |
|---|---|---|
| Whole-kernel corn | 2 (15.5-ounce) cans | Drain well so the best corn pudding doesn’t turn watery. |
| Cream-style corn | 2 (14.75-ounce) cans | Don’t drain this one; the creamy liquid is part of the custard. |
Choosing a Baking Dish
Any of three dishes works: a 2½-quart casserole, an 11×7-inch dish, or a 9×9-inch dish. A deeper dish takes closer to the full 60 minutes, while a wider, shallower dish finishes sooner.
I grease whichever one I grab with a little soft butter on a paper towel. The browned edges are the best part, and they cling to a dry pan.
How to Make Corn Pudding, Step by Step
Heat the Oven and Prep the Dish
Preheat the oven to 350 degrees. Grease your baking dish well, getting into the corners.
Mix the Pudding
Warm the milk and butter in a small saucepan over low heat until the butter is melted. Set aside.
If you’d rather use the microwave, put them in a glass measuring cup. Microwave for 30 seconds. Remove and stir, then microwave for 20 seconds more. Remove and stir until the butter is completely melted.
Beat the eggs in a large bowl. Whisk in the cornstarch until smooth. Side Note: Keep whisking until you can’t see any dry cornstarch; lumps here turn into lumps in the pudding.
Stir in the drained whole-kernel corn, cream-style corn, sugar, salt, and pepper, if using. Scrape the bottom of the bowl so nothing hides.
Stir in the warm milk and butter mixture until everything looks evenly combined. Side Note: The milk should be warm, not hot, so let it sit a minute if it’s steaming or you’ll end up with scrambled egg bits!
Bake the Pudding
Pour the batter into the prepared dish. Bake in the preheated oven for 40 to 60 minutes, until the edges are browned and the center no longer jiggles when you gently nudge the dish.
Start checking at 40 minutes, since the timing changes with the size and depth of your dish. Side Note: If the top browns before the center sets, loosely cover the dish with foil and keep baking.
Rest and Serve
Let the pudding rest for at least 10 minutes before serving. It’s best served warm rather than hot, once the custard has had time to settle.
To serve, scoop big spoonfuls onto warm plates next to ham or turkey. Enjoy.
Swaps, Variations, and When Things Go Sideways
Smart Pantry Swaps
Milk, half and half, and cream all work in the same amount. I reach for half and half when I have it, but plain milk gives a slightly lighter pudding that’s still creamy.
If you’d rather use frozen corn in place of the whole-kernel cans, thaw it and drain it really well first. You’ll still want the cream-style corn, since it makes up the creamy base.
For a less sweet pudding, cut the sugar back to 2 tbsp. It tastes a bit more savory that way, which suits a table full of ham and gravy.
I haven’t tested other thickeners here, so I stick with cornstarch. If you’re curious why it works, this guide to baking with cornstarch covers the basics.
Easy Flavor Tweaks
Stir in about 1 cup of shredded cheddar and a diced jalapeño for a cheddar & jalapeño version that disappears just as fast. Fold them in right after the corn.
For a smoky twist, crumble 4 slices of cooked bacon over the top for the last 15 minutes of baking. The bacon turns crispy against the soft custard.
To make a smaller batch, cut every ingredient in half and pour the batter into a greased 8×8-inch dish. Bake for about 30 minutes, and check the center the same way.
When the Center Is Still Jiggly
Give it another 5 to 10 minutes and check again. A pudding that wobbles in the middle needs more time, and the 10-minute rest helps it firm up even more once it’s out of the oven.
When the Pudding Turns Watery
This usually means the whole-kernel corn wasn’t drained well enough. Next time, tip the cans into a colander and give them a good shake. A pudding that was pulled out too early can weep a little too.
When the Edges Overbake
Dark, dry edges mean the dish was too shallow or the oven ran hot. Cover loosely with foil next time, and pull the pudding as soon as the center stops jiggling.
Storage, Reheating, and No-Waste Leftover Ideas
| Situation | How to Store | How Long |
|---|---|---|
| On the table | Loosely covered, out of the oven | No more than 2 hours before refrigerating |
| Leftovers in the fridge | Airtight container | 3 to 4 days |
| Make-ahead | Bake, cool briefly, cover, and refrigerate | Up to 1 day before serving |
| Freezer | Not recommended | Custardy dishes tend to turn watery when thawed |
For the full rules on keeping leftovers safe, the USDA’s guide to leftovers and food safety is worth bookmarking.
Reheating Without Ruining the Texture
To reheat the whole dish, cover it and warm it in a 350 degree oven until hot in the center. From the fridge, that takes about 30 minutes.
For a single portion, microwave for 45 to 60 seconds. Remove and stir gently, then microwave for 20 seconds more, until warmed through. Covering the bowl keeps it from drying out.
Using Up Leftovers Tomorrow
I had a few squares left in the fridge, so the next morning I fried an egg and set it on a warmed square. The yolk runs into the custard, and it makes a pretty great breakfast.
You can also pan-fry a cold square in a little butter until the outside is golden brown and crispy. Or just warm a scoop and tuck it beside leftover ham & green beans.
Frequently Asked Questions
Do I need corn muffin mix for corn pudding?
No. This corn pudding is thickened with cornstarch instead, so it turns out soft and custardy rather than cakey. It doesn’t contain any corn muffin mix.
How do I know when corn pudding is done?
The edges should be browned and the center should no longer jiggle when you gently nudge the dish. Start checking at 40 minutes, since the timing can run up to 60 minutes depending on your dish.
Can I make corn pudding ahead of time?
Yes. Bake it up to one day before serving, let it cool briefly, then cover and refrigerate. Reheat it, covered, in a 350 degree oven until hot in the center, about 30 minutes from the fridge.
Can I cut this corn pudding recipe in half?
Yes. Cut all the ingredients in half and pour the batter into a greased 8×8-inch baking dish. Bake for about 30 minutes, and check the center the same way you would for the full batch.
How long do leftovers last?
Refrigerate leftovers in an airtight container within two hours of baking. They keep well for three to four days.
Final Thoughts
If you give this corn pudding recipe a try, I hope it earns a spot on your table the way it did on mine. Save it to Pinterest so you can find it again before the next holiday dinner.
Then leave a comment or a star rating below and tell me how your family liked it.
