Corn Pudding

A buttery rich corn pudding recipe is a must-have for all occasions! This old-fashioned dish is creamy, savory, and studded with sweet corn in every bite.

Why this recipe works

Old fashioned corn pudding is a sweet and savory concoction with a creamy, custard-like texture similar to souffle. This dish is extra popular during the holidays, but it’s just as special year-round!

Corn pudding is not to be confused with corn casserole, which has a thicker cornbread base – though the names are used interchangeably and share a similar flavor profile. This here is a classic recipe that’s been tested and perfected, just like Mom or Grandma made growing up with all the comforting flavors and textures you could ever want in a corn dish.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CORN – You will need both canned whole kernel corn and canned cream style corn. If needed, you can substitute the whole kernel corn with frozen corn, however, you will still need to use a can of cream style corn (or make creamed corn from scratch) to achieve the same consistency.

How to Make Corn Pudding

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350F. Lightly grease a 2 1/2-quart baking dish.
2. In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
3. In a large bowl, whisk together the eggs, whole milk, melted butter, and sour cream.
4. Add the dry ingredients to the wet and whisk until smooth.
5. Stir in both types of corn and pour into the prepared baking dish. Bake until golden brown, about 60-70 minutes. A slight jiggle is perfectly okay. It will firm up as it cools outside of the oven.
6. Allow it to slightly cool before serving.

Frequently Asked Questions & Expert Tips

Store leftover corn pudding in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven until warmed through or pop it in the microwave.

I would not recommend freezing corn pudding as the texture does not hold up well once thawed due to its dairy content.

The main difference between the two starts at the base. Corn pudding is creamier and similar in consistency to souffle, some might even describe the texture close to scrambled eggs. Corn casserole is thicker, firmer, and typically made with cornbread mix. The two recipes share a similar flavor profile but the textures are quite different.

Serving Suggestions

You can bet corn pudding will be on the table for Thanksgiving, Christmas, and Easter around here but it pairs just as well with everyday meals like roast, grilled meats, or just about any main course you want. Optionally garnish with finely sliced green onions and enjoy!

More Related Recipes

• Corn Casserole
• Scalloped Corn
• Broccoli Casserole
• Hashbrown Casserole

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