Corn pudding is a delicious, flavorful casserole that might not be the most popular of side dishes, but prepared right, it can be a filling side dish that is as quintessential to the holiday table as turkey stuffing and mashed potatoes! This is a from scratch, no cornbread mix corn pudding that is so easy to make!
Or if you prefer your corn dishes a little lighter, why not try a Creamy Tex-Mex Corn Salad with Green Chile Dressing?
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Creamy Corn Pudding
I LOVE creamed corn. LOVE it. Mike and I both think it’s the greatest vegetable ever canned lol. This recipe for a creamy corn pudding not only adds in plenty of flavorful additions like sugar, cream, and milk, but it also uses two different kinds of corn – and one of those is creamed corn! The different textures in the two types of corn give this corn pudding an exceptional quality that sets it above the typical Jiffy spoon bread you’d get served in the south.
Add this side dish to your next Thanksgiving or Christmas meal as a filling and hearty reminder of how useful corn is with basically every meal!
Ingredients for Creamy Corn Pudding
- Heavy cream
- Nutmeg, salt & black pepper
- Salted butter
- One can of whole kernel corn
- Two cans of cream corn
How to Make Corn Pudding
- In a large bowl, mix together your sugar, milk, cream, cornstarch, and seasonings until the cornstarch has completely dissolved.
- Add in your eggs and mix completely.
- Stir in the butter and the corn
- Spoon into a prepared pan and bake for 40 minutes at 350 Fahrenheit.
How to Serve Corn Pudding
Traditionally, corn pudding is served alongside a standard Thanksgiving dinner alongside mashed potatoes and counts as a vegetable side dish in my house, but you don’t have to reserve it for the holiday season. It also goes well with my Jiffy Cornbread.
Corn pudding can be served alongside any main dish or even be a little dessert-ish if you enjoy a slightly sweeter dish.
Basically, think of corn pudding as a corn version of rice pudding – you can have lots of different types with varying sweetness, and you can enjoy it in lots of different ways. Adjust the sugar in this recipe to your desired sweetness.
How to Store Leftover Corn Pudding
Thanks to the huge amount of dairy in this dish, you might find it pretty difficult to freeze leftovers without lots of fat separation happing to the sauce. The best thing is to store it covered in the fridge and eat it cold over the next few days.
If you really want to try and make extra to have in the future, then you could try freezing it in tightly sealed, individually wrapped containers. When you want to eat it, bake it at 350 Fahrenheit for about 20 minutes, or until heated through.
You might still get some fat separation, but it won’t be anywhere near as bad as if you tried reheating it in the microwave.
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Creamy Corn Pudding
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Side Dish
- Karlynn Johnston
- ¼ cup white sugar to taste
- 1/4 cup milk
- 1/4 cup heavy cream
- 1/4 cup cornstarch
- pinch nutmeg
- pinch salt
- pinch black pepper
- 5 large eggs beaten well
- 1/2 cup salted butter melted, and cooled
- one 15-ounce can 15 ounce can whole kernel corn
- two 15-ounce cans cream-style corn
- Preheat your oven to 350 °F. Grease a 10-inch round baking dish and set aside.
- In a large bowl, mix the sugar, milk, cream, cornstarch, nutmeg, salt and black pepper until the cornstarch has dissolved completely.
- Add in the eggs and mix completely.
- Stir in the butter, then add in the two different types of corn, mixing everything together thoroughly.
- Spoon into the prepared pan.
- Bake in the preheated oven for 30-40 minutes, or until the casserole has set. A knife inserted should come out clean, but the casserole is still jiggly!
- Add in some red pepper flakes for heat, or a pinch of cayenne
- Lessen the sugar if you like a more savory casserole
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.