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Why You’ll Love This Recipe
Corn Pudding is a delicious, flavourful casserole that may not be the most popular of side dishes, but prepared right, it can be a filling side dish that is quintessential to the holiday table as turkey stuffing and mashed potatoes!
I love creamed corn. Mike and I both think it’s the greatest vegetable ever canned. 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 various textures in the two types of corn give this corn pudding an exceptional quality that sets it apart from the typical Jiffy spoon bread you’d find 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!
Reader Review
Absolutely scrumptious. I made this a couple weeks ago and my husband devoured it. I am making it again tonight to go with our pulled pork sandwiches. Can’t wait. Thank you Marvelous Mrs. Magpie!
Karlynn’s Recipe Notes
- Skill Level: This recipe is a from-scratch, no-cornbread-mix corn pudding that is so easy to make!
- Total Time: Between prep and cooking time, this recipe takes approximately 45 minutes.
- Variations: If you’d like to make this a more savoury casserole, try lessening the sugar. Or if you’d like a bit of spice, try adding some red pepper flakes or a pinch of cayenne pepper.
- Tools For This Recipe: For this corn pudding, you’ll need a 10-inch round baking dish and a large bowl for mixing your ingredients together.
What You’ll Need For Ingredients
Sugar, Milk, Heavy Cream, Cornstarch, Nutmeg, Salt, Pepper, Eggs: These ingredients form the base of the corn pudding, bringing a combination of slightly sweet flavour. The seasonings add savoury aspects to complement and bring it all together.
Salted Butter, Whole Kernel Corn, Creamed Corn: Using both whole kernel corn and creamed corn, you get a mix of textures as the whole corn adds sweetness and bite, with the creamed corn providing a smooth custardy feel to the pudding. Karlynn’s Tip: If you don’t have salted butter on hand, you can use unsalted; just make sure to adjust the amount of salt you use to account for the difference. A good rule of thumb is to add 1/2 teaspoon for every cup of unsalted butter used.
How To Make Creamy Corn Pudding
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- In a large bowl, mix together sugar, milk, cream, cornstarch, and seasonings until the cornstarch has completely dissolved.
- Add in eggs and mix completely.
- Stir in the butter and corn.
- Spoon the mixture into a prepared pan and bake at 350°F for 30-40 minutes.
Karlynn’s Tips and Tricks for the Perfect Creamy Corn Pudding
- How to serve: 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. Although corn pudding is generally served alongside a standard Thanksgiving dinner, you don’t have to reserve it for the holiday season! It goes well with my Jiffy Cornbread. This can be served not only with a main dish, but can even be a little dessert-ish if you enjoy a slightly sweeter dish.
- Make it something savoury: Some people prefer a more savoury version of corn pudding. Although you can easily change the seasonings to your liking to add some spice, there are a few other options as well. Try browning your butter beforehand to bring in some nutty flavouring, add some minced onion or garlic, and you could even add bacon!
Storage Instructions
Thanks to the considerable amount of dairy in this dish, you might find it pretty tricky to freeze leftovers without lots of fat separation happening to the sauce. The best way to store it is to cover it and keep it in the fridge, then eat it cold over the next few days, or reheat it in the oven.
If you really want to try to make extra to have in the future, you could try freezing it in tightly sealed, individually wrapped containers. When you’re ready to eat, bake at 350ºF for about 20 minutes, or until heated through.
You might still experience some fat separation, but it won’t be nearly as bad as if you tried reheating it in the microwave.
More Delicious Corn-Based Recipes
- Jiffy Corn Casserole: crispy brown cornbread edges with a soft, corn casserole middle.
- Scalloped Corn Casserole: This retro casserole is a fabulous side dish for any meal.
- Creamy Tex-Mex Corn Salad with Green Chile Dressing. This is going to be the star of your summertime table! Creamy and loaded with vegetables, it’s a family and a crowd pleaser!
There you have it! A creamy corn pudding you can make anytime of the year!
Let me know in the comments below how yours turns out, or what variations you might try! You know I love hearing about your cooking adventures.
Happy Cooking!
Karlynn
Creamy Corn Pudding
Ingredients
- ¼ cup white sugar, to taste
- ¼ cup milk
- ¼ cup heavy cream
- ¼ cup cornstarch
- pinch nutmeg
- pinch salt
- pinch black pepper
- 5 large eggs, beaten well
- ½ cup salted butter, melted, and cooled
- one 15-ounce can 15 ounce can whole kernel corn
- two 15-ounce cans cream-style corn
Instructions
- 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!
Notes
- Add in some red pepper flakes for heat, or a pinch of cayenne
- Lessen the sugar if you like a more savory casserole
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frank N Vigliotti says
This recipe was out of this world. I used two cans of cream, corn, and two cans of regular corn, because I wasn’t sure what the directions meant, and I’m sure it only enhanced it. It was amazing. It was not done in 40 minutes so I turned the temperature up to about 400 and cooked it for an additional 20 (60 total). Perfect golden, brown and beautiful inside. Really, the hit of Christmas thank you.
Cindy Pearson says
I used 2 cups of frozen sweet corn I bought back in the summer plus 1 can of creamed corn. it came out delicious.
thank you
Robert. Spielman says
We made this many years ago, but it’s called Corn and Oysters. Super delicious!! This is a staple side for Thanksgiving! Good to see this version, even without the oysters! 😋
Laurie Schertz says
No amounts shown . Cannot make it.
Tiffany Brill says
Quick question – do I drain the whole kernel corn? Thanks in advance. I’m cooking tomorrow:)
Karlynn J says
Yes!
Frieda says
is it 2 cans each of corn or 1 of regular and 2 of creamed? there was a typo.
Joan Carew says
Yes. 1 regular drained and 2 cream of corn
LuAnn Marks says
can you freeze it?
Janice Shriver says
I love corn pudding & this recipe looks great. However, I was looking for a recipe I could cook in my crock pot as I am making it for a block party “pitch in” & it would be much easier to transport that way. Do you think this recipe could be done in a crock pot? Thanks.
Jan
Becky says
My daughter in law is allergic to eggs. Can I substitute something else for the eggs?
Lyn says
This was great – really great balance and nice flavor. I actually halved the recipe since I just wanted to give it a try and was just making it for myself. I used my three smallest eggs in the carton and it still worked out just fine. I fell in love with corn casseroles when I lived in the SE many years ago and am always on the quest for my favorite and this one hits the mark and I will make it again. I also like the type w/corn muffin mix, so I’ll try her recipe for that, too.
Tammie says
DO NOT forget extracts, I use vanilla,butter &even rum extract but extracts gives corn pudding a much taste so it doesn’t taste bland , I’ve always used some type of extracts,my grandmother taught me how to make sum good corn pudding when I was young growing up on a farm it’s was known as a southern dish ,a lots of people that post corn pudding recipes ,leave out one of the most important ingredients &that’s extracts to give corn pudding a more awesome taste I would never fix corn pudding without it , there’s never any left ,try with extracts , especially vanilla &butter I usually use 2 tsp a piece ,its awesome👌
Peggy Kopp says
Can I make it the day before and bake it on the day of the meal?
Diane Osborne says
Do you use the water in the can, or drain it
Could I use frozen corn instead of the canned whole kernel?
Tia says
I made a few changes but LOVED the results: I omitted the nutmeg and cornstarch and instead added a box of Jiffy cornbread mix. I also used only (4) eggs. My dinner guests raved about it! Creamy, pudding-like texture. Will definitely make again!
Dot says
The timing for how long to cook? In the beginning you mentioned 45 minutes at 400 degrees F. But then in the recipe it’s 350 degrees Fahrenheit for 30-40 minutes. Which one is correct?
Mr. Kitchen Magpie says
The recipe card instructions are correct. I’ve fixed the post, thanks.
Aura Lee Davis says
I had to cook for 1 hour and raised the temperature to 450 the last 10 minutes. Could have cooked longer. I don’t think the recipe is correct.
Lisa says
How many servings is this? Does the cooking directions change if I double it? Can it be prepared the night before and baked in the morning. I think that covers it.🙂
Eileen Schmidt says
Absolutely scrumptious. I made this a couple weeks ago and my husband devoured it. I am making it again tonight to go with our pulled pork sandwiches. Can’t wait. Thank you Marvelous Mrs. Magpie!
Barb Lisenby says
Do you add the juice of the kernel corn or drain it before adding the corns?
Aura Lee Davis says
I added the juice because the recipe did not say to drain. It has been 50 minutes now and the pudding has not set! I think you should drain the regular corn, not the creamed corn. Also the recipe says preheat and cook at 350 degrees. This is not high enough. Try 400 to 425. Still waiting for mine to set!
Barbara says
Yes. Drain the regular not the creamed.
Michele Welch says
I’m going to need to try this. Honestly, the corn I fix for Thanksgiving and Christmas is my favorite side dish of all. It’s called Gulliver’s Corn; it’s a sweet, creamy and luscious dish. Can’t wait until Thursday!! Thanks for posting this, going to need to make this for Christmas!!