Our Corn Pudding is made from scratch with two different types of corn and plenty of milk and eggs to give it that sweet taste and creamy texture. You’ll love how easy this recipe is because it’s great for a busy weeknight side or on the holiday table.
Corn Pudding is one of those dishes that flies under the radar. It might be someone’s favorite Thanksgiving side, but it just doesn’t get the love that the Southern Cornbread Dressing or even the Roasted Turkey receive. But we love it!
My favorite thing about this Corn Pudding recipe is that it’s so easy and goes with just about everything. We always serve it at Thanksgiving, but also with our easy Oven Pulled Pork and Roasted Chicken and Vegetables.
Testing results for Grandma’s corn pudding
- We tested with 4 eggs and 3 eggs, and while 4 eggs lend a creamier texture, they do make the corn pudding a little eggy. I prefer it with 3 eggs.
- The pudding took a full 70 minutes to bake in my oven. I would start checking it after about one hour.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Corn: We are using canned corn in this recipe, with a mixture of whole kernel corn and creamed corn. You can also use the same amount of frozen corn.
Whole milk: You can use milk or cream. I don’t recommend low-fat or 2% milk.
Pin this now to save it for laterHow to make corn pudding
- Mix the corn with the eggs and sugar.
- Heat some milk or cream, then stir in melted butter and whisk in cornstarch until it is dissolved.
- Add the milk mixture to the corn and stir.
- Bake for 70 minutes.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Corn Pudding Recipe
Ingredients
- 1 15.25-ounce can whole kernel corn, drained
- 2 14.75-ounce cans cream-style corn
- 3 large eggs
- ¼ cup white sugar
- ⅓ cup whole milk
- ⅓ cup unsalted butter, melted
- ¼ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon ground white pepper
Instructions
- Preheat oven to 350 degrees F and grease a 9×13-inch baking dish with butter.
- In a large bowl, add 1 15.25-ounce can whole kernel corn, drained and 2 14.75-ounce cans cream-style corn and whisk them together. Add 3 large eggs and 1/4 cup white sugarr and whisk it all together.
- In a medium bowl, warm 1/3 cup whole milk in the microwave to about 100 degrees F and set aside. Add 1/3 cup unsalted butter, melted to the milk and then stir in 1/4 cup cornstarch. Whisk all of the ingredients together until the cornstarch has dissolved.
- Add the milk mixture to the bowl with the corn mixture, then add 1 teaspoon salt and 1/2 teaspoon ground white pepper. Whisk everything together until all ingredients are evenly mixed in.
- Pour the corn mixture into the prepared dish and place in the oven to bake for 60-70 minutes. Check it from time to time so it’s not getting too dark on top.
- When it's done, the top should be golden brown around the edges, and the middle may still have a slight jiggle to it. Remove the corn pudding from the oven and let it set up for about 10 minutes.
Notes
- If the top starts getting too brown, cover it with foil and remove it when there are about 5 minutes left to bake.
- I let the pudding rest for about 20 minutes so it was well set.
Nutrition
Questions and tips
Storage
Store any leftovers in an airtight container in the refrigerator.
We do not recommend freezing this dish as the texture doesn’t hold up well.
You can make corn pudding in advance up to the point of baking. Store it in the refrigerator for a day or two and bake it when you’re ready to serve.
