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Creamy corn pudding without Jiffy mix bakes up golden brown at the edges and is soft enough to spoon in the middle. Whole kernel and creamed corn make it sweet, and three eggs with a little cornstarch make it creamy. It’s simple enough for the kids to make, and this easy corn pudding could be the start of a new tradition in your family. Serve it next to the turkey at Thanksgiving, and keep making it all year as a side for just about any supper.
Takes me back years ago! Very authentic and delicious. Thank you.
Kat
Corn Pudding is one of those dishes that flies under the radar. It’s on our holiday table with all the other Southern Thanksgiving sides like squash casserole, but it just doesn’t get the love that our Southern cornbread dressing with biscuits or even a roast turkey with crispy skin receives. But we love it!
My favorite thing about this recipe is that it’s so easy and pairs with almost anything. We always serve it at Thanksgiving, but we also love it with our oven-pulled pork with dark beer. It’s also great alongside a pan of roasted chicken and vegetables made with butter and olive oil.
Testing results for 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!
A from-scratch corn pudding, no Jiffy mix
➡️➡️➡️ 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.
This corn pudding sets with eggs and a little cornstarch. There’s no Jiffy mix and no flour, and every ingredient is a grocery store staple.
Corn: We use canned corn in this recipe, with a mix of whole kernel corn and creamed corn. You can also use the same amount of frozen corn.
Eggs: Three large eggs. Four make a creamier pudding, but I prefer 3 for a less eggy taste.
Whole milk: Use milk or cream. I don’t recommend low-fat or 2% milk. Warm it to about 100 degrees F before adding the butter and cornstarch.
Cornstarch: This helps the pudding set. Whisk it into the warm milk and melted butter until it dissolves completely, then add it to the corn.
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How to tell when corn pudding is done
I’ve given a range of 60 to 70 minutes since ovens vary. Mine usually takes the full 70. Start checking at about an hour. It’s ready when the edges are golden brown, and the middle still has a slight jiggle.
If the top gets too brown before then, lay a piece of foil over it and take it off for the last 5 minutes. Let the pudding rest before serving, at least 10 minutes, and even a few more helps it continue to set. That gives you time to carve the turkey, warm the rolls, and call everyone to the table.
This is a recipe that’s worth handing down. It’s nothing fussy, so whoever is learning to cook in your family can make it for their own holiday table.
Related 📖 ➡️ Southern Sides and Salads: Tips and Secrets
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Corn Pudding Recipe
Equipment
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-by-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 sugarand 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 don’t 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.
This recipe was really easy to make and my family loved it with our holiday dinners. My grandma used to make a version of this and this one was better!
Love it
Made for Easter dinner, delicious. However I added 5 eggs and 1.cup of cream.
Step 3 of the recipe says to add 3 large eggs but the picture show 4 eggs. Which is correct?
You can use 4 but as it says in the instructions, I prefer 3 for the less eggy taste.
Takes me back years ago! Very authentic and delicious. Thank you.