There’s something irresistibly comforting about corn pudding—a dish that straddles the line between a sweet and savory treat. Whether you’re hosting a family gathering, attending a potluck, or just looking for a comforting side dish, corn pudding is always a hit. Its creamy texture and rich corn flavor make it the perfect complement to roasted meats, BBQs, or holiday feasts. Here’s how you can make this delightful dish at home!
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Jump to RecipeWhat is Corn Pudding?
Corn pudding is a marriage of traditional Native American foods and the English love of custard pudding. It is now an American dish that combines corn (usually both whole kernels and creamed corn), eggs, milk, and other simple ingredients to create a soft, slightly sweet custard-like dish. Though it resembles a casserole in some ways, its smooth texture and balanced flavors make it a unique side dish that can be served alongside both savory and sweet meals. This recipe belonged to my grandmother and uses only whole kernel corn.
Ingredients You’ll Need:
Corn pudding uses pantry staples and fresh ingredients that you likely already have on hand. Here’s what you need to whip up this crowd-pleasing dish:
- 3 tbsp butter
- 3 tbsp flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp granulated sugar (for a touch of sweetness)
- 1/2 cup light cream or half & half
- 3/4 cup milk (whole or 2% for the best creaminess)
- 2 cans (15 oz each) whole kernel corn (drained)
- 3 large eggs (well beaten)
- Optional: 1/4 tsp ground nutmeg for a subtle warm note
Step-by-Step Directions:
1. Preheat Oven
Set your oven to 350°F (175°C) and grease a 1 quart casserole dish. This ensures that the corn pudding bakes evenly and doesn’t stick to the pan.
2. Combine Ingredients
In a heavy bottom saucepan, melt butter over medium heat. Remove from heat and blend in flour, salt, pepper, and sugar until smooth. Blend in cream and milk. Return to medium high heat and cook, stirring until the mixture boils and becomes thick and smooth. Remove from heat.
4. Mix It All Together
Stir corn into sauce until combined, then thoroughly blend in the beaten eggs and optional nutmeg.
5. Pour and Bake
Pour the corn pudding mixture into your prepared baking dish, spreading it out evenly. Place the dish into a larger pan containing 2 inches of hot water. Bake until a knife inserted in the middle comes out clean, about 45-50 minutes.
6. Let It Rest and Serve
Allow the corn pudding to rest for about 10 minutes after removing it from the oven. This helps it firm up a bit, making it easier to serve. You can garnish with a little fresh parsley for color if you like, but it’s perfect just as is!
Tips for Perfect Corn Pudding:
- Use room temperature ingredients: This helps the pudding cook more evenly and rise properly.
- Make it cheesy: For an extra indulgent twist, stir in a cup of shredded cheddar or Parmesan before baking.
- Make ahead: Corn pudding can be made a day ahead of time and reheated before serving. Simply cover the dish with foil and bake at 300°F for 15-20 minutes.
Why You’ll Love This Recipe:
- Versatility: This corn pudding can easily adapt to your tastes. Want a sweeter, more dessert-like dish? Add more sugar. Prefer savory? Toss in a handful of sharp cheddar or some cooked bacon.
- Crowd-Pleasing: This dish is perfect for holiday gatherings, potlucks, or Sunday dinners. It’s a favorite of kids and adults alike.
- Easy to Make: With simple ingredients and minimal prep time, you can have this dish in the oven in no time. Plus, it’s nearly foolproof—perfect for beginners or experienced cooks alike.
Final Thoughts:
Corn pudding is a nostalgic dish for many, reminding us of family dinners and holiday feasts. Its simplicity is what makes it so great—it’s made with just a few ingredients, but it’s always a favorite on the dinner table. My family has been enjoying this dish for generations. Give this recipe a try for your next gathering, and watch as everyone digs in for seconds!
The Best Creamy Corn Pudding (Custard) Recipe
Equipment
- 1 qt casserole dish, buttered
- 1 larger pan to set casserole dish in and hold 2 inches of water
- 1 heavy bottom sauce pan
- whisk
- measuring cups/spoons
Ingredients
- 3 tbsp butter
- 3 tbsp flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp sugar
- 1/2 cup light cream or half & half
- 3/4 cup milk
- 2 cans whole-kernel corn (drained)
- 3 eggs well beaten
- 1/4 tsp nutmeg (optional)
Instructions
Preheat Oven
- Set your oven to 350°F (175°C) and grease a 1 quart casserole dish. This ensures that the corn pudding bakes evenly and doesn’t stick to the pan.
Combine Ingredients
- In a heavy bottom saucepan, melt butter over medium heat. Remove from heat and blend in flour, salt, pepper, and sugar until smooth. Blend in cream and milk. Return to medium high heat and cook, stirring until the mixture boils and becomes thick and smooth. Remove from heat.
Mix It All Together
- Stir corn into sauce until combined, then thoroughly blend in the beaten eggs and optional nutmeg.
Pour and Bake
- Pour the corn pudding mixture into your prepared baking dish, spreading it out evenly. Place the dish into a larger pan containing 2 inches of hot water. Bake until a knife inserted in the middle comes out clean, about 45-50 minutes.
Let It Rest and Serve
- Allow the corn pudding to rest for about 10 minutes after removing it from the oven. This helps it firm up a bit, making it easier to serve. You can garnish with a little fresh parsley for color if you like, but it's perfect just as is!
Notes
- Use room temperature ingredients: This helps the pudding cook more evenly and rise properly.
- Make it cheesy: For an extra indulgent twist, stir in a cup of shredded cheddar or Parmesan before baking.
- Make ahead: Corn pudding can be made a day ahead of time and reheated before serving. Simply cover the dish with foil and bake at 300°F for 15-20 minutes.
My all time fav!! 🥰