Corn Pudding

A cozy, creamy classic that belongs on every Thanksgiving table, this corn pudding comes together with simple pantry staples. It bakes up sweet, soft, and full of warm corn flavor, making it an easy side everyone loves.

Ingredient

• Corn: Cream-style corn gives this recipe just the right consistency; use canned or try a homemade creamed corn recipe. Whole kernel corn adds little bursts of sweetness and texture in every bite; use canned, frozen, or fresh corn on the cob.
• Eggs: The eggs are the base that creates the puddings custard-like texture. Bring the eggs to room temperature for the smoothest mix.
• Dairy: Milk and butter add creaminess to this dish. Use cream in place of milk for a richer, silkier finish. If using salted butter, adjust the salt as needed.
• Brown Sugar: Adds a touch of sweetness and a warm, cozy flavor to corn pudding.
• Cornstarch: Cornstarch helps the pudding set as it bakes without becoming firm like cornbread.

Easy Add-Ins

• Veggies: Add finely diced jalapenos or mild green chilis. Swap out the chives for minced white onion.
• Cheese: Add 1 cup of shredded cheddar or pepper jack cheese for some savory flavor.
• Bacon: You can’t go wrong with bacon, so try sprinkling the top with ¼ cup of crumbled bacon before baking.

How to Make Corn Pudding

1. Combine all ingredients in a large bowl (full recipe below).
2. Pour into a casserole dish and bake.
3. Cool slightly before serving.

Save it For Later

Leftovers will keep in the refrigerator for up to 4 days. Reheat in the microwave or bake, covered, at 300°F until warmed through.

This casserole freezes well and stays soft and creamy! Freeze individual portions for up to two months. Thaw in the refrigerator overnight and reheat as desired.

Did you enjoy this Homemade Corn Pudding? Leave a rating and comment below!

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

• Preheat oven to 400°F. Grease a 2-QT baking dish.

• In a large mixing bowl, add eggs and whisk.

• Whisk cornstarch and cold milk separately, then add to egg mixture. Add melted butter and brown sugar.

• Stir in creamed corn, drained corn kernels, & chives.

• Pour mixture into casserole dish and bake for 1 hour or until set.

• You can use cream in place of milk in this recipe.
• Use salted or unsalted butter, and adjust the salt in the recipe as needed.
• This side dish is a pudding and has a moist custard-like texture, it is not expected to have a crumb similar to cornbread casserole.

Make Ahead: Combine all ingredients in a bowl and refrigerate for up to 48 hours. Stir before pouring into a baking dish (the cornstarch will settle). Bake as directed, adding about 10 minutes to the baking time.
Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months.

Serving: 0.5cups | Calories: 138 | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 114mg | Sodium: 44mg | Potassium: 65mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish

Cuisine American

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