Homemade Corn Pudding

This Homemade Corn Pudding is a classic southern side dish that is sure to be a big hit at family gatherings. Made with simple ingredients and canned corn to create a sweet, moist, and flavorful recipe that is the perfect addition to any dinner table.

For more cornbread recipes sure to be a crowd pleaser, try making a Sloppy Joe Cornbread Casserole or some Barbecue Cornbread Muffins. If you're craving more great side dish recipes, then be sure to try making Sweet and Sour Cabbage or Ham, Green Beans, and Potatoes.

The first time that I ever had corn pudding was at a holiday dinner in my childhood years. It was made in a large aluminum pan and everyone was grabbing a generous helping. That day it definitely made my list of all-time favorite side dishes. It's thick, rich, and creamy with the perfect balance of sweet and savory. Over the years I have made it myself a few times, and although my version is tasty and comes close to my aunt's, her recipe still has me beat.

Now sometimes this recipe is referred to as corn casserole, but in my family that dish is a little different because it's more savory and includes cheddar cheese. Think macaroni and cheese but with corn instead of noodles. I'll share that recipe later, but sweet corn pudding is what today's post is all about. I've seen it also made with jiffy mix or jiffy corn muffin mix, but it's really easy to make it without it.

Anyway, try making this easy side dish for special occasions, Thanksgiving dinner, or holiday meals

Let’s get started!

Jump to:

• Ingredients You'll Need
• Step By Step Instructions
• Recipe Tips & Tricks
• Storage
• 📖 Recipe
• More Recipes You'll Love

Ingredients You'll Need

1. Corn - For this recipe, you will need a single can of whole kernel corn, it can be sweet whole kernel corn. Just make sure it is whole corn kernels and not cream corn, creamed corn, or cream-style corn. You could also use fresh corn instead if you prefer. This is the main ingredient and helps to give the pudding that sweet corn flavor.
2. Granulated Sugar - Granulated sugar or cane sugar is needed to provide a little sweetness to the corn pudding. If you prefer light brown sugar, you may use that instead. 
3. All-Purpose Flour - Plain all-purpose flour is needed to thicken the pudding and allow it to have structure. Be sure to use plain flour with no other ingredients added to it. 
4. Eggs - Large eggs help to make the pudding thick and allow it to set. 
5. Milk - Whole milk or canned milk works well in this recipe. Heavy cream may also be used instead.
6. Salt - Brings out all of the ingredient flavors and helps to keep the pudding from tasting flat.  
7. Butter - Salted or unsalted butter can be used, whichever you prefer. The butter needs to be melted and poured into the bottom of the casserole dish to prevent the pudding from sticking and give it a rich buttery flavor. 

See the recipe card below for ingredient quantities and instructions.

Step By Step Instructions

Begin this recipe for corn pudding by preheating the oven to 375 degrees F. Grab an 8x8-inch square baking dish and set it aside. 

In a large mixing bowl, stir together the granulated sugar and all-purpose flour until combined. Add in the large eggs and mix until combined. 

Add the corn, milk, and salt to the same large bowl. Stir until thoroughly combined. 

Melt the butter and add it to the bottom of the square baking dish. You can melt the butter in the microwave, on the stovetop, or by placing the square baking dish into the preheating oven with the butter in it and allowing it to melt while preparing the rest of the ingredients to make the corn pudding. 

Pour the corn mixture evenly into the baking dish on top of the melted butter.

Place the corn pudding into the oven on the center rack and allow it to bake for 45 minutes to 1 hour, until it is lightly golden brown. Serve warm and enjoy!

Recipe Tips & Tricks

• Be sure to drain and rinse the can of whole kernel corn before adding it to the recipe.
• Mix the ingredients enough to combine and be careful not to overmix or the corn pudding will be dry and chewy. It is perfectly okay if the mixture is lumpy.
• Use whole milk or canned evaporated milk for the best results.
• For a sweet and tangy flavor, try topping the finished corn pudding with a dollop of sour cream before serving.

Storage

If you have any leftovers, then be sure to allow them to cool to room temperature before storing them in the refrigerator in an airtight container or cover the dish with plastic wrap for up to 3 days. When ready to serve again, reheat in the microwave or in the oven at 300 degrees F. until heated thoroughly. 

This corn casserole recipe can also be made in advance and stored in the freezer for up to 1 month. When ready to eat, simply transfer it to the refrigerator overnight and allow it to thaw in the refrigerator if you have time. 

📖 Recipe

More Recipes You'll Love

• Sloppy Joe Cornbread Casserole
• Barbecue Cornbread Muffins
• Southern Cornbread
• Sheet Pan Shrimp Boil

Have any comments, questions, or other delicious ideas and ways to enjoy this Southern Corn Pudding Recipe? Please share them in the comments below!