Homemade Corn Pudding with fresh corn is an easy side that’s perfect for Thanksgiving, Christmas or any time of year. Creamy, buttery and savory-sweet, this classic Southern dish is quick to prep and great for a crowd.
Prep time is so simple and fast for this Southern corn pudding recipe that you’ll have it in the oven in 10 minutes. Just blend the ingredients in a food processor or immersion blender and pour the batter into a casserole dish.
You can even assemble the pudding ahead of time and store it in the fridge, unbaked, for up to three days. When you’re ready to bake it, just let it come to room temperature first.
If you’ve spent time in the South over the holidays, you’ve likely seen corn pudding or corn casserole on the dinner menu. It’s a mixture of custard and buttery creamed corn with a hint of sweetness that’s baked until golden brown. This casserole is one of my favorite comfort foods, right up there with buttermilk biscuits and mac and cheese.
This is a traditional recipe for corn pudding with a base of dairy and eggs, but it’s even better than most because it uses fresh corn. It’s my classic family recipe that I’ve been serving for over 30 years and is the best corn pudding recipe around.
While it’s hard to beat a classic corn pudding recipe, we also love this Cornbread Corn Pudding that’s more of a cross between bread pudding and custard. Try serving either of them with turkey chili, steak marsala or of course as a holiday side dish.
I wouldn’t classify corn pudding as ultra-healthy or low in calories, but it does have fiber and vitamin c thanks to the corn. You could swap out the cream and whole milk for 2% but it won’t be as rich. The pudding won’t taste nearly as good without the added fat, and it will lack a thick and creamy consistency. If you want a side with a little more crunch, then try a pretzel topped sweet potato casserole.
Since I usually only make it a few times a year, I figure it’s worth the splurge. The creamy texture and fresh corn are why this is a staple at any Southern holiday table. It won’t compete with the other sides you may be serving but I love how it tastes when next to cranberry sauce or sausage stuffing.
If not serving as a Thanksgiving side, it’s easy to change the flavor by adding different mix-ins. Try green onions and shredded cheddar cheese with chopped ham or crumbled bacon. Stir in diced jalapeños or some cajun seasoning for heat. Or mix in extra sugar, vanilla and cinnamon for a sweeter version.
Why you will love this Southern Baked Corn Pudding
- It’s the perfect balance of sweet and savory
- Double the recipe for large crowds and refrigerate leftovers
- You can get creative and add additional ingredients
- Eat it warm, or at room temperature—it’s great no matter what!
- Great for a potluck
Corn Pudding Ingredients
- Corn – use fresh if available or frozen instead of canned or cream-style corn
- Dairy – butter, heavy cream and whole milk make the corn pudding thick and rich
- Nutmeg – fresh is the best and it’s easy to grate. If all you have is ground nutmeg, it will still add flavor.
- Pantry staples – eggs, sugar, all purpose flour, salt and baking powder
Pro tip: If you’ve never used fresh nutmeg, give it a try. It’s much more flavorful than the powdered kind you buy at the store. Use a Microplane grater or the smallest holes of a cheese grater to grate as much nutmeg as you need. There’s no need to peel or cut the nutmeg before grating. If stored in an airtight container out of direct sunlight, it will stay fresh for years.
How to make corn pudding
Step 1 – Mix your ingredients
Cut the corn from the cob and add it to the rest of the ingredients in a large bowl. Use an immersion blender to combine the ingredients. Another option is to blend the ingredients in a food processor.
Step 2 – Bake
Pour the mixture into a 2 quart baking dish and sprinkle with nutmeg.
Bake for 45-60 minutes until the top is golden and the custard in the center is set. Let it cool slightly before serving.
What’s nice about this corn pudding recipe is that it doesn’t have to be served piping hot. So if you need to use the oven to bake your dinner rolls, it can sit on the counter and will still be delicious 10 minutes later when you’re ready to eat.
If using frozen corn kernels, make sure to thaw and drain off any excess liquid before adding. This is best baked in a shallow baking dish. If you use a deep one, it can take a while for the custard to set.
Recipe for Corn Pudding FAQs
Although the names can be used interchangeably, there are slight differences between the two. Corn pudding casserole has a denser texture from a combination of cornmeal (like Jiffy corn muffin mix) with whole kernel corn and creamed corn. Corn pudding is creamier with a more custard-like texture.
Almost anything goes with Southern Corn Pudding and here are some great options: BBQ Ribs, Pulled Pork, Burgers, Chicken Tenders, Grilled Chicken, Au Gratin Potatoes, Green Bean Casserole and Candied Yams.
If you have leftovers, let them cool before storing them in an airtight container. Refrigerate for up to five days
Cover leftover pudding with aluminum foil and reheat in the oven. Or you can warm it in the microwave.
More corn recipes for Thanksgiving
- Brown Butter Cornbread with fresh corn and sour cream is a crowd-pleaser
- Charred corn is a simple dish that goes well with anything
- Take hearty Sausage Cornbread to your next Thanksgiving potluck
- A cross between cornbread and scones, Cornmeal Biscuits are the perfect side
Looking for more Southern Thanksgiving side dishes?
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Southern Baked Corn Pudding
- 4 cups fresh corn or thawed frozen corn
- 4 large eggs
- 1 cup whipping cream
- ½ cup whole milk
- 6 tablespoons sugar
- ¼ cup butter
- 2 tablespoons flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon nutmeg fresh
- Preheat oven to 350º. Butter a round baking dish that will hold 6 cups.
- Blend all ingredients in a food processor or use an immersion blender and mix until almost smooth. Pour batter into prepared dish and sprinkle with additional nutmeg. Bake until brown and center is just set, 45 to 60 minutes.
Barbara’s Tips + Notes
- This works better in a shallow baking dish, if using a very deep baking dish, the center will take much longer to set.
- If using frozen corn, let it thaw first and drain any liquid.
- Don’t substitute skim or 2% milk, it will not be creamy.
- This can be served right away or it can sit for 15-20 minutes and be served warm.