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. Best of all, you can prep it in 10 minutes!
Add a Southern Classic to Your Dinner Menu
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. It can share the oven with a green bean casserole without canned soup.
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 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 or frozen corn. It’s my classic family recipe that I’ve been serving for over 30 years and is the best corn pudding recipe around. If you want a corn side dish with more protein, try making a cheesy corn casserole with ham.
Basic Ingredients
Check the recipe card below for everything you’ll need.
It Couldn’t Be More Simple
Step 1 – Mix your ingredients
Cut the corn from the cob or use frozen corn 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 – Cook
Corn pudding is done when the center does not jiggle when you shake the baking dish and the edges are golden brown.
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 fluffy dinner rolls, it can sit on the counter and will still be delicious 15 minutes later when you’re ready to eat.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Southern Corn Pudding Casserole (Side Dish)
Ingredients
- 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
Equipment
Instructions
- 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.
Nutrition
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Nancy says
Excellent, except I would use only half the sugar, and puree only half the corn. We like that texture. Thankfully, you avoided that nasty corn bread in a box, filled with ingredients I avoid.
Deborah Thompson Elkins says
Love the recipe!! I added 1 cup of finely grated cheddar cheese (divided), with 3/4 cup in the batter and 1/4 cup sprinkled on top.
Barbara Curry says
I have also made this with cheese. Glad you liked it. Thanks for the 5 star rating!
Niki says
I’ve been looking for this recipe for years. My mom used to make this every holiday. Everything I’ve found online hasn’t been right. Thank you so much for posting this. So many memories.
Barbara Curry says
I love how simple it is, but still wonderful.