Corn Pudding is a nostalgic side dish with just a handful of ingredients. You’ll LOVE this buttery, creamy, easy side dish for the holidays!
This corn pudding is the PERFECT side dish for Thanksgiving, Christmas, Easter and more. It also helps that there isn’t any prep needed for this dish. It is as simple as dump, stir and bake. In addition to that, this is a VERY cost effective side dish capable of serving a large crowd.
Corn pudding is a creamier version of your favorite corn casserole or corn soufflé. Made without any flour, the mixture is thickened by using cornstarch. It’s a quick recipe but adds a lot of flavor to your holiday table without a lot of work. Plus we’ve included some fun flavor variations for you to try to spice this classic recipe up.
More Holiday Side Dish Recipes:
Spice up your corn pudding with these flavor ideas:
- Mexican: Add cumin and cayenne pepper with some oregano and top with cotija cheese.
- Jalapeño Popper: Add chopped jalapeño and dot with cream cheese before baking.
- BBQ: Add some caramelized bits of bacon and onion to the mixture and either top with pulled pork or serve on the side.
- Shrimp and Grits: Cajun seasoned chopped shrimp with bits of bacon and onion.
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Corn Pudding Ingredients:
- Milk: Adds a creamy texture, do not use non-fat.
- Cornstarch: This recipe is flourless, but the cornstarch helps to make the custard-like filling.
- Sugar: A bit of sweetness is a classic part of this recipe, but you can successfully cut the sugar in half for a more savory flavor.
- Whole Corn Kernels: This provides texture for the dish, but be sure to drain your canned corn well or to thaw and drain frozen corn well.
- Creamed Corn: Creamed Corn cannot be swapped evenly for more whole kernel corn because the creamed part of it aids in adding moisture to the recipe.
- Eggs: The eggs add a lot of the body in the recipe, do not switch for egg whites or egg substitute.
- Butter: The butter adds needed fat to the recipe. You can swap for margarine if desired.
This recipe doesn’t lean on a muffin mix or a bread to give it body. You’re going to get most of the structure from the eggs and the corn. Some of the corn called for in this recipe is creamed corn, which has liquid in it you don’t drain. If you’re missing this ingredient, I’ve got you covered in a pinch, but this isn’t a perfect substitute.
Canned Cream Corn Recipe:
- 2 cups corn
- 2 tablespoons water
- Add 1 cup of corn and 2 tablespoons of water to a food processor and puree well.
- Remove to a bowl.
- Add another 1 cup of corn to the food processor and pulse ten times.
- Mix all the corn together.
Easy Ham Recipes to Serve with this Casserole:
HOW TO STORE
- Serve: Corn Pudding can be kept at room temperature for up to two hours, but no longer than that.
- Store: Stored in an airtight container, this recipe is good to eat for 3-5 days in the refrigerator. You should always let them cool down to room temperature before you put them in an airtight container and put them away. Reheat gently in the microwave.
- Freeze: Store in an airtight container for up to 3 months. Reheat portions on 30% power in the microwave.
Have a holiday favorite you want me to test/post? Please leave a comment below, I’d love to share recipes you’ll enjoy with family this holiday season!
Tools used in the making of this Corn Pudding:
Baking Pan: This is great as it looks good for serving but is long enough to keep the baked pudding shallow.
- ½ cup whole milk
- 4 tablespoons cornstarch
- ⅓ cup butter , softened
- 5 large eggs
- ¼ cup sugar
- 1 can whole kernel corn , 15.25 ounce can, drained
- 2 cans cream-style corn , 14.75 ounce cans
Preheat oven to 400 degrees.
Add the milk to a large bowl.
Add in the cornstarch and whisk fully.
Add in the rest of the ingredients and stir until combined.
Pour into a large casserole baking dish and cook for an hour.