This creamy and custard-like Corn Pudding is the ultimate comfort food! It’s the perfect old fashioned side dish to make for Thanksgiving, Christmas, or other holiday dinners.
This corn pudding is definitely a crowd pleaser! It’s the perfect side for so many mains including holiday meals like turkey or ham, weeknight dinners, roasted chicken, or even barbecue. It’s ultra creamy.
If you need more side dish idea inspiration be sure to also check out this Corn Souffle and Copycat Rudy’s Creamed Corn.
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❤️ Why you’ll love this recipe
- Old fashioned: This recipe is old fashioned comfort food at its absolute finest.
- Holiday side: This is a delicious crowd pleasing side dish to make for holidays like Thanksgiving, Christmas, or Easter.
- From scratch: This recipe is completely from scratch with no Jiffy cornbread mix needed.
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
For this recipe, you will need:
- Butter
- Eggs: You’ll need three large eggs for this recipe.
- Canned corn: Be sure to drain your corn well.
- Canned creamed corn: Don’t drain your creamed corn for this recipe.
- Corn starch
- Milk
- Sugar
- Salt and pepper
🥄Variations
If you like a sweeter corn pudding you can add an additional tablespoon of sugar or one tablespoon of maple syrup, if desired.
Want to add a savory twist? Try adding in some crumbled bacon pieces.
🔪 Equipment needed
You will need a large mixing bowl, whisk, large spoon, and an 8×8 inch casserole dish.
⏲️ Recipe instructions (step by step guide)
Preheat your oven to 350° and grease an 8×8 inch casserole dish.
Whisk your eggs together in a large bowl then add in the butter, corn starch, milk, sugar, salt and pepper. Whisk everything together until the corn starch is incorporated. Add in the corn (well drained) and the creamed corn (do not drain) (image 1). Stir with a large spoon. Pour the mixture into your greased casserole dish (image 2).
Bake for 1 hour and 20 minutes. The top of your corn pudding should be golden brown and the center set (with a slight jiggle). I recommend serving warm.
🥗 What to serve with this recipe
This corn pudding is perfecting for parining with so many mains. It’s perfect with a holiday turkey or ham (like this Amish Ham Recipe). You could also pair it with a whole chicken (my family loves this Amish Whole Chicken Recipe) or barbecue (like this Copycat Buc-ee’s Brisket).
👩🏻🍳 Tips and testing notes
- Make sure you drain your corn well but do not drain your creamed corn.
- I’ve tried this corn pudding with extra sugar and had mixed feedback from my family. Some liked it sweet and some did not. I think it’s just a personal preference. If you like sweetness then go for an extra tablespoon or so of sugar.
🥡 How to store leftovers and reheating notes
Store any leftovers in an airtight container in your refrigerator. It will be good for up to four days after making.
I recommend warming leftovers up in your oven if possible.
📋 Recipe FAQs
Yes, you absolutely can. I recommend combining all the ingredients the night before and keeping it in your fridge until you’re ready to bake it.
Yes, you can freeze corn pudding although it won’t be as firm as freshly made once frozen, defrosted, and then reheated.
To freeze, let it cool completely and transfer it to a freezer safe container. It will be good in your freezer for up to three months. I recommend letting thaw overnight in your refrigerator then reheating.
More great recipes:
- Corn Souffle
- Copycat Rudy’s BBQ Creamed Corn {in the crockpot}
- Amish Baked Corn
- Copycat Texas Roadhouse Green Beans
Corn Pudding
Equipment
- 8×8 inch casserole dish
- Mixing bowl
- Whisk
- Large spoon
Ingredients
- 1 tablespoon butter melted and cooled
- 3 large eggs
- 1 can corn drained well (about 15 ounces)
- 1 can creamed corn do not drain (about 14.75 ounces)
- 2 tablespoons corn starch
- ¾ cup milk
- 2 tablespoons sugar
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat your oven to 350° and grease an 8×8 inch casserole dish.
- Whisk your eggs together in a large bowl then add in the butter, corn starch, milk, sugar, salt, and pepper. Whisk everything together until the corn starch is incorporated.1 tablespoon butter, 3 large eggs, 2 tablespoons corn starch, ¾ cup milk, 2 tablespoons sugar, ½ teaspoon salt, ¼ teaspoon black pepper
- Add in the corn (well drained) and the creamed corn (do not drain). Stir with a large spoon.1 can corn, 1 can creamed corn
- Pour the mixture into your greased casserole dish. Bake for 1 hour and 20 minutes. The top of your corn pudding should be golden brown and the center set (with a slight jiggle). I recommend serving warm.
Notes
Nutrition
If you tried this Corn Pudding Recipe or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
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