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A baked dish of golden corn pudding with fresh herbs on top, with a spoon scooping out a fluffy serving

Corn Pudding Recipe

Corn pudding is a classic comfort food that beautifully bridges the gap between savory and sweet. This homemade version is rich and creamy, featuring the natural sweetness of corn blended with the richness of cream and eggs. It’s incredibly easy to prepare and serves as the perfect side dish for holiday dinners, casual weeknight meals, or potluck gatherings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 3 hours 55 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Video Notes

Ingredients
  

  • 15 oz whole kernel corn drained
  • 15 oz creamed corn
  • 2 large eggs
  • 1 cup heavy cream or substitute half-and-half
  • ¼ cup unsalted butter melted
  • 2 tbsp granulated sugar
  • ¼ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp black pepper optional

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • 8x8 inch or 9x9 inch baking dish
  • Oven
  • Spatula or spoon for serving
  • Blender Optional, if you prefer a smoother texture

Method
 

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8x8 or 9x9-inch baking dish.
    Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, heavy cream, melted butter, and sugar until well combined.
    A mixing bowl with whisked wet ingredients for corn pudding, with a metal whisk resting inside
  2. Add Corn: Stir in the whole kernel corn and creamed corn.
    Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, salt, and pepper (if using). Gradually stir the dry mixture into the corn mixture until smooth.
    A mixing bowl with flour and cornmeal whisked together, with a wooden-handled whisk resting inside
  3. Combine and Pour: Mix everything until well combined. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
    Bake: Bake in the preheated oven for 40–45 minutes, or until the top is golden and the center is set (a knife inserted in the center should come out mostly clean).
    A golden-brown corn pudding baking in a glass dish inside the oven
  4. Cool Slightly and Serve: Allow to cool for about 5–10 minutes before serving. It will firm up a bit as it rests.
    A golden-brown baked corn pudding topped with fresh herbs in a white casserole dish

Video

Notes

Nutrient Amount per Serving (150g)
Calories 260 kcal
Carbohydrates 24 g
Protein 5 g
Fat 16 g
Saturated Fat 9 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 4 g
Trans Fat 0.3 g
Cholesterol 85 mg
Sodium 340 mg
Potassium 240 mg
Fiber 2 g
Sugar 6 g
Vitamin A 520 IU
Vitamin C 4 mg
Calcium 60 mg
Iron 0.8 mg

Cooking Tips

  • Texture preference: If you prefer a smoother pudding, pulse the whole kernel corn in a blender or food processor before adding it.
  • Flavor boost: Add ¼ teaspoon of ground nutmeg or smoked paprika for a subtle depth of flavor.
  • Cheesy version: Stir in ½ cup of shredded cheddar or Parmesan cheese for a savory twist.
  • Make it ahead: Corn pudding reheats well, so you can make it a day in advance and warm it up before serving.