Homemade Corn Pudding Recipe (2024)

Published December 1, 2021.This post may contain affiliate links. Please read my disclosure policy.

This delicious homemade corn pudding recipe comes together with a few ingredients and is always a family favorite during the holidays.

If you ask anyone in our family, they will tell you that holiday meals are all about the side dishes. We love having a lot of options when preparing and eating these big meals and if you do, then for sure try out this baked beans recipe or creamy polenta.

Corn pudding is a creamy dish of corn baked with eggs and milk where it takes on the form of a firm custard, similar to a crème Brulee. It’s a staple recipe in the south and is commonly served up at Thanksgiving and Christmas but can absolutely be served all year long. There are several different variations of this dish that include using things like creamed corn, but I prefer the simple version of this recipe.

Corn Pudding Recipe Video

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Ingredients for Corn Pudding

This corn pudding recipe consists of few ingredients that most will already have in your cupboard. Here is what you’ll need to make it:

• Eggs – Large chilled eggs are what you need to use.
• Cornstarch – This will help bring and hold the pudding together.
• Sugar – A little sweetness adds a fantastic touch to this dish.
• Milk – I like to use whole milk in this recipe.
• Butter – Whole unsalted butter will add some much need to fat to this.
• Corn – You can use frozen, canned, or trimmed right off a fresh cob.
• Salt and Pepper – Season this dish well to ensure it tastes delicious.

How to Make Corn Pudding

1. Start by whisking together the eggs, cornstarch, nutmeg, sugar, salt, and pepper thoroughly with a whisk until it is smooth. Adding in the cornstarch at this stage will ensure it is broken up and distributed throughout the corn pudding.
2. Next, add in the melted butter and whole milk while continuing to whisk until combined and smooth.
3. Fold in the corn kernels using a rubber spatula and mix it to combine.
4. Transfer the corn pudding batter to a 13×9 casserole dish that has been sprayed with no-stick spray and bake in the oven at 375° for 50-60 minutes or until lightly browned on top and firm throughout.
5. Garnish with fresh nutmeg and chopped fresh parsley or chives.

Make-Ahead and Storage

Make-Ahead: You can make this up to 1 hour ahead of time, just keep it warm covered with foil in the oven at around 225°.

How to Store: Cover and keep in the refrigerator for up to 3 days. This recipe does not freeze well.

How to Reheat: Add the desired amount to a small casserole dish or pan, cover with foil and bake in the oven at 350° for 10-15 minutes or until warm. You can also heat in the microwave until warm.

More Side Dish Recipes

More Side Dish Recipes

• Green Bean Casserole
• Vinegar Coleslaw
• Lyonnaise Potatoes
• Macaroni and Cheese
• Au Gratin Potatoes