Easy Homemade Corn Pudding

Corn Pudding is a classic side dish recipe and a staple in my kitchen.

This easy recipe needs just a few minutes to prep and makes a rich casserole with a sweet creamy corn flavor.

Perfect next to a Sunday ham dinner or served with turkey dinner, this homemade corn pudding recipe is prepared without corn muffin mix.

What is Corn Pudding?

Homemade corn pudding is a favorite side dish with a creamy custard-like texture and of course lots of corn flavor. It’s different than our corn casserole which is a little bit more bread-like.

This dish needs only a few ingredients, mainly frozen and creamed corn, and it comes together in just minutes.

Ingredients

This corn pudding recipe is made from scratch without corn muffin mix or Jiffy mix.

Eggs & Milk – Eggs and milk give this corn pudding a custard like texture which is what makes it different than a cornbread casserole.Brown Sugar – We love adding a little bit of sweetness to corn dishes.Creamed Corn – Cream-style corn is really not optional (and is different than homemade creamed corn).Corn Kernels – You can use either canned or frozen whole kernel corn (or fresh corn on the cob if you have it).Cornstarch – Cornstarch helps the pudding set as it bakes.

How to Make Corn Pudding

Butter a casserole dish (or use cooking spray) and preheat the oven.

Thaw the corn kernels if using frozen, and melt butter in a microwaveWhisk the eggs and milk in a large bowl (per the recipe below). Add the remaining ingredients to the egg mixture and stir.Pour into the greased pan and bake!

Variations

Add finely diced jalapenos or mild green chilis.Swap out the chives for minced white onion.Add 1 cup of cheddar cheese or pepper jack cheese.Sprinkle the top with 1/4 cup of crumbled bacon before baking.

Recipe Tips

Corn pudding can be made ahead of time and reheated.You can use cream in place of milk in this recipe.Use salted or unsalted butter, and adjust the salt in the recipe as needed.This side dish is a pudding and has a moist custard-like texture, it is not expected to have a crumb similar to cornbread casserole.

To Make Corn Pudding Ahead of Time

Corn pudding is a great dish to bring to pot luck dinners. To prep head for Thanksgiving dinner:

Combine all ingredients in a bowl and refrigerate for up to 48 hours.Before baking stir well and pour into the prepared baking dish. Bake as directed below.If the ingredients are really cold from being refrigerated, you may need to add about 10 minutes of cooking time.

Leftovers will keep in the refrigerator for 3-4 days or in the freezer for up to two months.

Did you enjoy this Homemade Corn Pudding? Be sure to leave a comment and a rating below!