A buttery, old-fashioned corn pudding is a must-have for special occasions and weeknight dinners alike. This creamy, custard-like side dish is savory with a touch of sweetness and full of tender corn in every bite.
Why this recipe works
This classic corn pudding has a light, souffle-like texture with a delicate golden top and a creamy interior. It’s richer and softer than a cornbread-based casserole, making it a comforting holiday favorite that works just as well for everyday meals.
Ingredients you will need
All quantities and the step-by-step printable recipe are available in the recipe card below. Key components include flour, sugar, baking powder, eggs, milk, butter, sour cream, and both whole kernel and cream-style corn to achieve the ideal texture.
Ingredient info and substitution suggestions
Corn: This recipe calls for both whole kernel corn and cream-style corn. If you prefer, frozen whole kernel corn can replace canned kernels, but keep the cream-style corn (or prepare a homemade creamed corn) to preserve the pudding’s creamy consistency.
How to make corn pudding
Step-by-step photos and instructions are included to help you follow along. Use the printable recipe card below for exact measurements and the full method.
- Preheat the oven to 350°F. Lightly grease a 2 1/2‑quart baking dish.
- In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt; set aside.
- In a large bowl, whisk the eggs with whole milk, melted butter, and sour cream until smooth.
- Add the dry ingredients to the wet mixture and whisk until combined and lump-free.
- Fold in the whole kernel corn and cream-style corn, then pour the batter into the prepared dish. Bake until the top is golden brown and the center has a slight jiggle, about 60–70 minutes. It will firm as it cools.
- Let the pudding cool slightly before serving so it sets and slices cleanly.
Frequently asked questions & expert tips
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a 350°F oven until warmed through, or microwave individual portions.
Freezing is not recommended; the dairy-rich texture can become grainy when thawed.
Corn pudding is creamy and custard-like. Corn casserole typically includes cornbread mix and yields a firmer, bread-like texture. Both are similar in flavor but differ in consistency.
Serving suggestions
Corn pudding is a classic holiday side for Thanksgiving, Christmas, and Easter, but it also pairs beautifully with roast chicken, pork, grilled meats, or a simple weeknight dinner. Garnish with thinly sliced green onions or a sprinkle of chopped parsley for freshness.
More related recipes
- Corn Casserole
- Scalloped Corn
- Broccoli Casserole
- Hashbrown Casserole
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Corn Pudding
IMPORTANT – Frequently asked questions are included earlier in the post and may be helpful. Scroll up to read them.
Ingredients
- ½ cup all purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ Tablespoon sea salt
- 4 large eggs
- 1 cup whole milk
- 4 Tablespoons salted butter melted, 1/2 stick
- ½ cup sour cream full fat
- 24 ounces whole kernel corn drained, two 12‑ounce cans
- 28 ounces cream style corn two 14‑ounce cans
Things you’ll need
- 2 1/2‑quart baking dish
- Mixing bowls
Before you begin
- If you substitute frozen whole kernel corn, be sure the cream-style corn remains canned or homemade to keep the pudding creamy.
- A 3‑quart rectangular baking dish works if you don’t have an oval dish.
- Expect a slight jiggle in the center when the pudding is done; it will set as it cools.
- Baking time varies by oven; check between 60 and 75 minutes. The center should not be liquid but may wobble slightly.
Instructions
- Preheat oven to 350°F. Lightly grease a 2 1/2‑quart baking dish.
- Whisk together flour, sugar, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, whisk eggs, milk, melted butter, and sour cream until smooth.
- Stir the dry ingredients into the wet mixture until well combined.
- Fold in both types of corn and transfer to the prepared dish. Bake 60–70 minutes, until golden and slightly set in the center.
- Let cool slightly before serving so the pudding firms up and slices cleanly.
Expert tips & FAQs
- Refrigerate leftovers in an airtight container for up to four days. Reheat in a 350°F oven for best texture.
- Avoid freezing; the dish’s texture changes after thawing because of the dairy ingredients.
Nutrition
| Calories: 263cal
Recipes here are tested in a conventional oven. Oven performance varies, so an oven thermometer can help ensure accurate baking temperatures. Times may need minor adjustments for alternate appliances.