best corn pudding recipe

Written ByJenny Smyth Posted on
best corn pudding recipe
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The Best best corn pudding recipe

I’m so glad you’re here because today I’m sharing one of my favorite recipes that’s perfect for any occasion: the best corn pudding recipe. I’ve been making this recipe for years, and it’s always a hit with my family and friends. There’s something about the creamy texture and the sweetness of the corn that just makes it irresistible.

I think part of the reason I love this recipe so much is that it’s a great way to use up leftover corn, which is a staple in many Southern households. My kids always ask for seconds, and I have to admit that I do too. It’s just one of those comforting foods that feels like a warm hug on a cold day.

But what really sets this recipe apart is the technique – it’s all about the slow-cooking process that breaks down the corn and creates that silky texture. And let me tell you, it’s worth the extra effort. I make this recipe for holidays, family gatherings, and even just as a side dish for weeknight dinners.

It’s easy to customize with different spices or add-ins, but honestly, it’s perfect just as is. My family loves when I serve it alongside roasted meats or as a side dish for our favorite casseroles. The best part?

It’s actually pretty good for you too – corn is packed with fiber and vitamins, and using low-fat milk keeps the calories in check. So go ahead and give this recipe a try – I promise you won’t be disappointed! This recipe has been passed down through generations in my family, and it’s something we all look forward to enjoying together.

Classic Corn Pudding

Classic Corn Pudding

4.6 from 1502 votes

This creamy and sweet corn pudding is a beloved Southern side dish that pairs perfectly with any meal. Made with fresh or frozen corn, it bakes into a custard-like texture with a golden top.

Prep Time10 mins
Cook Time45 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

Main Ingredients

4 cups corn kernels (fresh or frozen, thawed)
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
3In a large mixing bowl, whisk together the melted butter, sugar, and eggs until smooth and well combined.
4The mixture should look pale and slightly thickened.
5Add the milk, heavy cream, flour, salt, and black pepper to the bowl.
6Whisk until the flour is fully incorporated and no lumps remain, about 1 minute.
7Stir in the corn kernels until evenly distributed throughout the batter.
8Pour the mixture into the prepared baking dish and spread it into an even layer.
9Bake for 40 to 45 minutes, until the top is golden brown and the center is set but still slightly jiggly.
10A knife inserted into the center should come out clean.
11Remove from the oven and let it cool on a wire rack for 5 to 10 minutes before serving.
12Serve warm for the best texture and flavor.

🔧Equipment

9×13 inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 380mg🌾Total Carbs: 26g🥦Dietary Fiber: 2g🍬Sugars: 10g🥩Protein: 6g

📝Notes

For a richer flavor, substitute half of the milk with buttermilk. You can also add 1/2 cup of shredded cheddar cheese for a savory twist.

Watch Video Of How Classic Corn Pudding Works

One of the things I love about this corn pudding recipe is how versatile it is – whether you’re serving it at a holiday gathering or just as a side dish on weeknights, it’s sure to be a hit. And don’t even get me started on how well it reheats – simply pop it back in the oven at 350 degrees Fahrenheit for about 20-25 minutes until warmed through.

And if you’re looking for some ideas on how to serve this delicious dish, try pairing it with roasted meats or vegetables – or even as a topping for salads or soups! This is one of those recipes that never gets old.

❓ Frequently Asked Questions About Corn Pudding

What type of corn should I use for this recipe?

For this recipe, you’ll want to use fresh or frozen corn kernels – either way, it’ll give you the best results. If you’re using frozen corn, just thaw it first before adding it to the recipe.

Can I use canned corn instead?

While canned corn will work in a pinch, fresh or frozen corn will give you a better texture and flavor in this recipe.

How do I store leftover corn pudding?

You can store leftover corn pudding in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months – just thaw and reheat when you’re ready.

Can I make this recipe gluten-free?

Yes, simply substitute gluten-free flour for regular flour if you need to accommodate dietary restrictions.

Is this recipe suitable for vegans?

This recipe can be adapted to be vegan-friendly by substituting dairy milk with plant-based milk alternatives like almond or soy milk.

Can I make this recipe ahead of time?

Yes, you can prepare the ingredients up to a day in advance and then assemble and bake when you’re ready – just keep an eye on the temperature to ensure it doesn’t overcook.

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