Corn lovers unite with this delectable slightly sweet creamy custard like corn pudding This dish is perfect for holidays, family gatherings and Sunday supper alongside a roasted chicken or baked ham. It only takes about ten minutes to get this in the oven leaving you plenty of time to concentrate on other sides and your main course.
Honestly there is never a wrong time to serve corn pudding. I love to serve this with Southern Green Beans and Pan Fried Chicken with Cream Gravy. You are going to absolutely love this no matter what you serve it with.
Why this recipe works!
- This Southern corn pudding is always a welcome dish at our house on holidays, family gatherings or even Sunday night supper.
- Quick to come together and virtually foolproof this is the perfect side for so many main dishes.
- Now days every cent counts and this side dish is easy on the budget with ingredients that are easily found in even discount and dollar stores.
How to make Corn Pudding
Start by whisking your eggs, then add the brown sugar and melted butter. In a separate bowl whisk together the cream and cornstarch. Now whisk that into the egg mixture. Then add the nutmeg, ground white pepper, corn, and creamed corn. Now pour it into a greased 8 x 11 inch or equivalent sized casserole dish. Bake for 1 hour or until set. For best results serve warm.
Recipe Notes and Tips
- You can substitute frozen or fresh corn for the canned corn. However the creamed corn really must be canned to make this work.
- Don’t skip the nutmeg as it adds a really nice sweet southern flair.
- Warm the eggs and cream up to room temperature.
- You can easily substitute fresh ground black pepper for the ground white pepper.
- In a pinch I have used whole milk in place of the heavy cream with good results.
- Store leftovers in an airtight container in the refrigerator.
- To reheat cover the casserole with foil and put in a preheated 300 degree oven for about 20 minutes or until heated through. Individual servings can be heated in the microwave.
What goes with Corn Pudding
- Pan Fried Chicken Kiev – any crispy tender chicken recipe is fabulous with this recipe. The crisp texture balances the soft creamy texture of the corn pudding.
- Green Bean Bundles with Bacon – are the perfect complement to corn. Corn is starchy so green beans are a great choice and what’s not to love about bacon.
- Hummingbird Cake – what better way to end a delectable mean than with a truly scrumptious Southern cake.
Can you freeze corn pudding?
Sorry! I really don’t advise freezing this yummy dish. Because it contains a lot of eggs and cream it is just not going to be the same after being thawed and reheated.
How long will corn pudding keep?
This delicious pudding will stay about 4 days in the refrigerator if stored in an airtight container or tightly covered with plastic wrap.
What is Shoepeg Corn?
Shoepeg is a type of sweet white corn characterized by small narrow tightly packed kernels in uneven rows on the cob. Most grocery stores have at least one brand of canned shoepeg corn in stock.
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PrintCorn Pudding
This classic Southern Corn Pudding is always a loved side dish at holidays and family gatherings. With less than ten minutes prep time you will appreciate the time savings on such a delicious dish.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: side
- Method: bake
- Cuisine: Southern
Ingredients
- 4 large eggs
- 3 tablespoons brown sugar
- 6 tablespoons butter melted
- ½ cup heavy cream
- 4 tablespoons cornstarch
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground white pepper
- 1 can (15.25 ounce) white shoepeg corn
- 2 cans (14.75 ounce) creamed corn (total of 29.5 ounces)
Instructions
- Preheat oven to 400 degrees. Grease an 8×11 inch (or equivalent sized) casserole dish.
- Whisk egg in large bowl. Add brown sugar and melted butter.
- In separate small bowl whisk together cream and cornstarch until smooth. Whisk into the egg mixture. Add nutmeg, white pepper, corn and creamed corn. Stir well to combine.
- Pour into prepared casserole dish. Bake 55-60 minutes or until set and lightly browned.
Notes
- You can substitute frozen or fresh corn for the canned corn. However the creamed corn really must be canned to make this work.
- Don’t skip the nutmeg as it adds a really nice sweet southern flair.
- Warm the eggs and cream up to room temperature.
- You can easily substitute fresh ground black pepper for the ground white pepper.
- In a pinch I have used whole milk in place of the heavy cream with good results.
- Store leftovers in an airtight container in the refrigerator.
- To reheat cover the casserole with foil and put in a preheated 300 degree oven for about 20 minutes or until heated through. Individual servings can be heated in the microwave.
Keywords: how to make corn pudding, corn pudding casserole, best corn pudding recipe
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