Corn lovers unite with this delectable, slightly sweet, creamy custard-like corn pudding. This dish is a great side for Thanksgiving and Christmas, family gatherings, and Sunday supper, alongside 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.
Why I Love This
- This Southern corn pudding is always a welcome dish at our house on holidays, family gatherings, or even Sunday night supper. It is excellent with Thanksgiving Day turkey,
- Quick to come together and virtually foolproof, this is the perfect side for so many main dishes.
- Nowadays, every cent counts, and this side dish is easy on the budget, with ingredients found even at discount and dollar stores.
Ingredient Notes and Substitutions
- Butter: Unsalted or salted.
- Heavy cream: In a pinch, I have used whole milk in place of heavy cream with good results.
- Nutmeg: Don’t skip the nutmeg, as it adds a charming, sweet Southern flair.
- White pepper: You can easily substitute fresh ground black pepper for the ground white pepper.
- Corn: You can substitute frozen or fresh sweet corn kernels for the canned corn. However, the creamed corn really must be canned to make this work.
How to Make Corn Pudding
- In a large bowl, whisk the eggs. Add the brown sugar and melted butter.
- Whisk the cream and cornstarch in a small bowl, and whisk it into the egg mixture.
- Stir in the nutmeg, pepper, corn, and creamed corn.
- Pour it into a greased casserole dish and bake.
Preparation Tips
- Warm the eggs and cream up to room temperature.
- I do not add any salt because there is already so much in the canned corn.
- For even more flavor, sprinkle the baked casserole with chopped fresh parsley or chives. Or sprinkle the top with shredded cheddar cheese.
Make This Dish Up To 2 Days Ahead of Time
You can bake, cool, cover, and refrigerate it. To reheat, cover the casserole with foil and place it in a preheated 300-degree oven for about 20 minutes, or until heated through.
Or prep it up to the baking point. Cover the casserole tightly with plastic wrap and store in the refrigerator. Remove the casserole from the fridge 40 minutes before baking to bring it to room temperature. Bake as instructed.
Serving Suggestions For Corn Pudding
- Poultry: roasted chicken, chicken cutlets, and crockpot turkey breast
- Pork: roasted pork loin, stuffed pork tenderloin, and ham steak
- Beef: New York strip steak, oven-baked beef brisket, and Salisbury steak
More Corn Recipes
Corn Chowder Recipe
Corn Pudding
This classic savory Southern Corn Pudding with a custard-like texture 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 corn casserole.
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Servings: 8 servings
Calories: 193kcal
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 (15.25 ounce) can whole kernel corn, drained
- 2 (14.75 ounce) can creamed corn
Instructions
- Preheat oven to 400 degrees. Coat an 8×11 inch (or equivalent sized) casserole dish with cooking spray.
- 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
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover the casserole with foil and put it in a preheated 300-degree oven for about 20 minutes or until heated through. Individual servings can be heated in the microwave.
Nutrition
Calories: 193kcal | Carbohydrates: 9g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 104mg | Potassium: 55mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.5mg
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Claire
I don’t think I’ve eaten anything like this before. We loved it. It is a fool proof recipe. I will make it again and again. It is delicious with ham steak.
Marley
This is such a delicious and easy recipe to make. Classic southern food at its best. Thanks, Beth!
Beth Pierce
The pleasure is all mine, Marley!
Maria
We loved it. We made it with your ham steak and the meal was exceptional. I can always count on your recipes.
Beth Pierce
Thank you, Maria! I am so glad that you like my recipes.
Ree L
You’re introducing me to so many new dishes. I don’t think this is something we really get to do in the UK but looks really interesting
Kat
Adding nutmeg to the base is a detail that changes the whole flavor profile. My family devoured this. I served it with your roasted chicken recipe and the meal was fantastic.
Beth Pierce
So happy that you liked it, Kat!
Andreia Mulligan
Corn pudding is such an underrated dish. It tastes so good. Especially during a cold day when you need something to warm your bones. This recipe is the best when you need something filling and fast.
Kay Burgess
I have never heard of this as a Brit – but it sounds warm and comforting (I love a recipe with nutmeg!) A bit like rice pudding! One to try for sure.
Beth Pierce
Thanks, Kay! Enjoy!
Harley
Absolutely love this corn pudding recipe. It is perfect with your pan fried pork chop recipe. The family loved it.
Karen
I never made corn pudding before until I came across your recipe. It turned out so so good. I am gonna do it again on Saturday. Thank you so much for the recipe, it is great.
Beth Pierce
You are most welcome, Karen!
Ruby
Water bath for corn pudding is a big plus, make a huge difference. I love that you add the nutmeg, to me that is another key difference in corn pudding!