Corn Pudding

5 from 10 reviews

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.



  • 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)


  1. Preheat oven to 400 degrees.  Grease an 8×11 inch (or equivalent sized) casserole dish.
  2. Whisk egg in large bowl.  Add brown sugar and melted butter.
  3. 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.
  4. Pour into prepared casserole dish.  Bake 55-60 minutes or until set and lightly browned.


  • 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.

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