Corn Pudding Recipe
Updated Aug 24, 2026
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This is the best corn pudding recipe! It’s easy to make from scratch with 9 real-food ingredients (no boxed mixes or canned corn). It’s rich, flavorful, slightly sweet, and has the perfect texture!
This delicious corn pudding recipe is comfort food at it’s finest. It is rich, buttery, slightly sweet and loaded with sweet corn in every bite. It has a soft, creamy center with lightly golden edges and is the perfect side dish for Thanksgiving, Christmas or any chilly fall or winter dinner!
And this is homemade corn pudding from scratch – no Jiffy mix, canned corn or creamed corn! It’s easy to make with 9 simple ingredients in 40 minutes and is irresistibly delicious.
Why You’ll Love This Corn Pudding Recipe
- Made from scratch. No boxed cornbread mix or canned creamed corn.
- Simple ingredients. You only need 9 ingredients to make this homemade corn pudding. Perfect texture. It’s soft and creamy in the center with lightly golden edges.
- Easy to make. It takes 10 minutes to prepare and 30-35 minutes to bake.
- Perfect holiday side dish. We especially love serving it for Thanksgiving and Christmas.
See what Judy Says:
I gave it a try, followed the recipe exactly as. published. Every person at the table loved it and had seconds. Absolutely spectacular, the best corn pudding I’ve ever had.
– Judy
Corn Pudding Recipe: Ingredients & Substitutions
- Granulated Sugar. Use white sugar or organic cane sugar for the best results.
- All-purpose flour. You can substitute a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
- Yellow cornmeal. white cornmeal works well too.
- Salted Butter. if desired, use unsalted butter.
- Heavy Cream. if you must, you can use half and half or whole milk. However I really don’t recommend making substitutions for the heavy cream.
- Corn. I prefer using frozen sweet corn that has been thawed and drained or fresh corn that has been cooked and cut from the cob. You can use canned corn if necessary; just drain it very well before adding it to the recipe.
How to Make Corn Pudding from Scratch
Let’s walk through how to make corn pudding step-by-step, and don’t forget to watch the video.
Begin by preheating the oven to 350 degrees F. Then, grease or butter a 9×9” baking dish and set it aside.
Then, combine the sugar, flour, cornmeal, baking powder and sea salt in a medium bowl.
Next, melt the butter in a large bowl or glass batter bowl (my favorite).
Then, whisk in the heavy cream and eggs until the mixture is smooth.
Next, add the dry ingredients and stir to combine.
Lastly, fold in the corn.
Then, spread the corn pudding mixture evenly into the prepared baking dish.
Bake for 30-35 minutes until the top is lightly golden brown and the edges are firm. Once the pudding is done baking, remove it from the oven and place it on a wire cooling rack to cool slightly.
A note on baking time
This corn pudding only needs to bake for about 30-35 minutes because it’s baked in a 9×9″ pan and isn’t overly wet. This is not a typo, and is different from other corn pudding recipes. The edges should be set and lightly golden and the center should be set but still jiggle slightly when it’s finished baking.
Serve
Serve slightly warm with your favorite main dishes (like oven roast turkey) and sides. I suggest making this cinnamon honey butter and slathering it on top while it’s warm – yum!
This is one of our favorite Thanksgiving sides – so obviously I suggest serving it with our favorite Thanksgiving Recipes, which also are great for other holidays too!
More Delicious Cornbread Recipes
If you love this corn pudding recipe, you’ll love these recipes:
- You’ll never buy a boxed mix again when you make this homemade cornbread.
- Cornbread croutons are the most perfect way to use up leftovers.
- Make single-serve portions with this cornbread muffins recipe.
- For a different stuffing on Thanksgiving, make this cornbread dressing.
How to Store Corn Pudding
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven set to “warm” (about 250 degrees Fahrenheit (110 degrees Celsius) until warmed through.
How to Freeze Corn Pudding
Or, store it in an airtight container in the freezer for up to 1 month. If you’re making it in advance for a holiday like Thanksgiving, you can bake the corn pudding and let it cool completely. Then cover it in foil and freeze for a few days or up to 1 month.
Keep it covered with foil ad you reheat in the oven set to 300 degrees Fahrenheit until warmed through, then serve.
Corn Pudding Recipe FAQs
Corn pudding is a creamy baked side dish made with corn, eggs, butter, milk or cream, and other simple ingredients. It has a soft, custard-like texture and is especially popular as a Thanksgiving and holiday side dish.
Corn pudding is usually softer, creamier and more custard-like because it’s made with eggs and milk or cream. Corn casserole is firmer and more bread-like and is usually made with cornbread mix.
I suggest serving it with your favorite main dishes and side dishes. We serve this recipe on Thanksgiving with all of our favorite Thanksgiving recipes!
The corn pudding is done when the edges are golden brown and the top is set. It will jiggle slightly, but should not look soupy or liquidy in the center.
Yes! I suggest reheating it in an oven set to about 250 degrees Fahrenheit (121 degrees Celsius) for the best results. You can also warm it gently in the microwave.
Yes, this recipe thickens as it cools.
If your corn pudding doesn’t set, you probably need to bake it longer. Also, be sure to measure the liquid ingredients correctly.
Yes, you can prepare the recipe, then cover the baking dish with foil or plastic wrap and store in the refrigerator overnight. Take it out of the fridge and bake – you may need to add extra baking time (5-10 minutes) since the batter is cold.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Best Corn Pudding Recipe (From Scratch)
Video
Ingredients
- ¼ cup granulated sugar
- 2 Tablespoons all-purpose flour
- ¼ cup yellow cornmeal
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup salted butter melted
- ¾ cup heavy cream
- 3 large eggs
- 3 cups sweet corn
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease a 9×9” (23 cm) baking dish, set aside.
- In a medium bowl, combine sugar, flour, cornmeal, baking powder and sea salt.
- In a large bowl, melt butter.
- Whisk in heavy cream and eggs.
- Add dry ingredients and stir to combine.
- Fold in corn.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 30-35 minutes until the top is lightly golden brown and the edges are firm. Let cool and serve.
Notes
- Granulated Sugar. Use white sugar or organic cane sugar for the best results.
- All-purpose flour. You can substitute a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
- Yellow cornmeal. white cornmeal works well too.
- Salted Butter. if desired, use unsalted butter.
- Heavy Cream. if you must, you can use half and half or whole milk. However I really don’t recommend making substitutions for the heavy cream.
- Corn. Use frozen and thawed sweet corn or corn on the cob that has been cooked and cut off the cob.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I rarely try a recipe for the first time when I have company, but I was looking for an interesting starch to serve with cod, green beans and salad. This just caught my eye and looked delicious. I had never even heard of joyfoodsunshine before. Anyway I gave it a try, followed the recipe exactly as. published. Every person at the table loved it and had seconds. It’s definitely a special-occasion recipe if you want to use a stick of butter and close to a cup of heavy cream, but the recipe strongly recommends it, so I did. Absolutely spectacular, the best corn pudding I’ve ever had.
I’m so happy you love this corn pudding recipe, Judy! I’m Laura – the woman behind Joyfoodsunshine! I hope you find many more recipes you love here!
Confirming the cook time posted of 30-35 min…all other corn pudding dishes I have seen are 1hr to 1hr 15min at same oven temp of 350 ???
Yes! The recipe is correct as written!
I made it twice and now it’s our favorite fall side dish !! Also works great for a quick-easy-healthy lunch alone with a salad or any kind of veggies! Thank you!!