Corn Pudding
Posted Nov 06, 2023
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This is the best corn pudding recipe! It’s easy to make from scratch with 8 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.
A rich, buttery corn pudding made completely from scratch is studded with bursts of sweet corn. With a perfect texture and tons of flavor, it’s truly side-dish perfection.
This recipe is easy to make with 8 simple ingredients and is a must-make side dish for Thanksgiving, or any special occasion!
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. Use frozen and thawed sweet corn or corn on the cob that has been cooked and cut off the cob.
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.
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!
Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Reheat in the microwave or in the oven set to “warm” (about 250 degrees F) until warmed through.
Corn Pudding Recipe FAQs
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.
Yes! I suggest reheating it in an oven set to about 250 degrees F for the best results. You can also warm it through in the microwave.
Yes, this recipe thickens as it cools.
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Best Corn Pudding Recipe (From Scratch)
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 F. Grease a 9×9” 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.
Video
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.
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!!