I recently made this Corn Pudding Recipe for a cozy family dinner, and I honestly couldn’t stop going back for seconds. The top turned beautifully golden, while the inside stayed soft, creamy, and slightly sweet.
I tweaked it in my own way to make it extra rich and flavorful. What I love most is how simple the ingredients are. If you’re looking for an easy side dish that feels comforting and homemade, this is the one I always recommend.
Ingredients for Corn Pudding Recipe
This corn pudding uses simple pantry staples that work together to create a soft, custard-like texture with bursts of sweet corn in every bite.
- 1 (15.25-ounce) can whole kernel corn, drained – Adds texture and juicy corn bites throughout the pudding; make sure to drain well to prevent excess moisture.
- 1 (14.75-ounce) can cream-style corn – The key to the creamy consistency; it naturally thickens the mixture without needing extra flour.
- 1 cup sour cream – Brings richness and a slight tang that balances the sweetness of the corn.
- ½ cup (1 stick) unsalted butter, melted – Gives the pudding a smooth, buttery flavor; using unsalted helps control the salt level.
- 1 (8.5-ounce) box corn muffin mix – Acts as the base and thickener, creating structure while keeping the texture tender.
- 2 large eggs, lightly beaten – Help bind everything together and create a soft, custard-like finish.
- ¼ teaspoon salt – Enhances and balances all the flavors without overpowering the dish.
Note: This quantity serves about 6–8 people as a side dish.
Variations
This corn pudding recipe is very flexible. You can easily adapt it to fit your taste or dietary needs.
- For a dairy-free option, swap the sour cream with a plant-based alternative and use vegan butter.
- If you prefer less sweetness, choose a low-sugar corn muffin mix.
- To boost flavor, I sometimes mix in shredded cheddar cheese, diced jalapeños, or cooked bacon bits.
- Fresh chopped herbs like chives or parsley also add a bright finish. If you want a slightly firmer texture, reduce the sour cream by a few tablespoons.
Cooking Time
Here’s how long it takes from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 45–50 minutes
- Total Time: About 1 hour
Equipment You Need
- Mixing bowl – For combining all ingredients evenly.
- Whisk or spoon – To blend the batter smoothly.
- Measuring cups – To ensure accurate ingredient portions.
- 8×8-inch baking dish – Perfect size for even baking.
- Oven – Preheated to ensure proper rise and texture.
How to Make Corn Pudding Recipe?
This recipe comes together quickly and requires minimal effort. Just mix, pour, and bake. The oven does most of the work while your kitchen fills with a warm, buttery aroma.
Step 1: Prepare the Oven and Dish
Preheat your oven to 350°F (175°C) so it’s fully heated before baking. I lightly grease an 8×8-inch baking dish with butter to prevent sticking. This step ensures the edges come out golden and easy to slice. Proper preheating helps the pudding cook evenly from the start.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, I add the drained whole kernel corn and the cream-style corn. Then I stir in the sour cream, melted butter, and beaten eggs. Mixing these first creates a smooth, creamy base. Make sure the butter isn’t too hot, or it could scramble the eggs.
Step 3: Add the Corn Muffin Mix
Next, I gently fold in the corn muffin mix and salt. I stir just until combined without overmixing. Overmixing can make the pudding dense instead of soft. The batter should look thick but still spoonable.
Step 4: Pour and Bake
I pour the mixture into the prepared baking dish and spread it evenly. It bakes for about 45–50 minutes until the top is golden brown and the center is set. I test it by inserting a toothpick in the middle—if it comes out clean, it’s ready.
Step 5: Rest Before Serving
Once baked, I let the corn pudding rest for about 10 minutes. This helps it firm up slightly and makes slicing easier. The texture settles into a creamy, scoopable consistency. Serve warm for the best flavor.
When planning a complete meal, this dish pairs nicely with main courses such as Simple Loaded Breakfast Skillet Recipe or flavorful sides like Teriyaki Steak Bites Recipe for a well-balanced table.
Additional Tips for Making This Recipe Better
After making this corn pudding several times, I’ve learned a few tricks that really improve the final result:
- I always drain the whole kernel corn thoroughly to avoid watery pudding.
- I sometimes add a handful of freshly grated cheddar for extra richness.
- Letting it rest before serving makes slicing cleaner and neater.
- I avoid overbaking because it can dry out the center.
- For extra flavor, I sprinkle a little paprika or black pepper on top before baking.
How to Serve Corn Pudding Recipe?
Corn pudding pairs beautifully with roasted meats like chicken, turkey, or ham. I love serving it during holiday meals because it complements savory dishes so well. For presentation, I sometimes sprinkle chopped parsley or chives on top for color. You can serve it directly from the baking dish for a rustic feel, or spoon it into a serving bowl for a more polished look.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: Around 320 per serving
- Protein: About 6g
- Carbohydrates: Around 32g
- Fat: Approximately 20g
(Values may vary depending on ingredient brands and portion size.)
Make Ahead and Storage
This corn pudding recipe is great for planning ahead.
Refrigerating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Let it cool completely before covering. I usually reheat individual portions in the microwave for about a minute.
Freezing
You can freeze corn pudding after it cools fully. Wrap it tightly in plastic wrap and foil or store in a freezer-safe container. It keeps well for up to 2 months without losing too much texture.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm in the oven at 300°F until heated through. Cover with foil to prevent the top from drying out.
Why You’ll Love This Recipe?
There are so many reasons I keep coming back to this corn pudding recipe:
- It’s incredibly easy to make.
I just mix everything in one bowl and bake. No complicated steps or special techniques. - The texture is creamy and comforting.
Every bite is soft, buttery, and full of sweet corn flavor. - It’s perfect for holidays or weeknight dinners.
I’ve served it at Thanksgiving and casual family meals—it fits both occasions. - It’s customizable.
I can easily add cheese, spice, or herbs depending on what I’m serving it with. - It feeds a crowd.
One pan serves several people, making it ideal for gatherings and potlucks.
If you’re searching for the best corn pudding recipe that’s simple, creamy, and full of flavor, this one truly delivers. I’ve made it multiple times, and it never disappoints. Once you try it, I’m sure it’ll become a regular favorite at your table too.
Corn Pudding Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C) so it’s fully heated before baking. I lightly grease an 8×8-inch baking dish with butter to prevent sticking. This step ensures the edges come out golden and easy to slice. Proper preheating helps the pudding cook evenly from the start.
- In a large mixing bowl, I add the drained whole kernel corn and the cream-style corn. Then I stir in the sour cream, melted butter, and beaten eggs. Mixing these first creates a smooth, creamy base. Make sure the butter isn’t too hot, or it could scramble the eggs.
- Next, I gently fold in the corn muffin mix and salt. I stir just until combined without overmixing. Overmixing can make the pudding dense instead of soft. The batter should look thick but still spoonable.
- I pour the mixture into the prepared baking dish and spread it evenly. It bakes for about 45–50 minutes until the top is golden brown and the center is set. I test it by inserting a toothpick in the middle—if it comes out clean, it’s ready.
- Once baked, I let the corn pudding rest for about 10 minutes. This helps it firm up slightly and makes slicing easier. The texture settles into a creamy, scoopable consistency. Serve warm for the best flavor.
Notes
- I always drain the whole kernel corn thoroughly to avoid watery pudding.
- I sometimes add a handful of freshly grated cheddar for extra richness.
- Letting it rest before serving makes slicing cleaner and neater.
- I avoid overbaking because it can dry out the center.
- For extra flavor, I sprinkle a little paprika or black pepper on top before baking.
