Creamy Southern Corn Pudding with Golden Top

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

55 minutes

Calories

290

Corn pudding is a cherished Southern classic, a dish that blends sweet and savoury into pure comfort. With its silky, custard-like texture and golden-baked top, it bridges the gap between casserole and dessert, making it one of the most versatile sides you’ll ever serve.

Rich, buttery, and slightly sweet, corn pudding highlights the natural sweetness of corn while adding just enough creaminess to make it irresistibly satisfying.

This dish is especially beloved during the holidays, when it often appears on Thanksgiving and Christmas tables. But it’s just as at home alongside weeknight meals or backyard barbecues.

Easy to prepare with pantry staples, corn pudding proves that simple ingredients can create extraordinary flavour. Its ability to pair with roasted meats, barbecue, or even stand alone as a hearty side makes it a timeless recipe worth passing down through generations.

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Ingredients

1 can (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
1 cup whole milk
1/2 cup heavy cream
1/2 cup unsalted butter, melted
4 large eggs, beaten
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper

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Directions

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large bowl, whisk together eggs, sugar, flour, baking powder, salt, and pepper.
Add milk, heavy cream, melted butter, whole kernel corn, and creamed corn. Stir until combined.
Pour mixture into prepared baking dish.
Bake uncovered for 50–55 minutes, until the pudding is set and the top is golden brown.
Let cool for 5–10 minutes before serving.

Nutrition

Serving Size: 1
per serving: Calories; 290

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 10 grams; 50%
Cholesterol: 125 milligrams; 42%
Sodium: 340 milligrams; 15%
Carbs: 28 grams; 10%
Protein: 6 grams
Sugar: 12 grams
Fiber: 2 grams; 7%

10 Tips for Perfect Corn Pudding

Use both creamed corn and whole kernels for the best texture.
Add a pinch of nutmeg for warmth.
For savoury depth, mix in sautéed onions or jalapeños.
Whisk eggs well to ensure a smooth custard.
Use room-temperature ingredients for better mixing.
Don’t overbake—custard should be just set.
For a lighter version, use half-and-half instead of cream.
Sprinkle a little cheese on top for a richer variation.
Let rest before serving to allow it to set fully.
Double the recipe for holiday gatherings—it disappears fast!

Serve it with Suggestions

Roast turkey, ham, or chicken
Southern barbecue ribs or pulled pork
Green beans or collard greens
Fresh salad for contrast
As a side at Thanksgiving or Christmas dinner

FAQs

Q: Can I make corn pudding ahead of time?
A: Yes, assemble the dish and refrigerate. Bake just before serving.

Q: Can I use fresh corn instead of canned?
A: Absolutely—about 3 cups of fresh corn kernels works perfectly.

Q: How do I know when corn pudding is done?
A: The centre should be set but slightly jiggle when shaken.

Q: Can I freeze corn pudding?
A: Yes, but texture may change slightly. Best reheated in the oven.

Q: Is corn pudding sweet or savoury?
A: It’s a balance of both—slightly sweet with savoury richness.

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Creamy Southern Corn Pudding with Golden Top