This Southern corn pudding recipe is creamy, sweet, and baked to golden perfection. It's also gluten free. Whether it’s for a holiday feast or a weeknight dinner, this recipe is easy to make and packed with rich, buttery flavor. You may know it as corn custard or corn pudding - either one describes the melt in your mouth goodness perfectly!
First published November 13, 2017. Last updated November 22, 2024, to add tips and improve readability and user experience.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🥫 Leftover love: how to store and reheat corn pudding
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose Southern corn pudding
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Not only is corn pudding gluten-free but it is creamy, custardy goodness that's a delicious change from the. more common Jiffy casserole.
- Corn pudding is perfect for holidays and potlucks.
- This corn pudding has a custard texture so it will be slightly jiggly (like Jello) when it's done. Go by the temperature on the instant read thermometer and remove it from the oven when it's between 160F-165F.
Don’t let the simple ingredients in Southern corn pudding casserole fool you! These flavors really pop and will have you saying y’all in no time.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- You can use whole milk, light cream, or heavy cream instead of evaporated milk if you have a carton to use up.
- Prefer it less sweet? Leave out part or all of the sugar.
- Add some ham, bacon, or cooked sausage to turn Southern corn pudding into a filling main dish for last-minute family gatherings.
- Sprinkle shredded cheddar cheese on top to make the dish even more savory!
- Add chopped-up chipotle peppers to your cornbread pudding for a dose of spice if you like it hot.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- In a large
mixing bowl , whisk together the white sugar, maple syrup, evaporated milk, cornstarch, salt, and black pepper until dissolved. - Add in the eggs and then the cooled, melted butter.
- Stir in the drained sweet corn and the creamed corn.
- Spoon the corn mixture into the casserole dish and bake.
🤫 Marye's secret for zhuzhing it up -
Use fire-roasted fresh corn kernels for a deeper, nutty flavor. Sometimes I sprinkle crushed Ritz crackers on top.
zhuzh: verb. To make something more interesting or attractive
🥫 Leftover love: how to store and reheat corn pudding
Let leftover corn pudding cool completely, then, cover the baking dish tightly with plastic wrap or scoop extras into an airtight container.
Store it in the fridge for up to three days.
Or, place it in a freezer-safe container and you can freeze it for up to two months.
Reheating Southern cornbread pudding is super easy! If it’s frozen, thaw it overnight in the fridge. Next day remove the plastic wrap, replace it with aluminum foil, and reheat it in the oven at 325 degrees F for 20-30 minutes or until heated through.
Marye's Tip o' the day
Make sure your eggs are at room temperature, and let the butter cool before you mix them together—no one likes curdled eggs!
💭 Insider tips: things to know
- This is not a bready recipe like Jiffy Corn Casserole, so don’t overbake it! It'll still have a slight jiggle in the middle when it's finished baking.
- You can test it for doneness the same way you check a cake—stick a butter knife inside. It should come out clean.
- I use evaporated milk to give the corn pudding a rich texture. Be careful not to grab sweetened condensed milk by accident.
- Use a kitchen torch to fire-roast the corn before stirring it in for a more savory, smoky flavor. Not a necessary step, but it's a very delicious one.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Southern corn pudding will be golden brown around the edges and a little jiggly in the middle. If it's done, a knife inserted in the center will come out clean and it will register 165F on an instant read thermometer.
You probably didn’t drain your canned corn well enough before mixing it in with the egg mixture or you overbaked it.
Yes, you can! Tightly wrap the corn pudding and freeze it for up to 2 months. Or, make it up to 3 days ahead of time, store it in the fridge, and warm it up in the oven before serving.
Yes, it is! My updated corn pudding casserole recipe is made without all-purpose flour. If you are sensitive to gluten, make sure you choose ingredients that are labeled as certified gluten-free.
⏲️ Marye's time saving hacks -
For faster baking and individual servings, pour the batter into greased muffin tins instead of a casserole dish. Place in a casserole dish with about 1 inch of hot water in it and bake for 12-15 minutes, or until the center is 165F on an instant-read thermometer.
📚 More Southern comfort: related recipes you'll love
🍽️ No waste: creative ways to repurpose Southern corn pudding
If you happen to have leftovers cut it into squares, warm it up, and serve with a little maple syrup poured over it for breakfast.
📞 Wrapping it up: the last word
Corn is a fixture in the south. Cornbread, corn cakes, corn pudding - I've even made a sweet corn pound cake. It represents home and comfort, I think.
Plus it's inexpensive.
This easy side dish casserole is perfect for Thanksgiving but it's so easy it works as a side dish any time of year.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Corn Pudding
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 2 tablespoons white sugar
- 2 tablespoons maple syrup
- ½ cup evaporated milk
- ¼ cup cornstarch
- pinch salt
- pinch black pepper
- 5 eggs, beaten
- ½ cup butter, melted and cooled
- 15 ounces whole kernel corn, drained
- 30 ounces cream-style corn
- green onions, garnish
Instructions
- Preheat oven to 350 °F. Grease a 9x9-inch or 8x11-inch casserole dish and set aside.
- In a large bowl, mix the sugar, maple syrup, evaporated milk cornstarch, salt, and black pepper until the cornstarch has dissolved completely.
- beat in the eggs and mix completely.
- Stir in the butter, then add in the corn.
- Spoon into the prepared pan.
- Bake in the preheated oven for 30-40 minutes, or until the casserole has set and an insta-read thermometer registers 165F. A knife inserted should come out clean, but the casserole is still jiggly!
Notes
-
- Make sure your eggs are at room temperature, and let the butter cool before you mix them together—no one likes curdled eggs!
- This is not a bready recipe, so don’t overbake it! It'll still have a slight jiggle in the middle when it's finished baking.
- I use evaporated milk to give the corn pudding a rich texture. Be careful not to grab sweetened condensed milk by accident
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Don't lose this recipe!
Southern corn pudding
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Marisa Franca @ All Our Way says
What a shame we don't have a Central Market! We've got a World Market, Fresh Thyme, Trader Joe, and some other chains. I love going to the grocery store -- I see all the potential. 🙂 I'm definitely trying out this recipe.
Catherine G says
I really love creamed corn. This recipe with chipotle sounds like a delicious, kicked up twist. I pinned it!