This vintage side dish is a southern classic! It's creamy and delicous.
Table of Contents
🗝️ Key takeaways
- Creamy, custard-like Southern corn pudding is a delicious recipe that’s both inexpensive and totally irresistible.
- This sweet casserole is a classic Southern side dish that disappears fast at Easter and Thanksgiving dinners!
- My homemade corn pudding recipe does not call for sour cream—this is the key to getting all that sweet, fresh corn flavor.
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.
🧾 Ingredients
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.
📖 Variations
- Use fire-roasted fresh corn kernels for a deeper, nutty flavor.
- You can use whole milk, light cream, or heavy cream instead of evaporated milk if you have a carton to use up.
- 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.
🔪 Instructions
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.
🥫 How to store leftovers
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. Cover the casserole dish with extra aluminum foil, and you can freeze it for up to two months.
Reheating Southern cornbread pudding is easy-peasy! If it’s frozen, thaw it overnight in the fridge.
Then, remove the plastic wrap, replace it with aluminum foil, and reheat it in the oven at 325 degrees F for 20-30 minutes.
💭 Things to know
Expert Tip: 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.
- Corn pudding is souffle-like. 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.
👩🍳 FAQs
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.
You probably didn’t drain your canned corn well enough before mixing it in with the egg mixture. If you did drain the corn, then no worries! Your corn pudding will firm up a bit while it cools.
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.
📚 Related recipes
- This oven-roasted sweet potato side dish recipe is a little bit sweet, a little bit spicy, and a whole-lotta delicious.
- Unique, flavorful, and always the first to go, Southern pineapple casserole with canned chiles has tons of flavor and a gentle kick.
- Mexican cornbread casserole is a classic recipe that will add extra zip and a warm Tex-Mex twist to your holiday meal!
🍽️ Serve with...
Pair your savory corn pudding with crockpot green beans and ham for an effortless, satisfying, post-holiday dinner.
Looking for another side dish? Creamy potatoes au gratin is a family favorite. It's packed with gooey cheese, tender potatoes, and a crunchy, crumbly Panko topping.
Keep the Southern theme going strong and finish dinner off with my favorite coconut pie. It's ultra gooey and hits the spot—every time!
🫶 Restless Chipotle recommends
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You'll need a 9x9-inch casserole dish to make this.
📞 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 happen to have leftovers cut it into squares, warm it up, and serve with a little maple syrup poured over it for breakfast.
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 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 9 or 10-inch round baking 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. 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.
- Corn pudding is souffle-like. 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
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.
First published November 13, 2017. Last updated October 22, 2023, for better images and readability.
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!