This corn pudding casserole is an old-fashioned recipe made without Jiffy cornbread mix or canned creamed corn. With just a handful of basic ingredients, it’s one of the easiest holiday side dishes to prepare and feeds a crowd.
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This Dreamy, Creamy Corn Pudding Is a New Favorite
Corn pudding isn’t a true pudding, per se, but more of a soufflé-meets-cornbread. But where cornbread is firm and springy in texture, this corn pudding is soft, tender, and custardy in the middle thanks to a mixture of whole eggs and half-and-half.
Just 2 tablespoons of sugar enhances the natural sweetness of the corn and creates a more sweet than savory casserole that provides a nice contrast to holiday staples like stuffing, turkey, and mac and cheese.
For ease, I made this casserole with frozen corn for sweet bites, and omitted canned creamed corn (that can make the pudding mealy) and boxed cornbread mix (that makes a dry pudding) many recipes call for. I love this kind of dump-and-bake side dish around the holidays, and the fact that it tastes dang delicious too is just icing on the proverbial cake.
Enjoy!
Heidi’s Tips for Recipe Success
Use frozen corn for the best texture. Frozen corn kernels maintain their slightly juicy texture and won’t become mushy like canned corn. If you can get your hands on fresh sweet corn this time of year, feel free to cut the kernels off the cob and use those instead.
Bake just until set. Corn pudding isn’t meant to spring back to the touch, like you’d expect with cornbread. The center should be set but will still be soft when you start spooning out portions.
Eat while it’s hot from the oven. The pudding is at its creamiest and most tender when served straight from the oven, so this is one holiday side dish you won’t want to make in advance. However, it does reheat well for leftovers!
The 8 Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Frozen corn — Defrost and thaw the corn before adding the roux.
- Half and half — Gives the casserole a soft and creamy consistency.
- Baking powder — Since we’re not using boxed cornbread mix, we need to add a little baking powder to give the pudding some lift, otherwise it will be too dense.
- Kosher salt — Always, for seasoning.
- Granulated sugar — Just 2 tablespoons enhances the corn’s naturally sweet flavor.
- All-purpose flour — Binds the pudding together.
- Butter — Amps up the creamy factor of this corn pudding and makes it taste even richer.
How to Make Corn Pudding Casserole From Scratch
- Whisk together the liquid ingredients. I add the eggs, half and half, sugar, baking powder, and salt to a large glass measuring cup and give the mixture a whisk to combine.
- Make the roux. Melt a few tablespoons of butter in a saucepan, then whisk in the flour. This process is what thickens the pudding.
- Bring it together. Remove the saucepan from the heat and slowly whisk in the egg mixture. Pour the egg mixture into the corn, and mix well.
- Bake just until set. You’ll know it’s ready when the sides brown and begin to pull away from the edges, and a cake test or a toothpick comes out clean.
Additions and Substitutions
- For a little crunch, top with crushed Saltine or Ritz crackers, drizzle with 2 tablespoons melted butter, and bake
- Add ¾ cup shredded sharp cheddar cheese
- Instead of frozen corn, use the equivalent of canned corn (drained, of course.)
- Give it a Mexican spin with the addition of chopped green chiles, dried cumin, and a handful of shredded Pepper Jack cheese
- Or, make it Italian-style with sun-dried tomatoes, grated Parmesan cheese, and caramelized onion
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Corn Pudding Casserole Recipe
Ingredients
- 4 eggs
- ½ cup half-and-half
- 2 tablespoons granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon Kosher salt
- 6 tablespoon butter, divided
- 3 tablespoons all-purpose flour
- 4 cups frozen corn kernels, defrosted, or fresh
Instructions
- Combine the liquid ingredients. Preheat the oven to 350°F. In a small bowl or glass measuring cup, whisk 4 eggs, ½ cup half-and-half, 2 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon Kosher salt.
- Make the roux and add the corn. In a medium saucepan, melt 6 tablespoons butter over medium-low and set aside. To the saucepan, whisk in 3 tablespoons flour until smooth. Remove from the heat and slowly whisk in the egg mixture, until smooth. Add the corn to a medium bowl and stir in the egg mixture until well combined.
- Bake the corn pudding until set. Butter a 1 ½ quart shallow baking dish then add the corn mixture. Bake uncovered for 35-40 minutes or until set and a cake tester or toothpick comes out clean.
Nutrition
What to Serve With Corn Pudding
- Juicy Roast Turkey Breast
- Stuffed Pork Chops
- Sausage Stuffed Acorn Squash
- Glazed Ham
- Herb Butter Rotisserie Turkey
- Lemon Rosemary Roast Chicken
Storage Tips
Corn pudding is best hot and fresh from the oven as it tends to set and become less creamy after being chilled. However, leftovers will last up to 4 days in the fridge and individual portions reheat well in the microwave.
More Easy Holiday Side Dishes
- Slow Cooker Creamed Corn
- Creamy Mashed Potatoes
- Green Bean Casserole (with Frozen Green Beans!)
- Broccoli Casserole
- Sweet Potato Soufflé
- 40+ Easy Thanksgiving Side Dishes
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LisaKay
Please fix your recipe. The steps don’t say when to use the baking powder. Also you misspelled mixture.
Thank you for noting the omission Lisa! Fixed!