Last updated: November 5, 2026
Corn pudding is a creamy, custardy baked side dish made from corn, eggs, milk, and butter, and this easy corn pudding takes about 15 minutes to prep. The full recipe card is below, and the tips here will help you get a set center and golden edges every time.
Corn Pudding Ingredients and What Each One Does
Corn pudding needs just ten ingredients, and most of them are probably already in your kitchen. Each one has a job, so it helps to know why it is there.
The Corn
This recipe uses two kinds of corn. A 14.75-ounce can of cream-style corn gives the pudding its silky, spoonable body, while a 15-ounce can of whole kernel corn, drained, adds pops of texture and sweetness.
Kernels cut from two large fresh ears or 1½ cups of thawed frozen corn can stand in for the canned whole kernels.
The Custard Base
Three large eggs, 1 cup of whole milk, and ½ cup of heavy cream make the custard that sets as the pudding bakes. Four tablespoons of melted unsalted butter add richness and keep the edges tender.
Whole milk and heavy cream give the creamiest texture, and lower-fat dairy will set a little looser and taste less rich.
The Thickener and Seasoning
A ¼ cup of all-purpose flour thickens the custard so it holds a clean scoop instead of running across the plate. Two tablespoons of granulated sugar boost the corn’s natural sweetness, while ¾ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper keep the flavor balanced.
The card is written for Diamond Crystal kosher salt. Morton kosher salt and table salt are denser, so use about ½ teaspoon of those instead.
How to Make Corn Pudding Step by Step
Corn pudding comes together in one bowl and bakes in 45 to 50 minutes at 350°F. The only real technique is stopping the bake when the center is just set.
Heat the Oven and Prep the Dish
Heat the oven to 350°F with a rack in the center. Butter a 2-quart baking dish, about 7 by 11 inches, so the edges brown and the pudding scoops out cleanly.
Whisk the Custard
Whisk the eggs in a large bowl until smooth and no streaks of white remain. Whisk in the milk, cream, and melted butter, then add the flour, sugar, salt, and pepper and whisk until no lumps remain.
Let the melted butter cool for a minute before it goes in, so it does not scramble the eggs.
Stir in the Corn
Stir in the cream-style corn and the drained whole kernel corn until evenly combined. Pour the batter into the prepared dish and smooth the top.
Bake Until Just Set
Bake for 45 to 50 minutes, until the top is puffed and golden at the edges and the center has only a slight jiggle. A knife inserted near the center should come out clean, and an instant-read thermometer should read 160°F, the safe minimum internal temperature the USDA lists for egg dishes.
Start checking at 45 minutes, since ovens vary and an overbaked custard turns rubbery.
Rest Before Serving
Let the pudding rest on a wire rack for 10 minutes before scooping. It finishes setting as it cools and holds together much better on the spoon.
Corn Pudding Variations and Substitutions
You can change the corn, the add-ins, and the toppings without changing the method. Here are the swaps that work best.
Cheesy Corn Pudding
Fold up to 1 cup of shredded sharp cheddar into the batter along with the corn for a savory, cheesy version. The card leaves this out, so treat it as an optional add-in.
A finely diced jalapeño with the seeds removed adds gentle heat, and it is also optional.
Fresh, Frozen, or Canned Corn
Fresh kernels from two large ears or 1½ cups of thawed frozen corn can replace the can of whole kernel corn. Pat frozen corn dry with paper towels first, because extra water thins the custard.
Keep the can of cream-style corn, since it provides the creamy body that fresh kernels cannot.
Sweeter or More Savory
The card uses 2 tablespoons of sugar for a balanced, gently sweet pudding. Use 1 tablespoon for a more savory side, or 3 tablespoons if you want it closer to a dessert.
A sprinkle of chopped chives or a pinch of smoked paprika on top makes a quick finishing touch.
How to Store and Reheat Corn Pudding
Leftover corn pudding keeps in the refrigerator for 3 to 4 days, which matches the USDA guidance for cooked leftovers. Refrigerate it within 2 hours of baking so it stays safe to eat.
Refrigerating
Let the pudding cool slightly, then cover the dish tightly or move scoops to an airtight container. The texture is firmest when cold and softens again as it warms.
Label the container with the day you baked it so you know when the 3 to 4 days are up. If the pudding smells sour or looks slimy, throw it out.
Reheating
Cover the dish with foil and reheat at 325°F for 20 to 25 minutes, until the center reaches 165°F, the USDA temperature for reheated leftovers. Single portions reheat in the microwave in 60 to 90 seconds.
Making Ahead and Freezing
You can bake corn pudding a day ahead, refrigerate it, and reheat it just before serving. We do not recommend freezing, since the custard can weep and turn grainy as it thaws.
What to Serve With Corn Pudding
Corn pudding is a natural partner for rich, savory mains. It tastes right at home next to roast turkey, baked ham, fried chicken, pot roast, or slow-cooked pulled pork.
For a holiday table, set it beside mashed potatoes, green bean casserole, and cranberry sauce. The gentle sweetness balances salty ham and tangy cranberries especially well.
On a weeknight, pair a scoop with a simple roast chicken and a crisp green salad. Leftovers also make a good breakfast side next to scrambled eggs and bacon.
Corn pudding also earns a spot at potlucks and cookouts. It travels well in its baking dish, and it pairs nicely with barbecue ribs, smoked brisket, and a tangy coleslaw.
For a plated dinner, cut the pudding into squares and spoon a little pan gravy or a pat of butter over the top. Warm scoops are best, so serve it soon after the 10 minute rest.
The History of Corn Pudding
Corn pudding is a classic American side dish with deep roots in Southern and Midwestern home cooking. Food historians generally connect it to early colonists adapting Native American corn dishes to English-style puddings.
Cooks made it with whatever corn they had, fresh in summer and dried or canned the rest of the year. Canned cream-style corn made it easy to put together from the pantry, which is part of why many potluck and church supper versions still call for it.
Over time the dish settled into the holiday and church supper rotation, where a single casserole dish has to feed a crowd. It is inexpensive, it uses ingredients that keep well, and it reheats easily, which is a big reason it has lasted.
Today it shows up at Thanksgiving, Christmas, Easter, and Sunday dinners across the country. Every family seems to have a slightly different version, and this one leans creamy and lightly sweet.
Ready to bake? Use the recipe card below for the full ingredient list, steps, and nutrition details.
Corn Pudding
A creamy, custardy baked corn pudding with golden edges, made in one bowl from simple pantry ingredients.
Ingredients
- 4 tablespoons unsalted butter, melted and slightly cooled, plus more for the dish
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (14.75-ounce) can cream-style corn
- 1 (15-ounce) can whole kernel corn, drained
Instructions
- Heat the oven to 350°F with a rack in the center. Butter a 2-quart baking dish, about 7 by 11 inches.
- Whisk the eggs in a large bowl until smooth. Whisk in the milk, cream, and melted butter.
- Whisk in the flour, sugar, salt, and pepper until no lumps remain.
- Stir in the cream-style corn and the drained whole kernel corn until evenly combined.
- Pour the batter into the prepared dish and smooth the top.
- Bake for 45 to 50 minutes, until puffed and golden at the edges, the center has only a slight jiggle, and an instant-read thermometer in the center reads 160°F.
- Rest on a wire rack for 10 minutes before serving.
Notes
Fresh kernels from 2 large ears or 1 1/2 cups thawed frozen corn can replace the can of whole kernel corn. Morton kosher salt and table salt are denser, so use about 1/2 teaspoon. Optional: fold in up to 1 cup shredded sharp cheddar. Refrigerate leftovers within 2 hours in an airtight container for 3 to 4 days. Reheat covered with foil at 325°F for 20 to 25 minutes, until the center reaches 165°F. Freezing is not recommended. Egg dishes should reach 160°F (USDA).
Nutrition Information:
Yield:
8Serving Size:
1 piece (1/8 of the dish)Amount Per Serving: Calories: 230Total Fat: 14gSaturated Fat: 8gSodium: 300mgCarbohydrates: 22gFiber: 2gSugar: 8gProtein: 5g
Corn Pudding Questions Answered
Is corn pudding sweet or savory?
It sits in the middle. This version uses 2 tablespoons of sugar, so it tastes gently sweet with a savory, buttery finish.
How do you know when corn pudding is done?
The top should be puffed and golden at the edges, and the center should jiggle only slightly. For certainty, an instant-read thermometer in the center should read 160°F, the USDA minimum for egg dishes.
Why is my corn pudding watery?
It is usually underbaked, or the corn was not drained well. Drain canned or thawed corn thoroughly, bake until the center is set, and rest the pudding for 10 minutes before scooping.
Can you make corn pudding ahead of time?
Yes. Bake it up to a day ahead, refrigerate it, and reheat it covered at 325°F for 20 to 25 minutes until the center reaches 165°F.
Can you freeze corn pudding?
We do not recommend it. Egg custards can weep and turn grainy after freezing, so refrigerate leftovers and eat them within 3 to 4 days instead.
Is corn pudding the same as cornbread casserole?
No. Corn pudding is a soft, spoonable custard with no boxed mix, while cornbread casserole is firmer and more cake-like.
Why This Corn Pudding Recipe Works
The custard ratio is the heart of this recipe. Three eggs and 1½ cups of dairy combine with the starch in the cream-style corn and ¼ cup of flour, so the pudding sets soft and scoopable without turning dense.
Everything happens in one bowl. Whisking the eggs first, then the dairy and butter, then the dry ingredients keeps the batter smooth, and the corn goes in last so nothing needs a mixer.
Using two kinds of corn gives you both a silky body and real kernels in every bite. A moderate 350°F oven cooks the custard gently, and pulling it when the center only just jiggles keeps it creamy instead of rubbery.
The 10 minute rest at the end matters too. It lets the eggs finish setting so each scoop holds its shape on the plate.
Finally, the ingredient list stays short on purpose. Two cans of corn, pantry staples, and a few dairy items mean you can make this corn pudding on short notice without a special trip to the store.
Make Corn Pudding Tonight
Corn pudding is one of the easiest ways to turn two cans of corn into a side dish people ask about. Grab the ingredients, butter your dish, and bake a pan for your next family dinner.
If you make this corn pudding, leave a star rating and a comment below to let us know how it turned out.
