Homemade Corn Pudding Recipe

This delicious homemade corn pudding recipe comes together with a few ingredients and is always a family favorite during the holidays.

If you ask anyone in our family, they will tell you that holiday meals are all about the side dishes.  We love having a lot of options when preparing and eating these big meals and if you do, then for sure try out this baked beans recipe or creamy polenta.

Corn pudding is a creamy dish of corn baked with eggs and milk where it takes on the form of a firm custard, similar to a crème Brulee.  It’s a staple recipe in the south and is commonly served up at Thanksgiving and Christmas but can absolutely be served all year long.  There are several different variations of this dish that include using things like creamed corn, but I prefer the simple version of this recipe.

Corn Pudding Recipe Video

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Ingredients for Corn Pudding

This corn pudding recipe consists of few ingredients that most will already have in your cupboard.  Here is what you’ll need to make it:

• Eggs – Large chilled eggs are what you need to use.
• Cornstarch – This will help bring and hold the pudding together.
• Sugar – A little sweetness adds a fantastic touch to this dish.
• Milk – I like to use whole milk in this recipe.
• Butter – Whole unsalted butter will add some much need to fat to this.
• Corn – You can use frozen, canned, or trimmed right off a fresh cob.
• Salt and Pepper – Season this dish well to ensure it tastes delicious.

How to Make Corn Pudding

1. Start by whisking together the eggs, cornstarch, nutmeg, sugar, salt, and pepper thoroughly with a whisk until it is smooth.  Adding in the cornstarch at this stage will ensure it is broken up and distributed throughout the corn pudding.
2. Next, add in the melted butter and whole milk while continuing to whisk until combined and smooth.
3. Fold in the corn kernels using a rubber spatula and mix it to combine.
4. Transfer the corn pudding batter to a 13×9 casserole dish that has been sprayed with no-stick spray and bake in the oven at 375° for 50-60 minutes or until lightly browned on top and firm throughout.
5. Garnish with fresh nutmeg and chopped fresh parsley or chives.

Make-Ahead and Storage

Make-Ahead: You can make this up to 1 hour ahead of time, just keep it warm covered with foil in the oven at around 225°. 

How to Store: Cover and keep in the refrigerator for up to 3 days.  This recipe does not freeze well.

How to Reheat: Add the desired amount to a small casserole dish or pan, cover with foil and bake in the oven at 350° for 10-15 minutes or until warm.  You can also heat in the microwave until warm.

chef notes + tips

1. This recipe is excellent to make in the summer while fresh corn on the cob is available.  Simply trim the corn right off the cob and use it in this dish.
2. To further enhance the flavor of this corn pudding, try adding in 1 ½ teaspoons each of dried garlic and onion granules or powder.
3. When using frozen corn, I like to get rid of the chill by rinsing them under warm water for 1 to 2 minutes.
4. If fresh or frozen corn kernels are not available, use drained canned corn.
5. To add more fat into the dish, substitute the whole milk for ½ and half or heavy whipping cream.

More Side Dish Recipes

More Side Dish Recipes

• Green Bean Casserole
• Vinegar Coleslaw
• Lyonnaise Potatoes
• Macaroni and Cheese
• Au Gratin Potatoes

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Homemade Corn Pudding Recipe

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5 from 8 votes

This delicious homemade corn pudding recipe comes together with a few ingredients and is always a family favorite during the holidays.

Servings: 12

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Ingredients 

US CustomaryMetric

• 5 large eggs
• 3 tablespoons cornstarch
• 1/4 teaspoon ground nutmeg + more for garnish
• 1/4 teaspoon ground white pepper
• 1 ½ teaspoons salt
• 1/4 cup sugar
• 4 tablespoons melted unsalted butter
• 2 cups whole milk
• 4 cups corn kernels

Instructions

• Preheat the oven to 375°.
• In a large bowl whisk together the eggs, cornstarch, nutmeg, pepper, salt, and sugar until combined.
• Next add in the melted butter and milk and whisk until smooth.
• Fold in the corn kernels and transfer the mixture to a 13×9 casserole dish that’s been sprayed with no-stick spray and bake in the oven at 50-60 minutes or until lightly browned on top and firm in the center. The eggs may creep up the sides of the dish, but do not worry as they will settle once it slightly cools after taking it out.
• Add on optional garnishes of ground nutmeg and chopped fresh parsley or chives and serve warm.

Notes

Chef Notes:

Make-Ahead: You can make this up to 1 hour ahead of time, just keep it warm covered with foil in the oven at around 225°.

How to Store: Cover and keep in the refrigerator for up to 3 days. This recipe does not freeze well.

How to Reheat: Add the desired amount to a small casserole dish or pan, cover with foil and bake in the oven at 350° for 10-15 minutes or until warm. You can also heat in the microwave until warm.

This recipe is excellent to make in the summer while fresh corn on the cob is available. Simply trim the corn right off the cob and use it in this dish.

To further enhance the flavor of this corn pudding, try adding in 1 ½ teaspoons each of dried garlic and onion granules or powder.

When using frozen corn, I like to get rid of the chill by rinsing them under warm water for 1 to 2 minutes.

If fresh or frozen corn kernels are not available, use drained canned corn.

To add more fat into the dish, substitute the whole milk for ½ and 1/2, or heavy whipping cream.

Nutrition

Calories: 152kcalCarbohydrates: 18gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 82mgSodium: 469mgPotassium: 156mgFiber: 1gSugar: 8gVitamin A: 306IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Course: side dishes

Cuisine: American

Author: Chef Billy Parisi