Corn Pudding
A classic Southern side dish that's somewhere between a custard and a cornbread—creamy, slightly sweet, and studded with tender corn kernels. This easy baked corn pudding comes together in minutes with simple pantry staples and fills your kitchen with the most comforting buttery aroma while it bakes.
For 6 servings
- prep
Preheat the oven and prepare the baking dish.
1.Set the oven rack to the middle position and preheat to 350°F (175°C).2.Grease an 8-inch square baking dish generously with butter, making sure to coat the sides too. - mix
Combine the wet ingredients.
1.In a large mixing bowl, whisk the beaten eggs until frothy, about 30 seconds.2.Pour in the melted butter and milk, then whisk together until smooth and evenly combined.3.Add the sugar, salt, black pepper, and nutmeg. Whisk into the liquid mixture. - mix
Add the corn and flour.
1.Fold the corn kernels into the egg mixture until evenly distributed.2.Sprinkle the flour over the top and gently fold it in—don't overmix, just until no dry streaks remain. - bake · ~45 min
Pour into the dish and bake.
1.Pour the corn mixture into the greased baking dish and spread it evenly with a spatula.2.Bake for 40 to 45 minutes, until the top is golden brown and the center is set with a slight jiggle.3.A knife inserted into the center should come out mostly clean, with a little custard clinging to it.TIPThe pudding will puff up slightly and the edges will pull away from the sides—that's your cue it's done. - rest · ~10 min
Let it rest before serving.
Remove from the oven and let the corn pudding rest on a wire rack for 10 minutes. It will settle and set further as it cools slightly.
- serve
Scoop into bowls and serve warm.
Spoon generous portions into serving bowls. This corn pudding is at its best served warm alongside roast chicken, barbecue, or a holiday ham.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra creaminess, use half-and-half in place of whole milk.
- 2If using frozen corn, pat it dry with paper towels to avoid excess moisture.
- 3Do not overmix after adding flour—stop as soon as streaks disappear to keep the pudding tender.
- 4Test doneness with a knife: it should come out with a few moist crumbs, not wet batter.
- 5Let the pudding rest for a full 10 minutes after baking so it sets properly for clean slices.
- 6Make ahead: assemble the batter, pour into the dish, cover, and refrigerate up to 8 hours before baking.
Adapt it for your goals.
Cheesy Corn Pudding
Fold in 1 cup of shredded sharp cheddar or Monterey Jack cheese with the corn for a savory, gooey twist that pairs beautifully with barbecue.
Spicy Jalapeño Corn PuddingSpicy Jalapeño Corn Pudding
Add 2 finely diced fresh jalapeños (seeds removed for less heat) and a pinch of cayenne pepper for a kick of heat that cuts through the richness.
Vegan Corn PuddingVegan Corn Pudding
Replace eggs with flax eggs (3 tbsp ground flax + 9 tbsp water), use unsweetened oat milk, and swap butter with vegan butter or coconut oil for a dairy-free, egg-free version.
Gluten Free Corn PuddingGluten-Free Corn Pudding
Substitute the all-purpose flour with an equal amount of fine cornmeal or a 1:1 gluten-free flour blend for a slight cornbread texture that is safe for gluten-sensitive guests.
Why this is on our healthy list.
Good Source of Vitamin A
Corn provides beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Contains Fiber from Corn
Each serving of corn kernels contributes dietary fiber, supporting healthy digestion and steady energy release.
Provides High-Quality Protein
Eggs and milk supply complete proteins with all essential amino acids, making this side dish more satiating.
Natural Antioxidants in Corn
Yellow corn is rich in lutein and zeaxanthin, antioxidants that support eye health and protect against cellular damage.
Frequently asked questions
Yes, but drain it very well and pat it dry to avoid watering down the custard, since canned corn is packed in liquid.
