Corn Pudding

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This is the best corn pudding recipe! It’s easy to make from scratch with 8 real-food ingredients (no boxed mixes or canned corn). It’s rich, flavorful, slightly sweet, and has the perfect texture!

a spoon taking a piece of corn pudding out of a baking dish


This delicious corn pudding recipe is comfort food at it’s finest.

A rich, buttery corn pudding made completely from scratch is studded with bursts of sweet corn. With a perfect texture and tons of flavor, it’s truly side-dish perfection.

This recipe is easy to make with 8 simple ingredients and is a must-make side dish for Thanksgiving, or any special occasion!

Corn Pudding in a baking dish with a spoon cut into pieces.

Corn Pudding Recipe: Ingredients & Substitutions

overhead photo of the ingredients in this Corn Pudding recipe
  • Granulated Sugar. Use white sugar or organic cane sugar for the best results.
  • All-purpose flour. You can substitute a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
  • Yellow cornmeal. white cornmeal works well too.
  • Salted Butter. if desired, use unsalted butter.
  • Heavy Cream. if you must, you can use half and half or whole milk. However I really don’t recommend making substitutions for the heavy cream.
  • Corn. Use frozen and thawed sweet corn or corn on the cob that has been cooked and cut off the cob.
Corn Pudding on a plate with a fork

How to Make Corn Pudding from Scratch

Let’s walk through how to make corn pudding step-by-step, and don’t forget to watch the video.

Begin by preheating the oven to 350 degrees F. Then, grease or butter a 9×9” baking dish and set it aside.

a greased baking dish

Then, combine the sugar, flour, cornmeal, baking powder and sea salt in a medium bowl.

two photos showing How to Make Corn Pudding - combining dry ingredients in a bowl

Next, melt the butter in a large bowl or glass batter bowl (my favorite).

melted butter in a glass bowl

Then, whisk in the heavy cream and eggs until the mixture is smooth.

two photos showing How to Make Corn Pudding - whisking in eggs and heavy cream

Next, add the dry ingredients and stir to combine.

two photos showing How to Make Corn Pudding - combining dry and wet ingredients

Lastly, fold in the corn.

two photos showing How to Make Corn Pudding - stirring in corn

Then, spread the corn pudding mixture evenly into the prepared baking dish.

Corn Pudding in a baking dish before baking

Bake for 30-35 minutes until the top is lightly golden brown and the edges are firm. Once the pudding is done baking, remove it from the oven and place it on a wire cooling rack to cool slightly.

baked Corn Pudding in a baking dish

Serve

Serve slightly warm with your favorite main dishes (like oven roast turkey) and sides. I suggest making this cinnamon honey butter and slathering it on top while it’s warm – yum!

This is one of our favorite Thanksgiving sides – so obviously I suggest serving it with our favorite Thanksgiving Recipes, which also are great for other holidays too!

Corn Pudding in a baking dish cut into squares

Store/freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Reheat in the microwave or in the oven set to “warm” (about 250 degrees F) until warmed through.

Corn Pudding on a plate with a fork

Corn Pudding Recipe FAQs

What do you eat with corn pudding?

I suggest serving it with your favorite main dishes and side dishes. We serve this recipe on Thanksgiving with all of our favorite Thanksgiving recipes!

How can you tell when corn pudding is done?

The corn pudding is done when the edges are golden brown and the top is set. It will jiggle slightly, but should not look soupy.

Does corn pudding reheat well?

Yes! I suggest reheating it in an oven set to about 250 degrees F for the best results. You can also warm it through in the microwave.

Does corn pudding thicken as it cools?

Yes, this recipe thickens as it cools.

Corn Pudding in a baking dish - a piece being lifted out

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Best Corn Pudding Recipe (From Scratch)

Laura
This is the best corn pudding recipe! It's easy to make from scratch with 8 real-food ingredients (no boxed mixes or canned corn).It's rich in flavor, slightly sweet, and has the perfect texture!
5 from 3 votes
Course Side Dish
Cuisine American
Servings 12 Servings
Calories 205
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F. Grease a 9×9” baking dish, set aside.
  • In a medium bowl, combine sugar, flour, cornmeal, baking powder and sea salt.
  • In a large bowl, melt butter.
  • Whisk in heavy cream and eggs.
  • Add dry ingredients and stir to combine.
  • Fold in corn.
  • Spread the mixture evenly into the prepared baking dish.
  • Bake for 30-35 minutes until the top is lightly golden brown and the edges are firm. Let cool and serve.

Video

Notes

Ingredient Substitutions
  • Granulated Sugar. Use white sugar or organic cane sugar for the best results.
  • All-purpose flour. You can substitute a 1:1 all-purpose gluten-free flour to make this recipe gluten-free.
  • Yellow cornmeal. white cornmeal works well too.
  • Salted Butter. if desired, use unsalted butter.
  • Heavy Cream. if you must, you can use half and half or whole milk. However I really don’t recommend making substitutions for the heavy cream.
  • Corn. Use frozen and thawed sweet corn or corn on the cob that has been cooked and cut off the cob.
Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Reheat in the microwave or in the oven set to “warm” (about 250 degrees F) until warmed through.

Nutrition

Serving: 0.5cup | Calories: 205kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 178mg | Potassium: 161mg | Fiber: 1g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. 5 stars
    I made it twice and now it’s our favorite fall side dish !! Also works great for a quick-easy-healthy lunch alone with a salad or any kind of veggies! Thank you!!