Creamy Southern Corn Pudding is a beloved comfort food side dish often found on holiday tables across the South. With its custard-like texture, sweet corn flavor, and rich buttery base, it strikes the perfect balance between savory and sweet.
This dish pairs beautifully with roasted meats, barbecue, or a holiday spread featuring turkey, and all the trimmings. Best of all, it’s quick to assemble, making it a reliable go-to for both special occasions and everyday dinners when you crave something cozy and satisfying.
Why You’ll Love This Corn Pudding
This Creamy Southern Corn Pudding is quick to assemble, bakes into a rich and flavorful dish, and works equally well for formal gatherings or a casual family dinner. Its familiar flavor and comforting texture make it a timeless staple that appeals to both kids and adults.
Ingredients
- 5 large eggs
- ⅓ cup butter, melted and slightly cooled
- ¼ cup white sugar
- ½ cup milk
- ¼ cup cornstarch
- 1 (15.25-ounce) can whole kernel corn, drained
- 2 (14.75-ounce) cans cream-style corn
Step-by-Step Method
Step 1: Prepare the baking dish
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or nonstick cooking spray. This helps prevent sticking and ensures easy serving.
Step 2: Mix the custard base
In a large mixing bowl, whisk the eggs until smooth. Add the melted butter, sugar, and milk, whisking again until fully incorporated. The butter should be slightly cooled to avoid scrambling the eggs.
Step 3: Add thickener
Sprinkle the cornstarch into the wet mixture, whisking constantly to prevent lumps. This step helps the pudding set firmly while maintaining its creamy texture.
Step 4: Incorporate the corn
Stir in the whole kernel corn and cream-style corn until fully combined. The combination of these two types of corn gives both texture and creaminess the kernels add a slight bite, while the cream-style corn blends smoothly with the custard base.
Step 5: Bake
Pour the mixture into the prepared baking dish, spreading it evenly with a spatula. Bake for 45–50 minutes, or until the top is lightly golden and the pudding is set around the edges but still slightly soft in the center.
Step 6: Cool and serve
Allow the corn pudding to cool for 5–10 minutes before serving. This helps it firm up just enough for easy slicing while staying luxuriously creamy inside.
Expert Tips for Success
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Cool your butter slightly: Hot butter can cause eggs to curdle cooling it keeps the texture smooth.
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Prevent lumps in cornstarch: Whisk the cornstarch into the milk before adding to the eggs for an even distribution.
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Check doneness: The center should jiggle slightly when removed from the oven. Overbaking can make it dry rather than creamy.
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Make ahead: Assemble the pudding up to a day in advance, cover, and refrigerate. Bake just before serving.
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Serving temperature: This pudding is best enjoyed warm but holds its flavor and texture when served at room temperature.
Tasty Variations to Try
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Savory corn pudding: Add ½ cup shredded cheddar and a pinch of cayenne or paprika for a cheesy, slightly spicy version.
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Herb infusion: Stir in chopped fresh parsley, thyme, or chives for added freshness.
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Sweet twist: Increase the sugar to ½ cup and sprinkle the top with cinnamon sugar for a dessert-style pudding.
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Bacon corn pudding: Fold in ½ cup crumbled cooked bacon for a smoky, hearty flavor that balances the sweetness.
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Mexican-inspired: Add diced green chilies, shredded pepper jack cheese, and a touch of cumin for a zesty variation.
Serving Ideas
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Serve as part of a holiday spread alongside turkey, mashed potatoes, and green beans.
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Pair with barbecue the sweet creaminess complements smoky meats beautifully.
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Include in potluck menus as a crowd-friendly, easy-to-portion side dish.
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Enjoy with brunch served alongside eggs, biscuits, and breakfast meats.
Frequently Asked Questions
Can I use fresh corn instead of canned?
Yes. Use about 3 cups of fresh corn kernels in place of the whole kernel canned corn. Keep the cream-style corn as is for texture balance.
Can I make this without sugar?
You can reduce or omit the sugar for a more savory result, but a little sugar enhances the natural sweetness of the corn.
Does it need to be refrigerated after baking?
If storing leftovers, refrigerate in an airtight container for up to 4 days. Reheat gently in the oven or microwave before serving.
Can it be frozen?
Corn pudding can be frozen, though it may lose some creaminess after thawing. Wrap tightly, freeze for up to 2 months, and reheat covered in the oven.
Why is my corn pudding runny?
It may need a few more minutes in the oven. The center should set but retain creaminess. Excess liquid from the corn can also affect texture, so ensure your whole kernel corn is drained well.
Creamy Southern Corn Pudding
- Total Time: 60
- Yield: 8 servings 1x
Description
Silky custard-textured, buttery, and sweet corn richness combined into a beloved Southern comfort side dish. Perfect for holiday tables and pairs well with roasted meats or barbecue.
Ingredients
- 5 large eggs
- ⅓ cup unsalted butter, melted and slightly cooled
- ¼ cup white sugar
- ½ cup milk
- ¼ cup cornstarch
- 1 (15.25-oz) can whole kernel corn, drained
- 2 (14.75-oz) cans cream-style corn
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or nonstick spray.
- Whisk eggs until smooth in a large bowl. Add melted butter, sugar, and milk, whisking to combine.
- Sprinkle in cornstarch while whisking to prevent lumps.
- Stir in drained whole kernel corn and cream-style corn until evenly combined.
- Pour mixture into prepared dish. Bake 45–50 minutes until golden at edges and slightly jiggly in center.
- Let rest 5–10 minutes before serving warm.
Notes
Cool butter before mixing to avoid curdling eggs.
Whisk cornstarch into milk first for smooth consistency.
Don’t overbake; pudding should remain creamy, not dry.
Can be made ahead and baked before serving.
Serve warm or at room temperature; refrigerate leftovers up to 4 days.
- Prep Time: 10
- Cook Time: 50
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 13g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 135mg
Keywords: southern corn pudding, creamy corn casserole, holiday side dish, baked corn recipe, comfort food pudding
