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
Scale
- 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