Corn Pudding Recipe
This creamy, cheesy corn pudding recipe is an easy, baked side dish that brings savory, Southern comfort and festive flair to Thanksgiving or Christmas.
Full Recipe Introduction
Corn pudding is a gently sweet, custard-like casserole swirling with golden corn kernels and rich dairy—think warm, creamy comfort food with a hint of homey charm. It’s unique because it balances sweet and savory so well that vegans and meat-lovers alike can’t resist a second scoop. I first whipped this up at my daughter’s harvest potluck, and since then it’s been the most-requested side—especially during holiday feasts.
I’ve lightened things up by swapping sour cream for whole-milk Greek yogurt and shaving back on sugar, so it feels special without tipping into too-rich territory. Whether you’re chasing that classic Southern vibe or simply craving an easy, cheesy crowd-pleaser, this corn pudding recipe delivers every single time.
November through January is prime time for this baked custard, but honestly, I’ll make it year-round—fresh summer corn is just irresistible. If you’re looking to impress at Thanksgiving or need a cozy Christmas side, this recipe ticks all the boxes: savory, creamy, easy, and (did I mention?) irresistibly cheesy.
H2: Why You’ll Love This Corn Pudding Recipe
• Easy prep—just whisk, pour, and bake.
• Creamy texture with a light, custard-like bite.
• Savory and sweet in perfect harmony.
• Cheesy twist—add sharp cheddar for extra richness.
• Ideal for Thanksgiving or Christmas menus.
• Uses pantry staples and frozen or canned corn.
• Crowd-pleasing side dish for large gatherings.
• Can be made ahead and reheated without losing flavor.
• Friendly to substitutions—gluten-free, vegetarian, or dairy-light options.
• Brings a Southern casserole vibe to any table.
H2: Ingredients
• 2 (15-oz) cans whole kernel corn, drained (or 3 cups fresh/frozen corn)
• 1 (15-oz) can creamed corn (for extra creaminess)
• 3 large eggs, room temperature (for fluffier custard)
• 1 cup whole milk (or half-and-half for richer results)
• ½ cup plain Greek yogurt (or sour cream)
• ¼ cup melted butter (salted—sub coconut oil for dairy-free)
• 1 tbsp granulated sugar (optional—toned down for savory lovers)
• ½ tsp kosher salt
• ¼ tsp freshly cracked black pepper
• 1 cup shredded sharp cheddar cheese (optional for cheesy corn pudding)
• ¼ tsp smoked paprika (optional—adds a subtle warmth)
• ¼ cup finely diced green bell pepper (for color and mild freshness)
Tips:
– Pick whole-kernel corn with minimal added salt.
– Fresh summer corn? Cut off the cob at a slight angle to capture extra juice.
– Greek yogurt ups protein and keeps it tangy.
H2: Directions
- Preheat and Prep: Heat oven to 350°F. Generously butter or spray a 9×13-inch glass baking dish—this helps you serve every creamy spoonful without sticking.
- Mix Wet Ingredients: In a large bowl, whisk eggs, milk, Greek yogurt, melted butter, sugar, salt, and pepper until smooth—about 30 seconds. (Hint: use a balloon whisk for fewer lumps.)
- Stir in Corn: Gently fold in both whole kernel and creamed corn. If you’re cheesy, toss in half the cheddar now and save the rest for topping.
- Transfer and Top: Pour mixture into your prepped dish. Sprinkle remaining cheddar and smoked paprika evenly—this bakes into a golden, bubbly crust.
- Bake Until Set: Slide into oven and bake 40–45 minutes. The center should jiggle slightly like a soft custard; overbaking dries it out.
- Rest Before Serving: Let it rest at least 10 minutes—this helps the custard firm up and makes slicing neat.
H2: Servings & Timing
• Yield: Serves 8 as a side dish (nice for 6–10 at holiday spreads)
• Prep Time: 15 minutes
• Cook Time: 40–45 minutes
• Rest Time: 10 minutes
• Total Time: About 1 hour
H2: Variations
• Jalapeño Kick: Stir in 1–2 finely diced jalapeños for a spicy corn pudding.
• Bacon & Chive: Fold in crispy bacon bits and chopped chives before baking.
• Gluten-Free Twist: Use almond flour (2 tbsp) to thicken instead of sugar.
• Vegan Swap: Replace eggs with 3 tbsp flaxseed “eggs” and use coconut yogurt.
• Sweet Corn Pudding: Increase sugar to 3 tbsp and skip the paprika.
• Herb Garden: Mix in fresh thyme and parsley for a fragrant, green side.
H2: Storage & Reheating
• Fridge: Store covered for up to 4 days—keep it in the same glass dish or transfer to an airtight container.
• Freezer: Freeze individual portions for up to 3 months; thaw overnight in the fridge before reheating.
• Reheat: Warm leftovers at 325°F for 15–20 minutes (covered) until just heated through—prevents drying out.
• Make-Ahead: Assemble the pudding a day before, cover, and bake right before entertaining.
H2: Notes
• Texture Tip: If your pudding is too loose, bake 5–10 extra minutes (but watch for browning!).
• Favorite Corn: When fresh corn tastes at its peak (late summer), it makes this truly memorable.
• Dairy Alert: For a lighter version, swap half the cheese for reduced-fat—flavor stays intact.
• Holiday Hack: Double the recipe and bake in two 9×13 dishes for extra-large families.
H2: FAQs
Q: Can I make this corn pudding recipe ahead of time?
A: Absolutely—you can assemble it a day early, refrigerate covered, and simply bake before serving.
Q: Why is my corn pudding runny?
A: If the center wobbles like water, it needs more bake time—add 5–10 minutes, watching closely.
Q: Can I use frozen corn instead of canned?
A: Yes—no need to thaw; just stir frozen kernels right into the custard mix.
Q: Is this recipe gluten-free?
A: It’s naturally gluten-free if you skip any wheat-based thickener—just check your canned corn label.
Q: How do I get a cheesy crust on top?
A: Use sharp cheddar, grate it fresh, and sprinkle during the last 5 minutes of baking for extra pop.
Q: Can kids help make this?
A: Definitely! Kids love mixing and spotting the corn kernels—just keep them away from the hot oven.
Q: What’s the best pan to bake this in?
A: A glass dish is ideal—it bakes evenly and shows that beautiful golden color on the edges.
Q: How can I lighten this recipe?
A: Use half-and-half instead of heavy cream and Greek yogurt instead of sour cream—flavor stays creamy.
H2: Conclusion
This corn pudding recipe is your ticket to a dreamy, creamy side dish that sings with sweet and savory notes—perfect for any festive table. Give it a try at your next gathering, leave me a comment on how it turned out, and don’t forget to explore my mashed potatoes and green bean casserole for more comfort-food favorites.
Corn Pudding Recipe
Ingredients
- 2 15-oz cans whole kernel corn, drained or 3 cups fresh/frozen corn
- 1 15-oz can creamed corn
- 3 large eggs, room temperature
- 1 cup whole milk
- 1/2 cup plain Greek yogurt
- 1/4 cup melted butter (salted)
- 1 tbsp granulated sugar optional
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly cracked
- 1 cup shredded sharp cheddar cheese optional
- 1/4 tsp smoked paprika optional
- 1/4 cup finely diced green bell pepper
Instructions
- Heat oven to 350°F. Butter a 9x13-inch baking dish.
- Whisk eggs, milk, Greek yogurt, melted butter, sugar, salt, and pepper.
- Gently fold in both types of corn and add cheddar and smoked paprika if using.
- Pour mixture into the dish, top with remaining cheddar and smoked paprika.
- Bake for 40-45 minutes until slightly jiggly in the center.
- Let it rest for at least 10 minutes before serving.
