This easy Creamed Corn Pudding comes together in minutes and bakes to a beautiful golden brown. The finished dish is a sweet-and-savory side that’s perfect for holiday tables or simple family dinners.
Southern Creamed Corn Recipe
Homemade creamed corn is wonderful when you cut fresh kernels from the cob and scrape the sweet, starchy liquid into the bowl. That said, frozen or canned options work great too and make this Southern corn pudding especially convenient. Use what you have on hand to make a comforting, crowd-pleasing side.
If you haven’t tried corn pudding before, you’re in for a treat. This silky, slightly sweet, and savory casserole is often a star at holiday meals. It’s simple to prepare, and I’ve seen people happily reach for seconds — even the last scoop.
Why Is It Called Corn Pudding?
Historically, “pudding” described a baked custard, and corn pudding still fits that description: the eggs and cream create a soft-set custard texture. Despite the name, this is not a dessert; it’s a savory side with a touch of sweetness, similar in spirit to sweet potato casserole.
Ingredients
- Eggs: Large whole eggs create the custard base.
- Butter: Unsalted butter lets you control the salt. Melt before mixing.
- Cream: Heavy cream yields a rich pudding; whole milk works if you prefer. Non-dairy milks can be used as well.
- Sugar: Granulated sugar is traditional. For a more complex sweetness try raw sugar, maple syrup, or honey.
- Cornstarch: A small amount helps thicken and set the pudding.
- Vanilla: Optional — it adds a gentle, dessert-like warmth. Omit for a more savory result.
- Nutmeg: A pinch enhances the corn’s natural sweetness.
- Corn: Use cream-style corn for body and a bit of whole-kernel corn for texture. Fresh, frozen, or canned all work.
How to Make This Easy Creamed Corn Pudding
This recipe is a one-bowl wonder—ideal for busy holiday kitchens when you need a reliable, delicious side that’s easy to prep.
- Prep the oven and pan. Preheat the oven to 400°F. Grease a 9×13-inch baking pan or a large cast-iron skillet with butter or oil.
- Mix the custard. In a large bowl whisk the eggs, melted butter, cream, and sugar. Add cornstarch, vanilla, and nutmeg, and whisk until smooth.
- Add the corn. Stir in whole-kernel corn and cream-style corn until evenly combined.
- Bake. Pour into the prepared pan and bake about 40 minutes, until the top is golden and the pudding is mostly set (it may still wobble slightly).
- Rest and serve. Let the pudding rest 10–15 minutes so it firms up a bit before slicing and serving.
Recipe Tips
- Make it more savory: Reduce the sugar and nutmeg and skip the vanilla.
- Prevent lumps: Whisk the cornstarch into the cream until smooth before adding it to the eggs and corn.
- Adjust oven timing: If baking alongside other dishes, you can bake at a lower temperature—just increase the time until the center is hot and set.
Serving Suggestions
This corn pudding pairs beautifully with classic holiday mains. It complements glazed ham, roast turkey, and savory sides like green bean casserole. A bright cranberry sauce balances the pudding’s sweetness for a well-rounded plate.
Make-Ahead Instructions
You can prepare the corn pudding up to two days in advance and refrigerate it until ready to bake or reheat. To reheat, warm it in a 400°F oven for 10–20 minutes, or until heated through. For best quality, don’t store for more than four days total.
Creamed Corn Pudding
Ingredients
- 4 large eggs
- ½ cup unsalted butter, melted
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 2 cups whole kernel corn (fresh, frozen, or canned)
- 4 cups cream-style sweet corn (undrained; fresh, frozen, or canned)
Instructions
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Prep. Preheat oven to 400°F. Grease a 9×13-inch baking pan or large skillet and set aside.
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Make the custard. In a large bowl whisk eggs, melted butter, heavy cream, and sugar. Add cornstarch, vanilla, and nutmeg; mix until smooth.
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Stir in the corn. Fold in whole-kernel and cream-style corn until combined.
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Bake. Pour into the prepared pan and bake about 40 minutes, until the top is golden brown and the center is mostly set.
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Serve. Remove from oven and let rest 10–15 minutes before serving.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values vary with ingredients and tools used; use your preferred calculator for exact results.
Storing and Reheating Leftovers
- Refrigerator: Cover the casserole tightly with plastic wrap or transfer leftovers to airtight containers and refrigerate for 3–4 days. Do not freeze—the custard doesn’t hold up well after freezing and thawing.
More Beloved Holiday Recipes
- Easy Herb Stuffing
- Scalloped Potatoes
- Juicy Whole Roast Turkey