If you love corn, you’ll love this Southern Corn Pudding recipe. It’s moist, fluffy, and made from scratch with fresh ingredients – without Jiffy mix or canned creamed corn. This tried-and-true family recipe comes together easily in just 15 minutes of prep, with clear instructions and time-tested tips passed down from my grandmother.
Note: This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.
A Quick Look at the Recipe
✅ Recipe Name: Southern Corn Pudding (Easy Recipe)
⏲️ Ready In: 1 hour 15 minutes
🥣 Main Ingredients: corn, milk, eggs, flour, sugar, butter, salt
📖 Dietary Info: vegetarian
♨️ Method: cooktop, oven
🍽️ Yield: 6 servings
⭐️ Difficulty: Easy
Summarize and save this content on:
This savory Corn Pudding recipe was one of my mom’s signature dishes, passed down from her mother Bessie (or Nama). Served at both casual and elegant gatherings, it’s the perfect easy side dish for Oven Roasted Turkey at Thanksgiving, and just as lovely alongside spicy-rubbed pork tenderloin for a weeknight family dinner or roast beef tenderloin and frenched rack of lamb when you’re entertaining. I started making it as a teenager for holiday meals and still serve it several times a year – there are never leftovers!
Table of Contents
Why You’ll Love This Recipe
- Time-tested family recipe passed down through generations
- Easy to prepare with clear, reliable instructions
- Make-ahead friendly – perfect for stress-free entertaining
- Made with readily available, fresh ingredients (no canned or boxed ingredients)
- A true crowd-pleaser, even for picky eaters
- Versatile side dish that pairs beautifully with nearly any protein
What is Corn Pudding?
Corn Pudding is a traditional side dish from the American south in which corn is baked in an egg, milk and butter mixture. You’ll find dozens and dozens of corn pudding recipes in cookbooks and on the Internet (including from Paula Deen, Ina Garten and Nigella Lawson, among others), some of which call for canned cream style corn and/or boxed cornbread or corn muffin mix. Not Nama’s recipe – which calls for only fresh ingredients.
“I love this recipe & so does my family! I make it all the time, all year round. I really like that it doesn’t call for Jiffy cornbread mix or canned creamed corn.”
Sarabeth
Easy Corn Pudding Recipe Ingredients
Our easy corn pudding recipe has just 7 ingredients – all fresh and available at your local grocery store. Here are some notes on a few:
- Corn kernels – you can use fresh corn or frozen whole kernel corn. If using the latter, thaw them and then place them on a paper towel to dry so you don’t add more moisture.
- All-purpose flour – preferably unbleached.
- Salted butter – you can use unsalted, just increase the table salt a bit.
- Whole milk – I wouldn’t use anything with less fat; it will contain more water and therefore would be more likely to result in a watery pudding.
Note: some corn pudding recipes call for thickening the pudding with cornstarch, but Nama figured out that starch in the corn itself provides a natural thickener. A small amount of flour ensures it reaches just the right consistency.
TiP: How to cut corn kernels off the cob
Place a small bowl upside down in the middle of a large mixing bowl. Set the cob of corn on top of the small bowl, flat side down (break off the end if needed). Starting at the top of the cob, slightly angle a sharp knife toward the cob and cut downward, scraping the kernels off. The larger bowl will catch the kernels (and milky juices) and keep them from flying all over the counter.
How to Make Corn Pudding
You’ll be amazed at how easy this corn pudding is to make! Here’s an overview of the key steps (details are in the recipe card below):
- Place eggs, corn, sugar, flour and salt in a blender or food processor and pulse until mixture has a hash-like consistency (you should still have some whole corn kernels).
- Spoon corn mixture into a 7-by-11-inch glass baking dish.
- In a small saucepan, heat milk over medium-high heat until it begins to steam and show small bubbles, but isn’t yet at a full boil (this is also referred to as “scalded” milk). Remove milk from heat and let cool slightly, then gently stir into pudding, mixing well.
- Pour melted butter evenly over top of pudding; don’t stir!
- Place dish in a larger baking dish with a 1/2 to 1-inch gap between the two pans. Place on center rack in oven. Carefully pour hot water into the outer dish, until water reaches halfway up the sides of the pudding dish.
- Bake for around 1 hour. For a more rustic texture, stir pudding from the bottom 2 to 3 times during baking. (Not stirring results in a smoother look and feel.) Pudding is done when set (it can still be a big wiggly in the center).
Keys to Successful Southern Corn Pudding
- Don’t over-process the corn. Pulse just until the corn mixture has a hash-like consistency. Leaving some texture ensures the pudding isn’t mushy and gives it a more satisfying bite.
- Let the milk cool slightly before adding. After scalding, cool the milk for about 3-4 minutes, or until warm but no longer steaming. Adding hot milk can cook the eggs prematurely.
- Don’t skip the water bath. A water bath slows the cooking process, preventing the eggs from curdling or setting too quickly. This gentle, even heat keeps the solids and liquid from separating and ensures a moist, smooth, custard-like pudding that isn’t watery.
Make Ahead and Storage
This corn pudding tastes best the day it’s made; it can be prepared and baked earlier in the day, then covered and refrigerated until serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.
To reheat: Bring pudding to room temperature, cover with foil, and place in a preheated 325-degree F oven for 15-20 minutes.
I don’t recommend freezing this corn pudding. Because it’s a custard-style dish made with eggs and milk, freezing can cause the mixture to separate, resulting in a watery or grainy texture after thawing and reheating.
How to Fix watery corn pudding
Leave pudding in the oven for a few more minutes, then take it out and let it sit at room temperature for 3 to 5 minutes. Stir, then let it sit for a minute or two more; stir again, and let it sit for another 3 to 5 minutes. This should remove most, if not all, of the water.
What to Serve with Corn Pudding
This corn pudding is wonderfully versatile and works for both everyday dinners and more elegant occasions. It goes with many, many dishes; here are a few suggestions:
For a casual dinner
For easy entertaining
For dessert
Add a simple green salad with our Caesar salad dressing and/or Sautéed Asparagus to complete the meal!
Corn Pudding Recipe FAQs
If corn pudding cooks too quickly, the eggs can curdle, and the solids separate from the liquid, resulting in a watery pudding. To fix: leave pudding in the oven for a few more minutes, then take out and let it sit at room temperature for 3 to 5 minutes. Stir, then let it sit for a minute or two more; stir again, and let it sit for another 3 to 5 minutes. This should remove most, if not all, of the water.
Yes, corn pudding is very southern. There are debates as to where it actually originated – some believe it’s an updated version of American Indian corn pone, others insist it started in England. No matter where it began, today it’s viewed as Southern dish – especially by people in the south!
Corn pudding is creamy and has a custard-like texture, while corn casserole is more bread-like and typically made with Jiffy cornbread mix and/or canned cream-style corn.
You can bake it up to one day in advance, though it’s best served the day it’s made.
More Easy Side Dishes
Did you make this recipe?
If you make this recipe, be sure to comment and give it a rating below. Don’t hesitate to ask questions – I’m happy to help!
Southern Corn Pudding
Equipment
- Food processor (or blender)
Ingredients
- 3 large egg
- 2 cups fresh corn kernels , or 1 (12 ounce) package frozen, thawed and patted dry
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour, preferably unbleached
- 1 teaspoon table salt
- 2 tablespoons salted butter
- 2 cups whole milk
Instructions
- Bring all ingredients to room temperature.
- Preheat oven to 350 degrees F.
- Place eggs, corn, sugar, flour and salt in a blender or food processor and pulse until mixture has a hash-like consistency (you should still have some whole corn kernels). Spoon into a 7-by-11 inch glass baking dish.
- Melt butter in microwave; set aside to cool.
- In a small saucepan, heat milk over medium-high heat until it begins to steam and show small bubbles, but isn’t yet at a full boil (this is also referred to as “scalded” milk). Remove milk from heat and let cool slightly, then gently stir into pudding, mixing well.
- Pour melted butter evenly over top of pudding; don’t stir!
- Place dish in a larger baking dish with a 1/2 to 1-inch gap between the sides of the two pans. Place on center rack in oven.
- Carefully pour hot water into the outer dish, until water reaches around halfway up the sides of the pudding dish.
- Bake for around 1 hour. For a more rustic texture, stir pudding from the bottom 2 to 3 times during baking. (Not stirring results in a smoother look and feel.) Pudding is done when set (it can still be a big wiggly in the center).
- Remove pudding from oven and water bath; let sit for around 5 minutes before serving. (If your pudding comes out watery or runny, see Tip below from my grandmother to fix.)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this twice and it was perfect! So nice to find a recipe without cornbread mix.
Thanks for sharing
Thanks, Dee! I’m so happy you are enjoying our recipe.
So good to know that other people don’t use creamed corn or corn bread. This is the recipe my mom, her mom and I have always used (I’m 74). It always tastes fresh. Thanks.
Thanks, Sarah!
I grew up on corn pudding and love it. I’m not sure if my mom still has her recipe. My question to you is: is the water bath necessary? I’d like to skip that step if I can.
I wouldn’t recommend skipping the water bath. Our corn pudding recipe is a custard-style recipe, and without a water bath, the edges will set faster than the center because direct oven heat causes uneven cooking. The result can be firm edges with a loose middle. You also risk curdling – the eggs can cook too quickly and separate from the milk, resulting in a grainy or watery texture instead of a smooth, creamy one.
this was delicious. used silver queen corn from our garden. fluffy and light.
Thank you! I’m happy to hear you liked our recipe.
Can I substitute honey for sugar?
I’ve never made this corn pudding with honey, but I think you could substitute it for the sugar. Because honey is sweeter, I would use less, maybe 3 to 4 teaspoons. Let us know how it works – others may have the same question!
If the recipe is doubled, is a 11×7 dish big enough??
When doubling this recipe, you’ll need to use a 9 by 13 by 2-inch baking dish. Here’s a good chart for converting pan sizes: https://www.allrecipes.com/article/cake-pan-size-conversions/
Perfect! Thanks so much!! 🙂
You’re welcome!
How long do I need to reheat it at 325 degrees? Do I need to let it get to room temperature before reheating? Can I use the glass lid that comes with my casserole dish instead of foil to reheat ?
Good questions! I would reheat it for around 15 minutes. Yes, you should bring it to room temperature first. And yes, you can use the glad lid that fits your casserole dish to cover it for reheating.
Great recipe and so easy and delicious ?
Thanks Beverly – I’m happy to hear you enjoyed our recipe!
I love this recipe & so does my family! I make it all the time, all year round. I really like that it doesn’t call for Jiffy cornbread mix or canned creamed corn.
Thanks, Sarabeth! I’m happy that you and your family are enjoying our recipe.
I love this recipe – it’s now my most favorite corn recipe. Most recently I served it with grilled steak (as you recommended) and a spinach salad – there were no leftovers!
Thanks, Suzannah! I’m so happy to hear you all are enjoying our family recipe.
Finally made this one, followed directions as written. It was so good, there were no leftovers. Will aim to double it for next time!
So happy to hear you all enjoyed our family recipe!
Made for Thanksgiving and now we have a new family favorite – thank you!! Your directions made it so easy.
Thanks Lorie – so happy you liked our recipe!