If you love corn, then my family’s Southern Corn Pudding recipe is definitely for you. Moist and fluffy, it’s perfection in every bite. And, it’s easy to prepare with fresh, available ingredients – no canned creamed corn or boxed cornbread mix here. Plus, our Corn Pudding recipe dates back generations, so it’s tried and true for sure. I include detailed instructions along with my grandmother’s tips that ensure it comes out perfect, every time!
Southern Corn Pudding Recipe
This savory Southern Corn Pudding was one of my mom’s fabulous signature dishes. The recipe came from her mother Bessie (or Nama to her grandchildren), and was served regularly at both casual and more formal gatherings. In fact, it’s a perfect Thanksgiving side dish. Exploding with pure sweet corn flavor, it’s definitely a crowd pleaser, too. I started making it as a teenager, and still make it several times a year. I never seem to have any leftovers when I serve it!
What is corn pudding?
Corn Pudding is a traditional southern dish 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 creamed corn and/or boxed cornbread mix. Not Nama’s recipe – which calls for only fresh ingredients.
How to Make Corn Pudding
In our version of this delectable side dish, fresh or frozen corn is blended together with eggs, sugar, salt and a bit of flour until the mixture has a hash-like consistency (with a some whole corn kernels remaining).
Side 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.
After stirring in scalded milk (I explain how to scald milk in the recipe), the corn mixture is topped with luscious melted butter and baked until set. The resulting pudding is moist, fluffy and soufflé-like – and exploding with sweet corn flavor.
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Other side dishes you might like
- Roasted Carrot Soufflé
- Leek Gratin
- Sausage, Butternut Squash and Yam Casserole
- Lemon-Dijon Green Beans with Caramelized Shallots
- Couscous with Dried Cranberries and Pecans
- Cranberry and Golden Raisin Relish
- Pumpkin with Apple-Cashew Stuffing
Did you make this recipe? Please let me know how it turned out by giving it a star rating and leaving a comment below!
Moist, fluffy and soufflé-like, Southern Corn Pudding is perfection in every bite. Easy to prepare, too, with fresh, available ingredients – no canned corn or boxed cornbread mix. Plus, our Corn Pudding recipe dates back generations, so it’s definitely tried and true!
- 3 large eggs
- 2 cups corn, fresh or 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
- Bring all ingredients to room temperature.
- Preheat oven to 350 degrees.
- 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.)
Gluten free: Use gluten free flour blend.
Make ahead: Corn Pudding can be prepared and baked earlier in the day, covered and stored in the refrigerator. Bring to room temperature before covering with foil and reheating in a 325 degree oven.
Tip if cooked pudding is watery: If pudding cooks too quickly, the eggs can curdle and the solids separate from the liquid – resulting in a watery pudding. When this happens, leave pudding in the oven for a few more minutes, then take out and let it sit for 3 to 5 minutes. Stir, then let it sit a minute or two more; stir again and let sit another 3 to 5 minutes. This should get rid of most, if not all, of the water.
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.
Keywords: corn, side dish, thanksgiving