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 – and a video – along with my grandmother’s tips that ensure it comes out perfect, every time.
Table of Contents
Why You’ll Love This Recipe for Corn Pudding
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.
“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
Corn Pudding Ingredients
Our family recipe has just a few ingredients – all fresh and most likely already in your refrigerator/freezer and pantry:
- Corn kernels – you can use fresh or frozen (thawed and patted dry)
- Large eggs
- Granulated sugar
- All-purpose flour, preferably unbleached
- Table salt
- Salted butter – 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
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.
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!
- Prep ingredients and oven.
Bring all ingredients to room temperature. Preheat oven to 350 degrees. - Blend base ingredients.
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.
Place butter in a microwave-safe dish and heat in microwave just until melted; set aside to cool. - Scald milk; add to corn mixture.
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. - Add butter.
Pour melted butter evenly over top of pudding; don’t stir! - Place in baking dish, with water bath (aka bain marie).
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; stir 2 to 3 times (optional).
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 from oven.
Remove pudding from oven and water bath; let sit for around 5 minutes before serving.
How do I know when corn pudding is done?
Corn pudding is done when it’s set – that is, it’s firm to the touch around the edges. It can still be a bit jiggly in the middle (when you gently move the pan). It will finish cooking while it sets.
Can I Make this Corn Pudding Ahead?
Yes, Corn Pudding can be prepared and baked earlier in the day, covered and stored in the refrigerator. Bring to room temperature, cover with foil and reheat in a 325 degree oven.
What to Serve with This Recipe
Corn pudding is extremely versatile and can be served with almost any entrée. Here are some suggestions:
How to Store Southern Corn Pudding
Baked corn pudding can be covered and stored in the refrigerator for up to 4 days. Bring to room temperature before covering with foil and reheating in a 325-degree oven.
Can I freeze corn pudding?
Yes, you can freeze corn pudding, but be aware that, when reheated, it might be a bit watery. Cool baked pudding, wrap well, and refrigerate. When cold, freeze for up to 1 month. Thaw in the refrigerator before reheating.
Corn Pudding – Easy Recipe FAQs
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!
If corn 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 at room temperature 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.
Again, theories behind the name of this dish vary. However, everyone seems to agree on one point – “pudding” describes its texture, which is custard-like, and was originally coined by the British. (In England, custards are referred to as puddings.)
Corn pudding is very different from cornbread. (I have recipes for both dishes that were passed down to me by the same grandmother, Nama.) Corn pudding is more custard-like; cornbread is basically a quick bread made with cornmeal and sometimes includes corn kernels or creamed corn.
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
Southern Corn Pudding
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!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Ingredients
- 3 large eggs
- 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.
- 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
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.
- Category: side dish
- Method: baking
- Cuisine: Southern
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!