Corn pudding is a Southern side dish made by baking fresh corn with eggs, milk, and butter until it turns soft, creamy, and custard-like. This version comes from my grandmother Bessie, who we called Nama, and it’s made entirely from scratch, with no Jiffy mix and no canned creamed corn. It takes just 15 minutes to prep before baking up moist, fluffy, and gently sweet every time.
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A Quick Look at the Recipe
✅ Recipe Name: Corn Pudding Recipe
⏲️ Ready In: 15 minutes prep + 1 hour to bake
🥣 Main Ingredients: Corn, milk, eggs, flour, sugar, butter, salt
📖 Dietary Info: Vegetarian, gluten-free with a simple swap
♨️ Method: Stovetop and oven
🍽️ Yield: 6 servings
⭐️ Difficulty: Easy
❤️ Why This Fresh Corn Pudding Recipe: Made with no Jiffy mix or canned creamed corn! Just fresh or frozen corn, eggs, milk, and butter, baked into a soft, custard-like pudding.
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I started making this corn pudding as a teenager for holiday meals, and I still serve it several times a year. This recipe skips the store-bought ingredients and uses the corn’s own starch to do the thickening. It’s easy enough for a weeknight family dinner and elegant enough for a holiday table, which is part of why I make it so often and why there are never any leftovers.
One thing I’ve learned after making this so many times: if you overprocess the corn mixture, the pudding will still turn out fine, but the texture will be more uniform and can come out a bit mushy instead of light and fluffy. And, it’s great with fresh corn in the summer, when it’s in season, and with frozen corn the rest of the year.
Looking for more side dishes using fresh corn? Try this grilled corn salad next! It’s the perfect addition to any summer potluck or cookout.
Table of Contents
Why You’ll Love This Recipe
- Time-tested family recipe. This one has been passed down through three generations, from my grandmother, my mom, and finally to me.
- No cornstarch needed. The corn’s own starch thickens the pudding, so all it takes is a small amount of flour.
- Smooth, not watery. Baking the dish in a water bath keeps the eggs from curdling, so the pudding sets up creamy instead of weeping.
- You choose the texture. Stir it a few times while baking for a rustic, spoonable pudding, or leave it alone for a smooth, silky one.
- Make-ahead friendly. Perfect for stress-free entertaining and holidays, just like this broccoli casserole with rice.
- A true crowd-pleaser. An easy weeknight or Thanksgiving side dish that even picky eaters ask for seconds.
What is Corn Pudding?
Corn pudding is a baked side dish made with corn, eggs, milk, and butter that bakes up soft, creamy, and custard-like. It’s much closer to a savory soufflé than to bread, which is why this dish is sometimes called corn soufflé instead of corn pudding.
That texture is what makes it different from corn casserole, a similar-sounding dish made with Jiffy cornbread mix and/or canned cream-style corn, which bakes up dense and bread-like, more like cornbread than a custard.
You’ll find dozens of corn pudding recipes in cookbooks and online, including from well-known names like Paula Deen, Ina Garten and Nigella Lawson. Many call for canned cream-style corn and/or boxed cornbread or muffin mix. Not my Nama’s recipe — hers calls for only fresh ingredients, with no shortcuts.
“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
Is This Corn Pudding Recipe a Southern Dish?
Yes, corn pudding is a true Southern staple, though its roots go back further than the South itself. Corn was introduced to European colonists by Native Americans, who cooked it into porridges and stews long before butter, milk and eggs were added to create today’s custard-style version.
According to a recent Boston Globe history of the dish, corn pudding recipes have been part of American cooking for roughly 250 years, evolving region by region along the way.
Ingredients
This recipe has just 7 fresh ingredients available at most grocery stores. Here are some notes on a few:
- Corn kernels: This recipe works with either fresh corn or frozen whole kernel corn. If using frozen, thaw it ahead of time and then place it on a paper towel to dry so you don’t add more moisture to the dish. If making corn pudding with fresh corn, you will need about 3-4 medium ears of corn trimmed from the cob to equal 2 cups. Have more corn on hand you want to use up? Try this corn and prosciutto salad as a side dish for your next meal.
- All-purpose flour: The starch in the corn does most of the work, and all you need is a small amount of flour to make sure the pudding reaches the right consistency. I prefer unbleached flour.
- Salted butter: If you’re using unsalted, just increase the table salt a bit.
- Whole milk: For best results, use whole milk. I wouldn’t go with anything lower in fat, since it contains more water and is more likely to leave you with a watery pudding. This has been tried with lower-fat milk in our family before, and it came out watery.
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.
Old-Fashioned Corn Pudding Variations
- Gluten-free: Swap the flour for an equal amount of cornstarch, which works well as a gluten-free stand-in. I hired a gluten-free expert back in 2017 to adapt recipes for both of my cookbooks, and she tested this substitution in this recipe for corn pudding with excellent results.
- Cheesey: Stir in a handful of shredded sharp cheddar or Gruyère before baking for a richer, more savory pudding.
- Chopped herbs: Add a tablespoon or two of chopped fresh chives, thyme, or basil for a fresh, herbal note.
- Spicy: Fold in roasted green chiles or diced jalapeño for a little heat.
- Smoky flavors: Stir in crisp, crumbled bacon.
How to Make This Corn Pudding Recipe
Summary: To make corn pudding, blend eggs, corn, sugar, flour, and salt into a hash-like mixture, stir in scalded milk, top with melted butter, and then bake in a water bath for about an hour until set but still slightly wiggly in the center.
You’ll be amazed at how easy this dish is to make! Here’s an overview of the key steps (details are in the recipe card below):
- Place the eggs, corn, sugar, flour, and salt in a blender or food processor. Pulse in short bursts until the mixture is chunky, like a coarse relish. You should see both whole and broken corn kernels.
- Spoon the corn mixture into a 7-by-11-inch glass baking dish.
- Heat the milk in a small saucepan 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 the milk from the heat and let it cool for 3-4 minutes; you want it warm but not steaming. Once it’s cooled, gently stir the milk into the corn pudding mixture, mixing well.
- Pour the melted butter evenly over top of pudding. Let it sit on top and don’t stir it into the corn mixture.
- Place the dish in a larger baking dish with a 1/2 to 1-inch gap between the two pans. Place the pans on the center rack in the 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 the pudding from the bottom 2 to 3 times during baking. You can skip stirring if you want a smoother look and feel. The pudding is done when the edges are set and lightly golden. You may see a slight wobble in the center, but it will continue to firm up as it cools. Let the dish rest for 5 minutes before serving as a side for this baked shrimp recipe.
Keys to Success
- 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
- Storage: Leftovers will keep in the fridge for up to 4 days, but I don’t recommend freezing this one. It’s an egg-and-milk custard, and freezing can cause the mixture to separate, resulting in a watery or grainy texture after thawing and reheating.
- Reheating: Bring it to room temperature, cover with the dish foil, and warm it in a 325°F oven for 15 to 20 minutes.
- Make Ahead: I don’t recommend assembling it ahead of time unbaked in the refrigerator. The warm milk and melted butter are what help the custard cook evenly, and you lose that when starting the baking cold from the refrigerator. Your best bet is to bake it 24 hours ahead of time and just reheat it. Honestly, this is how I serve it most often when I’m hosting and I find the reheated pudding tastes just as good as fresh.
Serving Suggestions
This dish is easy to dress up or down, so it fits almost any meal. Here are some of my favorite pairings, for different occasions.
- For a weeknight dinner, homemade corn pudding from scratch goes wonderfully with spicy pork chops.
- On the holiday table, serve it alongside oven-roasted turkey for a classic Thanksgiving pairing, or with roast beef tenderloin. It’s also a natural partner for glazed ham at Easter or Christmas.
- When you’re entertaining and want something easy and elegant, pair it with stuffed pork tenderloin or frenched rack of lamb.
Round out any of these meals with a green salad and our homemade Caesar salad dressing, and/or sautéed asparagus. And don’t forget dessert, like this easy berry cobbler.
Southern Corn Pudding Recipe FAQs
If it cooks too quickly, the eggs can curdle, and the solids separate from the liquid; this may result in a watery pudding. But don’t worry, you can fix it. To start, leave the pudding in the oven for a few more minutes. After cooking, remove it from the oven 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. These should remove most, if not all, of the excess water.
Yes, I wouldn’t recommend skipping it. This 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 as the eggs can cook too quickly and separate from the milk, resulting in a grainy or watery texture instead of a smooth, creamy one.
Yes, frozen corn works well in this recipe. Thaw it first, then drain it thoroughly, and pat it dry before pulsing it. Extra water from frozen corn is the most common reason it turns out watery. Once it’s drained, use it exactly as you would fresh corn.
Corn pudding is done when the edges are set and lightly golden and the center has just a slight wobble. You shouldn’t see liquid, but it’s not fully firm either. A knife inserted an inch from the edge should come out clean. Let it rest 5 minutes before serving, and it will finish setting as it cools.
More Easy Side Dish Recipes
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 Recipe
Equipment
- Food processor (or blender)
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 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.
Can I make ahead and serve cold? I am bringing it to a bbq and I know oven space will be an issue.
Yes, you can make this corn pudding ahead, but it tastes best warm. Maybe when something else comes out of the oven to rest, you can slip this dish in for a few minutes!
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!