You ever find yourself staring at a pan of dry cornbread at a family dinner thinking, “There’s gotta be a better way”? I’ve been there. That’s where corn pudding recipe totally saves the day. It’s warm, creamy, just sweet enough, and—dare I say it—so much more interesting than regular old sides. Seriously, if you’re a fan of comfort food, this’ll knock your socks off. If corn pudding piques your curiosity, you should also check out this dreamy chia seed pudding recipe and for something super quick, there’s a 10-minute round steak recipe that’s perfect for busy nights. 
Table of Contents
What Is Corn Pudding?
Okay, straight talk: corn pudding is that one dish I bring to potlucks and get way too many recipe requests for—like every dang time. It’s basically a bouncy, custardy, corn-filled side dish. It lands somewhere between a soft cornbread and creamed corn, except it’s got its own magical charm.
My Grandma swore it wasn’t a real holiday dinner without it on the table. Folks across the South and Midwest swear by their own family’s version, too. The main things? Sweet corn (fresh, canned, or frozen—I won’t judge), eggs, a little flour, some butter, and usually, a splash of milk or cream to keep it lush. That combo bakes up into something golden with tender corn bits surrounded by a soft, spoonable base. More like a five-star restaurant than a simple casserole, if you ask me.
“I was always intimidated by dishes like this, but after trying this recipe, I can honestly say it’s foolproof. My picky kids even ask for seconds!” — Jen from Nashville
How to Make Corn Pudding
If you’re expecting a complicated process, nah—this is a breeze. You’ll need two bowls, a spoon, and the promise not to rush (that’s the only real rule). Mix together the corn, softened butter, eggs, sugar (optional, depending on your sweet tooth), milk, and just a smidge of flour and baking powder. That’s about it for the base.
Pour it into a baking dish—that vintage one from your grandma, if you’ve got it, for extra nostalgia. Bake till it’s set around the edges but still jiggles a bit in the center. (I stick a knife in to check… sometimes it’s just out of pure habit.) It usually firms up as it cools, don’t fret if it looks wobbly.
If you like an extra savory touch? Sneak in a handful of sharp cheddar or some diced jalapeños (I do on special occasions). Some folks even toss in green onions, but my family’s recipe keeps it classic and simple.
How to Store Corn Pudding
Listen, you’re probably not going to have much leftover (people go wild for this), but in case you do—storage is easy. Let whatever’s left cool to room temp. Cover the dish up nice and tight with foil or scoop it into an airtight container. Stick it in the fridge.
It keeps for, oh, three-ish days? I mean, I’ve pushed it to day four, but the texture starts to get a little weird after that. Reheat in the oven or zap it in the microwave, but cover it so it doesn’t dry out. If you need to serve a crowd later, you can totally make it the night before. Just warm it gently, and no one will know it’s not straight from the oven.
“We loved how creamy and rich it stayed even after being refrigerated overnight—barely lasted till lunch the next day!” — Marcus T.
Can You Freeze Corn Pudding?
Truth bomb: yes, you can freeze this, but it’s not my favorite thing. The texture can shift just a tad—sometimes it goes from dreamy to a little dense or watery when thawed. But hey, desperate times. If you need to freeze it, wrap it really well so no air gets in. Double wrap with foil and plastic wrap, or use a freezer-friendly dish with a lid.
When you want to eat, let it thaw in the fridge overnight, then bake it again (uncovered) till it’s warmed through. Not exactly like fresh, but still ten times better than store-bought sides. If you want to test your luck, freeze a small batch first. You do you.
Expert Tips From a Registered Dietitian
I checked in with my friend Liz who knows her way around nutrition, and she gave this recipe a solid thumbs-up—in moderation, of course (she had to say that). Here are a few quick pointers she tossed my way:
- Swap whole milk for low-fat milk or unsweetened plant-based milk if you want less fat.
- You can skip the extra sugar; corn itself is plenty sweet for some folks.
- Add in chopped veggies like peppers for a fiber boost, or go wild and mix in a scoop of Greek yogurt for protein.
- Make it gluten-free using your favorite GF flour blend—it works nearly the same.
And a small heads-up: if you’re looking for something even lighter, try a veggie-forward side like buttery garlic green beans recipe.
Common Questions
Do I have to use fresh corn or will canned work?
Either is fine. Canned is easier and that’s what Grandma always went with. Drain it though.
Can I make corn pudding ahead of time?
Yep. Bake it, cool it, and refrigerate. Warm it slowly before serving.
What goes best with corn pudding?
Oh, roast chicken, holiday ham, even a 15-minute lo mein recipe if you’re feeling bold. It’s a killer side.
Is it supposed to be runny in the middle?
Slight wobble is normal, but if it’s soupy, give it more oven time.
Can I make it dairy-free?
Yes! Use a vegan butter and almond or oat milk—you’ll barely notice any difference.
Ready to Make Grandma Proud?
There you have it—a corn pudding recipe that’s easier than pie, dang near foolproof, and endlessly crowd-pleasing. It’s all about simple steps, a short ingredient list, and a little baking patience. Give it a shot, and don’t be surprised when guests ask for leftovers… or for the recipe itself! For more ideas, check out Grandma’s Corn Pudding Recipe, this great Recipe for Easy Corn Pudding, or compare with another Easy Corn Pudding Recipe if you’re on the hunt for the next family favorite. Happy cooking and trust me, your kitchen is about to smell like memories in the making. 
Corn Pudding
Ingredients
Main Ingredients
- 2 cups sweet corn (fresh, canned, or frozen) Drain canned corn if used.
- ½ cup butter (softened) Can be substituted with vegan butter.
- 3 large eggs Use room temperature eggs for best results.
- ¼ cup sugar Optional, adjust according to taste.
- 1 cup milk Can substitute with low-fat or plant-based milk.
- ¼ cup all-purpose flour Use gluten-free flour blend if necessary.
- 1 teaspoon baking powder Ensure it’s fresh for best rising.
Optional Add-ins
- 1 cup shredded sharp cheddar cheese For a savory twist.
- ½ cup diced jalapeños Add for some heat.
- ½ cup chopped green onions Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the corn, softened butter, eggs, sugar (if using), milk, flour, and baking powder. Mix until well combined.
- Pour the mixture into a greased baking dish.
Baking
- Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is still slightly jiggle.
- Let it cool for a few minutes before serving to allow it to set.
