A buttery rich corn pudding recipe is a must-have for all occasions! This old-fashioned dish is creamy, savory, and studded with sweet corn in every bite.
Why this recipe works
Old fashioned corn pudding is a sweet and savory concoction with a creamy, custard-like texture similar to souffle. This dish is extra popular during the holidays, but it’s just as special year-round!
Corn pudding is not to be confused with corn casserole, which has a thicker cornbread base – though the names are used interchangeably and share a similar flavor profile. This here is a classic recipe that’s been tested and perfected, just like Mom or Grandma made growing up with all the comforting flavors and textures you could ever want in a corn dish.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CORN – You will need both canned whole kernel corn and canned cream style corn. If needed, you can substitute the whole kernel corn with frozen corn, however, you will still need to use a can of cream style corn (or make creamed corn from scratch) to achieve the same consistency.
How to Make Corn Pudding
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F. Lightly grease a 2 1/2-quart baking dish.
- In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
- In a large bowl, whisk together the eggs, whole milk, melted butter, and sour cream.
- Add the dry ingredients to the wet and whisk until smooth.
- Stir in both types of corn and pour into the prepared baking dish. Bake until golden brown, about 60-70 minutes. A slight jiggle is perfectly okay. It will firm up as it cools outside of the oven.
- Allow it to slightly cool before serving.
Frequently Asked Questions & Expert Tips
Store leftover corn pudding in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven until warmed through or pop it in the microwave.
I would not recommend freezing corn pudding as the texture does not hold up well once thawed due to its dairy content.
The main difference between the two starts at the base. Corn pudding is creamier and similar in consistency to souffle, some might even describe the texture close to scrambled eggs. Corn casserole is thicker, firmer, and typically made with cornbread mix. The two recipes share a similar flavor profile but the textures are quite different.
Serving Suggestions
You can bet corn pudding will be on the table for Thanksgiving, Christmas, and Easter around here but it pairs just as well with everyday meals like roast, grilled meats, or just about any main course you want. Optionally garnish with finely sliced green onions and enjoy!
More Related Recipes
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Corn Pudding
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup all purpose flour
- â…“ cup granulated sugar
- 2 teaspoons baking powder
- ½ Tablespoon sea salt
- 4 large eggs
- 1 cup whole milk
- 4 Tablespoons salted butter melted, 1/2 stick
- ½ cup sour cream full fat
- 24 ounces whole kernel corn drained. two 12 ounce cans
- 28 ounces cream style corn two 14 ounce cans
Things You’ll Need
Before You Begin
- If needed, you can substitute the whole kernel corn with frozen corn, however, you will still need to use canned cream corn (or make creamed corn from scratch) to achieve the same consistency.
- If you do not have an oval baking dish, it will work fine in a 3 quart rectangular baking dish.
- The finished corn pudding will have some jiggle in the center, don’t fret, this is what you want. As it rests after coming out of the oven it will firm up.
- Depending on the way your oven heats, the time it will take for the dish to cook can be in between 60-75 minutes. Keep an eye on it once you reach the 60 minute mark. The middle should not be liquidy but it will wiggle when moved.
Instructions
- Preheat oven to 350F. Lightly grease a 2 1/2-quart baking dish.
- In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
- In a large bowl, whisk together the eggs, whole milk, melted butter, and sour cream.
- Add the dry ingredients into the wet and whisk until smooth.
- Stir in both types of corn and pour into the prepared baking dish. Bake until golden brown, about 60-70 minutes. A slight jiggle is perfectly okay. It will firm up as it cools outside of the oven.
- Allow it to slightly cool before serving.
Expert Tips & FAQs
- Store leftover corn pudding in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a 350F oven until warmed through or pop it in the microwave.
- I would not recommend freezing corn pudding as the texture does not hold up well once thawed due to its dairy content.
Nutrition
Kristen Rittmer
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