Corn Pudding Recipe: Easy Creamy Baked Side

Quick Recipe Overview

Prep: 15 minutes | Cook: 50 minutes | Rest: 10 minutes | Total: 75 minutes | Servings: 8 | Yield: One 8-inch square baking dish | Difficulty: Easy | Cuisine: Southern American | Course: Side Dish

Intro

Corn pudding is a soft baked side with sweet corn suspended in a savory egg custard. This version uses milk, cream, and a little flour instead of corn muffin mix, so it stays creamy rather than bread-like. It fits a weeknight chicken dinner as easily as a Thanksgiving table. The corn supplies the sweetness; there is no added sugar, meat, gelatin, or alcohol.

Why You’ll Love This Recipe

Frozen corn keeps the preparation simple and works outside fresh-corn season.

One bowl handles the mixing, and no canned creamed corn is required.

The lightly golden edge and creamy center pair well with roasted mains.

Recipe Card

Hannah Brooks

Corn Pudding

This corn pudding bakes sweet corn in an egg-and-cream custard with a little flour for a soft, scoopable side. It uses no muffin mix, gelatin, meat, or alcohol.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings (one 8-inch square baking dish)

Course: Side Dish

Cuisine: Southern American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons unsalted butter melted and cooled, plus a little for greasing
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 4 cups frozen sweet corn thawed and thoroughly drained

Equipment

• 1 8-inch square 2-quart baking dish
• 1 Large mixing bowl
• 1 Whisk
• 1 Instant-read thermometer

Method

 

1. Heat the oven to 350°F and grease an 8-inch square 2-quart baking dish with a little unsalted butter.
2. Whisk the large eggs, whole milk, heavy cream, and melted unsalted butter in a large bowl until evenly combined.
3. Whisk in the all-purpose flour, baking powder, fine salt, and ground black pepper until no dry flour remains.
4. Fold in the frozen sweet corn, which should already be thawed and thoroughly drained.
5. Pour the mixture into the prepared baking dish and spread the corn evenly.
6. Bake uncovered at 350°F for 45 to 55 minutes, until the edges are lightly golden, the center has a gentle wobble but no liquid slosh, and the center reaches at least 160°F. Tent loosely with foil if the top browns before the center sets.
7. Let stand for 10 minutes so the custard firms slightly before dividing into 8 portions.

Notes

This is a savory, soft custard, not sliceable cornbread. Thaw and drain the corn well; excess water can stop the center setting. Use plain dairy and check any packaged additions for halal suitability. Estimated nutrition per one-eighth: about 230 calories, 7 g protein, 25 g carbohydrate, 12 g fat. No added sugar is required.

Corn Pudding Recipe Tips

Thaw the corn in a strainer, then pat it dry before measuring. Extra surface water changes how the custard sets.

Use the specified dish size and capacity. A much deeper dish takes longer, while a larger shallow dish can dry the custard.

Pull the dish when the middle has a gentle wobble and reaches 160°F, then rest it. A firm, dry center means it has cooked beyond the intended texture.

Common Mistakes to Avoid

Do not add frozen corn directly to the custard. It chills the mixture and releases extra water as it bakes.

Do not replace flour with cornmeal in the same amount and expect the same texture.

Do not judge only by the top color. Test the center temperature and check that the custard no longer sloshes.

Variations

Add 2 tablespoons finely sliced scallions for a mild onion flavor.

For a little heat, stir in 1 finely diced seeded jalapeño.

For a cheesy version, fold in 1/2 cup shredded cheddar made with verified suitable rennet or a halal-certified cheese.

What to Serve With It

Serve beside skillet-roasted chicken breasts prepared with halal chicken and broth. For a smaller lunch, pair a scoop with half a garlic butter chicken wrap made with halal chicken, lard-free tortillas, and suitable cheese or no cheese. A small bowl of creamy pumpkin soup can start the meal. See the recipe index for more pairings.

Storage

Refrigerate in shallow containers within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3 to 4 days. Follow USDA leftover guidance. Freeze for up to 1 month for best quality, although the custard may release a little liquid after thawing.

Reheating

Cover with foil and warm at 325°F until the center reaches 165°F, usually 20 to 30 minutes from refrigerated. Microwave individual portions covered in short intervals, checking the temperature in more than one spot.

Make Ahead

Bake up to 1 day ahead, cool promptly in shallow portions, and refrigerate. Reheat gently before serving. For the freshest texture, measure the dry ingredients and thaw the corn ahead, then mix the custard just before baking.

FAQs

Is corn pudding the same as corn casserole?

The names overlap, but this version is a soft egg custard. Many corn casseroles use muffin mix and have a more bread-like texture.

Can I make corn pudding without Jiffy mix?

Yes. This recipe uses all-purpose flour and baking powder rather than muffin mix.

Why is my corn pudding watery?

Undrained corn, underbaking, or a very deep baking dish can leave too much liquid in the center. Drain the corn and check the 160°F center temperature.

Is corn pudding sweet or savory?

This version is savory, with natural sweetness from the corn and no added sugar. It is served as a side dish rather than dessert.