Corn Pudding Recipe: A Tasty Fall Favorite

If you’re not a Southerner, corn pudding may sound, and even seem like, a dessert. If you’re from the South, the corn pudding recipe was an absolute cornerstone in your cookbook.

This corn pudding recipe is one of the easier ones. It’s not only beginner-friendly, but it also pairs well with many popular dishes, be it turkey, chicken, or smoked meat. With a creamy and smooth texture, corn pudding is going to become one of your favorite side dishes.

Jump to:

• Corn Pudding Recipe Ingredients
• Instructions
• Substitutions
• Corn Pudding Recipe Variations
• Equipment
• Storage
• Pro Tips
• Corn Pudding Recipe
• Comments

Corn Pudding Recipe Ingredients

• Cornstarch — 3 ½ tbsp.
• Eggs — 6 pcs., large
• Milk — ½ cup.
• Butter — ½ cup.
• Sugar — 2 tbsp.
• Baking powder — 2 tbsp. 
• Whole kernel corn — 1 can, 15.25 ounces
• Cream-style corn — 2 cans, 14.75 ounces

Instructions

1. Preheat the oven to 400 degrees.

2. Grease the casserole dish.

3. Beat the eggs together in the mixing bowl.

4. Add butter, milk, sugar, cornstarch, and baking powder.

5. Whisk well until there are no visible lumps.

6. Add the whole-kernel corn, and add the cream-style corn on top.

7. Stir together.

8. Transfer the mixture to the baking pan.

9. Bake for one hour until golden.

Substitutions

• All-purpose flour — If you find yourself short on cornstarch, use ½ cup of all-purpose flour.

• Heavy cream — It can serve as a suitable replacement if you’re short on milk. Just keep in mind that heavy cream is much heavier. You may want to thin it by adding half a cup of water.

• Margarine — Though melted butter is best for our corn pudding recipe; margarine works well too.

Corn Pudding Recipe Variations

• Gluten-free — Although cornstarch is gluten-free in its natural form, if you’ve decided to go with all-purpose flour, you’ll need gluten-free substitutions. You could go with brown rice flour, almond flour, or buckwheat flour.

• Non-dairy — If our corn pudding recipe is too dairy-friendly for you, you can always swap the milk for a non-dairy option, like oat milk, almond milk, or soy milk.

Equipment

• 9” x 13” casserole dish

• Medium-sized mixing bowl

• Measuring cups and spoons

Storage

• Once it’s cooled completely, cover it tightly in an airtight container. You can also opt for freezing it.

Pro Tips

• Cool the eggs — Keep in mind that your eggs should be at least at room temperature, which would make your corn pudding fluffier and smoother.

• The corn — Draining the canned corn is an absolute must.

• Cream corn — Though it’s not a must, we’ve opted for using cream-style corn, because it just fits too well with our corn pudding recipe, making it extra creamy and smooth.