Why You’ll Love Grandma’s Corn Pudding Recipe
This old-fashioned corn pudding is wonderfully simple to prepare. Everything comes together in one bowl before being poured into a casserole dish and baked until golden and set.
The combination of eggs, milk, butter, and cream-style corn creates a tender, almost custard-like consistency, while whole corn kernels provide little bursts of texture. A small amount of sugar enhances the natural sweetness of the corn without turning the dish into a dessert.
It’s also a convenient side dish for entertaining because it pairs beautifully with turkey, ham, roast chicken, pork, and many other traditional main courses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 5 large eggs
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 1/2 cup milk
- 4 tablespoons cornstarch
- 1 (15.25-ounce) can whole-kernel corn, drained
- 2 (14.75-ounce) cans cream-style corn
Directions
- Preheat the oven to 400°F (200°C). Lightly grease a 2-quart casserole dish.
- Crack the eggs into a large mixing bowl and beat them lightly until the yolks and whites are combined.
- Pour in the melted butter, then add the sugar and milk. Whisk until evenly incorporated.
- Gradually whisk in the cornstarch, making sure there are no noticeable lumps remaining.
- Add the drained whole-kernel corn and cream-style corn. Stir until everything is evenly distributed.
- Pour the corn mixture into the prepared casserole dish and spread it evenly.
- Bake for approximately 1 hour, or until the pudding is set and the top is lightly golden. The center should be firm enough to hold its shape while remaining moist and tender.
- Remove the casserole from the oven and allow it to rest for about 5 to 10 minutes before serving. This short resting period helps the pudding finish setting and makes it easier to portion.
Servings and timing
This recipe makes approximately 8 servings.
Preparation time: 10 minutes
Cooking time: 1 hour
Resting time: 5 to 10 minutes
Total time: Approximately 1 hour 15 minutes
Oven temperature: 400°F (200°C)
For larger holiday gatherings, the recipe can be doubled. Use a larger casserole dish and keep in mind that the baking time may need to be increased slightly depending on the depth of the pudding.
Variations
For a more savory corn pudding, reduce the sugar slightly and add a pinch of salt and freshly ground black pepper.
For cheesy corn pudding, fold in about 1 cup of shredded sharp Cheddar cheese before baking. A little extra cheese can also be scattered over the top during the final few minutes in the oven.
If you enjoy a little heat, add finely diced jalapeño or green chiles. They provide a pleasant contrast to the natural sweetness of the corn.
For an herby version, mix in chopped fresh chives, parsley, or thyme. Fresh herbs work particularly well when serving corn pudding alongside roast chicken or turkey.
You can also add cooked and crumbled bacon for a smoky, savory variation. Make sure the bacon is well drained before stirring it into the corn mixture.
For additional texture, sprinkle a small amount of shredded cheese or buttery cracker crumbs over the pudding before the final 10 to 15 minutes of baking.
Storage/Reheating
Allow leftover corn pudding to cool before transferring it to an airtight container or covering the casserole dish tightly. Refrigerate it for up to 3 to 4 days.
To reheat a larger portion, cover the casserole dish loosely with foil and place it in a 325°F to 350°F oven until warmed through. Covering the dish helps prevent the top from drying out.
Individual servings can be reheated in the microwave. Heat in short intervals until hot, rather than microwaving for too long at once.
Corn pudding can also be frozen, although freezing may slightly change its custard-like texture. Wrap individual portions tightly and store them in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
FAQs
What is corn pudding?
Corn pudding is a baked side dish made primarily with corn, eggs, milk, and butter. Unlike cornbread, it has a soft, moist, custard-like consistency and is generally eaten with a spoon or fork.
Is corn pudding supposed to be sweet or savory?
It can be either, but this version falls somewhere in between. The sugar enhances the natural sweetness of the corn, while eggs, butter, and milk give the dish a rich and savory quality. You can reduce the sugar if you prefer a more savory pudding.
How do I know when corn pudding is done?
The edges should look set and the top should be lightly golden. The center should no longer appear liquid. A very slight softness in the center is fine because the pudding will continue to set as it rests after baking.
Why is my corn pudding watery?
Excess liquid can result from underbaking the pudding or failing to drain the whole-kernel corn thoroughly. Give the pudding enough time to set in the oven and allow it to rest for several minutes before serving.
Can I make corn pudding ahead of time?
Yes. You can bake the corn pudding in advance, refrigerate it once cooled, and gently reheat it before serving. This makes it particularly convenient for holiday meals when oven space and preparation time are limited.
Can I use frozen corn instead of canned whole-kernel corn?
Yes. Thawed frozen corn can replace the canned whole-kernel corn. Drain away any excess moisture before adding it to the mixture. Keep the cream-style corn in the recipe because it contributes significantly to the pudding’s creamy consistency.
Can I make corn pudding less sweet?
Absolutely. Reduce the granulated sugar or leave it out if you prefer a more savory side dish. The cream-style corn will still provide some natural sweetness.
What should I serve with corn pudding?
Corn pudding pairs especially well with roasted turkey, glazed ham, roast chicken, pork, meatloaf, barbecue, and other hearty main dishes. It also fits naturally alongside mashed potatoes, green beans, stuffing, and other traditional holiday sides.
Can I add cheese to corn pudding?
Yes. Shredded Cheddar, Monterey Jack, or a combination of cheeses can be stirred into the mixture before baking. Sharp Cheddar is particularly good because its stronger flavor balances the sweetness of the corn.
Can I double this corn pudding recipe?
Yes. Double all of the ingredients and bake the pudding in a larger casserole dish. Avoid using a dish that makes the mixture excessively deep, as the center may take much longer to set. Check it toward the end of baking and add extra time as necessary.
Conclusion
Grandma’s Corn Pudding is the kind of traditional side dish that earns a permanent place on the family dinner table. Sweet corn, creamy custard, melted butter, and a lightly golden top come together in a simple casserole that feels both comforting and special.
With straightforward ingredients and minimal preparation, it’s an easy addition to Thanksgiving or Christmas dinner while being simple enough for an everyday family meal. Serve it warm alongside your favorite roasted meats and classic sides for a comforting dish that’s likely to disappear quickly.
Grandma’s Corn Pudding
A classic creamy corn pudding with sweet corn, butter, and eggs baked until golden and tender. This comforting side dish is perfect for holidays and family dinners.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5 large eggs
- ⅓ cup butter, melted
- ¼ cup white sugar
- ½ cup milk
- 4 tablespoons cornstarch
- 1 (15.25 ounce) can whole kernel corn, drained
- 2 (14.75 ounce) cans cream-style corn
Instructions
- Preheat the oven to 400°F (200°C). Grease a 2-quart casserole dish.
- Whisk the eggs in a large bowl until well combined.
- Add the melted butter, sugar, and milk and whisk until smooth.
- Whisk in the cornstarch until thoroughly incorporated.
- Stir in the drained whole kernel corn and cream-style corn until evenly combined.
- Pour the mixture into the prepared casserole dish.
- Bake until the pudding is golden and set, about 1 hour.
- Let rest briefly before serving warm.
Notes
- Drain the whole kernel corn well to prevent excess liquid in the pudding.
- The pudding is ready when the center is set and the top is lightly golden.
- Store leftovers covered in the refrigerator and reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 277 kcal
- Sugar: 14 g
- Sodium: 558 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 139 mg
