This corn pudding recipe delivers a creamy, custard-like side dish with sweet corn kernels suspended in a tender, soufflé-style base. It bakes in 45 to 50 minutes at 350°F and serves 8, making it ideal for holiday tables or weeknight dinners when you need a dish that holds well.
The recipe takes 1 hour total and uses 8 ingredients you likely have on hand. The ratio of eggs to cream determines whether the pudding sets properly or turns watery. Corn pudding keeps for 3 to 4 days in the refrigerator and reheats without losing its texture.
Table of contents
Why This Corn Pudding Recipe Works
- Three eggs to 1 cup of cream creates the custard structure that sets without curdling during the 45 minute bake.
- A 350°F oven temperature allows the corn pudding recipe to cook evenly from edge to center without forming a tough skin.
- Melted butter mixed into the batter before baking distributes fat evenly, so every bite has richness without grease pooling on top.
Corn Pudding Recipe
Corn Pudding Recipe
8
servings15
minutes45
minutes185
kcalCorn pudding is a creamy, custard-like side dish with sweet corn kernels baked in a rich egg and cream base. It takes 1 hour total, serves 8, and requires a 350°F oven and a 3 to 1 ratio of eggs to cream for proper setting.
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Ingredients
2 cups corn kernels
3 large eggs
1 cup heavy cream
2 tablespoons sugar
3 tablespoons butter
1 teaspoon salt
0.25 teaspoon black pepper
2 tablespoons all-purpose flour
Directions
- Preheat the oven to 350°F and grease a 2-quart baking dish with butter or nonstick spray. The dish should be about 9×9 inches or similar size.
- Whisk the eggs in a large bowl until no streaks remain, about 30 seconds. Unbeaten egg whites create rubbery pockets.
- Add the heavy cream, sugar, melted butter, salt, pepper, and flour to the eggs and whisk until smooth, about 1 minute. The mixture should be fully combined with no lumps.
- Stir in the corn kernels until evenly distributed throughout the batter. If using frozen corn, make sure it is drained and patted dry.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula. The batter should be about 2 inches deep.
- Bake for 45 to 50 minutes until the center jiggles slightly but no liquid sloshes when you shake the dish. A knife inserted 1 inch from the edge should come out clean.
Notes
- Three eggs to 1 cup of cream creates the custard structure that sets the corn pudding without curdling during the 45 minute bake.
- If the center is still liquid after 50 minutes, return the dish to the oven for 10 more minutes and check again. Most home ovens run 25°F cooler than the dial shows.
- Corn pudding keeps for 3 to 4 days in the refrigerator covered tightly. Reheat at 325°F for 15 to 20 minutes. Substitute half-and-half for heavy cream for a lighter pudding, but it will separate slightly when reheated.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 8
- Calories: 185kcal
- Fat: 12g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 5g
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The sections below explain which corn works best for this recipe, how to prevent a watery center, and how to store leftovers without the pudding separating.
Key Ingredients and Substitutions
These ingredients control the texture and sweetness of the finished pudding.
- Corn kernels: Fresh or frozen corn both work, but frozen corn releases more liquid during baking. Drain thawed frozen corn for 10 minutes on paper towels before mixing. Canned corn turns the pudding watery and metallic.
- Heavy cream: The fat in heavy cream sets the custard and keeps it smooth. Whole milk makes a thinner pudding that weeps liquid. Half-and-half splits the difference but still separates slightly when reheated.
- Eggs: Three large eggs bind 2 cups of corn and 1 cup of cream into a cohesive pudding. Two eggs leave the center loose. Four eggs make it rubbery.
- Sugar: Two tablespoons balance the corn’s natural sweetness without making the dish taste like dessert. One tablespoon leaves it flat. Three tablespoons push it into sweet territory that clashes with savory mains.
- Butter: Melted butter adds richness and helps the pudding brown on top. Oil works but lacks flavor. Margarine leaves a chemical aftertaste.
How to Get Corn Pudding Right
Follow these steps to ensure the pudding sets properly and browns evenly.
- Whisk the eggs completely: Beat the eggs until no streaks remain before adding the cream. Unbeaten egg whites create rubbery pockets in the finished pudding.
- Bake at 350°F for 45 to 50 minutes: The pudding is done when the center jiggles slightly but no liquid sloshes when you shake the dish. A knife inserted 1 inch from the edge should come out clean. Overbaking past 55 minutes causes cracks and a grainy texture.
- Let it rest for 10 minutes: Corn pudding continues to set as it cools. Cutting into it immediately releases steam and makes the center collapse. The recipe holds its shape best after a 10 minute rest on the counter.
- Use a 2-quart baking dish: A 9×9 inch square or similar size gives the pudding a 2 inch depth that cooks evenly. A shallow dish dries out the edges. A deep dish leaves the center undercooked.
- Grease the dish well: Butter or nonstick spray on the bottom and sides prevents sticking. Corn pudding releases cleanly when you run a knife around the edge before scooping.
Common Problems and Fixes
Why Is the Center Still Liquid?
The pudding needed more time or the oven temperature was too low. Return it to the oven for 10 minutes and check again. Next time, verify your oven temperature with an oven thermometer. Most home ovens run 25°F cooler than the dial shows.
Why Did the Top Crack?
The oven was too hot or the pudding baked too long. Cracks mean the eggs overcooked and the moisture evaporated too fast. The batch is still safe to eat, but the texture will be drier. Cover cracks with a sprinkle of cheese or fresh herbs before serving. For the next batch, reduce the oven temperature to 325°F and check at 40 minutes.
Why Is It Watery Around the Edges?
The corn released too much liquid or the eggs and cream separated. This happens when frozen corn is not drained before mixing, or when the pudding sits too long before baking. Drain the liquid from the dish and bake for 10 more minutes to evaporate excess moisture. Next time, pat frozen corn dry and bake the corn pudding recipe within 15 minutes of mixing.
Variations
Savory Corn Pudding
Omit the sugar and add 1/2 cup shredded cheddar cheese, 2 tablespoons diced jalapeño, and 1/4 teaspoon smoked paprika. The cheese makes the pudding richer and adds a slight tang. Bake at the same temperature for the same time.
Creamed Corn Pudding
Replace 1 cup of the corn kernels with 1 cup canned creamed corn. Reduce the heavy cream to 3/4 cup to account for the liquid in the creamed corn. The result is sweeter and smoother, with less texture from whole kernels.
Herbed Corn Pudding
Stir in 2 tablespoons chopped fresh chives and 1 tablespoon chopped fresh thyme before baking. The herbs add a bright, savory note that pairs well with roasted meats. Dried herbs work but use half the amount.
What to Serve With Corn Pudding
Corn pudding pairs with roasted turkey, baked ham, or grilled chicken because its creamy sweetness balances savory, salty mains. It also works alongside green beans, roasted Brussels sprouts, or a simple salad. For a full holiday spread, serve it with corn casserole for guests who want a choice between custard and casserole textures.
How to Store and Reheat Leftovers
Corn pudding keeps for 3 to 4 days in the refrigerator in an airtight container or covered tightly with foil. It does not freeze well because the custard separates and turns grainy when thawed. Reheat individual portions in the microwave for 1 to 2 minutes on 50% power, or reheat the whole dish covered with foil at 325°F for 15 to 20 minutes. The pudding will not puff up again but will warm through without drying out.
To make corn pudding ahead, mix the ingredients and refrigerate the unbaked mixture for up to 4 hours. Bring it to room temperature for 20 minutes before baking, then bake as directed. The pudding tastes best baked fresh, but this method saves time on busy days.
Corn Pudding FAQs
No, canned corn releases too much liquid and has a metallic taste. Use fresh or frozen corn kernels instead. Drain frozen corn on paper towels for 10 minutes before mixing.
The center should jiggle slightly but not slosh when you shake the dish. A knife inserted 1 inch from the edge comes out clean. This happens at 45 to 50 minutes at 350°F.
Yes, mix the ingredients and refrigerate the unbaked pudding for up to 4 hours. Let it sit at room temperature for 20 minutes before baking. The recipe tastes best baked fresh.
No, corn pudding does not freeze well. The custard separates and turns grainy when thawed. Store leftovers in the refrigerator for 3 to 4 days instead.
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