Southern-Style Corn Pudding

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If you've never experienced the magic of Southern corn pudding, you're in for a real treat!

This beloved comfort food classic sits somewhere between a casserole and a soufflé, with a texture that's creamy, custardy, and just slightly sweet.

Unlike traditional cornbread, corn pudding is soft and spoonable, with bursts of sweet corn kernels throughout.

It's the perfect side dish for holiday gatherings, Sunday dinners, potlucks, or any time you want to bring a little Southern hospitality to your table.

The beauty of this recipe is its simplicity—just a handful of pantry staples and canned corn come together to create something truly special.

The golden, slightly crispy top gives way to a silky, pudding-like interior that pairs beautifully with everything from roasted turkey and ham to grilled chicken and barbecue.

Once you make this corn pudding, it's guaranteed to become a requested favorite at every family gathering!

Ingredients

• 5 large eggs

• ⅓ cup butter, melted and slightly cooled

• ¼ cup white sugar

• ½ cup milk

• ¼ cup cornstarch

• 1 can (15.25 ounce) whole kernel corn, drained

• 2 cans (14.75 ounce each) cream-style corn

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a 2-quart casserole dish with butter or non-stick cooking spray.

2. In a large mixing bowl, whisk the eggs until well beaten and slightly frothy.

3. Add the melted butter to the eggs and whisk until fully combined.

4. Stir in the sugar and mix until dissolved.

5. Pour in the milk and whisk until the mixture is smooth and uniform.

6. Add the cornstarch to the mixture and whisk thoroughly, making sure there are no lumps. The cornstarch helps thicken the pudding and give it that perfect creamy texture.

7. Fold in the drained whole kernel corn, stirring gently to distribute the kernels evenly.

8. Add both cans of cream-style corn and stir until everything is well combined. The mixture will be quite liquid—this is normal!

9. Pour the corn mixture into your prepared baking dish, spreading it evenly.

10. Bake uncovered for 50-60 minutes, or until the pudding is set in the center and the top is golden brown. A knife inserted in the center should come out mostly clean, with just a little moisture (not liquid batter).

11. Remove from the oven and let the corn pudding rest for 10-15 minutes before serving. This allows it to set up further and makes serving easier.

Tips

Temperature matters: Make sure your melted butter has cooled slightly before adding it to the eggs, or you risk scrambling them. It should be warm but not hot.

Check for doneness: The pudding should jiggle slightly in the center when you shake the pan, but it shouldn't be liquidy. It will continue to set as it cools.

Avoid overmixing: Once you add the corn, stir gently. Overmixing can break down the corn kernels and affect the texture.

For a richer pudding: Substitute half-and-half for the milk, or add an extra tablespoon of butter.

Sweet vs. savory: This recipe is slightly sweet, which is traditional. If you prefer it more savory, reduce the sugar to 2 tablespoons and add a pinch of salt and black pepper.

Make it fancy: Add ½ cup shredded cheddar cheese, 2 tablespoons chopped jalapeños, or ¼ cup diced red bell pepper for extra flavor and color.

Storage Tips

Refrigerator: Store leftover corn pudding covered in the refrigerator for up to 4 days. The texture may firm up when cold but will soften when reheated.

Freezer: Corn pudding can be frozen for up to 2 months. Freeze in individual portions or in the baking dish wrapped tightly in plastic wrap and aluminum foil.

Reheating: Warm individual portions in the microwave for 1-2 minutes, or reheat the entire dish covered with foil in a 325°F oven for 20-25 minutes until heated through.

Make-ahead: You can prepare the pudding mixture up to 24 hours in advance. Keep it covered in the refrigerator and pour into the baking dish right before baking. You may need to add 5-10 minutes to the baking time if starting from cold.

Serving temperature: Corn pudding is delicious served warm or at room temperature, making it perfect for buffets and potlucks.

Nutrition Facts

Per serving (based on 10 servings)

• Calories: 215

• Total Fat: 9g

• Saturated Fat: 5g

• Cholesterol: 105mg

• Sodium: 380mg

• Total Carbohydrates: 30g

• Dietary Fiber: 2g

• Sugars: 10g

• Protein: 5g

Note: Nutrition information is approximate and will vary based on specific brands and serving sizes.

This Southern-Style Corn Pudding is proof that simple ingredients can create something truly extraordinary!

The combination of whole kernel corn and creamy corn creates layers of texture and flavor that make every bite interesting, while the custard base brings everything together into pure comfort food bliss.

Whether you're serving it alongside your Thanksgiving turkey, pairing it with Sunday pot roast, or bringing it to a potluck, this dish never fails to impress.

The best part? It's nearly impossible to mess up, and it tastes even better as leftovers when the flavors have had time to meld together.

Don't be surprised when guests ask for the recipe or when it becomes a non-negotiable addition to your holiday menu year after year.

Happy baking, and enjoy this taste of Southern comfort!