Creamy baked corn custard with sweet kernels
Southern Corn Pudding
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Servings
8
1 baking dish
Difficulty
Easy
Cost
Budget
$
Southern Corn Pudding
Creamy baked corn custard with sweet kernels
★4.6(25)
A silky, custard-like baked side dish bursting with sweet corn flavor, enriched with eggs, cream, and butter. A Thanksgiving staple across the South.
15m
Prep Time
45m
Cook Time
60m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Corn pudding sits somewhere between a soufflé and a casserole—custardy, sweet, and loaded with corn. It's the elegant cousin of creamed corn that deserves a spot on every holiday table.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Southern Corn Pudding is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
Instructions
- 1
Blend 2 cups of corn with heavy cream, eggs, sugar, salt, and pepper until smooth.
- 2
Stir the blended mixture with the remaining 2 cups of whole corn kernels.
- 3
Pour the melted butter into a greased 2-quart baking dish, then add the corn mixture.
- 4
Bake at 350°F for 40-45 minutes until set around the edges with a slight jiggle in the center.
- 5
Let rest 10 minutes before serving—the pudding will continue to set as it cools.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Heavy creamHalf-and-half or whole milk
Less rich but still creamy; the eggs provide structure
SugarHoney or omit entirely
Fresh corn is naturally sweet enough in summer
Tips & Storage
Pro Tips
Fresh summer corn makes this dish extraordinary, but frozen corn works well year-round.
Add diced jalapeños and cheddar cheese for a Southwestern variation.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat covered at 325°F for 15-20 minutes until warmed through.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (100mg) · 8 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates14g
Fat18g
Fiber200mg
Sugar1g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use canned corn?
- Drain it well and skip the sugar since canned corn is often sweetened already.
- Why is my pudding watery?
- It may have been underbaked or not rested long enough. The center should barely jiggle.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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