Corn Pudding

Corn lovers unite with this delectable, slightly sweet, creamy custard-like corn pudding. This dish is a great side dish for Thanksgiving and Christmas, family gatherings, and Sunday supper alongside a roasted chicken or baked ham.  It only takes about ten minutes to get this in the oven, leaving you plenty of time to concentrate on other sides and your main course.

Honestly, there is never a wrong time to serve corn pudding.  I love to serve this with Southern Green Beans and Pan Fried Chicken with Cream Gravy.  You are going to absolutely love this no matter what you serve it with.

Why this recipe works!

• This Southern corn pudding is always a welcome dish at our house on holidays, family gatherings, or even Sunday night supper. It goes great with Thanksgiving Day turkey,
• Quick to come together and virtually foolproof, this is the perfect side for so many main dishes.
• Nowadays, every cent counts, and this side dish is easy on the budget with ingredients that are easily found in even discount and dollar stores.

How to make Corn Pudding

Start by whisking your eggs, then add the brown sugar and melted butter.  In a separate large mixing bowl, whisk together the cream and cornstarch.  Now, whisk that into the egg mixture.  Then add the nutmeg, ground white pepper, corn, and creamed corn.  Pour it into a greased 8 x 11 inch or equivalent-sized baking dish.  Bake for 1 hour or until set. If it browns too much cover it loosely with aluminum foil. For best results serve warm.

Recipe Notes and Tips

• You can substitute frozen or fresh sweet corn kernels for the canned corn.  However, the creamed corn really must be canned to make this work.
• Don’t skip the nutmeg, as it adds a really nice sweet southern flair.
• Warm the eggs and cream up to room temperature.
• You can easily substitute fresh ground black pepper for the ground white pepper.
• In a pinch, I have used whole milk in place of heavy cream with good results.
• I do not add any salt because there is so much salt already in the canned corn. 
• For even more flavor, sprinkle the baked casserole with chopped fresh parsley or chives. Or sprinkle the top with shredded cheddar cheese.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the casserole with foil and put in a preheated 300-degree oven for about 20 minutes or until heated through.  Individual servings can be heated in the microwave.

What goes with Corn Pudding

• Pan Fried Chicken Kiev – any crispy tender chicken recipe is fabulous with this recipe.  The crisp texture balances the soft creamy texture of the corn pudding.
• Green Bean Bundles with Bacon – are the perfect complement to corn.  Corn is starchy so green beans are a great choice and what’s not to love about bacon.
• Hummingbird Cake – what better way to end a delectable mean than with a truly scrumptious Southern cake.

Can you freeze it?

Sorry! I really don’t advise freezing this yummy dish.  Because it contains a lot of eggs and cream, it is just not going to be the same after being thawed and reheated.

How long will corn pudding keep?

This delicious pudding will stay about 4 days in the refrigerator if stored in an airtight container or tightly covered with plastic wrap.

More corn recipes to try!

Corn Pudding

This classic savory Southern Corn Pudding with a custard-like texture is always a loved side dish at holidays and family gatherings.  With less than ten minutes prep time you will appreciate the time savings on such a delicious corn casserole.

5 from 21 votes

Print Pin Rate

Course: side

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Servings: 8 servings

Calories: 193kcal

Author: Beth Pierce

Ingredients

• 4 large eggs
• 3 tablespoons brown sugar
• 6 tablespoons butter melted
• ½ cup heavy cream
• 4 tablespoons cornstarch
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground white pepper
• 1 can 15.25 ounce whole kernel corn, drain the liquid
• 2 cans 14.75 ounce creamed corn (total of 29.5 ounces)

Instructions

• Preheat oven to 400 degrees.  Coat an 8x11 inch (or equivalent sized) casserole dish with cooking spray.
• Whisk egg in large bowl.  Add brown sugar and melted butter.
• In separate small bowl whisk together cream and cornstarch until smooth.  Whisk into the egg mixture.  Add nutmeg, white pepper, corn and creamed corn.  Stir well to combine.
• Pour into prepared casserole dish.  Bake 55-60 minutes or until set and lightly browned.

Notes

• You can substitute frozen or fresh corn kernels for the canned corn.  However the creamed corn really must be canned to make this work.
• Don't skip the nutmeg as it adds a really nice sweet southern flair.
• Warm the eggs and cream up to room temperature.
• You can easily substitute fresh ground black pepper for the ground white pepper.
• In a pinch I have used whole milk in place of the heavy cream with good results.
• I do not add any salt because there is so much salt already in the canned corn.
• For even more flavor sprinkle the baked casserole with chopped fresh parsley or chives.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat cover the casserole with foil and put in a preheated 300 degree oven for about 20 minutes or until heated through.  Individual servings can be heated in the microwave.

Nutrition

Calories: 193kcal | Carbohydrates: 9g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 104mg | Potassium: 55mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.5mg

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