Corn Pudding Recipe

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This corn pudding recipe is one of those comforting dishes I reach for when I need something warm, creamy, and nostalgic. It’s the kind of recipe that fills your kitchen with the smell of buttery corn and sweet, custard-like richness. Every time I make it, I’m taken back to family gatherings where a big spoonful of this golden dish was always the first thing on my plate.

I’ve tweaked and tested this recipe over the years to get it just right: not too runny, not too dry, and with a perfectly caramelized top that adds a hint of texture to every bite. The creaminess pairs beautifully with the subtle sweetness of corn, making it a standout side for just about any meal. Whether you’re serving it at a holiday dinner or just need a satisfying dish on a chilly weeknight, this one never fails.

What makes this dish even better is how ridiculously easy it is to throw together. It’s simple, quick, and uses pantry staples, yet tastes like something you’d get from a Southern diner. And it pairs like magic with roasted meats, grilled vegetables, or even a salad. If you’ve never tried making corn pudding before, you’re in for a real treat.

Why You’ll Love This Corn Pudding Recipe

This corn pudding strikes that perfect balance between savory and sweet. The texture is lush and creamy with bursts of juicy corn kernels in every bite. It’s ideal for both special occasions and weeknight dinners. Plus, it can be made ahead and reheated without losing its appeal.

You’ll also appreciate how customizable it is. Whether you like it sweeter or want a cheesy twist, you can adjust the recipe to suit your taste. It’s also gluten-free without needing any special ingredients. If you’re a fan of homestyle casseroles, this is going to be a new favorite.

Looking for other delicious comfort food ideas? Try my Creamy Garlic Chicken Breasts or this irresistible Funeral Potatoes that pair beautifully with corn pudding. And if you’re on dessert duty too, don’t miss the dreamy Cherry Chocolate Cheesecake.

How to Make the Corn Pudding Recipe

Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Lightly grease a medium-sized baking dish with butter or non-stick spray and set it aside. This step ensures the pudding won’t stick and gives you that lovely golden crust around the edges.

Step 2: Mix Wet Ingredients
In a large mixing bowl, combine 2 large eggs, 1 cup of sour cream, and 1/2 cup of melted butter. Whisk these together until smooth. The sour cream adds tang and creaminess while the butter gives it a rich base.

Step 3: Add Corn and Dry Mix
To the bowl, stir in one can of whole kernel corn (drained), one can of creamed corn, and 1 box (8.5 oz) of cornbread mix. Mix until fully incorporated. The combination of both types of corn delivers the best texture and taste.

Step 4: Pour and Bake
Pour the batter into your prepared baking dish. Smooth the top with a spatula. Bake in the preheated oven for about 45-50 minutes, or until the top is golden and the center is set. Let it rest for 5-10 minutes before serving for easier slicing.

Recipe Variations and Possible Substitutions

If you want to make this dish your own, here are a few ideas to switch it up:

• Cheesy Corn Pudding: Add 1 cup of shredded cheddar or Monterey Jack cheese to the batter before baking.
• Spicy Kick: Stir in a chopped jalapeño or a pinch of cayenne pepper for heat.
• Herby Twist: Mix in a tablespoon of chopped fresh chives or thyme for a more savory take.
• Dairy-Free Version: Swap the sour cream with a dairy-free alternative and use vegan butter.
• No Cornbread Mix?: You can use a blend of 3/4 cup flour, 1/2 cup cornmeal, 1 tablespoon sugar, 2 teaspoons baking powder, and a pinch of salt as a substitute.

Serving and Pairing Suggestions

Corn pudding shines as a side dish, but it’s so satisfying that it can almost stand on its own. I love serving it alongside roasted turkey or glazed ham during the holidays. It’s also fantastic with barbecue-style meats like ribs or pulled pork, offering a creamy balance to smoky flavors. For a lighter pairing, serve it with a crisp green salad or roasted root vegetables.

If you’re making a brunch spread, corn pudding is a surprisingly great companion to eggs, bacon, and biscuits. Its sweet-savory profile blends seamlessly into breakfast menus, too. And don’t forget the hot sauce on the side — a few dashes really elevate the flavor.

Storage and Reheating Tips

Leftover corn pudding stores well and tastes just as good the next day. Let it cool completely, then cover and refrigerate for up to 4 days. You can also freeze individual portions in airtight containers for up to 2 months.

To reheat, place a portion in the oven at 325°F until warmed through, about 15-20 minutes. For quicker results, use the microwave in 30-second intervals, covered with a damp paper towel to keep it moist. If reheating from frozen, thaw overnight in the fridge before warming.

Frequently Asked Questions

How do I know when corn pudding is done?

The center should be set and not jiggly, and the top will have a golden color. A knife inserted in the middle should come out mostly clean.

Can I make corn pudding ahead of time?

Absolutely. You can prepare it a day in advance and bake just before serving. Or bake it completely and reheat before your meal.

Can I double the recipe?

Yes, but use a larger baking dish and increase the baking time by 10-15 minutes. Keep an eye on the center to make sure it cooks through.

Is corn pudding supposed to be sweet or savory?

It’s traditionally a bit of both. The natural sweetness of corn plays with the buttery richness and slight tang of the sour cream.

Can I make this gluten-free?

Yes! Just use a gluten-free cornbread mix or homemade blend using gluten-free flour and cornmeal.

Related Recipe You’ll Like

If corn pudding hits all the right notes for you, there are several other cozy, flavor-packed dishes on my site you’ll want to explore next. My Creamy Crockpot Chicken Spaghetti is another comforting classic that’s full of rich flavor and effortless to prepare. For a veggie-forward dish, the Giant Zucchini Parmesan brings that same baked goodness with a cheesy, golden top.

Love creamy textures and savory sides? Try the Funeral Potatoes or my crowd-favorite Shipwreck Dinner, both perfect pairings for corn pudding at your next meal. They all fit beautifully into any family-style menu.

Save and Share This Recipe for Later

Don’t forget to pin this corn pudding recipe to your favorite Pinterest board so you can always come back to it when you need a reliable side dish. It’s perfect for holidays, potlucks, or even Sunday dinners.

You can also share this recipe with your friends and family on Facebook or via email — trust me, they’ll thank you. And if you do make it, tag me in your photos! I love seeing how you bring these dishes to life in your own kitchen.

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