This irresistible Corn Pudding recipe is creamy, cheesy and the perfect complement to any dish. This quick and easy corn pudding is a great savory side dish to serve on special holidays or everyday weeknight meals.
Serve this amazing Southern Corn Pudding for Thanksgiving with my favorite perfectly juicy Roast Turkey or with this mouthwatering delicious Slow Cooker Turkey Breast.
✔️ Best Corn Pudding Recipe
Nothing says comfort food like this Corn Pudding casserole! This classic Southern staple has found a special place on our dinner table, especially during the holidays. We love serving this rich and delicious corn custard with our favorite Slow Cooker Ham and with this simple Baked Chicken Breast on busy weeknights.
🔎 What Is Corn Pudding?
You have probably heard of corn casserole before. This tasty side dish is made with only a handful of ingredients like corn, creamed corn and Jiffy Corn muffin mix. Corn pudding is very similar to corn casserole but a little bit lighter and fluffy. It reminds me of a light savory and soufflé. Corn pudding has a custard-like consistency because it’s made with eggs. Smooth, soft and full of corn flavor, this corn pudding recipe is definitely a must have!
✔️ Corn Pudding Ingredients
- Corn: You can use fresh, frozen or canned corn.
- Scallions: Fresh scallions or green onions add color and freshness to the dish.
- Jalapeno: Fresh jalapeno seeded and deveined. The jalapeno adds flavor and not a lot of heat. You can skip it if you prefer. If you want a spicy casserole, use serranos.
- Granulated Sugar: You are only using 1.5 tablespoons for 8 servings!
- Yellow Cornmeal: Not muffin mix.
- Milk: I use whole milk. Whole milk produces a richer corn pudding than low-fat milk.
- Eggs: This is the secret ingredient for a fluffy custard! I use large eggs.
- Cheese: Sharp cheddar cheese adds a lot of cheesy flavor. Use medium or mild if you prefer.
🔎 How To Make Corn Pudding From Scratch?
For detailed instructions, take a look at the recipe card below.
- Preheat the oven to 350 degrees Fahrenheit and grease a 2-quart baking dish.
- In a medium bowl, stir together the corn, scallions, jalapeno, sugar, cornmeal and salt.
- In a separate bowl or measuring cup, whisk together the milk, eggs and cheese until blended.
- Stir the egg mixture into the corn mixture. Mix to combine.
- Pour the mixture into the prepared baking dish and bake until fluffy and golden brown, about 45 minutes.
- Remove from the oven and allow to sit for 10 minutes before serving
🔎 Can I Make Corn Pudding Ahead Of Time?
Yes, this sweet corn pudding recipe can be assembled the day before serving. Wrap the casserole tightly with plastic wrap or foil and store in the refrigerator until ready to bake. It’s best to remove it from the fridge 30 minutes before baking time so the casserole is not too cold.
🔎 Is Corn Pudding Served Hot Or Cold?
I prefer this baked corn casserole serve hot off the oven when it’s super puffed and fluffy however I never say no to cold leftovers.
🔎 How Long will Corn Pudding Last In The Refrigerator?
Corn Pudding souffle will last 3 days in the refrigerator which makes it a great make ahead dish and the perfect homemade casserole to bring to any potluck.
🔎 Can I Freeze Corn Pudding?
I prefer not to freeze corn pudding as it’s a custard-based recipe. After thawing, the custard will be safe to eat but the texture may change a bit and be less desirable.
🔎 Can I Reheat Corn Pudding?
Yes, corn pudding can be reheated. You can reheat smaller portions in the microwave or the whole casserole in a pre-heated 300 degree oven, covered for about 15-20 minutes or until heated through.
Corn Pudding Recipe Tips
- If using canned corn to make this Southern-style corn pudding, drain and rinse the corn before mixing with the rest of the ingredients.
- Use fresh corn when available.
- You can double the batch of corn pudding when mixing it but divide the mixture into 2 baking dishes to make sure it bakes evenly. Making a double batch in a single baking pan may result in a custard that is undercooked in the middle.
Looking For Other Corn Recipes? Here are a few delicious ones:
- Grilled Corn (with Honey Orange Butter)
Easy Corn Pudding Recipe
Ingredients
- 1 ½ cups fresh corn, about 3 ears or frozen corn, thawed
- 2 scallions, chopped plus more for garnish
- 1 jalapeno, seeded and minced
- 1 ½ tablespoon granulated sugar
- 1 tablespoon yellow cornmeal
- 2 teaspoons salt
- 1 cup whole milk
- 5 large eggs, beaten
- 5 ounces shredded sharp cheddar cheese, about a heaping cup
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 2-quart (11×7) baking dish with butter or cooking spray.
- In a medium bowl, stir together the corn, scallions, jalapeno, sugar, cornmeal and salt.
- In a separate bowl or measuring cup, whisk together the milk, eggs and cheese until blended.
- Stir the egg mixture into the corn mixture. Mix to combine.
- Pour the mixture into the prepared baking dish and bake until fluffy and golden brown, about 45 minutes.
- Remove from the oven and allow to sit for 10 minutes before serving.
Nutrition
Wednesday Holiday Side Dish Recipes:
- Air Fryer Brussels Sprouts by Savory Experiments
- Baby Yams with Honey Apple Syrup by Palatable Pastime
- Black Bean and Corn Salad Shrimp Cups by The Freshman Cook
- Candied Butternut Squash by Our Good Life
- Cheesy Brussels Sprouts Bake by Sweet Beginnings
- Cranberry Kissed Green Beans by Cindy’s Recipes and Writings
- Garlic Mushrooms by House of Nash Eats
- Green Bean and Cauliflower Gratin by Hezzi-D’s Books and Cooks
- Maple Glazed Delicata Squash by A Day in the Life on the Farm
- Roasted Carrots with Honey and Thyme by Kate’s Recipe Box
- Slow Cooker Glazed Carrots by Blogghetti
- Sophisticated Green Bean Casserole by An Affair from the Heart
- Spinach Orzo Salad by Shockingly Delicious
- Twice Baked Butternut Squash by A Kitchen Hoor’s Adventures
- Wild Rice Salad: Make ahead Thanksgiving SIde by West Via Midwest
- Wild Rice Supreme by The Fresh Cooky
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