Corn Pudding

Article by: Krissy Downey

If you’ve never tried corn pudding, you’re in for quite a treat. This classic southern side dish is a perfect balance of sweet and savory and we guarantee that everyone at your table will be asking for seconds. With its signature creamy texture and buttery, corn-forward flavor, it is the ultimate comfort food that is perfect for a holiday feast or a simple weeknight supper. The best part? The ingredients are humble, the prep is effortless and the result is beyond delicious. Trust us – even if it’s your first go at corn pudding, this is a recipe you’ll come back to time and time again.

What Is Corn Pudding?

Corn pudding is a custard-like southern classic that is made from a mixture of corn, dairy and flour or cornstarch. It has a creamy, soft texture with a rich and buttery flavor. The corn gives it a natural sweet taste, but the dairy gives it its signature savory creaminess. Some corn pudding recipes, including ours, have other flavorful mix-ins like cheese, jalapenos, spices and fresh herbs. It’s often served as a side dish during Thanksgiving and Christmas, but the use of canned corn means it's an accessible choice all year round.

Key Ingredients In Our Best Corn Pudding Recipe

Butter: The fat in butter contributes to the creaminess of the corn pudding, but it also adds a rich depth of flavor.

Cream Cheese: Cream cheese is, of course, nice and creamy, and it gives a tangy, savory flavor.

Creamed Corn: You guessed it: creamed corn also contributes to the creaminess of the corn pudding.

Frozen Corn: Frozen corn is the primary source of the corn flavor for this dish, and it also adds a nice textural element with whole kernels found in the batter. If you make this in the summertime, fresh corn kernels are a juicy and even more flavorful replacement for frozen corn.

Cornmeal: Cornmeal binds everything together the same way flour would, but we like that cornmeal also boosts the corn flavor.

Onion: Some corn pudding recipes err more on the sweet side with additions like cinnamon and nutmeg, but we put ours firmly in the savory category by adding onion.

Milk: Milk (or sometimes cream) is what differentiates corn pudding from corn casserole. Corn casserole is firm and closer in texture to cornbread, but the addition of milk gives corn pudding its signature custardy, creamy texture.

Eggs: The egg acts as a binding agent and also helps the batter puff slightly while baking.

Sugar: Even though this is a savory corn pudding, a touch of sugar balances out all the flavors and helps enrich the natural sweetness in the corn.

Cheddar Cheese: Shredded cheddar boosts the savoriness of this side dish – plus, cheese just makes everything that much more delicious.

Can I Make Corn Pudding In Advance?

Yes, and it’s a great thing to make in advance on a busy holiday. Just let it cool completely, cover tightly in plastic wrap and reheat in the oven. It will keep for up to three days in the fridge.