Corn Pudding Recipe: Easy Southern Side Dish Classic

Introduction

Get ready to taste one of the most delicious side dishes you’ve ever tried! This corn pudding recipe is a golden, creamy treasure that has been gracing American dinner tables for hundreds of years. Making easy corn pudding from scratch is surprisingly simple, and this homemade corn pudding tastes like pure comfort in every spoonful.

What Makes Corn Pudding So Special?

This comforting corn pudding represents the very best of American farm cooking. Native Americans were growing corn long before European settlers arrived, and they taught early colonists how to cook with this amazing vegetable.

Recipe Quick Stats

Ingredients You’ll Need

For the Basic Corns Pudding:

• 5 ears fresh corn (about 2½ cups corn kernels) OR 2 cans (15 oz each) whole kernel corn, drained
• 2 large eggs
• 1 cup milk
• 2 tablespoons butter, melted
• 1 tablespoon sugar
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper

Optional Add-Ins:

• ½ cup grated cheddar cheese
• 2 tablespoons chopped fresh parsley or chives
• 2 tablespoons diced red bell pepper for color
• ¼ teaspoon cayenne pepper for a little kick

How to Make Corns Pudding Recipe

This simple corn pudding for beginners comes together in just a few easy steps!

Preparing Your Ingredients

Step 1: Preheat the Oven

Turn your oven on to 350°F so it gets nice and hot while you prepare everything. Get out a 1½ quart baking dish (about 8×8 inches or similar size) and grease it well with butter or cooking spray so the pudding won’t stick.

Step 2: Prepare the Corn

If you’re using fresh corn, you’ll need to cut the kernels off the cobs. Stand each ear of corn upright in a large bowl and carefully cut downward with a sharp knife, letting the kernels fall into the bowl. This is easier than it sounds! If you’re using canned corn, just drain it well in a strainer. Fresh corn tastes a little sweeter, but canned corn works beautifully too and saves lots of time!

Making the Custard Base

Step 3: Beat the Eggs

Crack your eggs into a big mixing bowl and beat them with a fork or whisk until they’re all mixed together and look a little bit foamy. This is the start of your custard that will make the pudding creamy!

Step 4: Add the Liquids

Pour in the milk and melted butter (let the butter cool for a minute first so it doesn’t cook the eggs). Add the sugar too. Stir everything together with your whisk until it’s all blended nicely. The mixture should look smooth and pale yellow.

Step 5: Mix in the Dry Ingredients

Sprinkle the flour, salt, and black pepper into your bowl. Stir everything together until the mixture is smooth with no lumps. The flour is what helps the pudding set up nicely as it bakes, creating that special custardy texture.

Step 6: Add the Corn

Now add all your corn kernels to the mixture! Stir them in gently until every kernel is coated with the custard mixture. If you’re adding cheese or herbs, stir those in now too. The mixture should look thick and corny—that’s perfect!

Baking to Golden Perfection

Step 7: Pour into the Baking Dish

Carefully pour your corn mixture into the greased baking dish. Use a spoon to spread it out evenly so it bakes uniformly. The mixture should fill the dish about three-quarters full.

Step 8: Bake the Pudding

Put your baking dish in the hot oven and bake for 45-50 minutes. You’ll know it’s done when the top is lightly golden brown and the center doesn’t jiggle much when you gently shake the dish. A knife inserted in the center should come out mostly clean. The kitchen will smell absolutely amazing!

Step 9: Let It Rest

Take the dish out of the oven (use oven mitts—it’s very hot!) and let it sit for about 5 minutes. This resting time helps the pudding finish setting up so it’s easier to scoop out servings. This makes perfect baked corn pudding with a beautiful golden top!

Step 10: Serve Warm

Scoop the corn pudding onto plates using a big spoon. It should be creamy and custardy inside with a slightly firmer, golden top. This creamy corn pudding is best served warm, when it’s the most comforting and delicious!

Pro Tips for Perfect Corn Pudding

1: For the absolute best flavor, use fresh corn when it’s in season (summer time). Cut the kernels off the cob, then scrape the cob with the back of your knife to get the sweet “corn milk” out—this adds incredible flavor!

2: Add ½ cup of grated cheddar cheese to make this extra special! The cheese melts into the pudding and creates a richer, more savory dish that pairs perfectly with barbecue or roasted meats.

3: Don’t overbake the pudding. It should still look slightly soft in the center when you take it out—it will continue to set as it cools. Overbaking makes it dry instead of creamy.

Classic Corn Pudding History

This classic corns pudding has an amazing history! Corn (also called maize) was first grown by Native Americans thousands of years ago. When European settlers came to America, they didn’t know how to survive in the new land. Native Americans taught them how to plant, harvest, and cook corn—without this help, many settlers wouldn’t have survived. Corn became one of the most important foods in America. Native Americans made many dishes with corn, including early versions of corn pudding using corn, milk, and eggs. This recipe spread through American kitchens and became especially popular in the South.

Southern Style Corns Pudding Tradition

This southern style corn pudding became a must-have dish at Southern gatherings. In the South, corn grew tall and plentiful in the hot summer sun. Farm families would have huge harvests of corn, and they needed delicious ways to serve it. Corn pudding appeared at church suppers, family reunions, Sunday dinners, and holiday meals like Thanksgiving and Christmas. Southern cooks knew that turning simple corn into creamy, custardy corn pudding made it feel special and fancy, even though it was made from everyday ingredients.

Old Fashioned Corn Pudding Memories

This old fashioned corn pudding brings back wonderful memories for many people. Grandmothers would make this dish from corn picked fresh that very morning. Children would help shuck the corn (pull off the green husks) and watch as Grandma transformed it into something magical. The sweet smell of corns pudding baking would fill the whole house, making everyone hungry! Many families have recipes for corn pudding written in their grandmother’s handwriting, stained with butter and well-used—these recipe cards are treasured family heirlooms.

Sweet Corn Pudding vs. Savory Corn Pudding

You can make corns pudding either sweet or savory! Sweet corn pudding uses a little more sugar (up to 3 tablespoons) and tastes like a dessert almost—it’s wonderful with ham or turkey. Savory corn pudding uses less sugar and might include cheese, herbs, or even a little bacon. Some families make it one way, some the other—it depends on what your family likes and what you’re serving it with. Both versions are delicious!

Corns Pudding Casserole for Gatherings

This corns pudding casserole is perfect for potlucks and family gatherings because you can make it ahead! Prepare the mixture in the morning, keep it covered in the refrigerator, then bake it right before dinner. It stays warm for a while after baking, making it great for buffet tables. Everyone always wants to know the recipe, and they’re surprised when you tell them how easy it is to make!

Quick Corn Pudding Recipe for Busy Days

Even though this tastes like you worked all day, it’s actually a quick corns pudding recipe! Using canned corn makes prep time super fast—only about 10 minutes to mix everything together. While it bakes, you can prepare the rest of your meal or just relax. It’s perfect for busy weeknights when you want something homemade but don’t have hours to spend in the kitchen.

Comforting Corn Pudding All Year Round

This comforting corns pudding works for any season! In summer, use fresh corn from farmers markets or your garden. In winter, canned corn creates the same creamy, delicious dish. Serve it with barbecue chicken in July or roasted turkey in November—it’s always perfect. The warm, custardy texture makes you feel cozy and happy no matter what time of year it is.

Serving Suggestions

Serve this delicious corns pudding with:

• Roasted chicken or turkey
• Baked ham or pork chops
• Grilled steaks or burgers
• Fried chicken
• Barbecued ribs
• Green beans or collard greens
• Mashed potatoes and gravy
• Fresh tomato slices
• Cornbread or biscuits

Storage and Leftover Advice

Let any leftover corns pudding cool down completely, then cover the baking dish tightly with plastic wrap or aluminum foil. You can also transfer portions to containers with lids. Store in the refrigerator for up to 3 days.

To reheat, you have two options. For the best texture, reheat in a 325°F oven for about 15-20 minutes until warmed through. Cover with foil to prevent the top from getting too brown. Or you can microwave individual portions for 1-2 minutes, stirring halfway through. The pudding might be slightly less creamy after refrigeration, but it still tastes wonderful!

Corns pudding doesn’t freeze as well as some other casseroles because the custard texture can change when frozen and thawed. It’s best to enjoy it fresh or within those 3 days of refrigeration.

Frequently Asked Questions (FAQs)

1. Can I use frozen corn instead of fresh or canned?

Yes! Thaw the frozen corn completely first, then drain any excess water. Pat it dry with paper towels before adding it to your mixture. Frozen corn works great!

2. Why is my corn pudding watery?

This usually happens if canned or frozen corn wasn’t drained well enough. Make sure to drain your corn thoroughly and even pat it with paper towels to remove excess moisture.

3. Can I make corn pudding ahead of time?

Yes! Mix everything together and pour it into the greased baking dish, then cover and refrigerate for up to 24 hours. Let it sit at room temperature for 15 minutes before baking, and add 5-10 extra minutes to the baking time since it’s starting cold.

4. Is corn pudding supposed to be sweet or savory?

It can be either! Traditional recipes vary by region and family. Some are sweet like a dessert side dish, others are savory. This recipe is somewhere in the middle—just slightly sweet, which works with any meal.

5. Can I make this in a different size pan?

You can use an 8×8 inch square pan, a 9-inch round pan, or even a 9×13 inch pan (it will just be thinner). Adjust the baking time—a thinner pudding in a larger pan will cook faster, maybe 35-40 minutes instead of 45-50.

A Note from Author

This corn pudding recipe connects us to the very roots of American cooking. When we make this dish, we’re preparing food that has been loved for hundreds of years—from Native American communities to colonial kitchens to farm tables to your family’s dinner tonight.

Corn was called “the staff of life” by many early Americans because it was so important for survival. Native Americans didn’t just give settlers corn seeds—they shared their knowledge, techniques, and recipes. Corn pudding is one of those gifts that has been passed down through generations, changing slightly as it moved from kitchen to kitchen but always remaining essentially the same: sweet corn, eggs, milk, and care.

Farm families understood the magic of timing—corn is sweetest the day it’s picked, so they would rush from field to kitchen to capture that perfect flavor. Even though most of us aren’t picking corn from our own fields anymore, we can still honor that tradition by making this simple, delicious dish that transforms humble corn into something truly special. At NostalgicEats.com, we believe these old recipes connect us to our history and remind us that the best food has always been made with simple ingredients and love.

Conclusion

This easy corn pudding proves that homemade corn pudding is simple and absolutely delicious! Whether you make classic corn pudding for Sunday dinner or southern style corn pudding for the holidays, this simple corn pudding for beginners is perfect. Try baked corn pudding that’s creamy corn pudding perfection, enjoy old fashioned corn pudding traditions, or experiment with sweet corn pudding versus savory corn pudding. This comforting corn pudding works as corn pudding casserole for crowds or quick corn pudding recipe for family dinners. Every bite delivers creamy, custardy, corn-filled goodness that has been loved for generations!

Ready to try this timeless American treasure? Make this corn pudding recipe and discover why this simple side dish has been bringing smiles to dinner tables for hundreds of years! Visit NostalgicEats.com for more heritage recipes that connect us to the past!