Corn Pudding is beloved throughout my family. I grew up eating my mom’s corn pudding for every holiday and plenty of Sunday dinners in between.
My siblings and I have been known to sneak the leftover corn casserole out of my mom’s house and I’ll even admit to “accidentally” bringing home my sister’s share of the leftovers (along with mine) once upon a time.
Corn pudding is a nostalgic dish for me, for sure, as perhaps it is for you. But if you’ve never tried it before, or if it’s been a few years, I know you’ll be as pleased with this side dish as I am.
Corn Pudding
Corn pudding is especially popular in the American south. It’s become widely eaten all over the United States not only because it’s delicious but because of how easy and inexpensive it (or “puddin’ corn” as it’s sometimes called in the south) is to make!
This is not a pudding in the dessert sense, although it is sweet. Corn pudding is more like a cross between a savory custard and a dish of warm creamed corn.
My favorite way to serve corn pudding is with turkey, chicken, or ham, along with green beans, and boiled baby potatoes.
Corn Pudding Casserole
My mom’s classic recipe includes a box of cornbread mix, as does just about every other corn casserole recipe I’ve seen. I started playing with the recipe, determined to come up with a version that didn’t require that boxed mix.
Jiffy Corn Pudding Casserole
This simple side dish is rich, creamy, sweet corn deliciousness that is unforgettable. My kids begged for seconds and would have happily eaten even more.
Even though I didn’t reach for the prepackaged box of Jiffy cornbread mix, this corn pudding tasted just as good as my mom’s. In fact, to be honest, I think it tastes even better.
If you haven’t tasted it before, you might be cringing at the thought of combining corn with anything and then calling it pudding, but I’m telling you that it works. Not one person I have ever served this to has failed to love it.
Corn Pudding Recipe
Instead of a boxed cornbread mix, this recipe calls for a combination of cornmeal and either potato starch and brown rice flour (for a gluten free pudding) or all purpose flour.
These dry ingredients are added to a mixture of eggs, butter and canned cream corn. Sour cream provides even more moisture while sugar brings sweetness to this dish. After spreading everything in the pan, the whole pudding gets baked for just under an hour.
This side dish feels special enough to serve at Thanksgiving dinner but is also a welcome sight any day of the year. We eat it as a side dish often and I also love the leftovers for breakfast, lunch or as a snack.
You can slice the finished pudding into squares and serve it like cornbread or scoop ladles full of it into bowls. However, you choose to serve it, be prepared for lots of compliments!
This is a comforting and satisfying dish that never fails to put a smile on my face. I can’t wait for you to give this recipe a try and let me know how you like it!
Corn Side Dishes
It’s no secret how much we love corn and these corn side dishes are some of our favorites. If you like creamed corn, you should definitely give Rudy’s Slow-Cooker Creamed Corn a try next time you’re in the mood. Another Creamed Corn recipe I have my eye on it this homemade Creamed Corn with Bacon from Crunchy Creamy Sweet.
If you’re looking for more unique ways to cook and serve corn, try Skillet Mexican Street Corn with Squash and Kielbasa, Elote Dip, and Jalapeno Corn Coleslaw for some fun new side dishes.
Homemade Corn Pudding
- Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set aside.
- Whisk together the eggs and the sugar and then add in the sour cream, creamed corn, and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
- Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve.
Can You Freeze Corn Pudding?
Yes! You can freeze corn pudding. Let it cool completely and then cover tightly before freezing. Individual portions may also be sliced and frozen separately.
Do You Eat Corn Pudding Hot or Cold?
Corn Pudding is typically served warm, however, I can’t resist the leftovers straight from the fridge.
Can You Reheat Corn Pudding?
You bet! Just place a serving on a plate and microwave until warm. Alternatively, the whole casserole may be frozen, thawed, and then reheated (covered with foil) in the oven at 300°F.
Want a stress-free Thanksgiving dinner? Find out what you can make-ahead and follow the timeline to get it all done on time! Are you a list maker? Do you love having a plan for everything and then checking things off? If so, this post is for you.
Corn Pudding {traditional and gluten free recipes}
Ingredients
- 4 eggs
- ½ cup sugar
- ½ cup sour cream
- 30 ounces creamed corn (2 cans)
- 4 tablespoons butter melted and slightly cooled
- ½ cup all-purpose flour* plus 2 tablespoons
- 6 tablespoons cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
*Gluten-Free Alternative
- ½ cup brown rice flour
- 2 tablespoons potato starch
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13 baking dish and set aside.
- Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
- Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
- Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!
Nutrition
{originally published 10/3/13 – recipe notes and photos updated 10/10/22}
Patty Magyar says
Another winner! I dare not show this to my husband until I am ready to make it!
Big Dude says
I've never had corn pudding but it does sound very good.
Mallory Frayn says
To tell you the truth, I've never had corn pudding either. It's not something you see a lot of here in Canada but it looks really good!
Kfroglady says
I love corn pudding and have made it using a couple different recipes that used the Jiffy corn bread mixes. I am looking forward to trying your from scratch recipe!
Michael says
I decided to make a corn pudding for Thanksgiving instead of sweet potato casserole and this recipe is awesome. The only thing I did different was I used softened cream cheese instead of sour cream (I ran out of sour cream). It was a great hit. Thanks for the recipe.
Anonymous says
This is one of my favorite recipes. Could I make it in muffin cups for individual servings? How long would I bake it then?
Mary says
I'm sure you could bake it in muffin cups. I've never done that myself, so I can't give you a time. I'd probably start checking for doneness around 15 minutes and expect them to be done between 20-25 minutes. Definitely let me know how they turn out if you try it!
Laurie says
This is the fourth Thanksgiving that I have made this delicious recipe for my gluten-free mother-in-law. It is always such a hit with the entire family. Thank you!
Mary says
That’s so great to hear. I’m thrilled that you enjoy it. Mine is going into the oven now. Happy Thanksgiving!
Ethel says
Going to make this for Thanksgiving next week
Christi says
Such a delicious recipe! Making as a Thanksgiving side dish this year!
Mary Younkin says
I’m so glad you like it, Christi!
Rebecca says
This looks like an excellent version of an irresistible classic!
Mary Younkin says
I’m thrilled that you like it, Rebecca!
Jamie Stutes says
I’m gluten free. Can all-purpose gluten free flour be used in place of the potato starch and brown rice flour?
Linda Tanzini says
Could some canned whole kernal corn be added or would that flub up recipe? Also could sugar be cut back? Thanks so much for all your great recipes. You are about the first blog I started with after baking gluten free about 5 gears ago, Linda
Mary Younkin says
Hi Linda! I am so happy to hear that you’re enjoying the recipes. You could probably add whole corn to this without an issue. It will likely be a little less sturdy / sliceable, but should work fine. I can’t speak to how it might taste with less sugar though, as I haven’t tested it that way myself. Happy baking!
Laurie says
This recipe has been a Thanksgiving hit for the last five years, especially for my gluten-free mother-in-law. It is absolutely delicious; however, the updates to the gluten-free recipe are a bit confusing. Perhaps an asterisk by the all-purpose flour to indicate that the potato starch and brown rice flour replace that? Also, butter is missing as an ingredient on one of the ingredients lists. I feel a little less confident cooking this recipe this year. Hope it comes out ok!
Mary Younkin says
I am so happy that you enjoy the corn pudding each year and I’m sorry for the confusion with the updated recipe, Laurie! I’ve added the asterisk that was supposed to be there in the first place. I’m not sure how that was deleted! I’m seeing the butter listed in both places though. Happy Thanksgiving!
Barb says
Hi there
Oh My Gosh this was wonderful.
There’s only me and my hubby so I decided to cut the recipe in half and do it in an 8×8″ pan in the toaster oven while my oven fried chicken was in the big oven at a higher temp.
I could have eaten the whole pan by myself! This will be a keeper in my kitchen. Thanks for the great recipe.
Oh, and hubby liked it very much too even though he’s not that fond of ‘cornbread’.
Mary Younkin says
I’m so very happy to hear that you love it, Barb!
Sue G says
Sounds tasty but can you make it with frozen corn niblets?
Mary Younkin says
That should work just fine, Sue.
Christie McElhaney says
This dish is heavenly; everyone likes it! I’m looking forward to trying your other recipes.
Mary Younkin says
I’m so glad that you are enjoying the recipe, Christie!
Robyn Hamlin says
I had never made corn pudding before and this looked interesting. It is AWESOME! Highly recommend. (I used gluten free all purpose flour instead of mixing the rice flour and potato starch.)
Mary Younkin says
I’m so glad to hear that you love it, Robyn!
Paul Snave says
Whisper light and wonderfully satisfying. Thank you for the definite keeper recipe. Divided the recipe in and 8′ square pan for 30 minutes. Perfect accompaniment to the glazed ham at our Easter dinner.
Mary Younkin says
I’m so glad that you’re enjoying the recipe, Paul.
Karen Luke says
WHAt kind of gluten free cornmeal do you use? I never know what to buy.
Thanks Karen Luke
Mary Younkin says
I buy Bob’s Red Mill for most of my gluten free ingredients, Karen.
Avry says
SOOOO GOOOD! The first time I made this I accidentally misread the recipe and only put it one can of cream corn. Lol. It was flat but extra sweet and it was heavenly. The second time I made it correctly, still absolutely divine. I think next time I’ll add a little extra sugar because the extra sweetness in my first try was so so tasty. Either way, love this. Thanks for sharing!
Mary Younkin says
I’m so glad that you like the recipe, Avry!