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}
Joan says
Made this for Thanksgiving and as you predicted it was loved by the whole family. Also, our African Grey Parrot could NOT get enough of this! I refrigerated the drys and the corn mixture separately overnight, then combined them with the melted butter and baked the next day. Took 2 minutes to put together on Thanksgiving. Also was terrific a day later.
Mary Younkin says
I’m so glad you enjoyed it, Joan!
Shenice says
Amazing and simple. Thank you for sharing this recipe.
Corinne says
I halved the sugar. Everyone loved it! I think it was even better the next day. I heated a square the next morning and ate it with fruit preserves. Divine!!
Mary Younkin says
I’m so glad you like it, Corinne!
Mary Elliott says
I want to make this for a large crowd, so wondering how many servings this recipe might serve?
PS…I love all of your recipes!
Mary Younkin says
The 9×13 pan is about 12 servings, Mary.
Katie says
Sounds delicious but I’d like to try less sugar.
Mary Younkin says
Katie – Go for it! Tweak away to suit your tastes.
Michele says
Try using dried monkfruit sugar. It’s natural and really good! Use it as you would regular sugar.
Jasson says
Very nice recipe chef 👍👌👏, simply delicious 😋 ( 9×13) =4 portions 😊😋. Thank you for your effort 🌹🌞😎.
Mary Younkin says
4 portions – well if you are feeding my crew that isn’t very far off! Thank you for the laugh today, Jasson.
PS – I am flattered you said “chef” but I am really not. I am a recipe writer who has a hungry crew of boys to feed and I love sharing good food other people can enjoy as much as my family does. I love hearing from people like you. Enjoy the corn pudding!
B Wilson says
Could I omit the sugar from the recipe altogether? I’ve eaten this before made with the Jiffy mix and would have liked it much better without the sweetness of the sugar in the Jiffy.
Mary Younkin says
You could leave it out if you prefer.
Jodi says
I love love love this recipe❤️ I sub 1 can drained whole kernel corn for 1 creamed corn so it’s more texture. And 1 stick of melted butter.
Mary Younkin says
I love learning about all of the various combinations people use for their corn pudding. Thank you, Jodi.
Cathy says
This sounds really good.
Do you think I could use almond flour instead of the brown rice flour to make it gluten free?
Mary Younkin says
You could try almond flour, Cathy. Brown rice flour is gluten free as well.
Renee Kaplan says
Hi! I’d like to make the gluten free version of this recipe. Which ingredients am I subbing for the rice flour and potato starch?
Mary Younkin says
You will use rice flour and potato starch in place of regular flour.
Karoline says
Made this last night and it was great!! My 90 year old Great Aunt recently mailed her hand written recipe but she missed a couple ingredients…lol. So, I went online to search for the closest version and your recipe is perfect. Thanks for sharing!!
Mary Younkin says
How sweet to have that recipe from her, Karoline. I am glad you were able to fill in the missing parts with this version.
Debbie says
Would it be ok to use corn starch instead of potato starch? I haven”t been gluten free for very long, so I am still learning about cooking that way.
Mary Younkin says
Debbie, While I have not tried it myself I do think you could substitute it in this recipe with no issues.
Cynthia says
Hi there! This will be my first time making this gluten free dish for my house! You said to substitute flour for rice flour and potato starch….out of curiosity, do you think using a regular gluten free flour blend would suffice? Or have you found that those two items work best?
Mary Younkin says
If you have a 1:1 blend that you use regularly that will be fine.
Hope Snell says
Creamed corn is not gluten free. Having celiac, I cook with cornmeal a great deal. I wish the canned cream corn was gluten free.
Mary Younkin says
It is always good to read your labels for sure, Hope.
Hali says
Loved this dish. I cut back on the sugar a bit (I have type 1 diabetes) and I roasted a package of frozen corn in a cast iron skillet until browned and added that to the other ingredients. So yummy. Thanks for a great recipe.
Mary Younkin says
That sounds good, Hali.
Joan Suitter says
Wonderful. I would like a Recipe for the Corn Pudding.
Mary Younkin says
Here you go. Just scroll to the bottom of the page for the full recipe, Joan. https://barefeetinthekitchen.com/classic-corn-pudding-made-from-scratch-recipe/#wprm-recipe-container-21393
Jazmin says
The first time I made this it came out perfect, it was so delicious everyone loves it but I’ve tried making it 4 more times and each time it never comes out like the first time. I will cook it at the temperature suggested and it seems like it’s raw and it won’t cook no matter how long I cook it for I don’t know why
Mary Younkin says
That is extremely odd – are you following the directions exactly?