This corn pudding recipe is a Southern classic with its creamy, custard-like texture, savory flavor, and sweet corn in every bite. The perfect side for any meal!
Table of Contents
Why I Love This Recipe
This classic Southern corn pudding comes from a cookbook I picked up while visiting a historic home in Mississippi. As a Midwesterner, I love bringing these Southern flavors into our own family traditions.
The trick with corn pudding is getting the texture just right – not too runny, not too firm. This recipe makes it easy – just mix the ingredients and bake. Follow the steps, and it comes out perfectly every time. Here’s why I love it:
- It bakes up soft and custard-like, with a creamy finish that practically melts in your mouth, like my rice pudding recipe.
- It’s just the right mix of savory and slightly sweet, with seasoning that enhances, not overwhelms, the corn.
- Like with my corn soufflé ,every bite has a little burst of sweetness from the corn, and I love how it contrasts with the silky base.
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Key Ingredients and Substitutions
- Sweet Corn: This is the star of the dish, adding a sweet and juicy crunch to the pudding. It’s important to use frozen sweet corn for the best flavor. You can make this recipe with a can of cream-style corn and traditional corn. This will give your pudding a different texture and a more intense corn flavor.
- Half and Half: This will make the pudding rich and creamy, giving it a smooth and velvety texture.
- Sugar: A touch of sweetness to enhance the natural sweetness of the corn.
- Salt: It may seem like a small amount, but it’s crucial for balancing the flavors and bringing out the sweetness of the corn. Add a diced jalapeno or a sprinkle of cayenne pepper to the batter for a spicy take on this classic recipe.
- Eggs: These will help bind the pudding together and give it a light, airy texture, like they do in my old fashioned bread pudding recipe. For a more savory dish, mix in a cup of shredded cheddar cheese before baking.
- All-Purpose Flour: It’s used as a thickening agent to give the pudding a bit of structure. Be sure to mix it in well to avoid any lumps.
How to Make Corn Pudding Recipe
Preparation
Start by preheating your oven to 400˚F. Take a 9×13 baking dish and fill it halfway with water, and place it in the oven to warm up. Then take your 1.5-quart baking dish and grease it.
Step 1 – Mix and Pour the Ingredients
In a medium bowl, combine all the ingredients for the corn pudding. Once they are well mixed, pour the mixture into the greased 1.5-quart baking dish.
Step 2 – Pour Batter into Pan
Once they are well mixed, pour the mixture into the greased 1.5-quart baking dish.
Step 3 – Bake the Corn Pudding
Place the filled baking dish into the pan of hot water in the oven, then bake in the preheated oven for 60 minutes, or until the middle is set and a toothpick inserted in the center comes out clean.
Step 4 – Serve
Once the corn pudding is baked, remove it from the oven and let it cool for a few minutes. Then, it’s ready to serve.
Lynette’s Tip
For perfect corn pudding, start checking at the 50-minute mark. Bake until a toothpick in the center comes out clean, checking every 5 minutes. Ovens vary, so don’t let it overbake!
Storing and Reheating
- Storing: Once your corn pudding has cooled, you can store it in the fridge in an airtight container for up to 3 days.
- Freezing: I do not recommend freezing this corn pudding as it can change the creamy texture.
- Reheating: If you have leftover corn pudding, you can reheat it in the oven at 350°F for about 20-25 minutes. Alternatively, you can microwave individual servings for 1-2 minutes.
Make Ahead Instructions
This recipe comes together fast, so I don’t recommend making it ahead. The frozen corn helps set the correct baking time, so using it straight from the freezer works best.
Recipe FAQs
Corn pudding is a classic Southern dish made with sweet corn, eggs, and milk or cream. It’s similar to a custard or a quiche but with a sweeter flavor.
Yes, you can definitely use fresh corn for this recipe. Just make sure to adjust the cooking time as fresh corn may require less time, as this recipe is tested with frozen corn, which correlates to the correct baking time.
More Corn Based Recipes You’ll Enjoy
Corn Pudding Recipe
Equipment
- 1.5 Quart Baking Dish
Ingredients
- 16 oz frozen sweet corn
- 2 Cups half and half
- 4 teaspoons sugar
- 1 teaspoon salt
- 3 large eggs slightly beaten
- 1 Tablespoon all purpose flour
Instructions
- Preheat your oven to 400˚ F. Fill a 9×13 baking dish half full with water and place in the oven to warm up. Grease a 1.5-quart baking dish.
- In a medium bowl, mix all ingredients. Pour into the greased 1.5 qt baking dish.
- Set the filled 1.5-quart baking dish into the pan of hot water. Bake in the preheated oven for 60 minutes or until the middle is set and a toothpick inserted in the center comes out clean.
Notes
My Favorite Variations
- Different Corn: You can make this recipe with a can of cream-style corn and traditional corn. This will give your pudding a different texture and a more intense corn flavor.
- Spicy: Add a diced jalapeno or a sprinkle of cayenne pepper to the batter for a spicy take on this classic recipe.
- Cheesy: For a more savory dish, mix in a cup of shredded cheddar cheese before baking.
