Corn pudding is a staple at southern Thanksgiving tables, but honestly, it’s a great side dish any time of year! This rich corn casserole is made with sweet corn, cornmeal, eggs, cream, and cheddar, and then baked to perfection. And even though our corn pudding recipe is made 100% from scratch (no boxed cornbread mix or canned creamed corn), it’s still incredibly easy and it will definitely leave you wanting seconds. ;)
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What is Corn Pudding?
Corn pudding is essentially a corn casserole made with sweet corn, cornmeal, and cheddar cheese baked into a custard made with eggs, cream (or half and half), sour cream, and seasoning. The texture is a bit like stuffing or dressing, in that it is soft, moist, and scoopable. While the ingredients may look similar to cornbread, corn pudding is far more rich and moist.
Ingredients for Corn Pudding
Here are the ingredients you’ll need for this corn pudding recipe:
- Corn: We used frozen sweet corn for convenience, but if you happen to have an abundance of inexpensive fresh corn, you can boil it or roast it, slice it off the cob, and then add it to the casserole.
- Half and Half: This creamy mixture is the base for the custard. If you don’t have half and half you can use a 50/50 mix of whole milk and heavy cream, or just whole milk, although that won’t be quite as rich as the half and half.
- Eggs: Eggs combine with the half and half to create the rich custard. They firm up when baked, giving the pudding its scoopable texture.
- Cornmeal: Cornmeal gives body and structure to the pudding, so it’s not just a milk custard, but half-way between a custard and a cornbread in texture. Use yellow cornmeal for the best color.
- Sour Cream: Sour cream adds moisture, richness, and even more flavor to the corn pudding.
- Cheddar Cheese: Cheese gives the pudding depth of flavor and makes it extra rich!
- Sugar: A little bit of sweetness contrasts the savory pudding in all the right ways!
- Seasoning: The pudding is seasoned simply with a little salt, pepper, and a dash of cayenne pepper for sparkle. It’s not enough cayenne to make it spicy, just to give the pudding some personality!
What to Serve with Corn Pudding
Corn pudding is a classic side dish served on Thanksgiving, but it’s also great the rest of the year paired with dishes like Pulled Pork, Baked Beans, or BBQ chicken. It’s a classic American comfort food that goes with any stick-to-your-ribs meal!
How to Store Leftovers
Leftover corn pudding can be stored in the refrigerator for 3-4 days (if you don’t eat it all first!). Or, once chilled in the refrigerator, you can divide it into single-serving portions and freeze for up to three months. Allow frozen corn pudding to thaw completely in the refrigerator first before reheating in the microwave. Just be careful not to overheat the corn pudding as it can cause it to get a little watery.
Corn Pudding
Servings 8 (about ¾ cup each)Ingredients
- 4 cups frozen sweet corn (thawed), divided ($1.67)
- 1 cup half and half* ($0.75)
- 3 large eggs ($0.32)
- 1/2 cup yellow cornmeal ($0.24)
- 1/2 cup sour cream ($0.63)
- 1/4 cup sugar ($0.09)
- 2 tsp salt ($0.10)
- 1/2 tsp cayenne pepper ($0.05)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 cups shredded cheddar cheese, divided ($2.49)
Instructions
- Preheat the oven to 350ºF. Place 2 cups of the thawed sweet corn in a blender with the half and half, then blend until mostly smooth.
- Add the blended corn to a large bowl with the remaining 2 cups of corn, the eggs, cornmeal, sour cream, sugar, salt, cayenne pepper, and black pepper. Whisk the ingredients together until evenly combined.
- Fold 1 cup of the shredded cheddar cheese into the pudding mixture.
- Pour the pudding into a greased 2 quart casserole dish, then top with the remaining 1 cup of shredded cheddar.
- Bake the pudding for 50 minutes, or until the outer edges are golden and the center jiggles just a little when you shake the dish. Let the corn pudding cool for about 10 minutes before serving.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Corn Pudding
Preheat the oven to 350ºF. Add 2 cups of thawed frozen corn to a blender with 1 cup half and half. Blend the mixture until mostly smooth. Reserve the remaining 2 cups of thawed corn for the next step.
Add the blended corn and half and half to a large bowl with the remaining 2 cups of corn, 3 large eggs, ½ cup yellow cornmeal, ¼ cup sugar, ½ cup sour cream, 2 tsp salt, ½ tsp cayenne pepper, and ¼ tsp black pepper. Whisk these ingredients together until evenly combined.
Fold 1 cup shredded cheddar cheese into the corn pudding batter.
Pour the corn pudding mixture into a greased 2 quart casserole dish, then top with another 1 cup of shredded cheddar cheese.
Bake the corn pudding in the preheated 350ºF oven for 50 minutes or until the outer edges are golden and the center only slightly jiggles when you shake the casserole dish. Allow the casserole to cool for 10 minutes after removing from the oven, then serve.
This looks amazing, going to try it for Thanksgiving. What kind of milk (whole/1%/2%) would work best? Also do you think almond milk would be an OK substitute?
Has anyone tried adding rumbled bacon to this mixture? I am hoping to try this tonight
I just made this with a couple little variations and it came out great! I used a can of creamed corn and a can of whole corn, added a little sugar, and used half almond milk and half evaporated milk in place of the milk and half and half. It still set up perfectly.
I shamelessly gave this recipe to my friend and had her make this for our Friendsgiving dinner (my tiny city apartment oven could hold exactly one turkey. outsourcing was necessary.) and it survived rides on both the subway and the bus to get here before it was promptly gobbled up by our guests. I’m also happy to report that, inspired by this success, I then made this same dish for another Friendsgiving the next weekend where it too survived an hour of subway/regional train travel before arriving safely at the table.
Both times the casserole re-warmed in the oven beautifully and was a HUGE hit. For those of you looking for something you can bring with you to a potluck or family feast, this dish is a winner!!! :)
I am doing the late night pre-cooking for Thanksgiving thing, so I will update my results, but I forgot to buy half and half so I’m going to try this with whole milk. I’d rather follow the recipe, but since it’s too late, I’ll let you all know how it works out. :)
Beth, I’m curious about when you add the eggs. I assume it’s when you mix the corn, milk, cornmeal, etc. together but just wanted to check. I am so looking forward to making this for our feast tomorrow.
:) Thanks!
Yep, you got it! I’m editing the instructions now to be more clear. Thanks!
Awesome. Thank you so much. :)
When I make stratas and bread puddings I use one per cent milk so a lower fat option, say whole milk rather than half and half, might work just fine in this.
I’m pondering Katie’s problem with a watery outcome. Was there liquid with a canned corn that wasn’t drained? Oven heating issue? I can’t imagine why it would be watery rather than just not sufficiently “set.”
Regarding poblanos, I’ve made a great enchilada sauce by roasting poblanos and mixing with milk before making a bechamel and I suspect mixing poblano with the milk and corn might be interesting, perhaps half mixed in the blender, half a roasted poblano diced. I’ll have to try that some time.
This reminds me of the “scalloped corn” my mom made with crushed saltines, eggs, and creamed corn.
I made this for dinner a few days ago. It was delicious!
Anon – This might be one of those recipes that really needs the half and half to make the final product thick enough… puddings are a little bit tricky like that! That being said, I haven’t tried it with lower fat milk, so I’m not 100% sure.
Anyone know a lower fat version? I don’t mind indulging now and then, but the healthier the better. can I use lower fat milk instead of half and half?
Yeah, the key is to choose ingredients that work for you. My grocery doesn’t always carry fresh corn (I certainly would have preferred that!) and I really can’t stand canned corn, so I went with frozen. My ingredients are suggestions and my prices are examples. The price, availability, and preference will be different for everybody. :)
Has anyone told you it’s cheaper to get whole corncobs or 3 cans of corn vs. the frozen corn. Not to mention, it’s more work considering the recipe calls for “thawed” corn and not frozen.
Good to know; I won’t take any chances. That means I’ll just have to plan better to have time to put this together on Christmas day!
Thanks again!
I can’t say for sure about the preparing it the day before… custards can be a bit finnicky sometimes and I don’t want to say without having tried it for myself!
Wow! That looks divine. Do you think the recipe could be put together the day before and baked the following day? Thinking of making this for Christmas.
Thanks!
Priscilla