Stunning 1 corn pudding that vanishes fast

Welcome to My Kitchen! I’m Carla Davis, and if you’ve been scrolling around looking for that perfect side dish that tastes exactly like a holiday hug, stop right now. You’ve found it. My love for cooking comes straight from watching my grandmother master the classics back in Ohio, and this recipe is probably the most cherished piece in her collection. This is her tried-and-true, absolutely luscious, **Southern corn pudding** casserole.

Forget those dry or overly sweet versions you might have tried. This one is pure comfort food magic—dreamy, creamy, and perfectly set like a custard right in your baking dish. Through years of testing meals for my own busy family, I’ve perfected this authentic, from-scratch version. It’s the kind of dish that disappears first on the table, whether it’s a massive Thanksgiving spread or just a Tuesday night dinner. Trust me, everyone will ask for the recipe after one bite of this classic homemade pudding.

If you’re looking for more reliable family-approved side dishes, make sure to check out the rest of my collection! And for those who also cherish old family recipes, you might enjoy this wonderful Grandmother’s Corn Pudding Recipe shared by another wonderful cook.

Why This Classic Homemade Pudding is Your New Favorite Corn Pudding

I know you’ve seen a hundred different versions of corn casserole out there, but let me tell you why this one is different. It nails that impossible balance people are always searching for: deep, comforting warmth without being overly heavy. It’s the ultimate **comfort food side** dish, ready for anything from a busy weeknight to a huge holiday table. It’s truly the best **corn pudding** I have ever made.

We’re talking rich, velvety goodness here. If you love that spoonbread feel, you absolutely have to try this—it’s truly a masterpiece if I do say so myself. You can see why I’m so excited about sharing it!

For a recipe that just sings with tradition, check out this gorgeous Grandma’s Classic Corn Pudding.

Texture Perfection: Creamy Corn Pudding Results

What sets this apart is the texture. We aren’t aiming for cakey bread here; we want that soft, spoonable, **custard style corn pudding**. That lush interior comes from the exact ratio of milk, eggs, and just enough cornmeal to set everything up perfectly in the oven. You want that top layer to be bubbly and slightly browned, but when you press down gently, it springs back soft. It’s heaven on a plate!

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Perfect for Holidays and Potlucks: The Ultimate Corn Pudding Side Dish

If you are planning your **Thanksgiving sides** menu, look no further. This **southern corn pudding** is sturdy enough to travel beautifully to any event. It’s one of those tried-and-true **potluck favorite recipes** because it tastes just as good sitting on a buffet table for an hour as it does fresh out of the oven. Just cover it up tight, and you’re golden!

Gathering Ingredients for Your Creamy Corn Pudding Recipe

Alright, let’s talk about the components! The beauty of this recipe is that it relies on pantry staples you probably already have on hand. Seriously, this is why I love making this **corn pudding** on a whim—no exotic trips to specialized stores required! We are using both styles of canned corn to build that perfect base texture, which cuts down your prep time tremendously. I always tell my friends that shortcut confidence is key when aiming for a delicious easy homemade BBQ sauce, but for this pudding, we keep everything simple and straightforward.

You’ll need a few things mapped out before you start mixing. Grab your measuring cups and let’s get organized!

• 1 (15 ounce) can cream-style corn, undrained (Make sure it’s undrained, that liquid is crucial!)
• 1 (15 ounce) can whole kernel corn, drained
• 1 cup whole milk
• 1/2 cup unsalted butter, melted (Melt it before you walk away, trust me!)
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 2 large eggs, lightly beaten
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Ingredient Notes and Substitutions for Classic Corn Pudding

Now for the small tweaks that really elevate this from good to unforgettable. If you want that truly decadent, restaurant-worthy flavor—think velvety smooth and rich—try swapping out a quarter cup of that whole milk for heavy cream. It makes a huge difference in the mouthfeel.

Also, you mentioned sweetness. If your family prefers a dessert-like side, you can definitely push that sugar up to 3/4 cup. That’s how you guarantee a perfectly gooey **sweet corn pudding recipe** that everyone talks about! Don’t worry too much about the canned corn brands; any standard ones work just fine for this rustic dish.

How to Prepare the Best Baked Corn Pudding Casserole

Okay, getting this **corn pudding** assembled is honestly the easiest part of the whole process, I promise! Before you even look at the corn, get your oven going—preheat it to 375 degrees F. Then, grab a 2-quart casserole dish and give it a good, light greasing. I like using a little cooking spray, but butter works great too.

Now, we tackle the wet stuff. In your biggest bowl, just dump in that cream-style corn (yes, with the juice!) and your drained whole kernel corn. Whisk in your whole milk and that 1/2 cup of melted butter until it looks happy and blended. I always make sure the butter isn’t piping hot when I pour it in, or it can scramble the eggs later!

In a separate, smaller bowl—this is important for even distribution—swiftly whisk together all your dry ingredients: the cornmeal, the sugar, the baking powder, and the salt. Then, stream those dry guys right into your biggest bowl of wet ingredients. Mix it gently until you don’t see streaks of dry cornmeal anymore. You’re almost there!

Final step for mixing magic: gently whisk in those two lightly beaten eggs. Don’t beat them like you’re making meringue! We just want them incorporated so they can do their magic.

Pour the whole glorious batter into your prepared dish. If you’re looking for a fantastic dressing to pair with this later, be sure to check out my Cornbread Dressing Recipe. And if you’re feeling inspired by other simple casseroles, this one over at Bubbapies is super quick too!

Mixing Tips for a Smooth Custard Style Corn Pudding

Listen closely about the mixing here. This is where folks mess up the texture! When you combine the wet and dry ingredients, you need to stop mixing as soon as they come together. If you just keep churning away, you’re working the proteins in the cornmeal too much. That creates gluten, and instead of your wonderful **corn pudding** turning into a soft custard, it turns into something dense and chewy. Nobody wants chewy pudding! Mix it just until those dry pockets disappear, and then grab the whisk and stop immediately.

Baking Time and Checking Doneness for Baked Corn Pudding

Pop that dish into your 375-degree oven. It’s going to take between 50 and 60 minutes. You’re looking for two main things: a beautiful golden brown top that looks slightly puffy, and a set center. Don’t rely only on the toothpick test, though it helps. I like to gently nudge the edge of the casserole; if the entire thing wobbles like Jell-O, it needs more time. If only the very center has a tiny bit of wiggle, it’s done! Remember to let that **baked corn pudding** rest for about 10 minutes before you get to attack it. That resting time lets it settle into that perfect, spoonable consistency.

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Tips for Success When Making Grandma’s Corn Pudding

Even with a simple recipe like this **corn pudding**, a few little habits from my kitchen can make sure you get that amazing texture every single time. You know I’m all about practical advice, so let’s talk about the little things that often get overlooked.

First, make sure that butter is fully melted, but not scalding hot! If it’s too hot when you stir it into the milk and corn, you risk ‘cooking’ your eggs slightly before they even hit the oven, and we definitely don’t want premature setting. This is a classic Southern bake, and good fat management is key.

Secondly, I know there’s a big push for using fresh corn kernels, and while that’s great for a summer salad, for this **classic homemade pudding**, stick to the canned stuff. The creamed corn provides the necessary starch and moisture that the cornmeal needs to set into that perfect custard. If you try to substitute with fresh or frozen, you might end up with something soupier, and we are aiming for that perfectly *baked corn pudding* result!

If you have leftover mashed potatoes from the night before, you can turn them into amazing little bites using my Mashed Potato Cakes Leftover Recipe. But back to the corn!

Serving Suggestions for Your Southern Corn Pudding

Now that you have this gorgeous, golden **corn pudding** fresh out of the oven, the real question is: what should we put *next* to it? Because this dish is so rich, buttery, and just a little bit sweet, it balances perfectly against salty, sharp, or savory main courses. It really shines when it’s next to something that needs a creamy foil, which is why it’s such a popular choice for all those holiday feasts.

For Thanksgiving or Christmas gatherings, this goes absolutely beautifully alongside a perfectly seasoned roast turkey or a big, salty baked ham. The slight sweetness of the pudding just sings with the savory spices on the meat. It’s definitely one of my go-to **dinner side recipes** when company is coming over because it feels fancy without any extra effort.

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But don’t just save it for the holidays! This is fantastic alongside roasted chicken in the fall or even pulled pork in the summer. It’s versatile comfort food! If you are taking it to a potluck, I’ve seen people pair it with everything from meatloaf to fried chicken. If you are looking for another highly praised, slightly sweet option, you might love this Sweet Corn Pudding Casserole idea.

Honestly, once you taste this, you won’t need convincing—it makes *any* meal feel like a special occasion!

Storage and Reheating Instructions for Leftover Corn Pudding

I always hope there are leftovers because this **corn pudding** is amazing the next day! When you wrap up your casserole dish tightly with plastic wrap or switch the pudding into an airtight container, it keeps beautifully in the fridge for about three or four days. That leftover magic is real, especially because the custard firms up a bit more when cold.

When it’s time to reheat, honestly, the oven is your best friend to bring back that soft texture. Cover it loosely with foil and warm it at 350 degrees F until heated through, maybe 15 to 20 minutes. If you’re just sneaking a small portion for lunch, the microwave will work, but keep it short so it doesn’t get rubbery! You can turn those leftovers into something fun, too; I sometimes cube the cold pudding and crisp the pieces up in butter like little savory croutons for an added crunch on a fresh salad. If you make any little savory cakes later, check out my Mashed Potato Cakes Leftover Recipe for inspiration!

Frequently Asked Questions About Corn Pudding

I always get flooded with questions after a recipe like this goes live! It’s proof that everyone loves a good, warm **corn pudding** side dish. Since this is my family’s classic version, I want to make sure you feel secure modifying it or troubleshooting if something goes sideways. Don’t worry if you’re trying to tweak it for dietary needs or just happen to be missing an ingredient—we can usually make it work!

Before you try making an easy corn pudding variation, here are answers to the most common things folks ask me about this specific recipe.

How do I make this corn pudding less sweet?

That’s an easy fix! If you find that 1/2 cup of sugar is leaning a little too far into dessert territory for your main course, just pull back. I’d suggest dropping it down to 1/3 cup for a more balanced, savory side dish. If you are already substituting the milk for heavy cream, that richness naturally balances the look of sweetness, so you might not even notice the sugar difference! Give it a taste before you pour it into the dish just to check where you land.

Can I use frozen corn instead of canned for this corn pudding?

Yes, you absolutely can, but you have to adjust how you treat it! Remember, my recipe calls for both creamed corn and whole kernel corn, which come pre-processed in liquid. If you are swapping to frozen, you can’t just dump them in frozen. Thaw your frozen kernels completely, and then you’ll need to add extra liquid to make up the difference.

For the whole kernel corn adjustment, thaw about 1 cup of frozen corn and drain it well. Then, for the cream style, you’ll definitely need to add 1/4 cup of heavy cream or maybe even a splash of buttermilk to mimic that creamy texture the canned cream-style corn provides. It takes a little more intuition, but it works great for showcasing that beautiful summer corn flavor!

Nutritional Estimates for This Comfort Food Side

Now, because I am first and foremost a home cook making real food for my family, I don’t stress too much about every single calorie or carb when I’m whipping up something this cozy. However, I know some of you like to keep track, so I did run the numbers based on the exact ingredients list for this batch of **corn pudding**.

Please remember these figures are just estimates, kind of like a guide! The exact amounts can shift depending on the brands of corn you grab or if you decide to sneak in that extra splash of heavy cream I mentioned earlier. This is meant to be a wonderful, indulgent **comfort food side**, not a diet food, so enjoy it guilt-free!

For one generous serving size, here are the ballpark figures for this **classic homemade pudding**:

• Calories: Approximately 320
• Sugar: Around 20 grams (It is a sweet dish!)
• Fat: About 14 grams total
• Saturated Fat: Roughly 8 grams
• Protein: Around 7 grams
• Carbohydrates: About 45 grams

It’s satisfying, rich, and pairs perfectly with lean meats. If you’re making a big spread for a holiday, just keep in mind that this **corn casserole recipe** is definitely a star player on the plate!

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Share Your Experience Making This Classic Corn Pudding

Well, that’s it, folks! You now have everything you need to recreate my grandmother’s unbelievably **creamy corn pudding** right in your own kitchen. It’s such a simple recipe, but those foundational Southern flavors never fail to bring smiles all around the table.

I really, truly hope you give this a try for your next dinner or holiday gathering. When you make it, please come back here and let me know how it turned out! Did it set up perfectly for you? Are your family members already demanding it for next time? Drop a comment below and tell me all about it. I read every single one and love hearing how my recipes fit into your home cooking routines.

If you snapped a photo of this beautiful **southern corn pudding** casserole, I would be thrilled if you shared it on social media and tagged me! It always makes my day to see these dishes out in the wild. Remember, every time you bake one of these family classics, you’re building up happy memories, too.

If you want to explore even more tried-and-true deliciousness, head over to my main Carla’s Cooking Blog for more inspiration. And hey, if you’re digging this style of comfort food, you might also want to check out this fantastic post on making a Classic Southern Corn Pudding Casserole to round out your side dish game. Happy baking, and I can’t wait to hear from you!

Grandma’s Classic Creamy Southern Corn Pudding Casserole

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Welcome to My Kitchen! This is my cherished, passed-down recipe for a creamy, custard-style corn pudding casserole. It is a timeless comfort food side dish, perfect for holidays like Thanksgiving or any family gathering.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 60 min
• Total Time: 70 min
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

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• 1 (15 ounce) can cream-style corn, undrained
• 1 (15 ounce) can whole kernel corn, drained
• 1 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 2 large eggs, lightly beaten
• 1 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Preheat your oven to 375 degrees F. Lightly grease a 2-quart casserole dish.
2. In a large bowl, combine the cream-style corn and the drained whole kernel corn.
3. Whisk in the milk and the melted butter until they are fully incorporated.
4. In a separate, smaller bowl, whisk together the cornmeal, sugar, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
6. Gently whisk in the lightly beaten eggs until the batter is smooth.
7. Pour the mixture into your prepared casserole dish.
8. Bake for 50 to 60 minutes, or until the top is golden brown and a knife inserted near the center comes out clean. The center should be set like a custard.
9. Let the **baked corn pudding** rest for 10 minutes before serving this **comfort food side**.

Notes

• For a richer flavor, substitute 1/4 cup of the milk with heavy cream.
• If you want a slightly sweeter dish, increase the sugar to 3/4 cup. This makes it a true **sweet corn pudding recipe**.
• This recipe is easy to double for large potlucks; use a 9×13 inch baking dish instead.
• This **classic homemade pudding** pairs well with roasted meats.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 20
• Sodium: 350
• Fat: 14
• Saturated Fat: 8
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 2
• Protein: 7
• Cholesterol: 85