Classic corn pudding is creamy, soft and loaded with canned corn and creamed corn for a slightly sweet, slightly savory side dish that's great for holidays and special occasions.
Today's dish for classic corn pudding is an old recipe that's gone through several iterations over the years.
It's a traditional Southern dish, especially in rural areas and in Appalachian areas. And it's one I've found in many of my grandmother's old cookbooks.
The original recipe is a little more basic and a little less flavorful. I know cause I've tried it.
This version I'm bringing you here today though has the flavor turned all the way up! We're using regular canned corn (or frozen) PLUS creamed corn in this corn casserole. It's totally loaded with corn.
The eggs also make this kinda like a soufflé, but it gets totally set up and ready to slice. They also add some richness, as does the butter.
We've got a bit of sugar in here, too, but my version of this dish uses about half the amount of sugar as some other versions. I find it's still plenty sweet, especially since the corn adds so much sweetness. I want this to be a side dish, not taste like a sugary dessert.
(And if you tend towards more savory like I do, keep reading because I've got tons of ideas for extra add-ins and toppings you can use to dress this up.)
But this soft, slightly sweet, slightly savory corn pudding will have you digging into your plate. You'll want to go back for seconds for sure.
Plus, it's super easy to put together - less than 10 minutes to prep! That makes it an ideal holiday side dish in my book.
OK, let's get cooking.
Ingredient Notes:
Corn: You need 2 cups of corn for this recipe. Frozen corn (that I thaw under running water) is my go-to because it's so convenient. However, you can also use canned corn (be sure to drain and rinse it well) or use fresh corn.
Milk: Skim milk is fine here, and you could also do a 1% or 2% milk.
Flour: Regular all-purpose flour is great here, but a white wheat or whole wheat flour would be fine, too. I think a gluten-free flour blend would also work, but I haven't tested it that way.
Sugar: The sugar adds a little sweetness, and my version uses lots less than many recipes. You'll still have plenty of sweetness but it's not too sweet.
The serving size for this is 12 people, which is great for a larger group at the holidays. If you have a smaller group, you can certainly halve the recipe. Just use a smaller baking dish, such as an 8x8 pan.
OK, let's talk about some other add-ins and ways to customize this.
Add-In Ideas:
Garlic: Add a clove or two of minced garlic to the batter.
Onion: Sauté a small amount of onion in olive oil and add that to the mixture. (You can also sauté the garlic if you're using both.)
Peppers: Add ¼ cup of minced green bell pepper to the batter. And/or add ¼ cup of chopped roasted bell peppers. You can even use the kind from the jar.
Chilies: You could also add a 4 ounce can of diced green chilies for a southwestern flair.
Cheese: Add a cup of shredded cheddar cheese to the batter to make a cheesy corn casserole. Or add the cheese on top before baking.
Topping Ideas:
- Crushed cracker topping (add before baking so it browns up)
- Serve with hot sauce for a spicy kick.
- Chopped fresh parsley or chives or green onions
So many ways to make this your own!
Whether this is an old or a new favorite side dish, I hope you enjoy it and I hope you have a wonderful holiday season!
XO,
Kathryn
Classic Corn Pudding
Ingredients
- 5 large eggs, beaten
- ¼ cup granulated sugar
- ½ cup milk (skim is fine)
- ¼ cup unsalted butter, melted and slightly cooled
- 1 (14.5 oz.) can regular corn, drained (or 1 ½ cups frozen, thawed)
- 2 (14.5 oz.) cans creamed corn
- ¼ cup all-purpose flour (or sub cornstarch)
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350. Spray a 9x13 casserole dish or 3-quart dish with nonstick cooking spray and set aside.
- In a large bowl, beat together the eggs and sugar until combined. Add the milk and butter and stir until combined.
- Add the regular corn and creamed corn and stir until combined. Add the flour and salt and mixture until combined.
- Pour the mixture into the prepared baking dish. It will be very liquid.
- Bake at 350 for 55-60 minutes, until browned on the edges and set.
- Let rest for 10 minutes before cutting.
Notes
Nutrition
Need some more Thanksgiving and holiday side dishes to round out your meal?
Check out classic Thanksgiving dressing, creamy mashed potatoes, baked mac and cheese and green bean casserole for some other holiday favorites for your big meal.
Company carrots are another old-time classic side dish as well. Oh, and Southern style deviled eggs are a must-have!
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