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Home » Recipes » Christmas Recipes

Classic Corn Pudding

By: Kathryn Doherty | Last Updated: Mar 11, 2025 | Published: Oct 28, 2021
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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.A square piece of corn pudding lifted up on a wooden spatula from the casserole dish

Yesterday was my birthday and it was a big one.

I am now 40. Woah. And while it's a pretty major birthday, I've had zero hang-ups about it. I'm actually pretty excited to welcome a new decade and all of what it may bring. Maybe I won't feel quite the same way when I reach 50, but for now, I'm feeling great and looking forward to a new year!

But let's talk food.

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.

Close up of corn pudding casserole after being baked with sliced green onions sprinkled on top

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.

A large blue bowl with an egg and milk mixture in it and a blue striped towel in the background A large blue bowl with a liquidy batter for corn pudding casserole and a blue striped towel in the background

Now, I’ve got some notes and substitutions coming up on how to make corn casserole. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making corn pudding:

  • 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.

Also, a quick note of warning: The batter mixture will be very liquidy when you pour it into your casserole dish. That is OK. The dish sets up as it bakes and comes out solid and ready to serve.

A glass casserole dish with a liquidy corn pudding mixture before being baked Golden brown corn pudding in a glass casserole dish after being baked in the oven

OK, let’s talk about some other add-ins and ways to customize this.

Add-in ideas for corn pudding:

  • 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.

Speaking of cheese, you can also put it on top of the casserole before you bake it.

Baked corn pudding casserole in a glass dish with sliced green onions sprinkled on top

Here are a few ideas of other ways to top this corn casserole before it bakes in the oven, and some topping ideas when you go to serve it.

Toppings for corn pudding:

- Top the casserole with a cup of shredded cheddar cheese before it bakes.

- Or use a crushed cracker topping on the corn casserole before it bakes.

- Serve with hot sauce for a spicy kick.

- Add chopped fresh parsley or chives or green onions as a fresh, green topping when serving.

A wooden spatula picking up a square corner piece of corn pudding from a glass casserole dish

So many ways to make this your own!

Oh, and here's what to do if you have leftovers of this corn casserole.

Leftovers, once cooled, can be stored in the refrigerator in a covered container for up to 5 days. (Or put plastic wrap over your casserole dish.) Reheat in individual servings in the microwave.

Last thing: 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!

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

A wooden spatula picking up a square corner piece of corn pudding from a glass casserole dish
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Classic Corn Pudding

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.
Prep Time10 minutes mins
Cook Time55 minutes mins
Additional TimeAdditional Time10 minutes mins
Total Time1 hour hr 15 minutes mins
Yield: 12 servings

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

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. 
Add-in ideas for corn pudding: 
  • 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 are 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.
Toppings for corn pudding: 
  • Top the casserole with a cup of shredded cheddar cheese before it bakes.
  • Or use a crushed cracker topping on the corn casserole before it bakes.
  • Serve with hot sauce for a spicy kick.
  • Add chopped fresh parsley or chives or green onions as a fresh, green topping when serving.
Leftovers: Leftovers, once cooled, can be stored in the refrigerator in a covered container for up to 5 days. (Or put plastic wrap over your casserole dish.) Reheat in individual servings in the microwave.

Nutrition

Serving: 1serving | Calories: 118kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 88mg | Sodium: 143mg | Fiber: 1g | Sugar: 6g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
A square piece of corn pudding lifted up on a wooden spatula from the casserole dish with a text overlay on the photo

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Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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