There’s something timeless about old-fashioned corn pudding. It’s creamy, slightly sweet, and rich with fresh corn flavor — the kind of comforting side dish that shows up at holiday tables, Sunday dinners, and backyard summer cookouts.
This classic corn pudding recipe is made with fresh corn, eggs, cream, and butter, then baked gently in a water bath so it turns out silky and custard-like instead of dry. The result is a perfect cross between creamed corn and a savory custard casserole.
If you’ve never made corn pudding from scratch before, don’t worry — it’s incredibly simple. Just whisk everything together, pour it into a dish, and bake. The oven does the rest.
Whether you’re serving it with roast chicken, barbecue ribs, Thanksgiving turkey, or a summer grilled dinner, this creamy corn casserole is guaranteed to disappear fast.
Why You’ll Love This Recipe
• Creamy, rich, and comforting
• Made with simple pantry ingredients
• Perfect holiday or Sunday dinner side dish
• Works with fresh, frozen, or canned corn
• Naturally gluten-free
Ingredients
- 1 Tbsp unsalted butter (for greasing the dish)
- 4 large eggs
- ¾ cup heavy cream
- ¾ cup milk
- 3 cups fresh corn kernels (about 6 ears of corn)
- 1 Tbsp finely chopped fresh chives
- Pinch of ground nutmeg
- 1 tsp salt
- Pinch of white pepper
How to Make Corn Pudding
Step 1 — Preheat the Oven
Preheat your oven to 325°F.
Grease a 1½-quart casserole dish with butter.
Step 2 — Mix the Custard
In a medium bowl, whisk together:
- eggs
- heavy cream
- milk
Add the corn, chives, nutmeg, salt, and white pepper.
Stir until everything is evenly combined.
Pour the mixture into the prepared casserole dish.
Step 3 — Bake in a Water Bath
Place the casserole dish into a large roasting pan.
Pour hot water into the roasting pan until it reaches about halfway up the sides of the casserole dish.
Bake for 45 minutes to 1 hour, until the center is just set.
Remove the casserole dish from the water bath and let cool for 10 minutes before serving.
Tips for the Best Corn Pudding
Use fresh corn when possible. Fresh kernels give the pudding the sweetest flavor and best texture.
Don’t skip the water bath. This gentle cooking method keeps the custard smooth and creamy instead of rubbery.
Let it rest before serving. This allows the pudding to fully set and makes slicing easier.
Easy Variations
Cheesy Corn Pudding
Add 1 cup shredded sharp cheddar to the mixture before baking.
Southern Corn Pudding
Stir in ½ cup crumbled bacon and extra butter.
Jalapeño Corn Pudding
Add 1 finely diced jalapeño and ½ cup Monterey Jack cheese.
Cornbread-Style Corn Pudding
Mix in ½ cup cornmeal for a thicker, more casserole-like version.
What to Serve with Corn Pudding
Old-Fashioned Corn Pudding
- Total Time: 1 hour 10 minutes
- Yield: 6 SERVINGS 1x
Description
A creamy Southern corn pudding made with fresh corn, eggs, cream, and butter. This classic baked corn casserole is the perfect comforting side dish for holidays, family dinners, and summer cookouts.
Ingredients
1 Tbsp unsalted butter (for greasing)
4 large eggs
¾ cup heavy cream
¾ cup milk
3 cups fresh corn kernels
1 Tbsp chopped chives
Pinch nutmeg
1 tsp salt
Pinch white pepper
Instructions
-
Preheat oven to 325°F and grease a 1½-quart casserole dish with butter.
-
In a bowl whisk together eggs, cream, and milk.
-
Stir in corn, chives, nutmeg, salt, and white pepper.
-
Pour mixture into prepared casserole dish.
-
Place casserole in a roasting pan and fill the pan with hot water halfway up the sides.
-
Bake 45 minutes to 1 hour until the center is just set.
-
Let cool 10 minutes before serving.
Notes
Fresh corn gives the best flavor, but frozen corn works well if thawed first.
- Prep Time: 10 MINS
- Cook Time: 1 HOUR
- Category: Side Dish
- Method: BAKED
- Cuisine: American
Frequently Asked Questions
Can I use frozen corn?
Yes. Thaw it first and drain off excess moisture.
Can corn pudding be made ahead of time?
Yes. Prepare and bake it earlier in the day, then reheat gently in the oven before serving.
How do I store leftovers?
Store covered in the refrigerator for up to 4 days.
Reheat in the oven at 300°F until warmed through.
Can I freeze corn pudding?
Yes. Freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This old-fashioned corn pudding recipe is one of those classic comfort dishes that never goes out of style. Creamy, buttery, and packed with sweet corn flavor, it’s the kind of simple recipe that turns everyday ingredients into something truly special.
Once you make it, don’t be surprised if it becomes a permanent side dish for holidays, cookouts, and Sunday dinners.
