By Becky Hardin
Updated Oct 2, 2025
Corn pudding is one of those timeless side dishes that always finds its way to my holiday table. It’s creamy, lightly sweet, and packed with corn flavor, making it the perfect balance between a casserole and a custard. This recipe is simple to prepare, and it’s one I come back to again and again for Thanksgiving, Christmas, and Sunday dinners.
Corn Pudding Recipe
Tips for Beginners
- If pudding is too runny. Corn pudding should have a soft, custard-like texture, but if it comes out soupy, just bake it a bit longer until the center is set. You can also stir in an extra tablespoon of flour to help thicken it up next time.
- Dry pudding. If the pudding feels more stiff than creamy, reduce the baking time slightly or add 2 tablespoons of milk to loosen the custard. Using whole milk or cream instead of low-fat also helps keep it rich and moist.
- The type of corn makes a difference. Fresh corn adds the most flavor, but be sure to cut it off the cob and blot it dry. Frozen corn should be thawed and patted dry, while canned corn needs to be well-drained before mixing in. This prevents excess liquid from making the pudding watery.
Ingredients1x2x3x
- ▢ 2 tbsp granulated sugar 25g
- ▢ 2 tbsp all-purpose flour 15g
- ▢ 1 tsp baking powder 4g
- ▢ 1½ tsp kosher salt 5g
- ▢ ¼ tsp crushed red pepper flakes
- ▢ 3 large eggs 150g, lightly beaten
- ▢ 1 cup heavy cream 227g
- ▢ ¼ cup unsalted butter 57g, melted (½ stick)
- ▢ 3 cups corn kernels 375g (fresh, frozen, or canned. If using canned, fully drain)
- ▢ 4 slices crumbled cooked bacon optional
- ▢ chopped fresh herbs for garnish (parsley, cilantro, basil, thyme, rosemary)
Video
Instructions
- Preheat oven to 350°F and spray a 9×9-inch or 1½ quart casserole dish with cooking spray.
- In a small bowl, stir the sugar, flour, baking powder, salt, and red pepper flakes together. 2 tbsp granulated sugar, 2 tbsp all-purpose flour, 1 tsp baking powder, 1½ tsp kosher salt, ¼ tsp crushed red pepper flakes
- In a large bowl, whisk the eggs, cream, and melted butter together. 3 large eggs, 1 cup heavy cream, ¼ cup unsalted butter
- While whisking, add the sugar mixture to the egg mixture. Whisk until smooth. Add corn (and bacon, if using) and stir until combined. 3 cups corn kernels, 4 slices crumbled cooked bacon
- Pour mixture into sprayed baking dish and bake at 350°F just until set in the middle and golden brown, 45-60 minutes.
- Remove from oven and let stand 5 minutes before serving.
- Garnish with your favorite herb and serve. chopped fresh herbs
Equipment
- Kitchen Scale (optional)
- 9×9-inch Baking Pan
Becky’s Tips
- If your c orn is very wet , you can toast it in a pan set over medium heat for a few minutes to remove excess moisture.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Corn Pudding Step by Step
Gather the ingredients. Preheat the oven to 350°F and spray a 9×9-inch (or 1½ quart) casserole dish with nonstick cooking spray.
Mix the dry ingredients: In a small bowl, stir together 2 tbsp granulated sugar (25 g), 2 tbsp all-purpose flour (15g), 1 tsp baking powder (4g), 1½ tsp kosher salt (5g), and ¼ tsp crushed red pepper flakes.
Mix the wet ingredients: In a large bowl, whisk 3 large eggs (150g, lightly beaten), 1 cup heavy cream (227g), and ¼ cup melted unsalted butter (57g, ½ stick) until smooth.
Whisk together: While whisking, slowly add the dry sugar-flour mixture into the egg mixture and whisk until no lumps remain.
Add the corn: Stir in 3 cups corn kernels (fresh, frozen, or drained canned) and, if desired, 4 slices of crumbled cooked bacon until everything is well combined.
Bake the pudding: Pour the mixture into the prepared baking dish and bake for 45–60 minutes, until the center is just set and the top is lightly golden.
Let the pudding rest: Remove from the oven and let the pudding rest for 5 minutes before serving.
Garnish and serve: Garnish with chopped fresh herbs like parsley, cilantro, basil, thyme, or rosemary, and enjoy warm.
Variations on Corn Souffle
Corn pudding is a classic on its own, but it’s easy to customize depending on your taste or the occasion.
Sweet Options
- Extra sweet: Add 2–3 tablespoons more sugar for a dessert-like version.
- Warm spice: Stir in a pinch of cinnamon or nutmeg for a cozy holiday twist.
- Vanilla touch: A splash of vanilla extract adds a subtle sweetness and warmth.
- Sweet topping: Serve with a drizzle of honey or maple syrup right before serving.
Savory Options
- Cheesy: Mix in shredded cheddar, Monterey Jack, or parmesan for extra richness.
- Herbed: Add chopped fresh herbs like thyme, chives, or parsley for fresh flavor.
- Spicy: Stir in diced jalapeño, poblano peppers, or a dash of cayenne for a little kick.
- Smoky: Fold in cooked bacon or smoked paprika for a savory depth of flavor.
How to Store and Reheat
Store leftovers in the refrigerator (cover the baking dish with aluminum foil or plastic wrap) for up to 5 days. To reheat it, put it back in the oven at 300°F until it’s warm. I recommend covering the dish while it heats up to retain moisture.
Freeze corn pudding tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
You can assemble the corn pudding up to 24 hours in advance. Mix everything together, pour it into the baking dish, and cover tightly with plastic wrap or foil. Keep it in the refrigerator until you are ready to bake, then bring it to room temperature while the oven preheats. This makes holiday prep so much easier since you can pop it straight into the oven when you need it.
Serving Suggestions
Corn pudding is one of those sides that feels right at home on a holiday table. I love serving it alongside the classics like mashed potatoes, green bean casserole , and stuffing because it adds a creamy, slightly sweet contrast to all the savory dishes. It pairs beautifully with roast turkey or baked ham , and I always find people going back for seconds.
More Holiday Corn dishes to try
Jiffy Corn Casserole
Green Bean and Corn Casserole with Cheese
Creamed Corn
Loaded Cornbread Casserole
Corn Pudding Recipe
Equipment
- Kitchen Scale (optional)
- 9x9-inch Baking Pan
Ingredients
- 2 tbsp granulated sugar 25g
- 2 tbsp all-purpose flour 15g
- 1 tsp baking powder 4g
- 1½ tsp kosher salt 5g
- ¼ tsp crushed red pepper flakes
- 3 large eggs 150g, lightly beaten
- 1 cup heavy cream 227g
- ¼ cup unsalted butter 57g, melted (½ stick)
- 3 cups corn kernels 375g (fresh, frozen, or canned. If using canned, fully drain)
- 4 slices crumbled cooked bacon optional
- chopped fresh herbs for garnish (parsley, cilantro, basil, thyme, rosemary)
Instructions
- Preheat oven to 350°F and spray a 9x9-inch or 1½ quart casserole dish with cooking spray.
- In a small bowl, stir the sugar, flour, baking powder, salt, and red pepper flakes together. 2 tbsp granulated sugar, 2 tbsp all-purpose flour, 1 tsp baking powder, 1½ tsp kosher salt, ¼ tsp crushed red pepper flakes
- In a large bowl, whisk the eggs, cream, and melted butter together. 3 large eggs, 1 cup heavy cream, ¼ cup unsalted butter
- While whisking, add the sugar mixture to the egg mixture. Whisk until smooth. Add corn (and bacon, if using) and stir until combined. 3 cups corn kernels, 4 slices crumbled cooked bacon
- Pour mixture into sprayed baking dish and bake at 350°F just until set in the middle and golden brown, 45-60 minutes.
- Remove from oven and let stand 5 minutes before serving.
- Garnish with your favorite herb and serve. chopped fresh herbs
Video
Notes
- If your c orn is very wet , you can toast it in a pan set over medium heat for a few minutes to remove excess moisture.
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
