The Best Homemade Corn Pudding Recipe

I’ve spent years perfecting my corn pudding recipe, and I’m convinced this version strikes the right balance between creamy and comforting. The secret lies in blending fresh corn with a rich custard base, but there’s a twist that takes it from good to unforgettable. If you’ve ever wondered how to make a side dish that steals the show, this method might just change your approach to classic comfort food.

Recipe

This corn pudding is the kind of dish that will make you question why you haven’t been making it all along. Creamy, slightly sweet, and packed with bursts of fresh corn, it’s a comforting side that steals the show at every meal.

What makes it truly special? The secret is in the blend of whole-kernel corn for texture and creamed corn for velvety richness. Every bite is a perfect harmony of flavors—buttery, savory, and just a hint of sweetness that keeps you coming back for more.

I’ve made this for countless family gatherings, and it’s always the first dish to disappear. Whether you’re a seasoned cook or a kitchen newbie, this recipe is foolproof and guaranteed to impress. Trust me, once you try it, it’ll become a staple on your table.

Ingredients

This corn pudding is all about balancing creamy richness with fresh, sweet corn flavor—the secret is in the ingredients. Use fresh corn when it’s in season for the best texture, but frozen works in a pinch (just avoid canned—it’s too mushy). Here’s what you’ll need:

For the Base:

• 4 cups fresh corn kernels (about 6 ears) – *The star! Fresh kernels burst with sweetness, but frozen (thawed) corn is a solid backup.*
• 1 cup whole milk – *Don’t skimp—the fat adds silkiness. For extra richness, swap in half-and-half or heavy cream.*
• 3 large eggs – *Essential for structure. Room temp blends smoother.*
• ¼ cup unsalted butter, melted – *Brown it slightly for a nutty depth, or use browned butter if you’re feeling fancy.*

For Flavor & Texture:

• 2 tbsp granulated sugar – *Just enough to enhance the corn’s natural sweetness. Omit if you prefer savory.*
• 1 tbsp all-purpose flour – *The stealth thickener. Cornstarch (1:1 swap) works if you’re gluten-free.*
• 1 tsp baking powder – *Lifts the pudding for a soufflé-like lightness. Don’t skip!*
• ½ tsp kosher salt – *Balances the sweetness. Diamond Crystal is ideal here.*

Upgrade Touches (Optional but Worth It):

• ½ cup grated sharp cheddar – *Fold into the batter or sprinkle on top for a golden, cheesy crust.*
• 1 finely diced jalapeño – *Adds a subtle kick. Remove seeds for mild heat.*
• 2 tbsp chopped fresh chives – *Brightens everything up. Scallions work too.*

*Pro Tip: For extra corn flavor, scrape the cobs with the back of a knife after cutting off the kernels—the “milk” adds unbeatable depth.*

How to Make the Best Classic Corn Pudding Recipe

• Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. This guarantees the pudding bakes evenly and doesn’t stick to the pan.
• In a large mixing bowl, whisk together 1 cup of milk, 1 cup of heavy cream, 4 beaten eggs, and 1/4 cup of melted butter until fully combined. The mixture should be smooth and slightly frothy.
• Whisking thoroughly helps create a uniform texture.
• Gradually add 1/2 cup of granulated sugar, 1/4 cup of cornstarch, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the wet ingredients. Whisk until no lumps remain.
• Cornstarch acts as a thickening agent for the pudding.
• Fold in 4 cups of fresh, frozen, or canned corn kernels. If using frozen corn, thaw and drain it first to avoid excess moisture.
• Fresh corn adds a sweet crunch, while canned corn is a convenient alternative.
• Optional: Stir in 1/2 cup of shredded cheddar cheese or 1/4 cup of chopped chives for extra flavor. These additions can elevate the dish, but aren’t necessary for a classic version.
• Pour the mixture into the prepared baking dish and smooth the top with a spatula. A flat surface guarantees even baking.
• Bake for 45-50 minutes, or until the pudding is golden brown on top and a knife inserted in the center comes out clean. The edges should pull away slightly from the pan.
• Let the pudding cool for 10-15 minutes before serving. This allows it to set and makes it easier to slice.
• Overbaking can dry it out, so keep an eye on the oven during the last 10 minutes.
• Serve warm as a side dish or enjoy leftovers reheated. The pudding can be stored in the fridge for up to 3 days.

Nutrition

This homemade corn pudding recipe is not only delicious but also packed with nutrients. Here’s the nutritional breakdown per serving:

Chef Tips

While making this corn pudding, I’ve found that using fresh corn kernels instead of canned ones can really elevate the flavor and texture.

Don’t skip the step of whisking the eggs thoroughly for a creamier consistency.

I recommend baking it in a water bath to prevent cracking. Let it rest for 10 minutes before serving—it firms up nicely.

Finally, sprinkle with fresh herbs for an extra burst of flavor.