Description

This Creamy Corn Pudding is a true Southern classic – golden, buttery, and luxuriously creamy. Combining fresh corn, creamed corn, eggs, and heavy cream, it creates a sweet and savory side dish perfect for holidays or weeknight dinners. Ready in just over an hour, this foolproof recipe delivers a custard-like texture and unforgettable flavor every time.

Ingredients

Scale

2 cups fresh corn kernels (or thawed frozen/drained canned corn)
1 can creamed corn
3 large eggs, room temperature
1 cup heavy cream (or half-and-half for lighter version)
4 tablespoons melted butter
2 tablespoons sugar
1 cup all-purpose flour (or gluten-free blend)
1 teaspoon salt
1 teaspoon baking powder

Instructions

Preheat Oven: Preheat to 350°F (175°C) and butter a 9×13-inch baking dish thoroughly.
Make Wet Mixture: In a large bowl, whisk eggs, heavy cream, melted butter, and sugar until smooth and frothy.
Add Corn: Fold in fresh corn and creamed corn until evenly distributed.
Add Dry Ingredients: Sprinkle flour, salt, and baking powder on top and stir gently until just combined.
Bake: Pour into prepared dish and bake for 45 minutes, until golden and center slightly jiggles.
Rest & Serve: Let rest for 10 minutes before slicing for the perfect custardy texture.

Notes

For a lighter version, substitute half the cream with 2% milk or almond milk. For extra flavor, mix in 1 cup shredded cheddar or sprinkle with chives before serving. This corn pudding pairs perfectly with roasted turkey, ham, or barbecue and makes a standout addition to any holiday table.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice (1/12 of dish)
Calories: 280
Sugar: 5g
Sodium: 320mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Carbohydrates: 32g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg

Keywords: corn pudding, creamy corn pudding, southern side dish, easy corn casserole, baked corn pudding