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Easy Corn Pudding Recipe | Thanksgiving Side Dish Everyone Loves

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Southern American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat Oven: Preheat to 350°F (175°C) and butter a 9×13-inch baking dish thoroughly.
  2. Make Wet Mixture: In a large bowl, whisk eggs, heavy cream, melted butter, and sugar until smooth and frothy.
  3. Add Corn: Fold in fresh corn and creamed corn until evenly distributed.
  4. Add Dry Ingredients: Sprinkle flour, salt, and baking powder on top and stir gently until just combined.
  5. Bake: Pour into prepared dish and bake for 45 minutes, until golden and center slightly jiggles.
  6. 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.