Decadent homemade Corn Pudding is a savory souffle that can be made with fresh or frozen corn. You’ll love this rich casserole side dish recipe.
This rich corn pudding makes a fantastic side for holiday meals, including Thanksgiving, and also pairs beautifully with a simple weeknight dinner of pork tenderloin and baked potatoes. The texture is somewhere between a souffle and a custardy casserole, with lots of sweet corn flavor and a lightly golden top.
Many recipes rely on canned creamed corn or boxed mixes, but this version is built from scratch to highlight the fresh, bright taste of corn. You can use fresh or frozen kernels; either works well. The method concentrates the corn flavor while keeping the finished dish rich yet airy.
How to make this recipe:
There are a few optional steps that boost flavor, but you can skip them if you’re short on time. They do make a noticeable difference in depth and texture.
- If using frozen corn, thaw fully. For fresh corn, cut kernels from the cob and be sure to scrape the milky juices from the ear — it adds sweetness and body. Pulse about half of the kernels in a food processor until slightly mashed; this helps create a creamy base.
- Mix dry ingredients (flour, sugar, baking powder, salt) in one bowl and whisk eggs, heavy cream, and the cooled melted butter in another bowl.
- Sauté the corn and diced onion in butter over medium-high heat until the onion softens and the corn is bright and fragrant, about 5 minutes. Stir in fresh herbs—thyme and basil are suggested—then remove from heat and let cool slightly.
- Fold the dry mixture and the corn mixture into the egg and cream mixture. Transfer to a greased 9×13-inch baking dish and bake until the pudding is set and golden on top. Let it rest briefly before serving.
Baking tips:
- Cooking time varies with oven and dish depth. A shallow pan will bake faster than a deep casserole.
- Expect a slight jiggle when the pudding is done—similar to pumpkin pie. It should no longer look liquid; it will finish setting as it cools.
- To make ahead: bake, cool, cover, and refrigerate up to 2 days. Reheat gently covered with foil; the texture and flavor hold up well.
Love corn recipes?
If you enjoy corn pudding, try other corn-forward dishes such as cornbread dressing, fresh corn salad, Mexican street corn (elote), jalapeño cornbread, chicken corn chowder, feta corn casserole, buttered herb sautéed corn off the cob, or a slow-cooker creamed corn.
Corn Pudding
Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 tablespoon kosher salt
- 6 large eggs
- 2 cups heavy cream
- 1/2 cup unsalted butter melted and cooled
- 2 tablespoons unsalted butter
- 6 cups corn kernels if using fresh you’ll need about 8 ears; if using frozen, fully thaw
- 1/2 cup yellow onion diced
- 2 tablespoons fresh thyme chopped
- 2 tablespoons fresh basil minced
Instructions
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Preheat the oven to 350°F. In a small bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the eggs, heavy cream, and the cooled 1/2 cup melted butter until smooth.
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Pulse about half of the corn kernels in a food processor until they are partially mashed to create a creamier base.
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Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add all the corn and the diced onion and sauté, stirring frequently, until the onion is softened and the corn is fragrant, about 5 minutes. Stir in the thyme and basil. Remove from heat and let cool slightly, about 5 minutes.
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Stir the dry flour mixture and the corn mixture into the egg and cream mixture until evenly combined. Pour the mixture into a greased 9×13-inch baking dish. Bake in the preheated oven until set and golden on top, about 40 minutes. Allow the pudding to rest for 5 minutes before serving.
Notes
- Make ahead: Bake as directed, let cool, then cover and chill for up to 2 days. Reheat covered with foil until warmed through.
- Baking time varies by oven and dish depth. A deeper dish needs more time.
- When the center has a slight jiggle but is not liquid, the pudding is done. It will finish setting as it cools.
Recipe adapted from Southern Living.
Nutrition
Calories: 346kcal, Carbohydrates: 21 g, Protein: 7 g, Fat: 28 g
Nutrition information is automatically calculated and should be used as an approximation.