Creamy Corn Pudding Casserole from Scratch

This corn pudding casserole is the kind of side dish that disappears first at a holiday table. It is a custardy, lightly sweetened baked corn casserole, made entirely from scratch with simple ingredients.

The top gets golden and puffed while the inside stays soft and spoonable, somewhere between a savory custard and a bread pudding. It works just as well alongside a weeknight roast chicken as it does next to a Thanksgiving turkey.

What Makes This Corn Pudding So Good

The texture is the real star. It is fluffy and custardy all at once, with sweet corn kernels scattered through every bite.

A little sugar and melted butter keep it rich without feeling heavy. The edges pull away from the dish with a slight chew, while the center stays spoon-tender.

I skip cornbread mix because whole corn, eggs, and a small amount of flour give you a cleaner corn flavor. It tastes like fresh sweet corn, even when you reach for a can.

Ingredients

• 1 can (14.75 oz) creamed corn: this is the base that gives the pudding its signature creaminess
• 1 can (15.25 oz) whole kernel corn, drained: or 1 1/2 cups frozen corn, thawed and patted dry
• 4 large eggs: they set the custard structure
• 1 cup half-and-half: whole milk works too, but half-and-half creates the richest texture
• 1/4 cup unsalted butter, melted: plus a little more for greasing the dish
• 1/4 cup granulated sugar: adds just enough sweetness to balance the corn
• 1/4 cup all-purpose flour: helps bind everything without making it cakey
• 1 teaspoon baking powder: gives a gentle lift and keeps the pudding from becoming dense
• 1/2 teaspoon salt: don’t skip it, salt sharpens the sweet corn flavor
• 1/4 teaspoon black pepper: a subtle warmth in the background

Variations and Substitutions

• Make it more savory: swap the granulated sugar for 1 tablespoon brown sugar and add 1/2 teaspoon smoked paprika
• Jalapeño corn pudding: fold in 1 finely diced jalapeño and a handful of shredded cheddar before baking
• Cream cheese swirl: drop small cubes of softened cream cheese into the batter right before it goes in the oven
• Dairy-free: use melted coconut oil instead of butter and oat milk in place of half-and-half
• No canned corn: use 3 cups fresh or frozen corn kernels; blend half of them with a splash of milk to mimic creamed corn

If you like this, you might also love my Cornbread Casserole.

How to Make Corn Pudding Casserole

Step 1: Whisk the Wet Ingredients

Heat the oven to 350°F (175°C) and butter a 2-quart baking dish. In a large bowl, whisk the 4 eggs, 1 cup half-and-half, 1/4 cup melted butter, and 1/4 cup sugar until smooth.

The mixture should look pale yellow and completely uniform, with no streaks of egg white. A brisk whisk for about 30 seconds gets it there.

Step 2: Stir in the Corn

Add the entire can of creamed corn and the drained whole kernel corn, plus the 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir everything together until the corn is evenly distributed.

The batter will be thin and soupy, with creamy corn liquid swirling around the whole kernels. That looseness is exactly right before the dry ingredients go in.

Step 3: Fold in the Dry Ingredients

Sprinkle the 1/4 cup flour and 1 teaspoon baking powder over the corn mixture. Use a spatula to fold gently, just until no dry pockets remain.

Stop as soon as the flour disappears. The batter thickens slightly and looks creamy with little speckles of baking powder. Overmixing now can make the finished pudding tough, so a gentle hand keeps it tender.

Step 4: Bake the Casserole

Pour the batter into the greased baking dish and smooth the top with the spatula. Bake on the middle rack for 55 to 65 minutes, until the top is deeply golden and the center is set but still jiggles faintly when you give the dish a little shake.

The edges will puff up and start to pull away from the sides, and your kitchen will fill with the smell of buttered sweet corn. If the top browns too quickly, tent it loosely with foil during the last 10 minutes.

Step 5: Scoop and Serve

Let the casserole cool on a wire rack for 10 minutes so it can finish setting up. Then spoon big, puffy servings straight from the dish while it is still warm.

Underneath that golden crust, the pudding will be soft and custardy, with whole kernels adding little pops of sweetness. It is at its best right now, but leftovers reheat beautifully the next day.

A Few Tips for Perfect Corn Pudding

• Drain the canned corn thoroughly.: Any extra water from the can will thin the batter and keep the center from setting properly.
• Half-and-half makes the creamiest texture.: You can use whole milk, but the pudding will be a bit lighter and less rich.
• For a crackly top, sprinkle a teaspoon of sugar over the batter right before baking.: It caramelizes into a thin, sweet crust as it bakes.
• You can prep the wet ingredients the night before.: Whisk eggs, half-and-half, melted butter, sugar, salt, and pepper together. Add the corn. Cover and refrigerate. In the morning, fold in the flour and baking powder and bake as directed.

Bake times shift a little depending on your dish. Here is a quick guide:

Storing Leftover Corn Pudding

• Refrigerate: Cover the dish tightly or transfer to an airtight container. It keeps well for up to 4 days.
• Reheating: Warm individual portions in the microwave until heated through. To reheat the whole dish, cover with foil and bake at 300°F (150°C) for about 20 minutes.

What to Serve With Corn Pudding Casserole

A roast chicken is a natural match because the crispy, salty skin plays against the pudding’s soft sweetness. Pork chops with a simple pan sauce also love a spoonful of corn pudding on the side. For a holiday spread, it fits right in next to baked ham or turkey, where it acts like a sweet relief from all the savory richness.

Frequently Asked Questions

Can I use a cornbread mix instead?

Yes, you can swap in 1 box (8.5 ounces) of Jiffy corn muffin mix for the flour, baking powder, and sugar. Omit those three ingredients and reduce the added sugar to 1 tablespoon. The texture will be more cake-like than custardy.

Why did my corn pudding turn out runny?

The most common cause is not baking it long enough. The center should still jiggle slightly when you shake the dish, but if it sloshes, give it 10 more minutes. Undrained canned corn can also introduce too much liquid.

Can I add cheese or jalapeños?

Absolutely. Fold in 1/2 cup shredded sharp cheddar and a finely diced jalapeño after you incorporate the dry ingredients. It makes a great savory side for barbecue.

Can I double this for a crowd?

Yes, double all ingredients and bake in a 9×13-inch dish. Keep an eye on it starting at 50 minutes because a shallower pan will cook faster. The top should still be deeply golden and the center just set.

Corn Pudding Casserole Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

• 1 can (14.75 oz) creamed corn
• 1 can (15.25 oz) whole kernel corn, drained
• 4 large eggs
• 1 cup half-and-half
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

 

1. Heat oven to 350°F (175°C) and butter a 2-quart baking dish.
2. In a large bowl, whisk eggs, half-and-half, melted butter, and sugar until smooth.
3. Stir in the creamed corn, drained whole kernel corn, salt, and pepper.
4. Sprinkle flour and baking powder over the mixture. Fold gently until just combined.
5. Pour into the dish and bake 55 to 65 minutes, until golden on top and jiggly-set in the center.
6. Cool for 10 minutes before scooping and serving warm.

Notes

Let the casserole rest for those 10 minutes so it slices into neat servings, but don’t wait too long or it will lose its puff. For a little extra texture, try adding a sprinkle of sugar on top before baking. Leftovers reheat well in the microwave or a low oven.