Why You’ll Love this Creamy Corn Pudding
If you’re looking for a side dish that’ll steal the spotlight at your next dinner party, this Creamy Corn Pudding is about to become your new best friend.
The combination of whole kernel and cream-style corn creates this incredible texture that’s somehow both silky and substantial.
I’m obsessed with how the sugar balances the natural sweetness of corn, while a hint of salt and pepper keeps everything perfectly savory.
And can we talk about that buttery top layer? Heavenly.
The best part? It’s ridiculously simple to make, requiring just minutes of prep before your oven does all the work.
What Ingredients are in Creamy Corn Pudding?
When it comes to comfort food, nothing beats a classic Southern-style corn pudding. This Creamy Corn Pudding recipe calls for just a handful of simple ingredients you probably already have in your pantry.
What makes this dish so special is how the humble corn transforms into something almost magical when mixed with eggs and milk and baked slowly. It’s like the corn gets a chance to really show off its natural sweetness in the creamiest possible way.
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 2 large eggs, slightly beaten
- 1/2 cup sugar
- 2 tablespoons flour
- 1/2 cup milk
- Salt and pepper, to taste
- 2 tablespoons butter
The quality of your corn matters here, so while canned corn works perfectly well (and is what I always use for consistency), you could experiment with fresh corn in summer months when it’s at peak sweetness.
The combination of both whole kernel and cream-style corn is non-negotiable though—it’s what gives this pudding its perfect texture, somewhere between a custard and a casserole.
And don’t skimp on the butter on top! Those little melted pockets of buttery goodness that form during baking are often the first bites to disappear when I serve this at gatherings.
How to Make this Creamy Corn Pudding
Making this corn pudding couldn’t be simpler, which is why it’s my go-to side dish for everything from weeknight dinners to holiday feasts.
Start by combining 1/2 cup sugar, 2 tablespoons flour, and salt and pepper in a mixing bowl. This dry mixture becomes the backbone of your pudding, giving it structure while still allowing that creamy texture we’re after. Whisk these ingredients together until well blended, making sure there are no flour lumps hiding anywhere—nobody wants to bite into a pocket of raw flour, right?
Next, add 1/2 cup milk and 2 slightly beaten large eggs to your dry ingredients, stirring until everything is thoroughly combined. This is where the magic starts to happen. The eggs will work as a binding agent, creating that custardy texture that makes corn pudding so irresistible.
Now fold in both your drained can of whole kernel corn and the can of cream-style corn. For the smoothest mixture, I recommend using a KitchenAid Professional to ensure perfectly blended ingredients without overworking the batter. I love watching how the mixture transforms at this point—from separate ingredients to a promising pudding that’s just waiting to be baked.
Pour this mixture into a baking dish, and don’t forget the finishing touch: dot the top with 2 tablespoons of butter cut into small pieces. These butter spots will melt into golden pools that infuse the entire dish with richness.
The baking method is vital for perfect corn pudding. Place your baking dish in a larger pan filled with water—this water bath helps the pudding cook gently and evenly. Pop it into a preheated 375-degree oven and let it bake for a full hour.
You’ll know it’s done when the center is set but still has a slight jiggle, and the top has turned a beautiful golden brown. The aroma that fills your kitchen while this bakes is worth the wait alone.
Let it rest for about 5 minutes before serving, as it will continue to set up slightly as it cools. This dish pairs wonderfully with grilled meats prepared on a premium grill set for a complete and impressive holiday meal.
Creamy Corn Pudding Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s explore the wonderful world of customizing your corn pudding.
I love swapping the canned corn for fresh summer corn scraped right off the cob when it’s in season. The natural sweetness? Unmatched.
For a savory twist, try reducing the sugar to 1/4 cup and adding shredded cheddar cheese or crumbled bacon.
Can’t have dairy? Unsweetened almond milk works beautifully in place of regular milk.
And for a bit of heat, diced jalapeños or a dash of cayenne will transform this into a spicy side that’ll have everyone asking for your secret.
What to Serve with Creamy Corn Pudding
Corn pudding deserves to be paired with companions that’ll make its creamy, sweet flavors truly shine.
I’m always looking for that perfect balance on my holiday table, and corn pudding needs dishes that complement without competing.
Pair it with savory proteins like roasted turkey, glazed ham, or grilled chicken. The contrast is divine.
For a complete southern spread, consider collard greens, black-eyed peas, or buttermilk biscuits.
Want to keep it simple? A crisp green salad with vinaigrette cuts through the richness perfectly.
Trust me, the acidic bite provides welcome relief from the pudding’s decadence.
Final Thoughts
Whether you’re planning a holiday feast or just craving some southern comfort, this creamy corn pudding recipe delivers warmth and nostalgia in every bite.
I’m convinced there’s something magical about the way those simple ingredients transform into such a comforting side dish.
The beauty of corn pudding lies in its versatility, don’t you think?
It’s elegant enough for your holiday table but humble enough for Sunday dinner.
For another flavorful option that pairs wonderfully with corn pudding, consider preparing savory grilled shrimp as a complementary main dish.
With just 5 simple ingredients and minimal preparation time, this dish is perfect for busy home cooks who don’t want to sacrifice flavor for convenience.
