Southern corn pudding is a creamy baked side dish made with whole-kernel corn, cream-style corn, eggs, milk, and butter. This version skips cornbread mix and uses cornstarch for a tender, spoonable custard with a golden top. It serves eight, takes 10 minutes to prep, and fits right beside a Sunday roast or holiday ham.
The center should have a gentle wobble when it comes out of the oven, followed by a 10-minute rest before serving. If you're looking for a more bread-like side with sour cream and cheese, try my Easy Jiffy Corn Casserole instead.
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A Soft, Custardy Side for the Dinner Table
This pudding is lightly sweet and buttery, with whole corn kernels tucked into a soft egg custard. It isn't meant to slice into neat squares. Spoon it warm onto the plate and let the browned top and tender center do their thing.
Ingredients You'll Need
- Butter: Melt it and let it cool slightly; keep a little extra for the baking dish.
- Granulated sugar: Mix it with the cornstarch before adding liquid.
- Cornstarch: Whisk away dry pockets before the eggs go in.
- Milk: Whole or 2% milk works well.
- Large eggs: Blend the yolks and whites fully into the milk mixture.
- Whole-kernel corn: Drain it thoroughly.
- Cream-style corn: Use both cans, including their creamy liquid.
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Ingredient Notes & Substitutions
Frozen corn can replace the canned whole-kernel corn: use 1½ cups, thawed and well drained. Keep the cream-style corn as written; its moisture and consistency are part of this custard. The full quantities are in the recipe card below.
Tools That Make It Easier
- Shallow 2-quart baking dish
- Can opener
- Colander or fine-mesh strainer
- Measuring cups and spoons
- Large mixing bowl
- Whisk
- Folding spatula or mixing spoon
- Microwave-safe bowl or small saucepan for melting butter
- Oven mitts
- Heat-safe trivet
- Serving spoon
- Aluminum foil (only if the top browns before the center sets)
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Buy Now → How to Make Southern Corn Pudding
1. Prep the Dish and Milk Mixture
Heat the oven to 400°F and butter the bottom and sides of a shallow 2-quart baking dish. Mix the sugar and cornstarch in a large bowl, then gradually whisk in the milk until no dry pockets remain.
2. Mix the Custard and Add the Corn
Whisk in the eggs until fully blended, then slowly whisk in the melted, slightly cooled butter. Fold in the drained whole-kernel corn and both cans of cream-style corn; transfer to the baking dish and spread evenly.
3. Bake, Rest, and Serve
Bake uncovered for about 1 hour, until the top is golden and the middle has a gentle wobble without looking liquid. Loosely cover with foil if the top browns before the center sets, then let the pudding stand for 10 minutes before serving warm.
A Few Tips for a Tender Center
Drain the whole-kernel corn thoroughly and leave the cream-style corn undrained. Those two cans have different jobs: one adds kernels without extra packing liquid, while the other supplies the creamy corn mixture.
Whisk the sugar and cornstarch together before gradually adding milk so you can spot and smooth any dry pockets early. Let the melted butter cool slightly before slowly whisking it into the eggs.
Watch the middle as well as the top. A golden surface alone doesn't tell you the center has set; look for a gentle wobble rather than a liquid ripple. If the surface is getting ahead, a loose foil cover protects it while the middle finishes baking.
Keeping Leftovers Fresh
Refrigerate corn pudding in a covered container within 2 hours of baking and use it within 3 to 4 days. Microwave individual portions, or reheat the covered casserole in a 325°F oven until hot throughout.
Can you freeze corn pudding? Yes. Cool it, divide into portions, and seal in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating; the custard may release a little moisture after thawing.
What to Serve with Southern Corn Pudding
Serve this buttery corn side with Herb Butter Roasted Turkey, Copycat Honey Baked Ham, or Southern-Style Collard Greens. A green vegetable balances the soft, lightly sweet custard.
Herb Butter Roasted Turkey in an Oven Bag
Copycat Honey Baked Ham
Southern-Style Collard Greens
For a complete holiday menu, browse these Southern Thanksgiving Recipes. The pudding bakes at 400°F, so plan its oven time alongside the main dish rather than assuming everything uses the same temperature.
A Couple of Questions Before You Bake
Is corn pudding a dessert?
This corn pudding is a lightly sweet side dish, served warm with savory main courses. The sugar rounds out the corn flavor; the eggs and milk give it a soft custard texture.
Can I leave out the cream-style corn?
Keep both cans of cream-style corn in this recipe. Replacing them with drained kernels changes the moisture and consistency; the tested frozen-corn swap applies only to the whole-kernel corn.
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Recipe
PrintSouthern Corn Pudding
Southern corn pudding brings sweet corn and a tender, buttery custard to the table. With 10 minutes of prep and no cornbread mix, it's an easy oven-baked side.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Ingredients
- ⅓ cup butter, melted and cooled slightly, plus more for greasing
- ¼ cup granulated sugar
- ¼ cup cornstarch
- ½ cup milk
- 5 large eggs
- 1 (15.25-ounce) can whole-kernel corn, thoroughly drained
- 2 (14.75-ounce) cans cream-style corn
Instructions
- Set the oven to 400°F. Butter the bottom and sides of a shallow 2-quart baking dish.
- Combine the sugar and cornstarch in a large mixing bowl. Gradually whisk in the milk until no dry pockets remain.
- Add the eggs and whisk until the yolks and whites are fully blended into the milk mixture.
- Slowly whisk in the melted butter. Fold in both types of corn, distributing the kernels evenly.
- Transfer the mixture to the baking dish and spread it into an even layer.
- Bake uncovered for about 1 hour. The pudding is ready when the surface is golden and the middle has a gentle wobble without appearing liquid. If the top browns before the center sets, cover loosely with foil.
- Let stand for 10 minutes before spooning into portions. Serve warm.
Notes
Rest time: Let the pudding stand for 10 minutes before serving. Total time includes this rest.
Substitutions: Replace the canned whole-kernel corn with 1½ cups thawed, well-drained frozen corn. Whole or 2% milk works well. Keep the cream-style corn for the moisture and consistency it provides.
Serving suggestions: Pair with roast turkey, baked ham, pork chops, or barbecue chicken. Green beans, sautéed greens, or a crisp salad round out the meal.
Storage: Refrigerate in a covered container within 2 hours of baking. Use within 3 to 4 days. Reheat individual portions in the microwave or warm the casserole, covered, in a 325°F oven until hot throughout.
Freezing: Cool, divide into portions, and seal in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The custard may release a little moisture after thawing.
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