Corn Pudding

Name: Corn Pudding Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 tbsp granulated sugar (25g); 2 tbsp all-purpose flour (15g); 1 tsp baking powder (4g); 1½ tsp kosher salt (5g); ¼ tsp crushed red pepper flakes; 3 large eggs (150g, lightly beaten); 1 cup heavy cream (227g); ¼ cup unsalted butter (57g, melted (½ stick)); 3 cups corn kernels (375g (fresh, frozen, or canned. If using canned, fully drain)); 4 slices crumbled cooked bacon (optional); chopped fresh herbs (for garnish (parsley, cilantro, basil, thyme, rosemary))

By Becky Hardin

Updated Oct 2, 2025

4.78

Read 9 Reviews

Prep 10

Cook 1

Servings 6 servings

By Becky Hardin

Updated Oct 2, 2025

Jump to Recipe

Corn pudding is one of those timeless side dishes that always finds its way to my holiday table. It’s creamy, lightly sweet, and packed with corn flavor, making it the perfect balance between a casserole and a custard. This recipe is simple to prepare, and it’s one I come back to again and again for Thanksgiving, Christmas, and Sunday dinners.

Corn Pudding Recipe

I love how nostalgic this corn pudding dish feels. It reminds me of family gatherings where everyone went back for seconds. Corn pudding, or corn soufflé, is such a simple side with just a few pantry staples whisked together and baked until golden. It only takes minutes to prep, always gets rave reviews, and proves that sometimes the simplest recipes are the best. If it is a tradition in your home too, I would love to hear how you serve it in the comments.

Tips for Beginners

If pudding is too runny. Corn pudding should have a soft, custard-like texture, but if it comes out soupy, just bake it a bit longer until the center is set. You can also stir in an extra tablespoon of flour to help thicken it up next time.
Dry pudding. If the pudding feels more stiff than creamy, reduce the baking time slightly or add 2 tablespoons of milk to loosen the custard. Using whole milk or cream instead of low-fat also helps keep it rich and moist.
The type of corn makes a difference. Fresh corn adds the most flavor, but be sure to cut it off the cob and blot it dry. Frozen corn should be thawed and patted dry, while canned corn needs to be well-drained before mixing in. This prevents excess liquid from making the pudding watery.

How to Make Corn Pudding Step by Step

Gather the ingredients. Preheat the oven to 350°F and spray a 9×9-inch (or 1½ quart) casserole dish with nonstick cooking spray.

Whisking dry ingredients in a glass bowl on a wooden cutting board with red pepper flakes nearby

Mix the dry ingredients: In a small bowl, stir together 2 tbsp granulated sugar (25 g), 2 tbsp all-purpose flour (15g), 1 tsp baking powder (4g), 1½ tsp kosher salt (5g), and ¼ tsp crushed red pepper flakes.

Mixing wet ingredients until smooth in a clear glass bowl

Mix the wet ingredients: In a large bowl, whisk 3 large eggs (150g, lightly beaten), 1 cup heavy cream (227g), and ¼ cup melted unsalted butter (57g, ½ stick) until smooth.

Mixing wet and dry ingredients until smooth in a clear glass bowl

Whisk together: While whisking, slowly add the dry sugar-flour mixture into the egg mixture and whisk until no lumps remain.

Folding corn kernels into the creamy pudding mixture with a spatula

Add the corn: Stir in 3 cups corn kernels (fresh, frozen, or drained canned) and, if desired, 4 slices of crumbled cooked bacon until everything is well combined.

Unbaked corn pudding mixture poured into a round baking dish ready for the oven

Bake the pudding: Pour the mixture into the prepared baking dish and bake for 45–60 minutes, until the center is just set and the top is lightly golden.

Golden baked corn pudding fresh out of the oven in a white round casserole dish

Let the pudding rest: Remove from the oven and let the pudding rest for 5 minutes before serving.

Close-up of baked corn pudding in a white casserole dish with a portion scooped out, showing creamy corn filling beneath the golden top

Garnish and serve: Garnish with chopped fresh herbs like parsley, cilantro, basil, thyme, or rosemary, and enjoy warm.

Baked corn pudding with a golden crust in a white casserole dish, a wooden spoon resting inside after scooping out a serving

Variations on Corn Souffle

Corn pudding is a classic on its own, but it’s easy to customize depending on your taste or the occasion.

Sweet Options

Extra sweet: Add 2–3 tablespoons more sugar for a dessert-like version.
Warm spice: Stir in a pinch of cinnamon or nutmeg for a cozy holiday twist.
Vanilla touch: A splash of vanilla extract adds a subtle sweetness and warmth.
Sweet topping: Serve with a drizzle of honey or maple syrup right before serving.

Savory Options

Cheesy: Mix in shredded cheddar, Monterey Jack, or parmesan for extra richness.
Herbed: Add chopped fresh herbs like thyme, chives, or parsley for fresh flavor.
Spicy: Stir in diced jalapeño, poblano peppers, or a dash of cayenne for a little kick.
Smoky: Fold in cooked bacon or smoked paprika for a savory depth of flavor.

How to Store and Reheat

Store leftovers in the refrigerator (cover the baking dish with aluminum foil or plastic wrap) for up to 5 days. To reheat it, put it back in the oven at 300°F until it’s warm. I recommend covering the dish while it heats up to retain moisture.

Freeze corn pudding tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

You can assemble the corn pudding up to 24 hours in advance. Mix everything together, pour it into the baking dish, and cover tightly with plastic wrap or foil. Keep it in the refrigerator until you are ready to bake, then bring it to room temperature while the oven preheats. This makes holiday prep so much easier since you can pop it straight into the oven when you need it.

Serving Suggestions

Corn pudding is one of those sides that feels right at home on a holiday table. I love serving it alongside the classics like mashed potatoes, green bean casserole, and stuffing because it adds a creamy, slightly sweet contrast to all the savory dishes. It pairs beautifully with roast turkey or baked ham, and I always find people going back for seconds.

More Holiday Corn dishes to try

Jiffy Corn Casserole

Green Bean and Corn Casserole with Cheese

Creamed Corn

Loaded Cornbread Casserole

Filed under: Casserole Recipes, Christmas, Holiday Recipes, Oven Baked, Pudding + Parfait, Side Dishes, Thanksgiving, Vegetables

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.