Corn Pudding is a classic holiday side dish recipe. Your holiday table isn’t complete without this easy corn souffle recipe! This delicious side dish is the perfect complement for Thanksgiving foods such as turkey and greens or Christmas favorites, especially ham. Yum!

Corn Pudding recipe in white baking dish with a wooden spoon.

This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.

What’s in this Corn Pudding Recipe?

Whether you call this corn pudding or corn souffle, it’s delicious either way. This easy recipe has a creamy component but also the full corn kernels, which I really like. Sometimes simple recipes are the best for the holidays. I have a tendency to try to dress up and change all the traditional recipes, but this one is great just how it is.

  • Granulated Sugar: Adds a touch of sweetness.
  • All-Purpose Flour: Helps bind the pudding together.
  • Baking Powder: Prevents the pudding from becoming dense and gummy.
  • Kosher Salt: Enhances the natural flavor of the corn.
  • Red Pepper Flakes: Adds just a hint of spice.
  • Eggs: Help bind the pudding together and add richness.
  • Heavy Cream: Makes the pudding creamy and moist.
  • Unsalted Butter: Adds richness to the pudding.
  • Corn Kernels: You can use fresh, frozen, or canned. If using canned, make sure to fully drain before using to avoid a watery pudding.
  • Fresh Herbs: Use any combination of parsley, cilantro, basil, thyme, and/or rosemary.

Pro Tip: For a hit of salty, umami flavor, add some crumbled cooked bacon!

Variations on Corn Souffle

Corn pudding is such a versatile dish! You can add freshly shredded cheddar, Monterey jack, or pepper jack cheese to create a creamy, cheesy pudding. For a spicier pudding, fold in some diced jalapeño peppers.

Fold in some crumbled bacon, sausage (breakfast or chorizo work great), or lump crabmeat for a meatier take. Or fold in some diced green chilies, black beans, mushrooms, spinach, or caramelized onions for a veggie-forward pudding.

Chunky cornbread in a casserole dish.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Please enable JavaScript in your browser to complete this form.
What is corn pudding?

Corn pudding, also known as corn souffle, is a soft, creamy cornbread-like casserole with whole-kernel corn suspended in it.

Why is it called corn pudding?

This dish gets its name from the way that the starches in the corn thicken the mixture into a custard-like pudding.

What is the difference between cornbread and corn pudding?

Corn pudding is a lot like cornbread, but it incorporates whole corn kernels for a fresher flavor and looser, creamier texture!

Is corn pudding supposed to be jiggly?

This pudding should have a soft, soufflé-like texture, with golden brown edges and a slightly jiggly center. If the center is still very jiggly, it likely needs to bake a bit longer.

Why is my corn pudding watery?

If your pudding is watery, it is likely that the corn used was very wet. Make sure to drain off any excess water before using the corn. To further combat moisture, you can also toss the corn in a skillet over medium heat briefly to cook off some liquid.

Does corn pudding reheat well?

Yes, it sure does! You can reheat it in the microwave in single portions or as one whole dish in the oven.

Wood spoon sitting in a dish of partially eaten corn.

How to Store and Reheat

If you have leftovers, keep them! Store it 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.

How to Freeze

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.

Serving Suggestions

Serve this classic corn souffle at your Thanksgiving table alongside turkey, turkey gravy, stuffing, green bean casserole, mashed potatoes, roasted sweet potatoes, and cranberry sauce.

Wooden spoon resting in a partially eaten dish of corn.
Recipe Card

Corn Pudding Recipe

4.78 from 27 votes
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 6
Author: Becky Hardin
Your holiday table isn't complete without CLASSIC CORN PUDDING! This delicious side dish is the perfect complement for Thanksgiving foods such as turkey and greens or Christmas favorites, especially ham. YUM!
Corn Pudding is the perfect mix of creamy and savory. This easy corn pudding recipe is the best holiday side dish.
Save this recipe!
Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 tablespoons granulated sugar 25 grams
  • 2 tablespoons all-purpose flour 15 grams
  • 1 teaspoon baking powder 4 grams
  • teaspoons kosher salt 5 grams
  • ¼ teaspoon crushed red pepper flakes
  • 3 large eggs 150 grams, lightly beaten
  • 1 cup heavy cream 227 grams
  • ¼ cup unsalted butter 57 grams, melted (½ stick)
  • 3 cups corn kernels 375 grams (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)

Instructions 

  • Preheat oven to 350°F and spray a 9×9-inch or 1½ quart casserole dish with cooking spray.
  • In a small bowl, stir the sugar, flour, baking powder, salt, and red pepper flakes together.
    2 tablespoons granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon baking powder, 1½ teaspoons kosher salt, ¼ teaspoon crushed red pepper flakes
  • In a large bowl, whisk the eggs, cream, and melted butter together.
    3 large eggs, 1 cup heavy cream, ¼ cup unsalted butter
  • While whisking, add the sugar mixture to the egg mixture. Whisk until smooth. Add corn (and bacon, if using) and stir until combined.
    3 cups corn kernels, 4 slices crumbled cooked bacon
  • Pour mixture into sprayed baking dish and bake at 350°F just until set in the middle and golden brown, 45-60 minutes.
  • Remove from oven and let stand 5 minutes before serving.
  • Garnish with your favorite herb and serve.
    Chopped fresh herbs

Video

Becky’s Tips

  • If your corn is very wet, you can toast it in a pan set over medium heat for a few minutes to remove excess moisture.
  • Nutritional information does not include optional ingredients.
Storage: Store corn pudding in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Calories: 319kcalCarbohydrates: 17gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 158mgSodium: 823mgPotassium: 166mgFiber: 0.1gSugar: 5gVitamin A: 979IUVitamin C: 2mgCalcium: 84mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

More Corn Side Dishes We Love

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.

4.78 from 27 votes (26 ratings without comment)
Subscribe
Notify of
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Jeri
Jeri
March 31, 2021 6:23 pm

A recipe from my childhood! Would it be okay to use half and half in place of the cream? That is all I have at hand at the moment. Thanks…

Becky Hardin
Becky Hardin
April 1, 2021 3:18 pm
Reply to  Jeri

I am sure you can give it a try!

jenny
jenny
February 12, 2019 3:48 am

This is good5 stars

Laura
Laura
December 23, 2017 2:46 pm

do I cook the frozen corn first?

192.168.1.1
192.168.1.1
October 6, 2017 4:34 am

Maybe I need a chef make it.

Dana K Brown
Dana K Brown
October 4, 2017 12:03 pm

There is a *See note after the fresh corn kernels ingredient but I don’t find the note. Did I over look it or is not included?

Love your recipes!!

charles
charles
October 4, 2017 3:36 pm
Reply to  Dana K Brown

I can’t find the the note either. I hope I can use frozen corn.