Corn Pudding Recipe

4.78 from 27 votes

Corn Pudding is the perfect mix of creamy and savory. This easy corn pudding recipe is the best holiday side dish.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Servings: servings

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)

Preheat oven to 350°F and spray a 9x9-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 tbsp granulated sugar, 2 tbsp all-purpose flour, 1 tsp baking powder, 1½ tsp kosher salt, ¼ tsp 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

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.