Corn Pudding Recipe That Makes the Perfect Side
If you’ve never made corn pudding before, it’s one of those dishes that surprises people with how simple it is. It’s soft, buttery, and a little sweet, almost like a cross between a casserole and a custard. The honey makes it taste warm and rich, and the edges bake up golden and just a little crisp while the center stays creamy.
Why I Love This Corn Pudding Recipe
- It bakes up creamy in the center with golden, crisp edges.
- It works for both weeknight dinners and holiday meals.
- The corn adds a little texture so it never feels too heavy.
- It’s simple, warm, and always one of the first dishes to go.
Ingredients (with subs)
Corn
- Creamed corn (link to creamed corn recipe)
- Mini frozen sweet corn on the cob. If unavailable, use frozen yellow sweet corn. Canned corn works too, but it’s softer and a little sweeter.
Custard Mixture
- Eggs
- Heavy cream. Half and half works too if you want it a little lighter.
- Raw wild honey for sweetness. Good-quality honey or sugar also work fine.
- Butter, slowly melted and cooled before adding.
Dry Ingredients
- Cornstarch
- Baking powder
- Salt
- Onion powder. Garlic powder works too for a slightly savory note.
For the Pan
- Butter for greasing the baking dish. Oil spray can work too, but butter gives the best flavor.
Top Tips
Use raw wild honey for a deeper flavor that balances the corn perfectly
Melt the butter slowly and let it cool before adding so the custard stays smooth
Bake until just set in the center, it should be soft and custardy, not firm
Frozen or fresh corn both work great; just avoid overcooked canned corn if possible
Serve warm or slightly cooled. The texture firms up as it rests
Step-by-Step Instructions for the Best Corn Pudding
Start by getting everything ready. Preheat the oven to 400°F and butter your baking dish really well. I like using a little extra butter here so it forms a nice golden crust on the edges.
Boil your corn on the cob until it’s tender, then cut off all the kernels. If you’re using frozen sweet corn, just make sure it’s thawed and drained, you don’t want any extra water in the mix.
Melt your butter slowly so it doesn’t burn. Once it’s melted, let it cool a bit while you get everything else going.
In a big bowl, whisk together your eggs, heavy cream, and honey. I love using raw wild honey for this because it has a deeper flavor, but any good honey or even sugar will still make this pudding taste amazing. Once it looks smooth, pour in the cooled butter and give it another good whisk.
Now mix in the creamed corn, and the corn you just cut. Stir everything together until it looks nice and even, you’ll start to see all that creamy richness come together.
Note: I prefer to make creamed corn from scratch rather than canned, but you can use canned creamed corn
In another bowl, mix your dry ingredients: cornstarch, baking powder, salt, and a little onion powder. If you like a more savory note, garlic powder works too. Add that dry mix to your corn mixture and stir gently until it’s fully combined.
Pour it all into your buttered dish and smooth out the top. Pop it into the oven and bake for about 55 to 60 minutes. You’ll know it’s ready when the top turns golden and the center still has a little jiggle. That’s what gives it that soft, custardy texture.
Let it sit for about 10 minutes before digging in so it sets up a bit. Serve it warm, the texture is so creamy and comforting that way.
Make Ahead And Storage
You can bake corn pudding a day ahead and reheat it in the oven before serving.
It keeps well in the fridge for up to three days and tastes just as good the next day, especially with a little extra butter on top.
What To Serve This With
This corn pudding goes perfectly with roasted chicken, pernil, or Latin-style roast pork. It also fits nicely beside arroz con gandules or black beans with green chiles if you want a full dinner. During the holidays, I like it next to creamed corn from scratch in just 20 minutes or roasted vegetables for a softer, sweeter side.
If you try this recipe, I’d love to hear how it turns out for you. Leave a comment below, I try and read them all.
Corn Pudding Recipe That Makes the Perfect Side
Ingredients
Equipment
Method
- Preheat oven to 400°F. Butter a 9×13-inch baking dish. Boil the mini corn on the cob, slice off the kernels, and drain well. Slowly melt the butter and set aside to cool slightly.
- In a large mixing bowl, whisk together the eggs, heavy cream, and honey until smooth.
- Add the cooled melted butter, then stir in the creamed corn and corn kernels. Mix until combined.
- In a separate bowl, whisk together the cornstarch, baking powder, salt, and onion powder until even.
- Add the dry ingredients to the wet mixture and stir until fully incorporated.
- Pour the mixture into the buttered baking dish and smooth the top.
- Bake for 55 to 60 minutes, or until the center is just set and the top is golden. It should have a soft, custardy texture when done.
- Cool for about 10 minutes before serving. Serve warm for the best flavor and texture.
