Irresistible Corn Pudding Recipe You Must Try Tonight

There’s something magical about the smell of corn pudding baking in the oven—it’s like a warm hug from my childhood. Every Thanksgiving, my grandma would pull her golden, creamy corn pudding out of the oven, and we’d all fight over the crispy edges. That perfect balance of sweet corn and rich custard makes this simple dish feel like a celebration, whether it’s a holiday feast or just a cozy weeknight dinner. Trust me, once you try this recipe, it’ll become your go-to comfort food too. It’s the kind of side dish that disappears fast, so you might want to make a double batch!

Why You’ll Love This Corn Pudding Recipe

This corn pudding recipe is my absolute favorite because it’s:

• Crazy simple – Just mix, pour, and bake!
• Unbelievably creamy – That perfect custard texture makes everyone ask for seconds
• A total crowd-pleaser – Even picky eaters go back for more
• Perfect year-round – Fancy enough for holidays but easy enough for Wednesday nights
• Comfort food magic – One bite and you’ll feel like you’re home

Honestly? I’ve made this recipe dozens of times and it never fails to disappear fast!

Ingredients for Corn Pudding

Here’s what you’ll need to make my favorite corn pudding – simple pantry staples that create magic together:

• 4 cups fresh corn kernels – About 6 ears of corn (but canned works in a pinch!)
• 2 large eggs – Room temperature blends better
• 1 cup milk – Whole milk makes it extra creamy
• 1/4 cup sugar – Adjust to taste if your corn is super sweet
• 2 tablespoons butter, melted – Salted or unsalted both work
• 1 tablespoon flour – Just enough to thicken without making it heavy
• 1/2 teaspoon salt – Balances all that sweetness
• 1/4 teaspoon black pepper – My grandma’s secret flavor boost

See? Nothing fancy – just good ingredients that make your kitchen smell amazing!

How to Make Corn Pudding

Okay, let’s get baking! This is so easy you’ll be shocked how something so simple turns out so delicious. First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your favorite mixing bowl (I always use my big yellow one – it’s like a good luck charm).

Now the fun part – whisk together those eggs, milk, sugar, melted butter, flour, salt and pepper until everything’s smooth and happy. Don’t overmix it though – just until you don’t see any flour streaks. Then gently fold in those beautiful corn kernels. I like to listen for the little “plop” sounds as they fall into the batter!

Pour your mixture into a greased baking dish (I use an 8×8 inch square one) and slide it into the oven. Set your timer for 45 minutes – you’ll know it’s done when the edges are golden and the center barely jiggles when you nudge the pan. Let it cool for about 10 minutes before serving – trust me, this patience pays off when you get that perfect creamy texture!

Tips for Perfect Corn Pudding

After making this corn pudding more times than I can count, here are my can’t-miss tricks:

• Fresh is best – Nothing beats the flavor of sweet summer corn, but canned works if you’re in a pinch
• Taste your corn first – Adjust the sugar based on how sweet your kernels are
• Grease that dish well – I use butter or baking spray so those crispy edges slide right out
• Let it rest – 10 minutes of cooling = perfect creamy texture (I know it’s hard to wait!)
• Check the wobble – It’s done when the center jiggles slightly but isn’t liquidy

Follow these and you’ll get that dreamy custard texture every single time!

Variations of Corn Pudding

Oh, the fun you can have with this recipe! Here are my favorite ways to mix it up:

• Cheese lover’s dream – Fold in 1/2 cup shredded cheddar or pepper jack before baking
• Herb explosion – Add fresh thyme or chives for a fancy twist
• Spice it up – A pinch of cayenne or smoked paprika gives it a kick
• Creamy shortcut – Swap half the corn for creamed corn for extra richness
• Bacon bonus – Because everything’s better with crispy bacon bits on top!

See? One basic recipe, endless delicious possibilities!

Serving Suggestions for Corn Pudding

This corn pudding plays so well with others – it’s practically the perfect dinner party guest! I love serving it alongside:

• Holiday classics – The creamiest companion to roasted turkey or honey-glazed ham
• Weeknight heroes – Pairs perfectly with grilled chicken or pork chops
• Summer BBQs – A sweet contrast to smoky ribs or brisket
• Vegetable lovers – Balances out roasted Brussels sprouts or green bean casserole

Honestly? It disappears fastest when I put it right next to the mashed potatoes – carb lovers unite!

Storage and Reheating Instructions

If by some miracle you have leftovers (it’s rare in my house!), here’s how to keep your corn pudding tasting fresh: pop it in an airtight container in the fridge – it’ll stay delicious for up to 3 days. When you’re ready for round two, reheat individual portions in the microwave for about 30 seconds, or warm the whole dish in a 300°F oven for 10-15 minutes until heated through. Pro tip: sprinkle a little water over the top before reheating to keep it from drying out!

Nutritional Information for Corn Pudding

Just so you know, these numbers are estimates – your exact nutrition will depend on your ingredients. But here’s the general scoop per serving (about 1/6 of the recipe): roughly 180 calories, 7g fat (4g saturated), 25g carbs (2g fiber, 10g sugar), and 5g protein. Not bad for something this delicious, right? Remember, corn’s packed with good stuff like fiber and antioxidants too! For more information on the nutritional benefits of corn, you can check out resources like the USDA Agricultural Research Service.

Frequently Asked Questions About Corn Pudding

Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works great – just thaw and drain it well first. I actually keep some in my freezer for corn pudding emergencies! The texture might be slightly different, but the flavor will still be fantastic.

Can I make corn pudding ahead of time?
You sure can! Assemble it the night before, cover tightly, and refrigerate. Just add about 5 extra minutes to the baking time since it’ll be cold. The edges might get a tad crispier, but that’s my favorite part anyway!

Why does my corn pudding sometimes turn out watery?
This usually happens if the corn was extra juicy or if it didn’t bake long enough. Next time, pat your corn dry before mixing, and make sure that center barely jiggles when you test it. A little patience goes a long way!

Can I double this recipe for a crowd?
Of course! Just use a 9×13 inch pan instead and bake for 50-55 minutes. Stir the batter well to distribute the eggs evenly. I do this every Thanksgiving – it disappears just as fast as the single batch!

Is corn pudding supposed to be sweet or savory?
Great question! This recipe walks that perfect line between both worlds. The corn’s natural sweetness shines, but the salt and pepper keep it balanced. Feel free to adjust the sugar up or down to match your taste – that’s the beauty of homemade!

Share Your Corn Pudding Experience

Now it’s your turn! Did you stick to the classic recipe or try one of the fun variations? I’d love to hear how your corn pudding turned out – leave a comment below with your tips, tricks, or family traditions. And if you snapped a photo of that golden beauty, tag me! Nothing makes me happier than seeing this recipe become part of someone else’s kitchen memories.

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