Old Fashioned Corn Pudding Recipe – Easy Southern Comfort Classic

Let me tell you, the aroma of sweet corn mingling with butter and cream as it bakes is downright magical—like the promise of warmth on a chilly evening. You know that moment when you open the oven, and a golden, jiggly corn pudding is staring back at you, its edges slightly caramelized and the center still a little wobbly? That’s the kind of comfort only Southern kitchens can deliver.

The first time I tried this old fashioned corn pudding recipe, I was knee-high to a grasshopper, sitting at my grandma’s Formica table, fork in hand, ready for dessert but not expecting something so savory to taste so sweet. I remember pausing after my first bite, just soaking in the creamy texture and sweet corn flavor. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This recipe has been passed down through our family for years—showing up at Sunday potlucks, Thanksgiving spreads, and even the occasional weeknight dinner when comfort is what we crave. There’s no fuss, no fancy tricks—just honest ingredients, a little patience, and a whole lot of love. Honestly, I wish I’d realized years ago how dangerously easy it was to whip up corn pudding. My family can’t stop sneaking spoonfuls straight from the dish as it cools (and I can’t really blame them—who could resist that creamy, custardy goodness?).

Corn pudding is perfect for holiday feasts, cozy gatherings, or when you need something nostalgic that feels like a warm hug. It’s the kind of dish that brightens up your Pinterest board and instantly perks up a table. I’ve tested this recipe more times than I care to admit, all in the name of research, of course. Now it’s a staple for family gatherings, gifting, and those days when Southern comfort is all you need. You’re going to want to bookmark this one—trust me.

Why You’ll Love This Old Fashioned Corn Pudding Recipe

Let’s face it, some recipes just have that magical combination of ease, flavor, and crowd-pleasing charm. After years of tinkering (and a few failed batches, not gonna lie), I can confidently say this easy Southern comfort classic has earned its place in my recipe box. Here’s why you’ll fall for it too:

• Quick & Easy: Comes together in under 10 minutes flat, then bakes while you relax—perfect for busy weeknights, holiday mornings, or last-minute guests.
• Simple Ingredients: No fancy grocery trips required; everything you need is probably sitting in your pantry or fridge right now.
• Perfect for Any Occasion: Whether it’s Thanksgiving, Easter brunch, or a casual backyard barbecue, corn pudding fits right in and gets gobbled up fast.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone goes back for seconds. I’ve never seen leftovers survive past day one.
• Unbelievably Delicious: The creamy, custardy texture is pure comfort, and the balance of sweet corn and rich dairy makes it irresistible.

What sets this old fashioned corn pudding apart from the rest? Well, for starters, we don’t skimp on the sweet corn—using both whole kernels and creamed corn means you get bursts of flavor and that signature silky texture. The secret is a gentle bake (not too hot!) and a dash of nutmeg for just the right hint of warmth. Some folks add flour or cornstarch, but I keep it classic with a simple egg custard base, which gives it that jiggly, almost soufflé-like finish.

This isn’t just another corn casserole—it’s my best version, tested and approved by everyone from grandma to the neighbor’s picky toddler. Each bite is the kind that makes you close your eyes and smile. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. Serve it up for guests and watch those rave reviews roll in, or treat yourself to a spoonful straight from the pan (no judgment here). If you want to make everyday meals memorable, this is your ticket.

What Ingredients You Will Need

This easy Southern comfort classic uses simple, wholesome ingredients to deliver bold flavor and a satisfying, creamy texture without any fuss. Most of these are pantry staples, so you’re already halfway there.

• For the pudding base:
  • 2 cups whole kernel corn, drained (fresh, canned, or frozen work—just thaw if using frozen)
  • 1 can (15 oz / 425 g) creamed corn (adds creamy sweetness and depth)
  • 4 large eggs (room temperature for best blending)
  • 1 cup whole milk (240 ml; can substitute 2% or dairy-free milk)
  • 1/2 cup heavy cream (120 ml; gives richness—can swap with half-and-half)
  • 1/4 cup unsalted butter, melted (56 g; use salted and reduce added salt if needed)
  • 1/3 cup granulated sugar (65 g; adjust to taste—brown sugar works for a deeper flavor)
  • 3 tablespoons all-purpose flour (24 g; helps set the pudding, can substitute with gluten-free blend)
  • 1/2 teaspoon salt (more or less to taste)
  • 1/4 teaspoon ground nutmeg (adds warmth—optional but highly recommended)
• Optional for extra flavor:
  • 1/2 teaspoon black pepper (for a subtle kick)
  • Pinch of cayenne (if you like a little heat)
  • Chopped fresh chives or parsley (for garnish and fresh flavor)

I personally like Libby’s or Del Monte for canned corn—always reliable texture. If using fresh corn, scrape the kernels off the cob for the sweetest results (especially in summer). For a special twist, try roasted corn for a smoky note.

Don’t have creamed corn? You can pulse regular corn with a splash of milk in a blender for a quick homemade version. If you want gluten-free, swap the flour for fine cornstarch or a 1:1 GF blend. Dairy-free folks can use coconut milk and vegan butter—just know the flavor will be a touch different, but still delicious.

Whatever you do, make sure your eggs and milk are room temperature—they blend better and help the pudding bake up smoother. You can add more sugar for a sweeter dish, or dial it down if your crowd prefers a savory vibe. This recipe is forgiving, so use what you have!

Equipment Needed

Here’s what you’ll need to make this cozy old fashioned corn pudding recipe:

• Medium mixing bowl: For whisking your wet ingredients. Any deep bowl works, but glass lets you see that gorgeous corn color.
• Whisk: Essential for blending eggs, milk, and cream until smooth (forks work in a pinch—just whisk extra well).
• Rubber spatula or wooden spoon: To fold in the corn and scrape the bowl clean. I love my old wooden spoon for nostalgia.
• Measuring cups and spoons: For precise ingredient portions. If you bake a lot, invest in stainless steel sets—they last forever.
• 9×9-inch (23×23 cm) baking dish or casserole dish: Ceramic, glass, or metal all work. For a thinner pudding, use a 9×13-inch pan (just reduce baking time).
• Oven mitts: Because that baking dish comes out piping hot!
• Nonstick spray or butter: For greasing your pan.

If you don’t have a square baking dish, a pie plate or deep cake pan works just fine. I’ve even used individual ramekins for mini puddings—great for parties! Remember to grease well for easy serving. Glass dishes give a nice golden crust, while metal pans bake a bit faster. For cleanup, soak your bowl and whisk right after mixing—corn pudding batter can stick if left too long.

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C). Grease a 9×9-inch (23×23 cm) baking dish with butter or nonstick spray. If using a larger pan, keep an eye on baking time.
2. Mix the wet ingredients: In a medium mixing bowl, crack 4 large eggs (room temperature) and whisk well. Add 1 cup milk (240 ml), 1/2 cup heavy cream (120 ml), and 1/4 cup melted butter (56 g). Whisk until smooth and well combined.
3. Add sugar and seasoning: Stir in 1/3 cup granulated sugar (65 g), 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg. If using black pepper or cayenne (optional), add them now. Whisk again until the sugar dissolves.
4. Incorporate the flour: Sprinkle 3 tablespoons all-purpose flour (24 g) over the mixture. Whisk thoroughly to avoid lumps. This helps the pudding set—don’t skip!
5. Fold in the corn: Gently stir in 2 cups whole kernel corn and 1 can (15 oz / 425 g) creamed corn. Use a spatula or spoon to fold until evenly distributed. The batter will be thick but pourable.
6. Pour and smooth: Transfer the mixture into your prepared baking dish. Smooth the top with a spatula. If you like a rustic look, don’t fuss over perfection.
7. Bake: Place in the center of the oven. Bake 45-55 minutes, until the edges are golden and the center jiggles just slightly when shaken. The top should be set, and you might see tiny bubbles along the sides.
8. Check for doneness: If you’re unsure, insert a toothpick near the center—it should come out mostly clean, with just a bit of moisture (not wet batter). If it’s too runny, bake in 5-minute increments, checking often.
9. Cool: Let the pudding rest for 10-15 minutes before serving. It will firm up as it cools and slice more cleanly.
10. Garnish and serve: Sprinkle with fresh chives or parsley if desired. Serve warm for best flavor.

Troubleshooting: If your pudding is too loose, check oven temperature (sometimes ovens run cool). If too firm, reduce flour next time or bake a few minutes less. For extra creaminess, increase heavy cream by 1/4 cup (60 ml).

Personal tip: Whisk your eggs separately until frothy before adding other ingredients. This gives the pudding a fluffier, soufflé-like texture. Also, don’t rush—let it cool a bit before digging in. The flavor deepens as it sits!

Cooking Tips & Techniques

Years of making corn pudding have taught me a few tricks, and honestly, I’ve had my share of lumpy, overcooked, or soggy batches. Here’s what I’ve learned the hard way (so you don’t have to):

• Blend eggs thoroughly: If you whisk the eggs until frothy, your pudding will bake up lighter and smoother. Skipping this step can lead to dense texture—been there, regretted it!
• Don’t overbake: The pudding should jiggle in the center but be set around the edges. Overbaking dries it out and loses that dreamy custard vibe.
• Use room temperature ingredients: Cold eggs or milk can cause uneven baking and weird separation. Let everything sit out for 30 minutes if you have time.
• Let it rest after baking: Don’t dig in immediately! I know, it smells amazing, but cooling lets the custard finish setting and makes serving easier.
• Grease your dish well: Butter is best for flavor, but nonstick spray works if you’re in a rush. Scraping stuck pudding is no fun.
• Measure flour carefully: Too much flour makes it cakey, too little makes it runny. I use a scale for precision (24 g is perfect).
• Multitasking tip: While the pudding bakes, prep your main dish or whip up a salad. I love pairing it with ham or roasted chicken.

I once tried baking it at a higher temp to speed things up—don’t do it! The edges burned before the center set, and the whole thing tasted off. Slow and steady wins this race. If you want a more rustic look, skip the garnish and serve straight from the pan—that’s how grandma did it.

For perfect results every time, use a glass dish if you like a softer texture, or metal for a firmer, more caramelized edge. And don’t worry about a little wobble—it’s supposed to be creamy!

Variations & Adaptations

One of my favorite things about this old fashioned corn pudding recipe is how easy it is to adapt. Here are some ways to make it your own:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend or fine cornstarch. I’ve tried both, and the texture is still dreamy.
• Low-Sugar / Savory: Reduce the sugar to 2 tablespoons or omit entirely. Add shredded cheddar, sautéed onions, or diced jalapeños for a savory kick.
• Seasonal Twist: In summer, use fresh corn cut off the cob for extra sweetness. Roasted corn adds a smoky flavor that’s perfect for BBQs.
• Dairy-Free: Use coconut milk and vegan butter. The pudding will be a bit lighter, but still rich and comforting.
• Individual Servings: Bake in greased muffin tins or ramekins for single-serve puddings—great for portion control or parties.

If you want to play with spices, try adding paprika for color or a pinch of cinnamon for warmth. For nut lovers, fold in a handful of toasted pecans. My personal favorite adaptation? Adding a handful of shredded cheese and a sprinkle of green onions—turns it into a cheesy corn bake that’s irresistible.

For allergy-friendly swaps, use oat milk and egg replacer—just know the texture will change a bit but still tastes fantastic. Whatever you do, don’t skip the creamed corn—it’s the secret to classic flavor!

Serving & Storage Suggestions

Corn pudding is best served warm, straight from the oven. I like to spoon it onto plates and top with a sprinkle of fresh chives for color. For fancier occasions, garnish with a little paprika or parsley.

Pair it with ham, roast chicken, or barbecue for a homey meal. It’s also great alongside green beans, collard greens, or a crisp garden salad. For brunch, serve with scrambled eggs and fruit—trust me, it disappears fast!

To store leftovers, cover the baking dish tightly or transfer to an airtight container. Refrigerate for up to 4 days. For longer storage, wrap well and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions until warm. The flavor deepens as it sits—some say day two is even better!

If you like a crusty top, reheat uncovered. For a softer texture, cover with foil. Corn pudding can be enjoyed cold, but it’s honestly best when just warmed through.

Nutritional Information & Benefits

Each serving (about 1/8 of a 9×9-inch dish) is estimated to contain:

• Calories: 210
• Fat: 11 g
• Carbohydrates: 25 g
• Protein: 5 g
• Sugar: 9 g
• Fiber: 2 g

Corn is a good source of fiber, vitamin C, and antioxidants like lutein—great for eye health. Eggs and dairy add protein and calcium for strong bones. This cozy old fashioned corn pudding recipe can be made gluten-free and dairy-free for dietary needs. Allergens include eggs, dairy, and corn—so double-check if you’re serving a crowd.

From a wellness perspective, it’s a comfort food that’s easy on the tummy and can be part of a balanced meal. I always feel good serving it at gatherings because it’s real food—no weird additives.

Conclusion

If you’re searching for a classic Southern comfort dish that’s easy, nostalgic, and guaranteed to make your kitchen smell amazing, this old fashioned corn pudding recipe is the answer. It’s perfect for customizing to your family’s taste—more sugar, less, cheesy, spicy, however you like it.

I love this recipe because it brings back memories and makes new ones every time I serve it. There’s something about the creamy texture and sweet corn flavor that just feels like home. Whether you’re making it for a holiday, potluck, or simple weeknight dinner, it’s sure to become a staple in your kitchen.

Try it out, tweak it, and let me know your favorite variations! Leave a comment below, share with friends, or post your own adaptation. Here’s to comfort food, happy kitchens, and plenty of seconds—don’t be shy!

FAQs

Can I make corn pudding ahead of time?

Yes! Prepare and bake the pudding, then let it cool. Cover and refrigerate up to 2 days. Reheat in the oven before serving for best texture.

Can I freeze corn pudding?

Absolutely. Let it cool completely, cover tightly, and freeze for up to 2 months. Thaw overnight and reheat, uncovered, in the oven.

Is corn pudding gluten-free?

It can be! Just substitute the flour for a gluten-free blend or cornstarch. The texture stays creamy and delicious.

Can I use fresh corn instead of canned?

Definitely. Fresh corn off the cob is extra sweet—just use 2 cups, and pulse some with milk for a homemade “creamed corn.”

What can I add for extra flavor?

Try shredded cheddar cheese, chopped jalapeños, paprika, or even crumbled bacon. Customize to suit your taste and occasion!

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