Creamy Sweet Corn Pudding Casserole

Why You’ll Love This Recipe

• Soft, custardy center with a golden, slightly crisp top for the perfect texture contrast.
• Balanced flavor: gently sweet but still savory, so it pairs beautifully with roasted meats or holiday mains.
• Uses simple pantry ingredients and canned corn, but feels special and comforting.
• Easy to make ahead and reheat, making it ideal for holidays, potlucks, and family dinners.

Grocery List

• Produce: Fresh chives or flat-leaf parsley (optional, for garnish)
• Dairy: Unsalted butter, whole milk, heavy cream, large eggs
• Pantry: Canned creamed corn, canned whole-kernel corn, granulated sugar, all-purpose flour, baking powder, fine salt, black pepper

Full Ingredients

Corn Pudding Base

• 1/2 cup (1 stick; 113 g) unsalted butter, plus more for greasing the dish
• 4 large eggs, at room temperature if possible
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon fine sea salt (or 3/4 teaspoon table salt)
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons baking powder
• 3 tablespoons (about 24 g) all-purpose flour
• 1 cup (240 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 can (about 14.75 oz / 418 g) creamed corn
• 2 cans (15 oz / 425 g each) whole-kernel corn, drained well (about 3 packed cups)

Optional Garnish

• 2 tablespoons finely chopped fresh chives or flat-leaf parsley

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking dish

Set a rack in the center of your oven and preheat to 350°F (175°C). Choose a 2-quart baking dish (an 8×8-inch square, 9-inch round, or similar casserole dish all work well). Generously grease the bottom and sides of the dish with butter. This prevents sticking and helps the edges brown beautifully.

Step 2: Melt the butter

Cut the 1/2 cup (1 stick) of unsalted butter into a few pieces and place it in a small saucepan over low heat, or in a heatproof bowl and microwave in 20–30 second bursts until just melted. Set aside to cool slightly while you prepare the custard. The butter should be warm but not so hot that it scrambles the eggs when you add it later.

Step 3: Whisk the custard base

In a large mixing bowl, add the 4 eggs, 1/4 cup sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until the eggs are well broken up and the mixture looks slightly lighter in color. This helps create a smooth, even custard.

Pour in the 1 cup whole milk and 1 cup heavy cream. Whisk again until everything is fully combined and no streaks of egg remain. The mixture should look pale and creamy.

Step 4: Add dry ingredients for gentle lift

Sprinkle the 1 1/2 teaspoons baking powder and 3 tablespoons flour evenly over the surface of the custard. Whisk slowly but thoroughly until there are no visible lumps or dry pockets of flour. This small amount of flour and baking powder helps the pudding set and gives it a delicate, spoonable structure rather than turning it into a firm cornbread.

Step 5: Fold in the corn and melted butter

Add the can of creamed corn and the 2 drained cans of whole-kernel corn to the bowl. Switch to a spatula or large spoon and gently stir until the kernels are evenly distributed. You want whole kernels in every scoop.

Finally, pour in the slightly cooled melted butter. Stir again until the butter is completely incorporated and you have a thick, pourable mixture with lots of visible corn.

Step 6: Bake until custard-set and golden

Pour the mixture into your prepared baking dish and smooth the top with a spatula so it bakes evenly. Place the dish on the center rack of the preheated 350°F (175°C) oven.

Bake for 45–55 minutes. The exact time depends on your oven and the shape of your dish. The corn pudding is done when the edges are puffed and deep golden, the center is set but still has a gentle wobble when you jiggle the pan, and a knife inserted about 2 inches from the edge comes out mostly clean.

If the top is browning too quickly before the center is set, loosely tent the dish with foil for the last 10–15 minutes of baking.

Step 7: Rest, garnish, and serve

Remove the dish from the oven and place it on a wire rack or trivet. Let the corn pudding rest for at least 10–15 minutes before serving. This short rest allows the custard to finish setting so it slices and scoops cleanly while staying silky inside.

Just before serving, sprinkle with chopped fresh chives or parsley, if using, for a pop of color and a light herbal note. Serve warm, scooped with a large spoon, alongside roasted meats, holiday mains, or a simple green salad.

Pro Tips

• Do not overbake: The center should still have a soft jiggle when you pull it from the oven. It will continue to set as it cools. Overbaking can make the pudding dry and eggy.
• Drain the whole-kernel corn well: Extra liquid from the cans can make the custard loose. Let the kernels sit in a strainer for a few minutes to drip thoroughly.
• Room-temperature eggs bake more evenly: If you have time, let eggs sit out for 20–30 minutes. Cold eggs can make the butter seize slightly and create tiny lumps.
• For a super-smooth texture: Lightly whisk the creamed corn before adding, and avoid overbaking. You can also substitute half the whole-kernel corn with more creamed corn for an extra silky pudding.
• Serving for a crowd: Double the recipe and bake in a well-buttered 9×13-inch pan. Add 5–10 minutes to the baking time, watching for the same visual cues.

Variations

• Cheesy Corn Pudding: Stir 1 to 1 1/2 cups shredded sharp cheddar, Gruyère, or a melty cheese blend into the mixture with the corn. Sprinkle an extra 1/4 cup on top before baking for a bubbly, cheesy crust.
• Smoky Jalapeño Corn Pudding: Add 1–2 finely minced jalapeños (seeds removed for mild heat) and 1/2 teaspoon smoked paprika with the dry ingredients. Great with barbecue or grilled meats.
• Fresh Corn Version: In summer, replace the canned whole-kernel corn with about 3 cups fresh corn cut from 4–5 cobs. No need to cook it first; it will bake tender in the custard.

Storage & Make-Ahead

Let leftover corn pudding cool completely, then cover the baking dish tightly with foil or transfer portions to airtight containers. Refrigerate for up to 3–4 days. To reheat a larger portion, cover the dish with foil and warm in a 325°F (165°C) oven for 15–20 minutes, or until heated through. Individual servings can be reheated in the microwave in 30-second bursts.

For make-ahead, you can bake the pudding up to 1 day in advance. Cool, cover, and refrigerate. Reheat covered at 325°F (165°C) for 20–25 minutes until hot in the center. This dish is best enjoyed fresh or within a day or two; while you can freeze it for up to 1 month, the texture becomes a bit looser and more watery once thawed.

Nutrition (per serving)

Approximate values per serving (1/8 of recipe): about 370 calories; 25 g fat; 29 g carbohydrates; 8 g protein; 1 g fiber; 8 g sugar; 540 mg sodium. Actual nutrition will vary based on specific brands and optional ingredients used.