Old Fashioned Corn Pudding Recipe
on Oct 12, 2020, Updated Nov 27, 2020
This post may contain affiliate links. Please read our disclosure policy.
Old-fashioned corn pudding is a fast and easy Thanksgiving side dish. This simple recipe is filled with the fall flavors of sweet corn and goes well with just about any main dish.
As a bonus, you can put this together the night before and slip it in the oven an hour before dinner-time! If you love corn recipes, this is a must-make.
Table of Contents
What is Corn Pudding?
Corn pudding is an easy side dish that goes with just about anything! If you’ve seen our scalloped corn or our creamed corn, you know we love this type of comfort food!
This rich and creamy corn pudding is a perfect balance of sweet and savory. This is great as a holiday recipe for any holiday of the year.
What’s in Corn Pudding?
Eggs and heavy whipping cream form this corn pudding into a heavenly sweet and savory side dish. A little baking powder gives it a little rise and some seasoning of your choice makes it yours!
There are 6 eggs in this recipe and a little bit of flour to help thicken it up. The result is a custard-like side dish the whole family gobbles up.
How to make Corn Pudding
(See the full recipe at the end of this post.)
Bake this corn pudding in a 9 x 13 casserole dish or give it a rustic flair and use a large cast-iron skillet as well. You can also use a Dutch oven.
To make this, you’ll use a couple of mixing bowls. But I’m not gonna lie, I’ve made this many times using just a single bowl and adding all of the ingredients together. How simple is that?!
- Beat the eggs in a bowl.
- Add the cream.
- Add the corn.
- Stir in the dry ingredients
The last step, before eating this corn pudding, is baking it for about 45 minutes. Until it’s a golden-brown and delicious-looking color!
Pro Kitchen Tips
- Use large eggs and make sure they are at room temperature. This will help enhance the baking process. Here is an easy way to quickly get eggs to room temperature.
- For added convenience, use a bag of frozen corn. (Make sure you thaw it first.)
- Be sure to grease the bottom and sides of your baking dish, to keep it from sticking.
- To save time on Thanksgiving, put this together the night before. Seal and store it in the refrigerator until ready to bake the next day.
Common recipe questions
You can use canned corn for this recipe. Make sure you drain off the liquid before adding it to the mix!
You can easily make this a gluten-free recipe! Instead of flour, use some corn starch, arrowroot starch, tapioca starch, or xanthan gum.
This easy side dish goes great with anything. Here are a few of our favorite recipes to serve with it:
Do not leave corn casserole out overnight. Casseroles and other perishable foods cannot be left unrefrigerated at room temperature for longer than 2 hours. The danger zone for bacteria growth is between 40°F and 140°F.
👨🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!
Old Fashioned Corn Pudding
Equipment
Ingredients
- 1/4 cup sugar
- 3 tbsp flour
- 2 tsp baking powder
- 2 tsp salt
- 6 eggs, large
- 2 cups whipping cream
- 1/2 cup butter, melted
- salt and pepper to taste
- 1 pinch nutmeg and cayenne pepper
- 6 cups corn, fresh or frozen
Instructions
- Preheat your oven to 350° F. Using a medium-sized mixing bowl, combine the sugar, flour, baking powder, and salt and set aside.
- In a large mixing bowl, beat the eggs using a fork. Stir in the whipping cream and butter and then gradually add the flour mixture. Stir until well-combined and smooth. Next, stir in the corn and additional seasonings.
- Pour the mixture into a greased 9 x 13-inch baking pan. Bake for 45 minutes until the top is golden brown. Allow to set for 5 minutes before serving.
Notes
- Microwave on 50% power for 1 minute (or until warm.)
- Reheat in the oven, covered in foil, mat 300° F for 12 minutes.
- On the stove-top over medium-high heat, in a saute pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Thanksgiving Side Dishes
Side Dishes
Butternut Squash Farro Casserole
Side Dishes
Balsamic Brussels Sprouts with Garlic
Side Dishes
Roasted Fennel
Side Dishes
Canned milk instead of whipping cream?
Yes, you can substitute canned milk, such as evaporated milk, for whipping cream in this recipe. However, there are a few things to consider:
Texture and Creaminess: Whipping cream has a higher fat content than evaporated milk, which makes the pudding richer and creamier. Using evaporated milk will result in a slightly lighter texture.
Flavor: Evaporated milk has a distinct, slightly cooked flavor, which may alter the taste of the dish. While it’s still delicious, it won’t be as buttery-rich as when using whipping cream.
Consistency: The pudding should still set well since evaporated milk can handle baking, but it might be less luxurious in mouthfeel.
If you’re looking for a lower-fat option or simply don’t have whipping cream on hand, evaporated milk is a fine alternative. For the best results, use the same amount (2 cups) and ensure it’s well-mixed with the other ingredients. Let us know how it turns out! 😊