The Best Creamy Corn Pudding: An Irresistible Holiday Side Dish

Get ready to discover the most delicious, comforting, and crowd-pleasing side dish for your holiday table. This Corn Pudding is a classic Southern-style casserole that is rich, custardy, and absolutely bursting with sweet corn flavor. This is more than just creamed corn; it’s a savory bread pudding-like dish that is wonderfully moist on the inside with a beautifully golden-brown top. It’s an incredibly easy, mix-and-bake recipe that is perfect for Thanksgiving, Christmas, or any special occasion.

Why This is the Ultimate Holiday Casserole

This Easy Corn Pudding Recipe is a must-have for any festive gathering. Here’s why you’ll love it:

• Incredibly Rich and Creamy: The combination of heavy cream and a custard-like egg base creates a luxuriously smooth and rich texture that is pure comfort food.
• Packed with Sweet Corn Flavor: This recipe uses both whole kernel corn and cream-style corn for a double dose of delicious, sweet corn flavor.
• Super Easy to Make: This is a true “dump, mix, and bake” recipe. The prep work takes just a few minutes, and then the oven does all the work.
• The Perfect Make-Ahead Side: You can assemble this entire casserole ahead of time, which is a lifesaver for a busy holiday cooking schedule.

Your Simple Ingredient Checklist

This recipe uses a handful of simple, high-impact ingredients for its signature flavor.

The Ingredient Lineup:

• 5 large eggs, at room temperature
• 1 cup of heavy cream, at room temperature
• 6 tablespoons of unsalted butter, melted and slightly cooled
• 2 cans of cream-style corn
• 2 cans of whole kernel corn, drained (or 4 ears of fresh corn)
• Dry Ingredients:
  • ⅓ to ½ cup of granulated sugar (depending on your desired sweetness)
  • ¼ cup of cornstarch
  • 1 ½ teaspoons of baking powder
  • 2 teaspoons of fresh thyme
  • 1 teaspoon of salt
  • ½ teaspoon of dried mustard powder
  • ½ teaspoon of onion powder
  • A pinch of black pepper and nutmeg

Step-by-Step Instructions

Get ready for the easiest, most delicious corn casserole you’ve ever made.

Part 1: Prepare the Batter

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Generously grease a 9×13 inch baking dish with softened butter.
2. Combine Dry Ingredients: In a large bowl, whisk together all the dry ingredients: the sugar, cornstarch, baking powder, fresh thyme, salt, dried mustard, onion powder, pepper, and nutmeg.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs and the heavy cream until well combined.

Part 2: Assemble and Bake

1. Mix Everything Together: Gradually whisk the dry ingredients into the wet egg and cream mixture until smooth. Once combined, whisk in the melted butter.
2. Stir in the Corn: Gently fold in the two kinds of corn (cream-style and drained whole kernel) until everything is well incorporated.
3. Bake: Pour the prepared mixture into your greased baking dish and spread it out into an even layer. Bake, uncovered, for 45-60 minutes. The pudding is done when the center is set but still has a slight jiggle when the pan is gently shaken, and the top is a beautiful golden brown. An instant-read thermometer should register 175-180°F.
4. Rest and Serve: Let the corn pudding stand for at least 5 minutes before serving. This allows it to set up properly. Serve warm.

Frequently Asked Questions (FAQ)

1. Can I use fresh or frozen corn for this recipe? Yes, absolutely! While the recipe calls for canned corn for convenience, you can definitely use fresh or frozen. If using fresh corn, you’ll need about 4 ears to get a similar amount. If using frozen corn, be sure to thaw it and pat it dry before adding it to the batter.

2. Can I make this corn pudding ahead of time? This is a perfect make-ahead dish! You can fully assemble the unbaked pudding, cover it tightly, and store it in the refrigerator for up to 48 hours. When you’re ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed. You may need to add an extra 5-10 minutes to the baking time.

3. What’s the difference between corn pudding and corn casserole? The terms are often used interchangeably, but a classic Corn Pudding like this one has a more custardy, smooth, and pudding-like texture due to the eggs and cream. A Corn Casserole, especially one made with a cornbread mix (like a Jiffy corn casserole), tends to be more dense and bread-like.

4. How do I store and reheat leftovers? Store any leftover corn pudding, covered, in the refrigerator for up to 5 days. You can reheat individual portions in the microwave. For a larger amount, you can cover the baking dish with foil and reheat it in a 350°F oven for 15-20 minutes, or until warmed through.