Creamy Corn Pudding
This Creamy Corn Pudding is a classic Southern holiday side dish that is luxuriously smooth, custardy, and packed with sweet corn flavor. It’s an easy, crowd-pleasing casserole that’s perfect for Thanksgiving, Christmas, or any special meal.
Equipment
- 9x13-inch baking dish greased with butter
- Mixing bowls for wet and dry ingredients
- Whisk to combine batter
- Instant-read thermometer optional, to check doneness
Ingredients
- 5 large eggs, at room temperature
- 1 cup heavy cream, at room temperature
- 6 tbsp unsalted butter, melted and cooled
- 2 cans cream-style corn
- 2 cans whole kernel corn, drained (or 4 ears fresh corn)
- ⅓ to ½ cup granulated sugar
- ¼ cup cornstarch
- 1 ½ tsp baking powder
- 2 tsp fresh thyme
- 1 tsp salt
- ½ tsp dry mustard powder
- ½ tsp onion powder
- pinch black pepper
- pinch nutmeg
Instructions
- Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish with softened butter.
- In a large bowl, whisk together sugar, cornstarch, baking powder, thyme, salt, mustard powder, onion powder, black pepper, and nutmeg.
- In another bowl, whisk eggs and heavy cream until smooth. Gradually whisk in the dry mixture until combined, then whisk in melted butter.
- Fold in the cream-style corn and whole kernel corn until evenly distributed.
- Pour batter into the prepared dish. Bake uncovered for 45–60 minutes, until golden brown and just set in the center (175–180°F on instant-read thermometer).
- Let stand for 5 minutes before serving warm.
Notes
You can make this dish ahead of time by assembling it fully and refrigerating up to 48 hours before baking. Perfect for holiday meal prep!