Creamed Corn Pudding

5 from 4 votes

Dec 17, 2021, Updated Nov 02, 2025

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This easy Creamed Corn Pudding takes only minutes to prepare and bakes up to a beautiful golden brown. The result is a sweet and savory side dish ideal for holiday gatherings or simple family dinners.

A spoon lifting a serving of creamed corn pudding from a white cast iron skillet.

Southern Creamed Corn Recipe

Don’t you just love creamed corn? Of course, homemade creamed corn is the best, with fresh kernels cut straight from the cob and the sweet, starchy liquid scraped into the pot with a knife or corn scraper. But you can also find some great options frozen or canned, which makes things super convenient, and perfect for this easy Southern corn pudding recipe!

If you’ve never had corn pudding before, get ready because it’s about to become your new favorite holiday side dish. I’ve actually seen people (politely!) fight over the last serving of this creamy, salty-sweet, golden-yellow, and utterly addictive dish. And the best part? It’s incredibly easy to make.

Why Is It Called Corn Pudding?

When corn pudding was invented, pudding generally meant a baked custard. And, corn pudding does have a soft-set custard texture, thanks to the eggs and cream.

As for flavor, it’s not a dessert at all, but this savory dish does have a temptingly sweet side. Somewhat like sweet potato casserole, it’s a hearty Southern side dish with a long history and a little bit of sugar.

The Ingredients List

Eggs: Large, whole eggs form the base of the custard mixture.
Butter: I use unsalted butter, to help control the amount of salt in the recipe. Melt the butter before adding it to the dish.
Cream: Heavy cream makes this recipe rich and lush, but whole milk also works well. You can use your favorite non-dairy milk, too!
Sugar: Regular granulated sugar is fine. For a more complex flavor, try raw sugar, maple syrup, or honey, especially “creamed” honey.
Cornstarch: A little bit of cornstarch helps thicken and set the corn pudding.
Vanilla: For a really decadent, almost dessert-like taste, vanilla can’t be topped! You can also omit the vanilla for a more savory dish.
Nutmeg: Ground nutmeg enhances the freshness and sweet corn flavor.
Corn: Cream-style corn is the main type of corn used, while a smaller amount of whole kernel corn adds color and texture. Fresh, frozen, or canned all work perfectly.

How to Make This Easy Creamed Corn Pudding Recipe

Anyone who’s ever prepared a big holiday spread knows how important it is to have a few easy, crowd-pleasing recipes that come together in one bowl. This is definitely one of them!

Melted butter, sugar, cornstarch, and cream in a glass mixing bowl.

A glass mixing bowl filled with corn pudding batter.

Prep the Oven and the Baking Dish. As always, before you start baking, set your oven to preheat. The temperature should be 400°F. Next, grease a 9×13 baking pan (or a large cast iron skillet) with butter or oil, so that it will be ready when you want to pour the casserole ingredients in.
Mix the Corn Pudding Ingredients. Get a large mixing bowl and whisk the eggs, butter, cream, and sugar in it. Add the cornstarch, vanilla, and nutmeg, and whisk again. Finally, add the two kinds of corn, and mix well.
Bake. Pour the corn mixture into your baking dish, and bake the corn pudding until the top is golden brown, about 40 minutes. The casserole will be wobbly but mostly set.
Enjoy! Let your creamed corn pudding stand for 10 to 15 minutes before serving, so that it can cool slightly and set a little bit more.

Close-up shot of baked corn casserole in a white skillet with a spoon.

Recipe Tips

Make it more savory: To make a less-sweet version, reduce the sugar and the nutmeg, and omit the vanilla entirely.
No lumps: If you’re concerned about the cornstarch clumping, use a fork to whisk it into the cream and get it smooth before adding it to the corn mixture.
Temperature adjustment: If you’re making this corn pudding as part of a larger holiday meal, you can bake it at a lower temperature along with your other dishes. Just increase the baking time as needed until the pudding is hot and set in the center.

What Do You Serve with Creamed Corn Pudding?

I like to serve this as part of a traditional holiday spread, so all of my favorite corn pudding pairings are Christmas classics! Christmas ham with brown sugar glaze goes with just about everything, but I think it’s especially nice alongside sunny, golden corn pudding!

And who doesn’t love a creamy side? The best green bean casserole gets an extra-special touch from bacon and Brussels sprouts, and honestly, I could eat it year-round. Finally, homemade cranberry sauce is always a must on my table, especially this orange-scented version that’s both mouthwatering and incredibly easy to make.

A shallow dish holding a serving of creamed corn casserole, near a baking dish of the same casserole. A spoon is in the bowl as well.

Make-Ahead Instructions

You can prepare the corn pudding couple of days in advance and refrigerate it until you’re ready to reheat and serve. When it’s time to enjoy, reheat the corn pudding in the oven at 400°F for 10 to 20 minutes, or until it’s hot all the way through.

For best results, don’t store the corn pudding for more than 4 days total.

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5 from 4 votes