How to Make the Creamiest Corn Pudding Ever

There’s something nostalgic and heartwarming about the scent of corn pudding bubbling in the oven. This humble yet indulgent dish brings together sweet corn, silky custard, and the golden finish of a perfectly baked casserole. Whether you’re reviving a cherished family recipe or discovering it for the first time, Grandma’s creamy corn pudding delivers the comforting flavors of home with every spoonful.

Blending canned corn with pantry staples like eggs, butter, and sugar, this dish is a true classic. And when you apply thoughtful techniques — like hydrating the starch and letting the mixture rest — the result is nothing short of magical. Let’s bring this Southern-inspired comfort food to life with flavor, care, and a few pro tips.

Recipe Information

• Prep Time: 10 mins
• Cook Time: 1 hr
• Total Time: 1 hr 10 mins
• Servings: 8
• Difficulty: Easy

Ingredients

Wet Ingredients

• 5 large eggs
• ⅓ cup unsalted butter, melted and cooled
• ½ cup whole milk

Dry & Sweetening Agents

• ¼ cup white sugar
• ¼ cup cornstarch

Corn Components

• 1 (15.25 oz) can whole kernel corn, drained
• 2 (14.75 oz) cans cream-style corn

Cooking Instructions

• Preheat your oven to 400°F (200°C). Lightly grease a 2-quart baking dish or casserole with butter or nonstick spray.
• Crack the eggs into a large mixing bowl and whisk until just frothy. Add in the milk and cooled melted butter. Whisk until smooth and well combined.
• In a small bowl, stir the cornstarch with a few tablespoons of the milk mixture to dissolve and prevent clumps. Add this to the large bowl, then whisk in the sugar until the mixture is velvety and consistent.
• Fold in the drained whole-kernel corn and the cream-style corn. Use a silicone spatula to gently combine the ingredients without breaking the corn kernels. This keeps the texture varied and satisfying.
• Let the entire mixture sit at room temperature for 10 minutes. This rest period allows the cornstarch to fully hydrate, creating a smoother and more custard-like consistency during baking.
• Pour the mixture into your prepared casserole dish and level the top with a spatula. Place the dish in the center of your oven.
• Bake for approximately 60 minutes, or until the edges are golden brown and the center has a gentle jiggle, similar to a set custard. A knife inserted near the center should come out mostly clean.
• For a golden crust, switch your oven to broil for the last 2–3 minutes, watching closely to prevent overbrowning. This gives the top a beautiful caramelized finish.
• Remove from the oven and let the pudding rest for 10 minutes before serving. This brief cooling period helps the custard firm up and intensifies the flavor.

Tips, Variations & Serving Suggestions

• Make it savory: Skip the sugar and add a pinch of smoked paprika, shredded cheddar, and chopped green onions for a savory twist.
• Texture tip: Mix in ½ cup of crushed buttery crackers or breadcrumbs for a slightly firmer, more spoonable consistency.
• Perfect pairings: Serve warm with roast turkey, honey-baked ham, or grilled vegetables for a well-rounded plate.
• Holiday prep: You can prepare this a day ahead and reheat gently at 300°F (150°C) covered in foil before serving.

Conclusion

Grandma’s creamy corn pudding is more than just a recipe — it’s a warm memory served in every bite. The rich custard, golden top, and gentle sweetness make it a family favorite that spans generations. With thoughtful preparation and simple ingredients, this dish transforms the ordinary into something extraordinary — whether it's for the holidays, a Sunday dinner, or a comforting weekday meal.

If you’d like to see the original version or explore reviews, visit the source at Grandma's Corn Pudding.

FAQ

Can I use fresh corn instead of canned?

Yes! Replace the canned whole-kernel corn with 1.5 cups of fresh corn kernels (from 3–4 ears). Cream-style corn can be substituted with a homemade version, but it will slightly alter the texture and sweetness.

Can I make corn pudding ahead of time?

Absolutely. You can fully bake it, then refrigerate for up to 2 days. Reheat at 300°F covered until warmed through. Some find the flavor even better the next day!

Why is my corn pudding runny?

It may be underbaked or the cornstarch wasn’t fully activated. Be sure to bake until the center jiggles just slightly, and let it rest to firm up. The 10-minute pre-bake rest also helps set the starch.