Corn Pudding is one of our favorite fall sides to serve alongside a roast chicken, hearty stew, or of course, turkey! Our version is ultra creamy, slightly sweet, with a hint of savory and packed with white corn kernels.
Jiffy Corn Pudding Recipe
There are a lot of sides I love around this time of year, but corn pudding has to be at the top of the list! Our version is crispy on the outside, warm and creamy on the inside and packed with sweet corn flavor. Because we love to play on a good sweet and salty factor, we try to balance out the sweetness with a little bit of sautéed onion and garlic.
Of course, corn pudding wouldn’t have its namesake without actual corn. Here, we use corn in three ways. First, with a little bit of cornmeal to mimic the texture of cornbread a little bit. Second, with frozen corn. We opt to use frozen corn this time of year since it’s usually frozen at its peak. If you still have fresh corn around, then by all means use that. Third, canned cream of corn for the creamy factor we all love about corn pudding.
Be sure to serve straight from the oven and dig in!
What’s The Difference Between Corn Pudding, Corn Casserole And Cornbread?
Ok, so those are a lot of very similar terms. I would say that corn pudding is obviously more pudding like in texture. Cornbread is very sturdy and bread-like. Corn casserole is somewhere in the middle.
Ingredients for Southern Corn Pudding
- Butter: It’s no secret – corn pudding is an indulgent dish, so let’s not skimp on the butter. We use unsalted butter, and quite a bit of it. One whole stick to be exact. Of course, it adds richness to the corn casserole itself, but it’s also what we use to sauté the onion and garlic.
- Onion and garlic: This is where the sweet and salty factor comes in with our corn pudding. Adding a little bit of sautéed onion and garlic, gives us just the kick of savory we need.
- Flour and Cornmeal: Corn pudding is basically just a play off cornbread, but much creamier and less sturdy. All we need is juuuust enough flour and cornmeal to hold the pudding together a little bit.
- Eggs: Because corn pudding is, as the name implies, a pudding, we want it to have a custard texture and that means a heavy hand of eggs. We use large eggs.
- Milk: We like to use whole milk, but if you really want to indulge, use heavy cream.
- Corn: As mentioned before, we like to use frozen or fresh corn instead of canned corn. I find canned corn doesn’t have as much texture and lacks the freshness frozen and fresh corn has. Of course, if that’s all you have on hand, that’s find, just make sure to drain it well.
- Cream of corn: On the other hand, you can’t get the texture and creaminess of cream of corn with fresh or frozen corn, so we have no qualms using it.
How to Make Homemade Corn Pudding!
Prepare the pan. Butter or grease a 9×9 baking dish really well.
- Sauté onion and garlic: Start by melted the butter in a small sauté pan or skillet. Add the onion and garlic. Gently sweat the onion and garlic until soft and fragrant, about 5 minutes. Set aside to cool slightly.
- Whisk everything together: Whisk the flour, cornmeal, and salt together. Add in the milk, eggs, cream of corn, butter, onion, and garlic. Whisk to combine. Add in frozen corn. Gently fold into the batter.
- Bake! Pop into a 400 degree oven and bake until golden brown and bubbly on the top. Rest for a few minutes before diving in!
Do You Eat Corn Pudding Casserole Hot Or Cold?
I say hot all the way! Although, once it rests to room temperature, it’s still really delicious.
Can I Make Corn Pudding Ahead of Time?
Yes! If you want to make it ahead of time, I’d suggest under baking it just a touch, and then popping it back into the oven at 325 degrees. about 20 minutes before you’re ready to serve.
More Fall Favorite Side Dishes
- Mashed Sweet Potatoes
- World’s Best Green Bean Casserole
- Creamy Cauliflower Au Gratin with Bacon
- Grandma’s Sausage Herb Stuffing
- Roasted Brown Butter Honey Garlic Carrots
- 1/4 cup unsalted butter
- 1/2 cup chopped onion (1/2 small onion)
- 1 large garlic clove, minced
- 1/4 cup flour
- 1/4 cup cornmeal
- 2 teaspoon cornstarch
- 3 Tablespoon sugar
- 1/2 cup heavy cream
- 4 large eggs
- 14 ounce canned cream style corn
- 1 cup frozen or fresh corn
Preheat oven to 400 degrees. Grease a 9×9 baking dish or similar size baking dish with non-stick cooking spray.
Heat a small saute pan over a medium heat. Add butter. Once the butter melts, add onion and garlic and turn the heat to medium-low. Sweat the onion and garlic until slightly softened, about 4-5 minutes. Season with a little salt and pepper. Remove from heat and let cool slightly.
Add flour, cornmeal, cornstarch, and sugar to a large bowl. Whisk to combine. Add heavy cream, eggs, creamed corn, butter, onion, and garlic. Whisk just until combined. Fold in frozen corn.
Pour into prepare baking dish and pop in the oven. Bake until golden brown on top, about 30 minutes. The center should be set, but slightly jiggly. Let the corn pudding rest for 3-4 minutes before serving.