Corn Pudding

Creamy and Rich Corn Pudding made from scratch with brown butter, heavy cream and corn. No boxed jiffy corn mix or canned corn needed! This will be your new favorite Thanksgiving side dish to make this holiday season!

serving homemade corn pudding in casserole dish

Corn Pudding

This Corn Pudding Recipe is the perfect side dish to serve for Thanksgiving or any time of the year. I wanted to make this recipe without using canned creamed corn or pre-made jiffy mix. To replicate creamy canned corn I added in melted butter and heavy cream. Instead of jiffy mix I used a mix of cornmeal and flour.

For extra flavor I decided to brown the butter instead of just melting it. Browning the butter is easy and adds a hint of nuttiness to this easy corn pudding. Simply heat the butter in a small saucepan over medium heat. Cook for about 5-7 minutes swirling the pan occasionally. I recommend using a lighter colored saucepan when browning butter. It makes it easier to tell when the butter is browning and helps from burning the butter.

What you’ll need:

  • Unsalted butter: Adds a nice richness to the casserole. I take it a step further and brown the butter before baking. It is delicious!
  • Granulated sugar: You can always omit the sugar if you prefer or reduce the amount. I like the sweetness it adds to the casserole.
  • All purpose flour
  • Corn meal: I like to add the cornmeal however if you don’t have it on hand feel free to just use all flour. I have made it both ways and it turns out great!
  • Baking powder
  • Salt: Balances out the sweetness in the casserole.
  • Heavy cream: You can substitute evaporated milk or make your own evaporated milk at home using whole milk. I’ve tried both and they work great!
  • Eggs: Help to bind the casserole together.
  • Corn: Fresh or frozen work. Just make sure to thaw corn before using.

pouring corn pudding mixture into white casserole dish

How to make Corn Pudding

  • Preheat oven: To 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray, set aside.
  • Brown butter: Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.

browning butter in saucepan

  • Combine batter: Pour butter into a large bowl along with the sugar, flour, cornmeal, baking powder and salt. Stir in heavy cream and eggs and mix until combined. Fold in corn.

folding corn into batter

  • Bake: Pour the mixture into the prepared baking pan. Bake for 40-45 minutes or until golden brown and the edges are firm.

pouring corn mixture into greased baking pan

  • Serve: Warm and enjoy!

scooping corn casserole out of a baking dish

  • Store: Leftovers in an airtight container for up to 5 days in the refrigerator.
  • Reheat: To reheat this corn casserole simply preheat oven to 350 degrees. Meanwhile let corn pudding come to room temperature. Bake covered with aluminum foil for 20 minutes or until warmed through. You can also reheat individual servings in the microwave.

Variations

  • This is more of a sweet corn pudding however you can make this more savory by adding minced onions, garlic, bacon or jalapeños.
  • Shredded cheddar cheese would be delicious in this corn pudding casserole
  • Chopped pimentos
  • Add some herbs! Fresh chives or parsley would add a pop of green and freshness!

Can this be made ahead?

Yes! This cornbread pudding can be made as directed the day before and stored in the refrigerator overnight.

scooping a serving of corn pudding with large spoon

Here are more Thanksgiving side dishes to enjoy!

Corn Pudding

5 from 15 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Creamy and Rich Corn Pudding made from scratch with brown butter, heavy cream and corn. No boxed jiffy corn mix or canned corn needed!

Ingredients

  • 6 tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 2 tbsp all purpose flour
  • 1 tbsp corn meal
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup heavy cream
  • 2 large eggs
  • 4 cups corn

Instructions

Images:
  • Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray, set aside.
    Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
  • Pour butter into a large bowl along with the sugar, flour, cornmeal, baking powder and salt.
    Stir in heavy cream and eggs and mix until combined. Fold in corn.
  • Pour the mixture into the prepared baking pan.
  • Bake for 40-45 minutes or until golden brown and the edges are firm.
    Serve warm and enjoy!

Recipe Notes

Recipe adapted from The Chunky Chef

Nutrition Facts
Corn Pudding
Amount per Serving
Calories
343.11
% Daily Value*
Fat
 
22.16
g
34
%
Saturated Fat
 
12.57
g
79
%
Cholesterol
 
127.58
mg
43
%
Sodium
 
86.49
mg
4
%
Potassium
 
365.77
mg
10
%
Carbohydrates
 
34.16
g
11
%
Fiber
 
2.69
g
11
%
Sugar
 
13.11
g
15
%
Protein
 
6.83
g
14
%
Vitamin A
 
1013.48
IU
20
%
Vitamin C
 
5.65
mg
7
%
Calcium
 
73.24
mg
7
%
Iron
 
1.04
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Corn Pudding, Easy side dish, Holiday Recipes, Thanksgiving recipes, Thanksgiving Side Dishes

 

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Recipe Rating




Comments - page 1/2

    • Hi Kristina,

      I have not tried making this recipe into muffins so it is hard to say for certain. However I do think it could work!

      Let me know how you make out if you decide to try it!

      Kelley

  • Allison

    For make ahead – do you mean prepare the day before and bake day of? Or bake day before and reheat day of?

    • Hi Allison,

      This can be assembled the day before and baked the day of. I prefer this method over reheating already baked corn pudding.

      Thanks and Enjoy!

      Kelley

  • Allison

    Okay, me again. I scaled up the recipe by 50 percent (6 cups of corn, etc), placed in a 9×13, and baked the next day as you suggested. Delicious!! I only added a smidge more salt. I’ll be using this recipe from now on since it is great and no cans/mixes. Thanks!

    • Jen

      Thank you both for the original recipe and the idea to 1.5x it. I did the 50% scaled up version in a 9×13 aluminum pan for 45min just today for Thanksgiving. There were no leftovers… maybe I’ll have to double it next time. 😉

    • Hi C!

      I have not tried to make this recipe in a crockpot yet. I don’t see why it wouldn’t work though! If you do give it a try let me know how you make out.

      Thanks!

      Kelley

  • Such a nice recipe! I made it again today to make sure when I make it for Thanksgiving everything comes right, and yes! It was delicious! Once again!

  • Jessica Formicola

    We usually just make plain corn for Thanksgiving, but after trying this recipe, I think I’ll make this instead!

  • Andrea

    Oh my! I’ve never had this before and It is time to change that! I can’t wait to gobble this up.

  • What a great recipe! We are trying to eat fewer processed foods, and I love that this delicious corn pudding is made from scratch but still easy to put together. Thanks for another winner from Chef Savvy!

  • sonny

    hi! can honey be used rather than sugar? if so, is it a 1:1 ratio? thank you 🙂

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