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.

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“This is fabulous. I didn’t have heavy cream so I used half and half. Going to double this and make it as a side dish for Thanksgiving!” – May

Notes on Ingredients

  • 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.
  • 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
  • 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

  1. 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
  1. 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
  1. 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
  1. Serve: Warm and enjoy! Store: Leftovers in an airtight container for up to 5 days in the refrigerator.
scooping corn casserole out of a baking dish
  1. 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

More Thanksgiving Side Dishes

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    Recipe

    Corn Pudding

    4.86 from 34 votes
    Creamy and Rich Corn Pudding made from scratch with brown butter, heavy cream and corn. No boxed jiffy corn mix or canned corn needed!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Serves 6
    Rate Print

    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

    • 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!

    Notes

    Add some spice: This is more of a sweet corn pudding however you can make this more savory by adding minced onions, garlic, bacon or jalapeños.
    Omit or add less sugar: Some users have lowered the sugar. You can also add in honey in place of the granulated sugar.
    Make ahead option: This cornbread pudding can be made as directed the day before and stored in the refrigerator overnight.

    Nutrition Information

    Calories: 343.11kcalCarbohydrates: 34.16gProtein: 6.83gFat: 22.16gSaturated Fat: 12.57gCholesterol: 127.58mgSodium: 86.49mgPotassium: 365.77mgFiber: 2.69gSugar: 13.11gVitamin A: 1013.48IUVitamin C: 5.65mgCalcium: 73.24mgIron: 1.04mg

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