Southern Corn Pudding Recipe

This Southern Corn Pudding Recipe is a creamy and custardy recipe, which features sweet cream-style corn and whole kernel corn. It’s the perfect holiday side dish, ready in about 1 hour and 10 minutes.

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Southern Corn Pudding Recipe Ingredients

The Custard Base:

• 5 large eggs
• ⅓ cup melted butter (cooled slightly so it doesn’t cook the eggs)
• ¼ cup white sugar
• ½ cup milk
• ¼ cup cornstarch

The Corn:

• 1 (15.25 oz) can whole kernel corn, drained well
• 2 (14.75 oz) cans cream-style corn (do not drain)

How To Make Southern Corn Pudding Recipe

1. Whisk the base: Crack the eggs into a large mixing bowl and whisk them vigorously until they are frothy and well-beaten. Add the melted butter (make sure it is not boiling hot), white sugar, milk, and cornstarch. Whisk continuously until the cornstarch is dissolved and the mixture is completely smooth.
2. Add the corn: Open the cans. Drain the whole kernel corn, but do not drain the cream-style corn. Add both types of corn to the egg mixture. Stir gently with a spatula or spoon just until the corn is evenly distributed throughout the custard base.
3. Prep your dish: Preheat your oven to 400°F (200°C). Grease a 2-quart baking dish (typically an 8×8 or 9×9 square dish, or a deep oval dish) generously with butter or cooking spray. Be heavy-handed here; the sugar content makes the pudding sticky.
4. Bake: Pour the corn mixture into the prepared dish and smooth the top. Bake for 1 hour. The pudding is done when the top is deep golden brown and the center is “firm-ish”—it should be set but still have a slight jiggle when you nudge the pan.
5. Rest: Remove from the oven and let it sit on a wire rack for 5–10 minutes before scooping. This resting period allows the custard to set so it can be spooned out easily.

Recipe Tips

• Cornstarch vs. Flour: This recipe uses cornstarch as the thickener rather than flour or cornmeal. This creates a texture that is more like a savory custard or soufflé rather than a bread-like casserole. Ensure the cornstarch is whisked in thoroughly to avoid white lumps.
• Butter Temperature: If your melted butter is too hot, it will scramble the raw eggs on contact. Melt it and let it sit for 5 minutes, or temper it by whisking it into the sugar first before adding eggs.
• Sweetness Level: This recipe creates a moderately sweet side dish (typical of the South). If you prefer a more savory pudding, reduce the sugar to 1 tablespoon or omit it entirely, relying on the natural sweetness of the corn.
• Browning: Corn pudding browns quickly due to the sugar. If the top is getting too dark before the hour is up, tent the dish loosely with aluminum foil for the last 15-20 minutes of baking.
• Cream-Style Corn: This ingredient is non-negotiable. It provides the liquid and the creamy texture that defines the dish. Do not swap it for more whole corn or the pudding will be dry and rubbery.

What To Serve With Southern Corn Pudding Recipe

This dish balances savory and salty main courses perfectly.

• Holiday Ham: The sweetness of the corn pairs beautifully with salty glazed ham.
• BBQ Ribs: A classic barbecue side dish.
• Roast Turkey: Essential for Thanksgiving.
• Chili: Serve a scoop alongside or on top of spicy chili.

How To Store Southern Corn Pudding Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheat: Reheat individual portions in the microwave for 1 minute. You can also reheat the whole dish in a 300°F oven, covered with foil, until warm.
• Freeze: While you can freeze it, the custard texture may become slightly watery upon thawing. If freezing, wrap tightly and consume within 1 month.

Southern Corn Pudding Recipe Nutrition Facts

• Calories: 280
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 115mg
• Sodium: 380mg
• Total Carbohydrates: 38g
• Dietary Fiber: 3g
• Sugar: 12g
• Protein: 8g

Nutrition information is estimated per serving (based on 8 servings).

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