Southern Corn Pudding
A soft baked corn pudding with whole kernels, creamed corn, and a tender egg custard for the Thanksgiving table.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 55 min.
- Serves 8 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
Southern Corn Pudding is a soft, spoonable holiday side that bakes in 55 min for 8 servings. Whole kernels give sweet pops while canned creamed corn and an egg custard set into a tender, spoon-soft center with lightly golden edges.
Helpful guides
Instructions
Heat the oven to 350 degrees F and butter a 9 by 13 inch baking dish. A buttered dish releases clean scoops and browns the edges lightly.
Whisk the eggs, milk, melted butter, flour, sugar, salt, and pepper in a large bowl until smooth. Whisking the flour into the liquid first prevents lumps in the finished custard.
Fold in the whole kernels and creamed corn until evenly distributed. Spread into the dish and smooth the surface so the center bakes evenly.
Bake 40 to 45 minutes until the edges are set and golden and the center shows only a slight jiggle when shaken. A firm jiggle means liquid custard remains, while no movement at all signals overbaking.
Rest 10 minutes so the custard finishes setting for cleaner scoops. Serve warm, since the pudding firms and reheats better than it holds piping hot.
Cool leftovers within 2 hours and refrigerate promptly for later meals.
Troubleshooting — fixes, not repeats
- If the center stays watery, it underbaked or the corn carried extra liquid. Bake until only a slight jiggle remains, rest fully, and pat thawed corn dry before mixing.
- If the texture turns rubbery, the oven ran hot or it baked too long. Verify 350 degrees F with a thermometer and pull the dish while the center still trembles slightly.
- If lumps appear, the flour hit the corn before dissolving. Whisk flour smoothly into the egg and milk mixture before folding in any corn.
- If the flavor tastes bland, salt or sugar is low. Season the custard well before baking, since plain corn dilutes seasoning, and taste the raw-corn sweetness to judge sugar.
Make it your way
- Spicier version: For variation, stir in 1 cup shredded cheddar for a cheesy version or diced green chiles for gentle heat.
- Swap 1/2 cup milk for heavy cream for a richer custard, or add crumbled cooked bacon for a smoky twist.
- A crunchier top gets a sprinkle of buttered cracker crumbs for the last 10 minutes.
- Keep the egg-to-milk ratio and the jiggle test in every version for a tender set.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat covered at 350 degrees F for 15 to 20 minutes until steaming through.
Microwave single portions covered and vented, stirring halfway for even heat.
FAQ
How do I know when it is done?
Shake the dish gently: edges should be puffed and set while the very center trembles slightly. It firms as it rests for 10 minutes. A knife inserted near the center should come out mostly clean without liquid custard.
Can I assemble it ahead?
Yes, up to 1 day ahead. Mix fully, cover, and refrigerate in the baking dish. Bake from cold, adding 5 to 10 minutes, until the edges set and the center shows only a slight jiggle.
Corn pudding or corn casserole?
Corn pudding uses an egg custard base for a soft, spoonable texture, while corn casserole often uses cornbread mix for a firmer, bread-like bite. This recipe is the custard style, best served warm in scoops.
Related
Easy Fluffy Buttermilk Pancakes