Thick, custardy, and just ever-so-slightly sweet,corn puddingis a perfect holiday side to balance your plate full of savory and rich foods!

mashed potatoes ham green beans and corn pudding.

This corn pudding might be considered theunderdogon your serving table this holiday season, but it’s a winner in my eyes. I love itsthick and almost-custardy consistency, and it has this just-barely sweetness that tastes so delicious alongside the rich and salty flavors of other traditionalholiday dishes, like gravy,mashed potatoes, and ham.

Honestly, I could make a meal of it on its own, that’s how good it is. And it’s one of thosemajestic sidesthat take the stress out of the actual day of the holiday becauseyou can easily whip it up ahead of time. This corn pudding is sure to make your life a whole loteasier and tastierwhen the big day arrives.

corn pudding in baking dish corner piece cut out.

Why You’ll Love This Recipe

For extra texture, reserve about 1/2 cup of the corn kernels and pulse them in a food processor until coarsely chopped. Add them to the batter along with the whole corn kernels.
If you prefer a cheesier corn pudding, stir in shredded cheddar cheese or Parmesan cheese into the batter before baking.
The amount of sugar can be adjusted to suit your taste preference. You can increase or decrease it slightly depending on your personal preference for sweetness inthe pudding!
It’s super easy to make and is a wonderful dish toprep a day or two aheadof time to free up oven space and make your holiday a little calmer.

Recipe Ingredients

Eggs
Butter —if you used salted butter, you may need less salt than called for in the recipe
Granulated sugar
Milk
Cornstarch
Corn —frozen or fresh
Creamed corn

See the recipe card below for full information on ingredients and quantities.

top view of corn pudding in a green and white baking dish

How To Make Corn Pudding

Beat together the eggs, butter, and sugar. Mix in the milk and cornstarch.
Add the corn and creamed corn. Stir well to combine.
Add the corn mixture to the prepared baking dish.
Bake for 45 to 60 minutes.

Do you eat corn pudding hot or cold?

Unlike most dessert puddings, I think corn pudding tastes best hot, and that’s how I serve it. But it’s up to your personal preference — you can certainly eat it either way!

Can you freeze corn pudding?

You can! Let it cool completely after baking, and cover it tightly with a lid or plastic wrap. Freeze for up to 2 months. To serve, thaw it overnight in the fridge, and bake at 350 degrees F. for 20 minutes or until warmed through.

How long does corn pudding last?

Corn pudding lasts for up to 5 days covered and stored in the fridge. Feel free to make it up to 4 or 5 days in advance of when you’d like to serve it, but be mindful that leftovers may not store well for as long.

Where is corn pudding from?

Corn pudding is a traditional Southern comfort food, often called spoonbread or hoppy glop. It has long been a staple in rural communities, specifically in Appalachia.

Expert Tips

Use a shallow baking dish, such as a 9×13 inch pan or a similarly sized baking dish. This allows the pudding to cook evenly and develop aslightly crispy topwhile remainingcreamy inside.
Don’t skimp on seasoning. Salt and pepper are essential, but you can also add herbs like thyme or chives for additional flavor depth.
Let the corn pudding rest for a few minutes after baking toallow it to set slightly. This makes it easier to serve and enhances the flavors.