You know that moment when you take the first bite of something so creamy and comforting, it instantly feels like home? That’s exactly what this creamy corn pudding delivers—a spoonful of pure comfort. I first fell in love with this dish at my aunt’s Thanksgiving table years ago, where it was always the first side to disappear. The way the sweet corn blends with that velvety custard? Absolute magic. Whether it’s a holiday feast or just a cozy weeknight dinner, this recipe turns simple ingredients into something special. Trust me, once you try it, you’ll understand why it’s been a family favorite for generations.

Why You’ll Love This Creamy Corn Pudding

Oh, where do I even start? This corn pudding is the kind of dish that makes people ask for seconds—and then sneak thirds when they think no one’s looking. Here’s why it’s a total winner:

Creamy dreaminess: That silky, custard-like texture? It’s like cornbread and pudding had the most delicious baby.
Easy-peasy: Just blend, pour, and bake—no fancy techniques, I promise!
Crowd-pleaser: Kids, grandparents, picky eaters—they all go crazy for it at my table.
Versatile superstar: Equally at home next to holiday ham or weeknight fried chicken.

Seriously, this recipe is the edible equivalent of a warm hug. You’re gonna love it.

Ingredients for Creamy Corn Pudding

Gathering your ingredients is the first step to corn pudding bliss! Here’s exactly what you’ll need—and yes, I’m picky about some of these details because they make all the difference:

4 cups corn kernels – Fresh sweet corn cut right off the cob is my absolute favorite (about 6 ears), but frozen works beautifully too—just thaw it first
2 cups whole milk – Don’t skimp here—that fat content gives us that luscious texture
3 large eggs – Always room temperature so they blend smoothly
1/4 cup granulated sugar – Pack it lightly in your measuring cup for just the right sweetness
2 tbsp unsalted butter – Melted and slightly cooled (I’ve burned my fingers too many times rushing this step!)
1/4 cup all-purpose flour – The magic thickener that gives structure
1 tsp kosher salt – Balances the sweetness perfectly
1/2 tsp freshly ground black pepper – Just a hint for depth

See? Nothing fancy—just good, honest ingredients that transform into something magical in the oven.

Equipment You’ll Need

No fancy gadgets required here—just the basics from your kitchen:

A trusty blender (or food processor in a pinch)
9×13-inch baking dish (my go-to) or similar casserole dish
Measuring cups and spoons
Your reliable oven (preheated, of course!)

That’s it! Now let’s make some creamy magic happen.

How to Make Creamy Corn Pudding

Alright, let’s get to the good part—turning those simple ingredients into the creamiest corn pudding you’ve ever tasted. I’ve made this a hundred times, and I’ll walk you through every step so yours turns out perfect (just like Grandma used to make, if your grandma was obsessed with corn like mine was).

Step 1: Blend Wet Ingredients

First things first—preheat that oven to 350°F (175°C). While it’s warming up, grab your blender and toss in the corn, milk, eggs, sugar, and that glorious melted butter. Now blend it all until it’s silky smooth—about 30-45 seconds should do it. You want zero corn chunks left, just this beautiful pale yellow liquid that already smells amazing. Pro tip: scrape down the sides halfway through to catch any stray kernels!

Step 2: Add Dry Ingredients

Next, sprinkle in the flour, salt, and pepper right into the blender. Give it another good 20-second whirl until everything’s fully incorporated—no flour lumps allowed! The batter should look like thin pancake batter at this point. If you see any stubborn dry spots, pause to scrape the sides and blend for another quick pulse. Easy, right?

Step 3: Bake to Perfection

Pour that golden goodness into your greased baking dish—I like to give it a little shake to even it out. Slide it into your preheated oven and set your timer for 45 minutes. What you’re waiting for? A gorgeous golden-brown top that jiggles just slightly in the center when you nudge the dish (like set custard). It’ll puff up beautifully and smell like sweet corn heaven. Let it cool for 10-15 minutes—I know it’s hard to wait, but this helps the custard set properly. Then grab your spoon and dive into creamy bliss!

Tips for the Best Creamy Corn Pudding

After making this corn pudding more times than I can count, I’ve picked up some foolproof tricks to guarantee perfection every time:

Fresh corn is king: When summer corn’s in season, nothing beats that sweet crunch—just slice the kernels off carefully with a sharp knife.
Taste your batter: Want it sweeter? Add an extra tablespoon of sugar. Prefer savory? Cut back to 2 tbsp—it’s your pudding!
Watch the clock: Overbaking turns creamy into rubbery. Pull it when the edges are set but the center still has a slight jiggle—it’ll firm up as it cools.

Trust me, these little details make all the difference between good corn pudding and “oh-my-goodness” corn pudding.

Variations for Creamy Corn Pudding

Once you’ve mastered the basic recipe (and trust me, you will!), it’s fun to play around with flavors. Here are my favorite twists:

Cheesy delight: Stir in 1/2 cup shredded cheddar before baking—it gets all melty and golden.
Spicy kick: Add 1-2 diced jalapeños (seeds removed if you’re a wimp like me).
Herb garden: Fold in 2 tbsp fresh thyme or chives for a fancy touch.

The beauty? You can make it different every time!

Serving Suggestions for Creamy Corn Pudding

Oh, this pudding knows how to make friends at the dinner table! It’s happiest alongside juicy roasted chicken or that holiday ham that takes center stage. At our summer BBQs, it disappears fast next to smoky ribs and tangy coleslaw. And let’s be real – it’s also amazing all by itself when you need a big ol’ spoonful of comfort. Just don’t be surprised when everyone asks for the recipe!

Storage and Reheating Instructions

Leftovers? (As if!) If you somehow have extra, cover your corn pudding tightly and refrigerate for up to 4 days. When reheating, skip the microwave—it turns the texture weird. Instead, warm slices in a 300°F oven for 15-20 minutes until just heated through. That creamy goodness will taste like it’s fresh from the oven!

Nutritional Information

Just so you know, these numbers are estimates—your results might vary based on exact ingredients. Per serving (about 1/6 of the dish), you’re looking at roughly:

220 calories
8g fat (4g saturated)
32g carbs
7g protein

Not too shabby for something this indulgent-tasting! Remember, fresh corn versus frozen can tweak these numbers slightly.

Frequently Asked Questions

Can I use canned corn instead of fresh or frozen?
You bet! Just drain it well first. But fair warning—it’ll taste a bit different. Canned corn tends to be softer and less sweet than fresh or frozen. If that’s all you’ve got, go for it, but maybe add an extra teaspoon of sugar to compensate.

Can I make this corn pudding ahead of time?
Absolutely! Mix everything up to a day in advance, pour it into the baking dish, cover, and refrigerate. Just add 5-10 extra minutes to the bake time since you’re starting with cold batter. The texture might be slightly denser, but still delicious.

Is this recipe gluten-free?
Almost! Just swap the all-purpose flour for your favorite gluten-free baking blend (1:1 ratio works fine). I’ve done this for my gluten-free friends, and they couldn’t tell the difference. Everything else in the recipe is naturally gluten-free.

Why did my pudding turn out watery?
Oh no! This usually happens if you underbaked it or didn’t blend the corn enough. Next time, make sure your oven’s at the right temp (get an oven thermometer if unsure), and blend until completely smooth. Also, let it rest 15 minutes after baking—it keeps setting during this time.

Final Thoughts

There you have it—my absolute favorite way to make creamy corn pudding that’ll have everyone begging for the recipe. Give it a try this week and let me know how it turns out! Nothing makes me happier than hearing how these recipes become part of your family’s story too.

Creamy Corn Pudding Recipe That Steals the Show Every Time

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A creamy, comforting corn pudding made with simple ingredients. Perfect as a side dish for any meal.

Author: Cole Bennett
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

4 cups corn kernels (fresh or frozen)
2 cups milk
3 eggs
1/4 cup sugar
2 tbsp butter, melted
1/4 cup flour
1 tsp salt
1/2 tsp black pepper

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Instructions

Preheat oven to 350°F (175°C).
In a blender, mix corn, milk, eggs, sugar, and melted butter.
Blend until smooth.
Add flour, salt, and pepper. Blend again.
Pour mixture into a greased baking dish.
Bake for 45-50 minutes until set and golden.
Let cool slightly before serving.

Notes

Use fresh corn for best flavor.
Adjust sugar to taste.
Can be reheated in the oven.

Nutrition

Serving Size: 1/6 of recipe
Calories: 220
Sugar: 10g
Sodium: 450mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 7g
Cholesterol: 110mg