My best Southern Corn Pudding is farm to table fare, accompanying everything from grilled steak to the Thanksgiving dinner turkey!

Ingredients for The Best Southern Corn Pudding

This sweet corn pudding recipe employs farm to table ingredients. Jot them down and place into your wallet or glove box for when you hit your farmers market. Simple ingredients are what make this easy recipe a repeat performer and a family favorite!

• Whole kernel corn – Fresh corn will lend additional sweetness to the finished dish, however it is fine to use canned or frozen corn if fresh is not in season. For frozen corn, thaw in advance and drain well.
• Creamed corn – Canned cream-style corn is a non-negotiable ingredient in this recipe as it creates a velvety texture, a sweeter pudding, and adds the necessary moisture to prevent any chance of the pudding drying or crumbling.
• Eggs and whole milk – Help the pudding achieve a custard-like texture.
• Sour cream – Adds unmatched richness while also imparting tangy notes. 
• Butter – Always melt the butter before adding to the mix. I use salted, but unsalted works just as well.
• All-purpose flour
• Granulated sugar
• Kosher salt
• Black pepper

Substitutions and Variations

• Shredded cheddar, white cheddar, Colby, pepper jack – or another flavor of cheese just levels this whole casserole up.
• Brown butter sauteed onion – the unmistakable flavor of brown butter gives this a pleasantly nutty and luxe taste.
• Jalapeños or Mild green chilis – if you ‘do’ heat, you know…and a pinch of cayenne will get you there, too!
• Chopped tomato – I almost always add for a pop of color and a touch of sweetness.
• Green onion – adds that charisma to the look of this dish by adding color.
• Cooked, crumbled chorizo or bacon – sprinkle on top just before putting in the oven to bake.
• Chives, thyme, or marjoram – garnish post-bake or stir them into the batter for the subtle earthiness they impart.
• Paprika

Corn Pudding vs Corn Casserole: Are These the Same?

Corn Pudding is not the same dish as corn casserole, which specifies a box of corn muffin mix among its ingredients and has a moist “cornbread-like” texture.

This dish I’m sharing today, corn pudding, is a creamy, custard-like side dish that originated in the American South. It is made with stewed corn, butter, milk, and often a thickening agent such as flour. Corn pudding can be served all year round, but it is especially popular during Thanksgiving.

Step By Step Instructions

Prepare the Ingredients

Step 1. Cut the kernels from the corn cobs. You can cut straight away or grill the corn first to get some caramelization and char marks going. If you grill the corn first, allow it to cool sufficiently before cutting it. See my tips above for grilling ears of corn. It’s at this step I save out about 1/4 cup of the kernels for garnishing the casserole at the end. It just looks pretty! (Image 1)

Step 2. In a small bowl, lightly beat 4 large eggs. I also like to take this time to allow the sour cream to come up to room temperature and the 2 tablespoons of butter that I’ve melted to cool slightly. (Image 2)

Step 3. Preheat oven to 350°F. Butter a 9-inch souffle or 8 x 8-inch casserole dish using 1 tablespoon of the butter. This should be softened for easy greasing. Have a roasting pan ready to fit the casserole dish for assembling a bain marie. Place a clean dish towel in the roasting pan and the buttered baking dish. (Image 3)

Step 4. Alternatively, use 6 to 8 buttered ramekins for individual corn puddings. Again, have at the ready a roasting pan large enough to fit all the ramekins, ensuring they will bake at least 1 inch apart. At this point, fill a kettle with water and bring it to a boil. Set all aside. (Image 4)

Assemble the Corn Mixture

Step 5. In a large mixing bowl, combine 2 cups of corn kernels, a 15-ounce can of cream-style corn, 2 tablespoons of melted butter, the eggs, 3 tablespoons flour, a heaping tablespoonful of sour cream, 1/2 cup of whole milk, 2 to 3 tablespoons of granulated sugar, 1 teaspoon of Kosher salt, and a healthy pinch of black pepper. (Image 5)

Step 6. Use a spatula to fold everything together. I generally go with a textured pudding (Image 6), however there is the option for a custard-like pudding, too. Optional Custard Style Pudding: add half of the mixture to a blender, and pulse until very smooth. Return to bowl with original mixture and re-incorporate.

Step 7. Load the corn mixture into the souffle, casserole, or ramekins. (Image 7)

Step 8. This is strictly optional; however, if you desire to add additional ingredients from my list of variations above, do so now. Here, I am adding a combination of chopped tomato, green onion, and fresh thyme leaves, about a tablespoon of each. (Image 8)

Bake in A Bain Marie

Step 9. I also add paprika, Kosher salt, and more black pepper. Think about color, texture, and flavor. Add what resonates with your eaters or opt to add nothing at all. (Image 9)

Step 10. Create the bain marie by pouring enough boiling water to fill the roaster within 2 inches from the top(s) of the souffle/casserole/ramekins. Bake for 40 to 50 minutes. Casserole is fully cooked when the custard is mostly set, and the center is only somewhat jiggly. (Image 10)

Step 11. Once removed from the oven, allow the casserole to stand for 5 minutes before serving. (Image 11)

Step 12. Garnish with any kernels of corn you may have set aside, fresh herbs, or just the way it is! (Image 12)

How to Serve Corn Pudding

• Choose a pretty baking dish from which to serve the pudding directly.
• Sprinkle with fresh thyme or chives or another chopped fresh herb just before serving.
• If making individual servings, line salad plates with paper napkins and place fully baked puddings atop the napkins. Ramekins will not slide off.

Make Ahead and Storage

Not only does corn casserole taste amazing, but additionally, it’s a dish that lends itself perfectly to being made ahead.

• Assemble
• Wrap with plastic film
• Then, place unbaked casserole into the refrigerator by up to 2 days before baking

Store leftover casserole in an airtight container in the refrigerator up to 3 days.

• To reheat, microwave in 20-second intervals, or
• Warm in a 325˚F covered with foil until heated through, about 25 minutes. 

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