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This corn pudding recipe is a family favorite! Made without corn muffin mix, this creamy corn pudding casserole is naturally gluten free. It’s a simple side perfect for holiday dinners and weeknight suppers!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
Why You’ll Love This Corn Pudding Recipe
My family has been enjoying this corn pudding for years! It’s easy to make using simple ingredients and results in a creamy casserole that’s sweet, savory, buttery and salty. In other words, it’s REALLY good. I will literally skip almost any other dish on any holiday just to get my fill of this corn pudding before it disappears. And it always disappears. Corn Pudding, I can’t quit you.
Here’s why I think you’ll love this recipe as much as I do:
- Simple. Just mix your dry ingredients, combine your wet ingredients, then mix them both together and bake.
- Easy to find ingredients. Because this pudding is made from scratch you won’t need to worry about finding a specific store bought mix to make it. All you’ll need are a few pantry staples.
- Perfect for the holidays! If you’re looking for a gluten-free side dish EVERYONE will love, this is it.
What You’ll Need
The best thing about this recipe is that many of the ingredients can be purchased in advance. This means you don’t have to deal with last-minute crowds in the store before a holiday. Here’s a rundown of what you’ll need. Be sure to scroll down to the recipe card for a printable list.
- Corn: This recipe uses canned whole kernel corn and canned creamed corn. You do drain the canned corn kernels. You can also use frozen corn that you have thawed. Do not drain the creamed corn, and be sure to use a brand that is gluten free, if needed.
- Eggs: If you want to save time cracking eggs (especially if you double the batch) or just want to cut back on the cholesterol, you can use a liquid egg substitute.
- Sugar.
- Cornstarch: This is a naturally gluten free thickener.
- Seasoning salt: Also called seasoned salt or season-all salt. Most brands do not contain gluten ingredients, but may not be manufactured in dedicated facilities. So read the label or check with the manufacturer. You can also make your own.
- Dry mustard powder
- Dried minced onion
- Butter: I have used salted and unsalted, but prefer unsalted. You can use margarine, though the flavor is better with butter. The butter should be melted and then slightly cooled.
- Milk: This recipe has been made with skim, 1%, 2%, and whole milk. It has not been tested with non-dairy milk.
How to Make Corn Pudding
This sweet corn casserole is super easy to make. Here’s a quick rundown of how to make our family’s favorite corn pudding in your own kitchen!
- Preparation. Preheat oven to 400°F. Spray your baking dish with cooking spray or oil.
- Mix the wet ingredients. Combine the two kinds of corn and eggs in a large bowl and stir until mixed thoroughly.
- Mix the dry ingredients. Whisk the sugar, cornstarch, seasoned salt, dry mustard, and minced onion together in a small bowl.
- Combine wet and dry ingredients. Fold the dry mixture into the wet ingredients.
- Add milk and butter. Then stir in the milk and melted butter until evenly mixed.
- Bake. Pour the mixture into the prepared baking dish and bake at 400°F for an hour, stirring once.
Helpful Tips
- Pan size: Corn pudding can be baked in a 9×13 inch glass baking dish, a 3-quart ceramic casserole dish, or even aluminum pans if you want to make cleanup a breeze.
- Doubling this recipe: You can double the batch when mixing it up, but divide the mixture between two baking dishes before putting it in the oven or it will not cook through in the center.
- Adjusting cook temperature: This is a pretty forgiving recipe and can bake at whatever temperature you have your oven on based on the other dishes you are making. You’ll just have to adjust the cooking time, baking it longer if your oven is lower, and checking it sooner if it is hotter than 400°F.
Want to Make This Corn Pudding Casserole in Advance?
One of the best things about this corn pudding – especially for the holidays! – is that it can easily be prepared in advance. Here’s how to do it:
- Option 1: Prepare the mixture & bake when you’re ready. Mix everything together and keep it covered in a bowl in the refrigerator overnight. Then just pour it into a baking dish and let it warm up a bit while the oven preheats. It may need an extra few minutes in the oven.
- Option 2: Bake and then reheat it. Prepare and bake the corn pudding as directed. Then reheat it in the oven or microwave before serving. It is pretty forgiving and you can reheat it at pretty much any temperature your oven is set at, between 350°F and 450°F. Just be sure to check on it and take it out once it is heated through.
Storing Leftovers
- Store in the fridge: Homemade corn pudding casserole will last for 3-4 days in the fridge. Store it in an air-tight container or snuggly cover your baking dish with plastic wrap before placing it in the fridge. You can reheat it in the oven or microwave until it is steaming hot.
- Can I freeze it? Since it is custard-based, I would not recommend freezing corn pudding. It is safe to eat when frozen and thawed, but it might end up with an undesirable texture.
Make It a Meal
All of these holiday main dishes would pair perfectly with corn pudding casserole as a side dish:
- Herb Roast Turkey is a Thanksgiving classic.
- Cranberry Crusted Prime Rib is a Christmas centerpiece.
- Balsamic Rosemary Roast Chicken is always a Sunday supper favorite.
- Crockpot Corned Beef makes St. Patrick’s Day dinner simple and tasty.
- Brown Sugar Glazed Ham will impress everyone for Easter and more.
- Best Chili Recipe with its kick of spice is a nice balance to the sweet flavor for any family gathering, maybe while watching football on New Year’s Day.
Corn Pudding
This homemade corn pudding recipe is a family favorite! Made without corn muffin mix, this creamy corn casserole is naturally gluten free. It is an easy side dish perfect for holiday dinners and weeknight suppers alike!
Servings: 12
Ingredients
- 15 oz. can whole kernel corn, drained or 1 1/2 cups frozen corn, thawed
- 34 oz. creamed corn (two 17-oz. cans)
- 5 large eggs, lightly beaten, or 1 1/4 cups liquid egg substitute
- 1/2 cup sugar
- 4 Tablespoons cornstarch
- 1 1/2 teaspoons seasoning salt
- 1/2 teaspoon dry mustard
- 1 teaspoon dried minced onion
- 1/2 cup milk – (I have used skim, 1%, and 2% and all have worked fine)
- 1/2 cup melted butter, margarine, or vegetable oil spread (like Smart Balance)
Instructions
- Preheat oven to 400°F.
- Spray a 3 qt. casserole dish or 9×13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
- In a large bowl, combine the two kinds of corn and eggs.
- In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Add this mixture to the corn mixture, and stir to combine.
- Stir in the milk and melted butter.
- Pour the mixture into the prepared dish.
- Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.
Nutrition Facts
Corn Pudding
Amount Per Serving (0.5 cup)
Calories 225
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 98mg33%
Sodium 667mg28%
Potassium 189mg5%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 11g12%
Protein 5g10%
Vitamin A 420IU8%
Vitamin C 4.5mg5%
Calcium 29mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
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This is the closest recipe I’ve found to my moms. She never used a recipe and it was on me to make this year. I might cut back on the butter just a little bit next time.
This sounds delicious, and I like that it’s corn pudding and not corn bread. Any thoughts on baking it in mini muffin pans for appetizer buffet finger food? 🙂
It stays pretty soft. We serve it with a spoon. So while I love the idea, I’m not sure it would hold together as finger food.