Easy Corn Pudding Side Dish Recipe
Corn Pudding is a family-favorite holiday side dish recipe for Thanksgiving, Christmas, Easter and more, and a popular potluck dish. This gluten free casserole recipe is creamy, savory, and sweet, and so easy to prepare even without using a boxed muffin mix. No special occasion is complete without the easy corn casserole on our dinner menu!
This recipe was originally posted on December 18, 2012. Photos were updated on November 8, 2016.
This post is not about pretty photos of a beautiful dish with bright pops of color, and contrasting textures, like this gorgeous Roasted Butternut Squash and Pomegranate and Goat Cheese Salad. Nor is it about fresh, local ingredients, clean eating, unprocessed foods, like these Balsamic Roasted Vegetables.
It is about a corn casserole made with canned corn (yes, even the dreaded canned creamed corn) and white sugar and butter and seasoned salt (and sometimes even Egg Beaters, when I just want to quickly measure out the ten eggs needed for a double batch, versus cracking and beating them all).
I’m sorry for this recipe.
Actually, I am totally not, because THIS.IS.GOOO-OOOOD!!! And I eat it twice a year – Thanksgiving and Christmas Eve.
So to be perfectly honest, I am not going to pay attention to people getting all up in arms on me about preservatives and GMOs and BPA, and the spoonful of Cool Whip I eat once a year with my Crustless Mini Pumpkin Pies. I get all that.
But, Corn Pudding, I can’t quit you.
Easy Corn Pudding Recipe
I know I told you about my issues with jarred gravy and green bean casserole made with canned green beans and cream of mushroom soup. And while I am a fan of dessert, when it comes to “real food”, well, I typically want REAL FOOD. But this creamy, sweet, savory, buttery, salty, eggy, corn casserole just draws me in. Oh goodness, I am going crazy thinking about it, because I don’t get it till next week!! I will forego the mashed potatoes and turkey gravy and green bean casseroles on Thanksgiving, and the mashed potatoes and red gravy and fried shrimp on Christmas Eve just to make sure I get my fill of Corn Pudding before it disappears. And you know what, I’ll probably just make a double batch so that we have some extra at my uncle’s on Christmas Day.
So this Corn Pudding recipe post is a little gift to my family.
You see, we have been working off of this little scrap of paper my mom clipped out of a magazine years ago. It was part of an ad for one of the ingredients, and I can’t even attribute it to the exact source, because there are several brand names listed in the recipe, and I have not been able to find it online, despite exhaustive searches. Now we have it forever preserved electronically, and I can just print it out every time I misplace my one single photocopy.
What holiday main dish do you serve corn pudding with?
- Savory Herb Rub Roasted Turkey from The Little Kitchen is a Thanksgiving classic.
- Cranberry Crusted Prime Rib is a Christmas centerpiece.
- Balsamic Rosemary Roast Chicken is always a Sunday supper classic.
- Slow Cooker Corned Beef makes St. Patrick’s Day dinner simple and tasty.
- Glazed Easter Ham from The Pioneer Woman will impress everyone.
What are other favorite holiday side dishes?
- Cinnamon Orange Cranberry Sauce
- Apple, Bacon, and Cheddar Cheese Stuffing
- Lemon and White Wine Green Beans and Mushrooms
- Healthy Sweet Potato Casserole from A Mind Full Mom is a great way to balance out the holiday indulgence.
- Brown Butter Mashed Potatoes from The Food Charlatan has amazing buttery flavor.
Corn Pudding Recipe
This easy corn casserole doesn’t use a boxed muffin mix, but that doesn’t mean it’s not super easy and totally delicious. It completes every holiday meal in our family, from Thanksgiving to Christmas, and sometimes even Easter. And it is always one of the favorite potluck dishes any time we bring it to a party. Everyone requests the recipe and now you can have it too!
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
- 12 oz corn niblets, drained or thawed from frozen
- 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)
- Preheat oven to 400°F.
- Spray a 3 qt. casserole dish or 9x13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
- In a large bowl, combine the 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.