Easy Corn Pudding Side Dish Recipe
Corn Pudding is a favorite gluten free casserole recipe that is a delicious side dish for any holiday meal. From Thanksgiving and Christmas to Easter and more, no special occasion is complete without this easy corn casserole on our table.
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 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.
Here a few more holiday meal essentials…
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- Cinnamon Orange Cranberry Sauce
- Apple, Bacon, and Cheddar Cheese Stuffing
- Lemon and White Wine Green Beans and Mushrooms
And to round out your Thanksgiving or Christmas menu, here are some recipes from my friends. This Healthy Sweet Potato Casserole from A Mind Full Mom is a great way to balance out the holiday indulgence. Add amazing flavor with Brown Butter Mashed Potatoes from The Food Charlatan. And the centerpiece of the meal is this Savory Herb Rub Roasted Turkey from The Little Kitchen.
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Enjoy this Corn Pudding Recipe!
Corn Pudding
Ingredients
- 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)
Instructions
- 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.
Nutrition
This recipe was originally posted on December 18, 2012. Photos were updated on November 8, 2016.
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Peggy Love says
If you double this recipe, will it fit in one 9X13 or do you need a second 9X13?? Still cook for an hour or how long if doubled and in one dish??
Brianne Cupcakes & Kale Chips says
Hi Peggy,
If you fill it to the very top, a 9 x 13-inch pan holds 12 cups (3 quarts) of batter. This recipe will fill it about 3/4 full. If you want to double the recipe, I suggest that you bake it in a 6-quart casserole dish. I like the glass type that you can take from the freezer and put right into the oven. This 8-quart casserole dish on Amazon (affiliate link) looks very well constructed and I love that it has a lid!
StephL says
Made this for Thanksgiving and my husband and I loved it. I wanted something that did not use a box of corn muffin mix as I didn’t want any cornbready texture. This came out so light and fluffy almost like a souffle. Will gladly make again and again, although I may try reducing the sugar a bit. I think it would also be great w green chiles and sharp cheese. Thanks for sharing!
Brianne Cupcakes & Kale Chips says
I’m so glad you enjoyed the corn pudding! I love the texture of it as well. Green chiles and cheese sound like delicious additions to the recipe, too!
Karen says
Can’t find 17 oz. cans of cream corn. Most cans of cream corn and corn are 14.34 ozs. Can I use that size for this corn pudding recipe?
Brianne Cupcakes & Kale Chips says
You definitely can use a smaller size of creamed corn, Karen. I use two small 8oz sized cans.
Glenda C. Wheet says
Truly looking forward to making this! Corn Pudding is something we’ve never had on the table at Thanksgiving!! I had a version of this at a sweet little restaurant called The Whistlestop Cafe here in KY. I Loved it, though it was a little too sweet for my taste. I’m hoping that this recipe will be one I make every year from now on!! Thank You! Happy Thanksgiving to All❣️
Brianne Cupcakes & Kale Chips says
I hope you enjoyed the corn pudding and had a wonderful Thanksgiving, Glenda!
Sarah Levine says
I was going to ask a question, but then looked it up and found the answer for myself. I thought I’d pass along the knowledge…. I wondered if I could substitute potato starch for cornstarch. Evidently, potato starch doesn’t do well when cooked for a long period of time (as in this recipe). So… asked and answered – now I just need to make the dish!!
Brianne Cupcakes & Kale Chips says
I’m glad you found an answer, Sarah. I hope you enjoy the recipe!
Jessica O'Leary says
What is the best way to reheat this? I want to make it for thanksgiving but will need to make ahead as the turkey will be in the oven.
Brianne Cupcakes & Kale Chips says
Jessica,
My suggestion is to cover the pan with aluminum foil and place it into the oven to reheat while your turkey is out resting. It should only take 20 minutes or so at 375.