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.
Easy Corn Pudding Recipe
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.
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
April 17, 2019 at 11:59 amIf 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
April 19, 2019 at 12:42 amHi 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
November 26, 2018 at 2:58 amMade 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
November 26, 2018 at 11:58 pmI’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
November 21, 2018 at 10:39 amCan’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
November 24, 2018 at 12:43 amYou definitely can use a smaller size of creamed corn, Karen. I use two small 8oz sized cans.
Glenda C. Wheet says
November 21, 2018 at 4:08 amTruly 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
November 24, 2018 at 12:44 amI hope you enjoyed the corn pudding and had a wonderful Thanksgiving, Glenda!
Sarah Levine says
November 18, 2018 at 2:26 pmI 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
November 20, 2018 at 2:14 amI’m glad you found an answer, Sarah. I hope you enjoy the recipe!
Jessica O'Leary says
November 13, 2018 at 8:08 pmWhat 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
November 15, 2018 at 12:03 amJessica,
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.
Cathy says
October 13, 2018 at 5:30 pmSo excited to see that this is a GF version! Have always loved corn pudding but didn’t know how to convert. Was going to use a GF cornbread mix but I like the sound of the better and the fact is tried and true!!
Brianne Cupcakes & Kale Chips says
October 16, 2018 at 12:51 pmI hope you enjoy the recipe, Cathy! It’s now one of my favorite side dishes for the holidays.
Kassia says
January 31, 2018 at 1:02 pmWe loved this!! Truly loved it!
Brianne Cupcakes & Kale Chips says
January 31, 2018 at 4:17 pmI’m so happy to hear that you enjoyed the corn pudding, Kassia!
Sheila says
December 10, 2017 at 2:32 pmI’m trying this recipe for Christmas. I’m so tired of green bean casserole. I’m hoping that this is what my southern grandmother used to make. She called it spoon bread. I’ll let you know.
Brianne Cupcakes & Kale Chips says
December 11, 2017 at 9:27 amI hope you enjoy the recipe, Sheila. The consistency of this pudding is very much like spoon bread!
Alex Trout says
November 23, 2017 at 12:10 pmThis is my grandma’s recipe and I had NO IDEA it was gluten-free! Thanks for the “V-8” moment just when I needed one!
Brianne Cupcakes & Kale Chips says
November 27, 2017 at 10:06 amI’m so happy to help, Alex! V-8 moments are awesome, aren’t they? 😉
dianne says
November 22, 2017 at 5:08 pmI’m making this rignt now. I’m staring at the can of corn and all that liquid in it. You don’t mention draining the can of corn so I should just dump it all in? If anyone has the time to answer this that would be great.
Brianne Cupcakes & Kale Chips says
November 27, 2017 at 10:05 amI’m so sorry that I didn’t get back to you sooner, Dianne. I hope that you drained the liquid from the corn and that the recipe turned out well for you.
dianne says
November 27, 2017 at 11:22 amI’m sorry about my post. Your recipe does say to drain the corn–I read it several times and never saw it…my bad.
I did drain the corn. The corn pudding was good but I had to cook it quite a bit longer to get any browning on the top.
Aniko says
November 22, 2017 at 11:59 amThis dish is delicious. Love it
Brianne Cupcakes & Kale Chips says
November 27, 2017 at 10:02 amI’m so happy to hear that you like the recipe, Aniko!
Melissa W says
November 21, 2017 at 10:04 amHave you tried cooking it in a crockpot instead? Thanks!
Brianne Cupcakes & Kale Chips says
November 27, 2017 at 10:00 amHi Melissa,
I haven’t tried making this in a slow cooker, but if you do, I would suggest cooking it on low power so that it doesn’t become rubbery. I can’t give you any idea of cooking time, however. Also, keep in mind that the pudding won’t brown on the top if you make it in a slow cooker.
C Steele says
November 17, 2017 at 12:45 amI, too, have this original recipe cut out on glossy paper and carefully preserved as it’s been a MUST for every Thanksgiving since that McCormick’s ad came out. I was first introduced to this dish by a Southern friend who said it was traditional in South Carolina, and when I found this recipe, I was hooked. I moved recently and my recipes are still in storage, so I was SO happy to find this online. Many thanks for posting it.
Brianne Cupcakes & Kale Chips says
November 17, 2017 at 4:02 pmI’m so happy that you found the corn pudding recipe here. Nobody should have to go without this delicious side dish for Thanksgiving! 🙂
Julie Nicolay says
November 14, 2017 at 10:22 pmREALLY great dish! I love how the savoury ingredients add to the flavor as opposed to the usual sweet-only that corn pudding so often is (not that that’s a bad thing, hello!). This was a huge hit at an early Thanksgiving potluck last weekend, and I’ll be making it again for Thanksgiving Day with 24 friends, so will be making a triple batch (I’m smart enough to make enough so I can bring some home this time)! This recipe also makes it very easy to successfully add stuff like those bell peppers, scallions, or sweeter things like using canned condensed milk and/or sour cream, etc. But, as my mama always advised, and rightly so, make a recipe exactly as written first, THEN experiment!
Brianne Cupcakes & Kale Chips says
November 17, 2017 at 4:04 pmI’m so happy that you found a new recipe to love and make often, Julie! Happy Thanksgiving 🙂
bacarter says
November 13, 2017 at 12:40 pmMy mother can’t eat whole kernel corn very well. Do you think I could use 3 cans of cream style corn, and maybe adjust the amount of eggs and/or milk? Thanks!
Brianne @ Cupcakes & Kale Chips says
November 15, 2017 at 5:36 pmI haven’t tried it, but I’m inclined to think it would be very runny. I don’t think you’d need any extra milk, but I can’t say for sure.
dianne says
November 6, 2017 at 4:47 pmSomething’s wrong. I’ve attempted to print this recipe 3 times. It prints on two pages, the first page is the ingredients and it is all messed up with symbols over the left side of the ingredients list. Could it be fixed –I’d love to have the recipe?
Brianne Cupcakes & Kale Chips says
November 8, 2017 at 10:16 amI apologize for the inconvenience, Dianne. I’ve corrected the issue and you should be able to print the recipe without a problem now.
dianne says
November 8, 2017 at 1:15 pmThank you so much! I’m looking forward to making this for T-day.
Brianne Cupcakes & Kale Chips says
November 13, 2017 at 10:37 amI hope you enjoy the corn pudding as much as my family does, Dianne!
Ann from Kentucky says
October 24, 2017 at 11:10 amOur family adds diced green peppers. At Christmas we add red and green peppers. Makes the dish more eye appealing and gives the dish more flavor.
Brianne Cupcakes & Kale Chips says
October 30, 2017 at 9:12 amI love your addition of the peppers to the corn pudding, Ann. You are right… what a festive touch!
Kristen Chidsey says
October 18, 2017 at 6:49 amWell, I want a big old scoop of this with some pie (with cool-whip of course!) and then round it out with my sweet potato casserole. The holidays are all about these comfort foods!
Brianne Cupcakes & Kale Chips says
October 19, 2017 at 4:46 pmI’m right there with you, Kristen!
Luise says
December 13, 2016 at 11:55 pmCan you freeze it after it’s made and heat it up at a later date ?
Brianne Cupcakes & Kale Chips says
December 15, 2016 at 12:58 pmLuise, I have not tried to freeze the corn pudding. I’d be inclined to think it won’t freeze well, but it can be mixed a day or two beforehand and either kept in the fridge before cooking, or bake it reheat when you’re ready to serve. It reheats nicely. In fact, I like reheating it in the oven to get the edges even more browned.
Alexandra says
October 26, 2017 at 2:37 pmHey there! I was looking at the comments to see if someone asked this! In your opinion at what temp would you reheat this and how long?! Thank you, I pinned this a while ago but am starting to get all my Thanksgiving recipes sorted out. 🙂
Brianne Cupcakes & Kale Chips says
October 30, 2017 at 9:16 amHi Alexandra –
I suggest reheating the corn pudding at 350 degrees F. Check it after 20 minutes and see if you think it needs additional time to heat all the way through. I hope you enjoy it!
Jerry says
December 6, 2016 at 8:29 pmVideo says hEat at 350, recipe says 400. Which one ?
Brianne @ Cupcakes & Kale Chips says
December 6, 2016 at 9:53 pmOops, sorry! The recipe is correct – 400.
Vanessa Neal says
December 2, 2016 at 3:00 pmHow many servings will this recipe yield?
Brianne Cupcakes & Kale Chips says
December 5, 2016 at 9:10 amVanessa, of course, the size of an appetite may vary, but the corn pudding should easily serve 6 people, and up to 8 for smaller servings. Enjoy!
Mommawcheryl says
September 20, 2018 at 4:19 pmMy mom made this from fresh corn from the garden along with a side of fresh green beans and a pan of cornbread. Sliced fresh tomatoes onions and cucumbers rounded out the meal. This was our meal just about every everyday in the summertime when the garden came in. She made a sweet not savory version. And used self rising flour instead of cornstarch. Also she melted the butter in an iron skillet and poured the mixed ingredients into the butter and baked at 450 along side of a skillet of cornbread. Oh yeah when the new potatoes got so big some were boiled in the beans too. We lived just about totally from our garden in the summer. Then pinto beans with a side of fried potatoes onions and cornbread in winter. And the hogs and beef we butchered
Brianne Cupcakes & Kale Chips says
September 21, 2018 at 4:30 pmThat sounds absolutely delicious! I hope you enjoy the recipe with your alterations.
Emily says
November 25, 2016 at 2:43 pmThis is mccormicks recipe. I clipped this from a newspaper 35 or 40 years ago. It’s a holiday tradition for us. Been making it that long. Awesome yummy a little on the sweet side if that’s how you like it. We do in Kentucky! Happy Days Pal
Brianne @ Cupcakes & Kale Chips says
November 27, 2016 at 8:35 pmOh wow, my mom clipped it, but she clipped off so much we didn’t know the source. Thanks!
Amelia says
November 24, 2016 at 7:16 pmHappy Thanksgiving!!! This was a home-run at our table today! Good thing I doubled the recipe: I brought home no leftovers!!!
Lisa Harden says
November 16, 2018 at 10:10 amHi can I cut this recipe in half? And can I make it ahead of time
Brianne @ Cupcakes & Kale Chips says
November 19, 2018 at 9:58 amI have never cut it in half, so I’m not sure since it does call for 5 eggs. But you can definitely make it ahead. I’ve mixed it the night before and baked it the day I planned to serve it and baked in advance and reheated to serve. Both work fine.
Lisa says
November 23, 2016 at 5:12 pmI want to make this ahead of time. I have a 2 hour drive. If I keep it in a cooler with ice packs on the drive, do you think it will be ok to pop in the oven and bake once I get to my destination?
Brianne Cupcakes & Kale Chips says
November 29, 2016 at 2:14 pmLisa, I’m so sorry that I didn’t see your comment until now. I hope that you made and enjoyed the corn pudding!
Adie says
December 29, 2015 at 6:42 amMaking this for a Christmas dinner with the in-laws today. Looks yummy! Just wanted to confirm whether it’s 4 teaspoons or tablespoons of cornstarch? I’m guessing tablespoons but wanted to be absolutely sure 😉
Brianne @ Cupcakes & Kale Chips says
December 29, 2015 at 9:32 pmYes, it is tablespoons.
Judy says
December 17, 2015 at 2:51 pmI would like to make this in a crockpot due to lack of oven space for our Christmas. Yes? No?
Brianne @ Cupcakes & Kale Chips says
December 18, 2015 at 10:50 amI have not tried it, but I always say I am going to. I thin it would work, but can’t confirm. If you do, let me know!
Renee DeClere says
November 25, 2015 at 9:55 pmHave you tried almond milk in this recipe? I was curious if it would affect taste or consistency.
Brianne @ Cupcakes & Kale Chips says
December 3, 2015 at 10:21 amI have not, actually. I think it would work, but I can’t confirm.
Mommawcheryl says
September 20, 2018 at 4:21 pmIt is mainly the eggs & corn starch that make the custard so I imagine it should work
Angela says
November 20, 2015 at 1:48 amJust came across this!
My family has been making this recipe for over 20 years!
It is seriously my FAVORITE food EVER!!!
Good to know others are enjoying it as well!
But I have to say the pictures really don’t to it justice…
It is that good!
Brianne @ Cupcakes & Kale Chips says
December 3, 2015 at 10:38 amI took these photos a few years ago right before my hubby was taking it to a work party. I have to try again, though I’m not sure they will be much better. Ugly bout good food 🙂
Laura says
October 22, 2015 at 8:27 amI was pleasantly surprised/amazed to find this recipe on pinterest, this is a BIG favorite in our house…..I actually still have the original magazine clipping…it was a McCormick recipe featuring the Season-All Salt as TIP#354 (surprisingly they do not feature it on their website)…….one TIP that I would give is that when I DOUBLE the recipe, which I usually do, is to increase the cooking time to 1 1/2 hours, stirring 3 times (since there is more, it needs more time to firm)….the entire family would feel cheated if this was not included on our holiday table
Brianne @ Cupcakes & Kale Chips says
October 25, 2015 at 8:15 amHaha, we typically double the recipe too!
arps says
December 6, 2014 at 2:14 amHi there! This sounds yummy, do you mind telling me what the consistency is on this? I noticed there was no flour or cornmeal, so was wondering if it’s runny? And approximately how many servings do you get from this recipe? Thanks!
Brianne @ Cupcakes & Kale Chips says
December 6, 2014 at 9:48 pmIt actually sets up when it baked from the eggs and cornstarch. It’s soft, but not runny.
Ashleigh says
November 26, 2014 at 9:33 pmWhat’s the rule on mixing all the ingredients and refrigerating until morning to cook? Yay or nay?
Brianne @ Cupcakes & Kale Chips says
November 26, 2014 at 10:26 pmTotally fine! We do it all pretty much every year!
Joyel says
December 24, 2013 at 12:07 amCorn pudding is my family’s tradition at Thanksgiving, Christmas and Easter. Your recipe is very close to mine; we don’t put sugar, cornstarch or mustard in mine, but pepper, a little flour, baking soda and crushed crackers on top (with the melted butter over it). A lot of people I meet have never heard of corn pudding.
Debi Recipes For My Boys says
January 2, 2013 at 3:16 pmOh I love corn pudding! Thank you for sharing on Thursday’s Treasures sweetie! I’m featuring this on Week 67. Please get your featured on button when you stop by. <3 and hugs!
Brianne @ Cupcakes & Kale Chips says
January 5, 2013 at 10:59 pmThanks so much! I am truly flattered. Just getting to respond now, but I did notice this earlier, and made sure to share your party on my Facebook page!
Kayle (The Cooking Actress) says
December 18, 2012 at 11:27 amOoooooooooh this looks G DOUBLE O D GOOOOOOD!
Brianne @ Cupcakes & Kale Chips says
December 20, 2012 at 10:30 pmYou have no idea!
Dorothy at ShockinglyDelicious says
December 18, 2012 at 7:28 amGawd, I want that for BREAKFAST!
Brianne @ Cupcakes & Kale Chips says
December 20, 2012 at 10:30 pmHmm, never thought of that, but sure! 🙂