Corn Pudding
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!
Table of Contents
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.
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I’m totally making this on the weekend – and adding diced jalapenos and cheddar cheese. I can’t wait, my mouth is watering already!
Oooh, let me know how that turns out!!
Thank you for making the recipe so assessible. So I don’t have to scan down through a mile long blog in order to find the recipe. God bless you! And thanks for a great corn casserole!
Can I substitute heavy cream instead of milk?
I haven’t tried it, so I am not sure.
Can you half this recipe for a smaller number of people?
I have not tried. Since it calls for 5 eggs and 1 can of corn, it might be a little hard to cut in half.
You could use the small cans of corn. I have found them in Walmart and Publix
2 eggs will be enough unless you want to use liquid egg substitute.
Can this be made and frozen a week before Thanksgiving and if so how would I reheat it?
Hi Aubree. I have actually never tried freezing it. I don’t think the texture would turn out very well. You can mix it up a couple of days before and bake it the day of Thanksgiving or bake it right away then reheat the baked casserole. 15-20 minutes in the oven usually does the trick. The edges will get a little more browned, but I actually like it that way!
I tried freezing. Unthawing and reheating. The texture was waaaay off. Personally I would not freeze it.
Thanks for the feedback!
Is the dry mustard a necessary ingredient?
I’ve never seen it in a corn pudding receipe.
Just asking.
I have never made it without it, so I honestly can’t say. I think the sharpness is a nice balance to the sweetness.
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??
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!
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!
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!
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?
You definitely can use a smaller size of creamed corn, Karen. I use two small 8oz sized cans.
But 2 8 0z cans is only half what the recipe calls for?
Sorry, I should have been more clear to use two 8 oz. cans in place of one of the 17 oz. cans for four of the small cans total.
Having never used cornstarch for anything ever, (Hence, don’t have any here at the house, but I’m eager to get cooking) I can’t help wondering what it adds to this recipe.
Any ideas on this/suggestions for substitutions?
It helps bind it so it isn’t runny. You can probably use tapioca starch, but in other types of recipes you need to use double the amount. I have not tested it in this recipe, though.
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❣️
I hope you enjoyed the corn pudding and had a wonderful Thanksgiving, Glenda!
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!!
I’m glad you found an answer, Sarah. I hope you enjoy the recipe!
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.
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.