Easy Corn Pudding Side Dish Recipe

Corn Pudding

This creamy, sweet and savory corn casserole is always a family-favorite holiday side dish. Plus, it is gluten free.
Course Side Dish
Cuisine American
Keyword corn pudding
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 225kcal
Author Brianne @ Cupcakes & Kale Chips


  • 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 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.



Serving: 0.5cup | Calories: 225kcal | Carbohydrates: 29g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 667mg | Potassium: 189mg | Fiber: 1g | Sugar: 11g | Vitamin A: 420IU | Vitamin C: 4.5mg | Calcium: 29mg | Iron: 0.7mg