Sweet corn and lightly browned edges make this soft, savory-sweet pudding a welcoming addition to a roast dinner or holiday table. A little cornstarch helps the custard hold together without turning it into cornbread, so you can scoop generous spoonfuls alongside the main course.
The featured image is an AI-generated serving illustration; the finished dish may differ.
Creamy Corn Pudding
Serves 6 | Prep: 15 minutes | Cook: 65 minutes | Total: 80 minutes
Ingredients
- 2 tbsp neutral oil
- 1 tsp unsalted butter (softened, for greasing the dish)
- 3 eggs (large)
- 1 cup whole milk
- 1/2 cup sour cream
- 2 tbsp cornstarch
- 2 tbsp granulated sugar
- 3/4 tsp fine salt
- 1/4 tsp black pepper
- 3 cups canned corn (drained well; measured after draining)
Instructions
Safe cooking: Egg dishes: use a food thermometer to confirm at least 160 F (71 C) before removing from the heat.
- Grease an 8-inch square, approximately 2-quart baking dish with the softened butter.
- Whisk the cornstarch with 1/4 cup of the milk in a large mixing bowl until smooth. Whisk in the remaining 3/4 cup milk, sour cream, eggs, oil, sugar, salt and pepper until evenly combined.
- Fold in the drained corn with a spatula, then pour the mixture into the prepared dish. The mixture should be roughly 1 1/2 inches deep.
- Heat the oven to 350°F (175°C) with a rack in the middle, allowing about 10 minutes for preheating. Keep the filled dish refrigerated while the oven heats.
- Bake uncovered for approximately 45–55 minutes. Begin checking at 40 minutes: insert an instant-read thermometer into the center without touching the bottom of the dish. The pudding is ready when the center reaches at least 160°F (71°C), the edges are lightly golden and the center is set with a gentle wobble rather than a liquid ripple. If the top browns before the center is ready, loosely cover it with foil and continue baking.
- Set the dish on a heatproof surface and let the pudding rest for 10 minutes so the custard settles. Taste and add salt and pepper as needed. Serve warm, scooping it into six portions.
Kitchen Tips
Keep hands and tools clean, rinse produce, and keep raw foods separate from ready-to-eat ingredients.
- Drain the corn thoroughly; excess liquid can leave a watery layer beneath the custard.
- Whisking the cornstarch into a small amount of milk first helps prevent lumps.
- Expect a spoonable pudding rather than firm, tidy squares. Avoid baking until the center is completely rigid, which can make the custard grainy.
Food Safety
- Wash hands with warm soapy water for at least 20 seconds before and after handling food. Clean tools, boards and counters with hot soapy water between food items.
- Clean the lids of canned ingredients before opening.
- Do not wash raw meat, poultry, fish or eggs. Keep raw animal foods separate from ready-to-eat food and use a separate board or plate; wash contacted tools and surfaces before reuse.
Sources: FDA safe food handling and safe minimum cooking temperatures.
Variations
- For a cheesy version, fold 1/2 cup shredded sharp cheddar into the mixture with the corn.
- For a gently smoky version, add 1/4 teaspoon smoked paprika with the salt and pepper.
- For an herb version, fold in 2 tablespoons finely sliced fresh chives with the corn.
What to Serve With It
Serve alongside roast chicken, baked ham or roasted mushrooms, with a crisp green salad or green beans to balance the creamy texture.
Storage and Reheating
Refrigerate or freeze perishables within 2 hours of cooking or purchase, or within 1 hour at 90 F (32 C) or hotter. Refrigerate promptly in shallow containers; do not wait for room temperature. Keep the refrigerator at 40 F (4 C) or below and use cooked leftovers within 3 days. If reheating leftovers, heat to 165 F (74 C).
Frequently Asked Questions
Can I use fresh corn instead of canned?
Yes. Substitute 3 cups of fresh corn kernels cut from the cob. Fold them into the batter as directed; the finished pudding will have a slightly firmer corn texture.
Is corn pudding the same as cornbread casserole?
This version is custard-based, with eggs, milk and a little cornstarch rather than cornmeal or cornbread mix. It is softer and creamier than a bread-like corn casserole.
Can I leave out the sugar?
Yes. Omit the sugar for a more savory pudding, especially if your corn is already quite sweet. No other adjustment is needed.
This recipe was developed with AI assistance and has not been kitchen-tested. Check ingredient labels for allergens and use appropriate food-safety temperatures.
