About the Recipe
Grandma's corn pudding is comfort food at its best. This creamy corn casserole is easy to make with both whole kernel and cream-style corn, resulting in a custard pudding that will be a welcome addition to your holiday table.
5 large eggs
⅓ cup butter, melted and slightly cooled
¼ cup white sugar
½ cup milk
¼ cup cornstarch
1 (15.25 ounce) can whole kernel corn, drained
2 (14.75 ounce) cans cream-style corn
What Is Corn Pudding?
Corn pudding is a creamy side made with stewed corn, butter, and milk. It often features a thickening agent, such as cornstarch, to make the dish extra decadent.
Corn pudding originated in the American South and can be served all year long, but it's frequently associated with Thanksgiving.
How to Make Corn Pudding
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this old-fashioned corn pudding casserole:
1. Whisk the eggs, then whisk in the milk, butter, sugar, and cornstarch.
2. Stir in the drained canned whole kernel corn and cream-style corn.
3. Pour mixture into the prepared casserole dish and bake until golden brown.
How to Store Corn Pudding
Allow the corn pudding casserole to cool, then transfer the leftovers to an airtight container. Store in the refrigerator for up to five days. Reheat until warmed through in the oven or in the microwave.
Can You Freeze Corn Pudding?
Yes, you can freeze corn pudding for up to three months (though since it is dairy-rich, the texture may change a bit during the thawing process).
If you plan to freeze corn pudding, it's best to cook it in a foil pan. Allow it to cool completely, then wrap the whole pan tightly in storage wrap. Wrap it tightly again in at least one layer of aluminum foil.
Thaw in the refrigerator overnight and reheat until warmed through in the oven or in the microwave.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.
Whisk eggs lightly in a large bowl. Add milk, melted butter, sugar, and cornstarch; whisk until well combined. Stir in drained corn and cream-style corn until fully blended. Pour mixture into the prepared casserole dish.
Bake in the preheated oven until golden brown, about 1 hour.