Corn Pudding Casserole
Corn Pudding Casserole is a recipe that is a staple in any good Southern household. Is it a dessert or a savory side? You be the judge. Made with simple, staple ingredients like creamed corn, milk, butter and sugar, this is an easy and delicious taste of the South you can have any day of the week.
Corn Pudding Casserole is a perfect way to highlight that sweet summer corn. Never fear though, if you don’t have any fresh creamed corn, canned will work just fine. We combine simple ingredients to make a sweet and delicious side dish that has been around for probably hundreds of years
What is Corn Pudding Casserole?
More than likely, it is a dish that to some degree was created by Native Americans. Taking the corn off of the cob and reserving some of the sweet juice to cook it with other ingredients to produce a pudding like texture.
For our modern purposes, we call it a casserole here in the South, generally because it is prepared and served out of that same dish. Casseroles are a popular dish for parties and pot luck dinners and this one is a popular favorite.
Love casseroles? Check out our recipe for GREEN BEAN CASSEROLE WITH SOY SAUCE! And if you want to amp up any casserole and not use canned soups for the creamy base, let us teach you how to make a WHITE ROUX.
How to Make Corn Pudding Casserole
The full ingredient list and quantities are listed at the bottom of this post on a printable recipe card.
- Fresh or Canned Cream Style Corn
- Milk
- Eggs
- Sugar
- Butter
- Salt and Pepper
- Cornstarch (optional)
Mix and Cook Method
What could be easier than a recipe you mix up and pour in a pan and cook? Not only is this recipe easy due to using pantry staple ingredients, but it mixes well and cooks in less than an hour.
We start by adding our creamed corn to a large mixing bowl. One by one, we add milk, sugar, melted butter, salt and pepper.
We mix that well and pour into a lightly greased baking dish. I like to use a 8×11 or any 2qt baking dish.
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Bake at 350 degrees for 30-45 minutes. Increase the heat to 450 degrees and bake a few minutes more taking care to not over brown.
Allow to cool and set up, serve and enjoy!
Frequently Asked Questions
How to Store?
Once cooled, this can be refrigerated for up to a week. You can also freeze it, wrapped tightly and it will last for up to 3 months. After thawing, it can make it a bit watery. You can make a simple cornstarch slurry and mix in for reheating to prevent it from being too watery.
Why is my Corn Pudding Watery?
Chances are it didn’t cook quite long enough. All ovens are different and if you find it is too watery, return it to the oven for 10 minutes at a time until it reaches your desired consistency. It still eats just fine with a little liquid in the bottom, so don’t be afraid of it if you don’t have the time to cook a bit more. You also can add about 2 tablespoons of cornstarch to the batter prior to cooking if you wanted to be sure there was no excess liquid.
Can I freeze Corn Pudding?
You can. You can mix up and freeze the uncooked contents until ready to use or you can allow the cooked casserole to completely cool.
How can I make this a bit healthier?
We love healthy substitutions. First, leave the sugar out. Corn is naturally sweet so you don’t really need it. Next, use almond milk in place of dairy and egg whites instead of whole eggs. Those small changes should make a big difference in carb count and calorie count.
Can I make this ahead of time?
Yes, mixing it up before you need it is a great option. Store in an airtight container for up to a week in the refrigerator.
What can I serve with Corn Pudding Casserole?
Corn Pudding goes great with any kind of Chicken or Turkey. That is why this is a staple on our table every Thanksgiving and Christmas. Listed below are some other great companion recipes.
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Corn Pudding Casserole
Ingredients
- 1 can Cream Corn 15 oz
- 15 oz Milk measured in can from corn
- 3 Eggs
- 2 tbsp butter melted
- 3 tbsp Sugar
- Salt and Pepper to taste
- 2 tbsp Cornstarch Optional
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine 1 can of cream corn, 1 can of milk, 3 eggs, 2 Tablespoons of melted butter, 3 tablespoons of sugar, salt and pepper to taste. Mix well.
- If you want to insure a thick pudding, optionally, add in 2 tablespoons of cornstarch.
- Pour into a lightly greased casserole dish. Bake for 30-45 minutes. To brown the top, increase heat at the end of cooking time to 450 degrees and watch carefully for a few minutes until reaches desired browning.
- Allow to set and cool for 10 or more minutes. Serve and enjoy!
