Grandma’s Corn Pudding
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 custardy pudding that will be a welcome addition to your holiday table.
This easy corn pudding is a little sweet, a little savory, and totally delicious. Trust us: There’s a reason this old-fashioned side dish has stood the test of time.
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.
Allrecipes Community Tips and Praise
“I made this recipe for Thanksgiving and everyone loved it,” raves Lisa. “Now, I am asked to make it for every family function! Quick, easy, and inexpensive to make! You won’t have any leftovers!”
“This is my favorite holiday dish,” says Kimberly Conkling Brown. “Sometimes I even eat the leftovers for breakfast! Here’s a tip: Dissolve the cornstarch in milk before adding it to the rest of the ingredients to avoid clumping.”
“This is the second time I have made it and both times there were no leftovers,” according to slsluss808. “Even my grandmother said this is the best she has had. I made no changes and we love it! This is now a staple in my recipe box.”
Editorial contributions by Corey Williams
- 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
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.
Nutrition Facts (per serving)