Southern Baked Corn Pudding
Southern corn pudding is a softly set savory-sweet custard of corn, eggs, milk, and butter; it is not a vanilla dessert cake.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the oven to 350°F/175°C and butter a 2-quart baking dish.
- 2
Whisk eggs, milk, cream, butter, sugar, cornmeal, salt, and pepper.
- 3
Fold in the corn and pour into the dish.
- 4
Bake until the edges are set and the center retains a gentle wobble, 45 to 55 minutes.
- 5
Rest 10 minutes before serving warm.
Cook notes
Tips
For a sweeter taste, consider adding an extra tablespoon of sugar.
Let the pudding sit for a few minutes after baking for easier slicing.
Use freshly grated corn for the best texture.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warmed through for the best texture.
- To freeze, wrap tightly in plastic wrap and then in foil.
Substitutions
- Use almond milk instead of regular milk for a dairy-free version.
- If you do not have unsalted butter, you can use salted butter but reduce the added salt.
- For a thicker consistency, add an extra egg.
What to Serve With
- Serve with roasted chicken for a hearty meal.
- Pair with a simple green salad for a light dinner.
- Enjoy alongside baked ham for a festive occasion.
Common Mistakes
- Avoid overbaking, which can lead to a dry texture; check for doneness with a toothpick.
- Make sure to mix the ingredients well to prevent clumping of corn kernels.
- Do not skip greasing the baking dish to prevent sticking.
Recipe FAQ
Can I use canned corn instead of fresh?
Yes, you can substitute fresh corn with canned corn; just make sure to drain it well.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze corn pudding?
Yes, baked corn pudding can be frozen for up to 2 months; thaw it in the refrigerator before reheating.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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