Dinner

Creamed Corn Pudding

This is the kind of side dish that makes people forget about everything else on the table – including the main course you spent three hours preparing.

One spoonful of this silky, golden masterpiece and you’ll understand why Southern grandmothers have been guarding their corn pudding recipes like state secrets for generations.

The magic happens when sweet corn kernels meet rich cream and eggs, creating a custard-like texture that’s somehow both comforting and elegant at the same time.

What makes this version special is the perfect balance of whole kernel corn for texture and cream-style corn for that luxurious, pudding-like consistency that melts in your mouth.

The hint of nutmeg adds warmth without overpowering the sweet corn flavor, while the golden-brown top provides just enough contrast to make each bite interesting.

This recipe transforms humble corn into something so impressive that people will assume you’ve been secretly attending culinary school – but really, it’s just good ingredients and a cast iron skillet or 9×13 baking pan doing all the heavy lifting.

Ingredients

For the Custard Base

4 large eggs (preferably free-range for richer flavor)
½ cup unsalted butter, melted and slightly cooled
½ cup heavy cream (the key to that silky texture)
½ cup granulated sugar (or organic cane sugar for deeper flavor)
¼ cup cornstarch (essential for proper thickening)
1 teaspoon vanilla extract (use pure vanilla for best results)
½ teaspoon ground nutmeg (freshly grated if possible)

For the Corn Mixture

2 cups whole kernel corn (fresh, frozen, or canned – drain if using canned)
4 cups cream-style sweet corn (fresh, frozen, or canned – keep undrained)

Instructions

Preparation

1 Preheat your oven to 400°F (204°C) and position the rack in the center. This temperature ensures the pudding sets properly while developing that gorgeous golden-brown top.
2 Generously grease a 9×13 inch baking pan with butter or cooking spray. For extra insurance against sticking, you can also dust lightly with cornstarch after greasing.

Creating the Custard Base

3 In a large mixing bowl, whisk together the 4 eggs, ½ cup melted butter, ½ cup heavy cream, and ½ cup sugar until completely smooth. The mixture should be pale yellow and well-combined – this takes about 2-3 minutes of vigorous whisking.
4 Add the ¼ cup cornstarch, 1 teaspoon vanilla extract, and ½ teaspoon nutmeg to the egg mixture. Whisk thoroughly until no lumps remain and the cornstarch is completely dissolved – this is crucial for preventing a grainy texture.

Assembling the Pudding

5 Fold in both the 2 cups whole kernel corn and 4 cups cream-style corn, stirring gently but thoroughly until evenly distributed. The mixture will be quite loose at this point – that’s exactly what you want.

Baking to Perfection

6 Pour the entire mixture into your prepared baking pan, spreading it evenly with a silicone spatula. The pudding should come about three-quarters up the sides of the pan.
7 Bake for 40 minutes, or until the top is golden-brown and the center is set but still slightly jiggly when gently shaken. A digital thermometer inserted in the center should read 160°F (71°C).
8 Remove from oven and let stand for 10-15 minutes before serving. This resting time allows the custard to finish setting and makes serving much easier.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results):

Large mixing bowl – Essential for properly combining all ingredients without spillage. A stainless steel bowl works best as it won’t retain flavors or odors.
Wire whisk – Critical for creating a smooth custard base and eliminating lumps. A balloon whisk works better than a flat whisk for this recipe.
9×13 inch baking pan – The ideal size for proper depth and even cooking. Glass or ceramic pans work beautifully and allow you to monitor browning.
Silicone spatula – Perfect for folding in the corn without breaking the kernels, and excellent for scraping every bit of mixture from the bowl.

Helpful Upgrades:

Digital instant-read thermometer – Takes the guesswork out of doneness testing. The internal temperature should reach 160°F (71°C) for perfect texture.
Kitchen scale – For more precise measurements, especially helpful if you’re doubling the recipe for a crowd.
Fine-mesh strainer – Useful if you want to drain canned corn thoroughly or strain any lumps from your custard base.

Nice-to-Have Options:

Stand mixer with whisk attachment – Makes creating the custard base effortless, though a hand whisk works perfectly fine.
Bench scraper – Helpful for transferring ingredients and cleaning your workspace efficiently after preparation.

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

This recipe is naturally gluten-free as written, making it perfect for gluten-sensitive guests
Ensure your cornstarch is certified gluten-free if cross-contamination is a concern
Double-check that your vanilla extract is gluten-free (most pure extracts are, but some imitation vanillas contain gluten)

Dairy-Free Modifications:

Replace heavy cream with full-fat coconut milk (use the thick cream from the top of the can)
Substitute butter with vegan butter or refined coconut oil, melted
The texture will be slightly different but still deliciously creamy

Lower-Sugar Version:

Reduce sugar to ¼ cup and add 1 teaspoon of pure vanilla extract for enhanced sweetness perception
Try substituting 2 tablespoons of the sugar with pure maple syrup for complex sweetness
The natural corn sugars provide plenty of sweetness on their own

Flavor Variations:

Jalapeño Corn Pudding: Add 2-3 finely diced jalapeños for a spicy kick
Herb-Infused: Fold in 2 tablespoons fresh thyme or sage for an earthy twist
Cheese Lover’s: Stir in 1 cup shredded sharp cheddar before baking
Smoky Version: Add ½ teaspoon smoked paprika and ¼ teaspoon chipotle powder

Nutritional Information and Health Benefits

Key Nutritional Highlights:
Each serving of this creamed corn pudding provides approximately 280-320 calories, with a balanced mix of carbohydrates from the corn and sugar, healthy fats from the cream and butter, and protein from the eggs. The dish offers about 6 grams of protein and 4 grams of fiber per serving, making it more substantial than typical side dishes.

Health Benefits of Main Ingredients:
Corn is an excellent source of antioxidants, particularly lutein and zeaxanthin, which support eye health. It also provides B-vitamins, especially folate, which is crucial for cell division and DNA synthesis. Eggs contribute high-quality complete protein and choline, essential for brain function and development. The heavy cream provides fat-soluble vitamins A, D, E, and K, while butter offers conjugated linoleic acid (CLA), which has anti-inflammatory properties when sourced from grass-fed cows.

Dietary Considerations:
This recipe contains eggs and dairy, making it unsuitable for vegans but perfect for vegetarians. It’s naturally gluten-free, making it celiac-friendly. The moderate calorie content makes it appropriate for most dietary plans when served in reasonable portions. Consider this a special occasion dish rather than an everyday side, given its rich nature.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Heavy cream → Half-and-half or whole milk (texture will be lighter but still delicious)
Granulated sugar → Brown sugar for deeper, molasses-like sweetness
Cornstarch → All-purpose flour (use same amount, but whisk thoroughly to prevent lumps)
Fresh corn → Frozen corn (thaw and drain first) or quality canned corn (drain thoroughly)

Budget-Friendly Swaps:

Free-range eggs → Regular large eggs (nutrition is similar, taste difference is minimal)
Pure vanilla extract → Vanilla paste or high-quality imitation vanilla (use same amount)
Unsalted butter → Salted butter (reduce any additional salt in recipe by half)

Pantry Emergency Substitutions:

Nutmeg → Cinnamon or allspice (use slightly less as these spices are stronger)
Cream-style corn → Regular corn blended with 2 tablespoons cream until partially smooth
Melted butter → Neutral oil like vegetable or canola (flavor will be milder)

Pro Tips for Substitutions:

When using frozen corn, thaw completely and pat dry with paper towels to prevent excess moisture
Store opened cornstarch in an airtight container to prevent clumping and maintain thickening power

Make It Diabetes-Friendly

Sugar Substitutions:

Replace the ½ cup granulated sugar with ¼ cup erythritol or stevia blend designed for baking
Monk fruit sweetener works excellently – use 3 tablespoons to replace the full sugar amount
The natural sweetness from corn will still provide plenty of flavor even with reduced sweetener

Carb Reduction Strategies:

Use low-carb thickener like xanthan gum (1 tablespoon) instead of cornstarch to save 20 grams carbs per recipe
Increase the whole kernel corn ratio and decrease cream-style corn to reduce total carbohydrates
Consider using cauliflower rice mixed with corn for bulk while reducing carb content by approximately 30%

Portion & Timing Tips:

Serve ½ cup portions instead of larger servings to keep carbs around 15-18 grams per serving
Pair with grilled protein and leafy greens to balance blood sugar impact
The high fat content from cream and eggs helps slow sugar absorption

Total Carb Reduction: These modifications can reduce carbs from approximately 25 grams to 12-15 grams per serving while maintaining the creamy, satisfying texture.

Perfect Pairing Suggestions

Beverage Pairings:
This rich, creamy corn pudding pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio, which cut through the richness while complementing the corn’s natural sweetness. For beer lovers, a light lager or wheat beer provides the perfect refreshing contrast. Sweet tea or sparkling water with lemon offers excellent non-alcoholic options that won’t compete with the pudding’s delicate flavors.

Side Dish Recommendations:
Serve alongside grilled or roasted meats like barbecued pork, honey-glazed ham, or herb-crusted chicken where the corn pudding’s sweetness balances savory, smoky flavors. Collard greens or green beans provide necessary vegetable contrast and help cut the richness. Cornbread might seem redundant, but a crusty sourdough roll or buttermilk biscuits complete the comfort food experience perfectly.

Complete Meal Ideas:
Build your menu around Southern comfort themes – think fried chicken, mac and cheese, and coleslaw for the ultimate indulgent spread. For more elegant occasions, pair with herb-crusted pork tenderloin, roasted Brussels sprouts, and wild rice pilaf. The corn pudding works equally well at casual barbecues and holiday dinner tables.

Occasion Suggestions:
This dish shines at Thanksgiving, Christmas dinners, summer barbecues, and potluck gatherings. Its make-ahead friendly nature makes it perfect for entertaining when you want impressive results without last-minute stress.

Pro Tips and Troubleshooting

Professional Techniques:
Always temper your eggs by whisking a small amount of the warm melted butter into them first, then gradually adding the rest. This prevents the eggs from scrambling and ensures a silky smooth custard base. Room temperature ingredients blend more easily and create better texture – take eggs and cream out 30 minutes before cooking.

Common Mistakes to Avoid:
Don’t overbake – the center should still have a slight jiggle when done, as it continues cooking from residual heat. Overmixing after adding corn can break the kernels and make the texture mushy. Never skip the resting period after baking, as this allows the custard to fully set.

Storage and Reheating:
Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave at 50% power for 1-2 minutes, or warm the whole dish in a 300°F (149°C) oven for 15-20 minutes until heated through.

Make-Ahead Strategies:
Assemble the pudding up to 24 hours ahead and refrigerate unbaked. Add 5-10 minutes to the baking time if going straight from refrigerator to oven. You can also freeze the baked pudding for up to 3 months – thaw overnight and reheat gently.

Recipe Scaling:
This recipe doubles perfectly for large gatherings – use a disposable aluminum pan for easy transport. For half batches, use an 8×8 inch pan and reduce baking time to 30-35 minutes.

The beauty of creamed corn pudding lies in its ability to transform simple ingredients into something that feels both rustic and refined. Whether you’re serving it at a backyard barbecue or an elegant holiday dinner, this dish delivers that perfect combination of comfort and sophistication that keeps people coming back for seconds. Master this recipe, and you’ll have a reliable crowd-pleaser that works for any occasion where you want to impress without the stress.