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Corn Pudding is a crowd-pleaser. Light, moist and fluffy, this healthier corn pudding casserole recipe is so easy to prepare. Enjoy warm as a comforting side dish or make it a meal.
Table of Contents
What is corn pudding?
Corn pudding is a comforting dish that belongs to the Southern cuisine. It’s made with simple ingredients such as canned corn, eggs and butter, that are mixed and baked in a casserole. Baked corn pudding is usually served as a cozy side dish on Thanksgiving, Christmas, and family meals.
It tastes sweet and savory at the same time, with a rich and creamy custardy texture that pleases everyone. Grandma’s corn pudding is more than just a dish – it’s a tradition that brings loved ones together around the table, sharing memories and creating unforgettable experiences.
What is corn pudding made of?
I first tasted the classic Southern corn pudding at a restaurant, in the States, and it was so delicious. When trying to recreate it at home, I wanted to bake a healthy corn pudding casserole without jiffy mix, with less fat and with better ingredients. But with the same taste and texture, of course!
This recipe requires just a handful of basic ingredients that are also healthier and nutritious. No need for Jiffy mix here, because we are not making cornbread today. Here’s all you need:
- Corn. The best corn pudding has a combination of whole kernel corn and cream-style corn. For convenience I used canned corn, but you can also make yours with fresh or frozen kernel corn. The cream-style corn, instead, should be from the can.
- Eggs. Three large whole eggs provide richness and give the dish a fluffier texture. For the best result, utilize fresh eggs.
- Greek yogurt. This is a healthier corn pudding without sour cream and with less butter, we’ll use Greek yogurt instead. My recipe calls for full fat plain Greek yogurt, which you may replace with cream cheese.
- Butter. Melted butter is a must, it adds richness and flavor, producing a moist corn pudding.
- Maple syrup. A couple tablespoons of maple syrup or honey provide sweetness and balance out all the savory flavors, without white sugar. You may want to increase the amount, in case you like corn pudding sweet.
- Cornmeal or all purpose flour. This helps to thicken the casserole and gives it a slightly dense texture, no Jiffy mix required. For a gluten-free corn pudding recipe, choose certified gluten-free cornmeal.
- Baking powder. A teaspoon baking powder helps the pudding rise slightly during baking, resulting in a lighter texture.
- Sea salt. Salt enhances all the delicious savory flavors and smooths out the sweetness of maple syrup. I normally add half a teaspoon, but you should adjust the quantity to your own likings. It’s always better to start with little, and add more if necessary.
Recipe variations
- Southern corn pudding casserole. The difference between the basic corn pudding recipe and its southern-style version is that the Southern pudding has more sugar and therefore tastes sweeter. To adapt this recipe, you’ll need to add a couple tablespoons of maple syrup, honey or sugar more.
- Spicy corn pudding. Spice up your dish with chili powder or cajun seasoning, smoked paprika and sliced jalapeños. These simple additions are perfect, if you like spicy flavors.
- Gluten-free corn pudding casserole. Make corn flour pudding using gluten-free cornmeal as a replacement for flour. All other ingredients should already be gluten-free, but I still recommend reading through each individual label to check for cross-contaminations.
- Dairy-free corn pudding casserole. Prepare this recipe with plant based butter and dairy-free yogurt or cream cheese, perfect if you are allergic or intolerant to dairy products.
- More recipe variations. Besides the main variations listed up here, you can mix in your pudding additional ingredients such as cheddar cheese, pieces of bacon, onion, garlic, olives or chives.
How to make corn pudding from scratch?
- In a large mixing bowl, beat eggs with Greek yogurt, melted butter and maple syrup. Whisk all wet ingredients together until smooth and creamy. After mixing, gradually stir in the cornmeal, the baking powder and the salt. Mix until all dry ingredients have fully incorporated into the wet mixture.
- Add whole kernel corn and cream-style corn to the mixture, then stir until well combined. Pour the corn mixture into a 9×9 greased baking dish, spreading it evenly.
- Bake in hot oven for 40 to 50 minutes, or until your pudding is set and the top is lightly golden brown. Let the dish cool for a few minutes before serving. Enjoy warm as a side dish or as a meal.
Success tips
- Use full-fat Greek yogurt. The best corn pudding casserole is made with regular, full fat Greek yogurt. It gives the dish a rich and creamy texture without sour cream or excessive amounts of butter.
- Adjust the level of sweetness. There are many ways to prepare this dish, some people like it sweet while others prefer a more savory corn pudding. My recipe is on the savory side, so I recommend adding more maple syrup or honey if you want a sweet corn dessert.
- Adapt to your preferences. Make it gluten-free, dairy-free, sweet or savory. And consider mixing in additional ingredients such as jalapeños or cheddar cheese, everyone is going to love your casserole.
- Bake it through. Make sure you bake corn pudding in hot oven at 350°F (175°C), in a greased baking sheet to prevent sides and bottom from sticking. It should be ready after about 40-50 minutes, when it has a golden brown crust and a fully set center. Let it cool for a couple of minutes before serving.
Make ahead corn pudding & storage
Preparing corn pudding ahead of time is a breeze and a smart move for busy days, and it’s very simple. You have two options: storing it before or after baking. Leftovers can also be frozen, if necessary.
- How to store before baking.
After mixing all ingredients together, cover the mixture tightly and refrigerate for up to a day. When ready to bake, preheat your oven to 350°F (175°C), pour the mixture into a greased dish, and bake for about 40 – 50 minutes. Once done, let it cool for a couple of minutes and serve. - How to store after baking.
Let baked corn pudding leftovers cool to room temperature, place in an airtight container, and refrigerate. If properly stored in the fridge, the dish will last for 3 to 4 days. To reheat, remove from the refrigerator and bake or microwave for a couple of minutes, until warm and fluffy once again. - How to freeze corn pudding casserole.
First, let the casserole cool completely. Once cool, transfer leftovers to an airtight food container or pack in zipper bags, and place in the freezer. It can be frozen for up to 3 months. Before serving, thaw it overnight in the refrigerator, then reheat in hot oven until warmed through.
Corn pudding crock pot recipe
Did you know you can make corn pudding in slow cooker? It’s very simple, the recipe requires the same ingredients but it will need a bit more time.
Start by greasing the inside of your crockpot with cooking spray or butter to prevent sticking. Then, combine all ingredients together until you get a smooth corn mixture. Pour it into the crockpot, spread it out evenly and cover. Cook on low for 4-6 hours, or on high for 2-3 hours – until the pudding is done.
Yes, you can replace canned kernel corn with cooked frozen corn. Before adding it to the mixture, quickly steam or boil the corn to thaw it. While frozen kernel corn works, it is recommended to use can creamed corn.
To check if the casserole pudding has set, insert a toothpick into its center. If it comes out clean or with just a few moist crumbs clinging to it, it’s ready. You can also try to shake the baking dish a bit. If the center doesn’t jiggle much, it’s done.
The best corn pudding is served warm, this is when dish is at its moistest and fluffiest. You may also eat it cold, but taste and texture won’t be as good. If making it ahead, I recommend warming it up in the oven or in the microwave for a couple of minutes.
The basic corn pudding recipe is very similar to the one for corn casserole. They are both made with similar ingredients. The key difference between the two dishes lies in their texture. While corn casserole is denser and thicker, corn pudding has a lighter, moister and fluffier soufflé texture.
What goes well with corn casserole?
- Pair with a serving of baked beans for a cozy and comforting meal
- Serve with my deviled egg potato salad as a satisfying side dish
- Add a source of protein like grilled chicken, meat, egg white bites, or crispy air fryer tofu for a vegan meal
- Serve alongside grilled meat, ribs and keto BBQ sauce for the perfect barbecue party
- Enjoy with a salad, roasted vegetables, potatoes, or potato fritters for a light meal
Corn Pudding
Ingredients
- 3 large eggs
- ½ cup Greek yogurt, full fat and plain, replace with sour cream
- ⅓ cup butter, melted
- 3 tbsp maple syrup, or honey, more to taste
- ¼ cup cornmeal, or all-purpose flour
- 1 tsp baking powder
- ½ tsp salt, adjust to taste
- 15 oz whole kernel corn, 1 can, drained
- 15 oz cream-style corn, 1 can, drained
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish (9×9 inches ) with cooking spray or olive oil.
- In a large mixing bowl, beat eggs with Greek yogurt, melted butter and maple syrup. Whisk all wet ingredients together until smooth and creamy.
- Gradually stir in cornmeal (or all-purpose flour), baking powder and salt. Mix until all dry ingredients have fully incorporated into the wet mixture.
- Add whole kernel corn and cream-style corn to the mixture, then stir until well combined.
- Pour the corn pudding mixture into the prepared baking dish, spreading it evenly.
- Bake in hot oven for 40 to 50 minutes, or until the corn pudding is set and the top is lightly golden brown. Let cool for a few minutes before serving. Enjoy warm as a side dish or as a meal.
I love your recipe of corn pudding with a touch of maple and honey, this makes a good taste!??
Thanks Matt!
Hey dear Liza,
many many thanks for your kind feedback!! It makes me really happy that you liked this pudding casserole with corn 😉
I wish we could share some!
Have a great day,
Matteo