Canned corn, eggs and cream make this corn pudding a delicious southern comfort food that’s easy to prepare! Simple enough to make for everyday meals and a perfect side dish for holiday dinners!
Gran’s Easy Corn Pudding Recipe
When planning our Thanksgiving dinner menu, we always like to add a few dishes that will satisfy even the pickiest eaters ?. This side dish is a little bit sweet, full of good corn flavor and just about everyone totally LOVES it?.
It’s been a favorite among our family members and guests alike so we want to share it with you. And it’s not just for Thanksgiving menus…it’s perfect for any holiday or family gathering!
Our favorite thing about this recipe is how simple this great side dish is to make. Everything is mixed in a bowl and then popped in the oven. No stove-top prep at all!
Ingredients Needed to make Gran’s Easy Corn Pudding
- Eggs – 4 large eggs were used to make this recipe.
- Butter – unsalted butter is our choice for making this simple recipe.
- Sugar – granulated white sugar, or table sugar.
- Heavy Cream – we love the rich taste of heavy cream, but whole milk or even 2% milk can be substituted for reduce the fat and calories.
- Cornstarch – used as a thickener. All-purpose flour can be substituted but may change the texture slightly.
- Whole Kernel Sweet Corn – we love the convenience of canned corn kernels, but you can easily substitute frozen corn or fresh corn. You’ll need about 2 ears of corn.
- Creamed Corn – you might know it as cream-style corn from the can label.
- Vanilla Extract – adds heavenly aroma and flavor to this easy recipe.
- Nutmeg – brings out the sweet taste of the corn.
How to make this homemade corn pudding recipe
- Preheat the oven to 400 F. Generously butter a 2-quart casserole dish or similar size baking dish. Alternately, spray with non-stick cooking spray.
- Melt the butter and set aside to cool.
- Into a large bowl, crack the eggs and whisk until frothy. Whisk in the cooled melted butter, sugar, vanilla and nutmeg until blended.
- Into a measuring cup, pour the heavy cream. Add the cornstarch and whisk or stir with a fork until no lumps remain ( we love this mini-whisk for small jobs).Pour into the egg mixture and whisk to combine. Gently stir in the whole kernel corn and the cream corn until incorporated.
- Pour the corn mixture into the prepared baking dish. Place the dish on a rimmed baking sheet and transfer to the center rack of the oven.
- Bake 1 hour until the top is golden brown and the center is slightly firm when gently pressed.
- Cool on a wire rack. Serve warm or at room temperature.
Recipe Substitutions and Add-Ins
For less fat and calories, substitute half and half, whole or 2% milk for the heavy cream. To keep the creaminess, why not try 1/2 milk and 1/2 sour cream…yum!
Reduce calories by using a natural zero calorie sugar substitute like granulated erythritol or Allulose.
Give your recipe some heat by adding a can of green chilies. (Omit the sugar, vanilla and nutmeg)
Make it decadent by sprinkling a cup of cheddar cheese over the top to melt during the last 15 minutes of baking time.
Add a tablespoon or two of corn meal to the mixture to add texture and more corn flavor.
Fresh herbs and sliced green onions add a savory edge. You’ll want to skip the sugar, vanilla and nutmeg.
What Kind of Corn to Use for Corn Pudding?
The key to the best corn pudding is to use a combination of whole kernel corn and creamed corn. We favor the convenience of canned whole corn, but frozen or fresh of the cob kernels are great alternative.
We recommend canned cream-style corn for the creamed corn called for in this recipe. The canned version usually contains corn, water, sugar and corn starch or thickeners, but no actual cream.
What to Serve with Easy Corn Pudding
- Pull Apart Sausage Stuffing Ring
- Oven BBQ Pork Chops
- Easy Sheet Pan Thanksgiving Sides
- Pecan Apple Cornbread Stuffing
- Best Oven BBQ Ribs
Grans Easy Corn Pudding
Ingredients
- 3 tbsp unsalted butter
- 4 large eggs
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 3 tbsp cornstarch
- 15 ounces corn kernels canned
- 29.5 ounces creamed corn canned
- 1/2 tsp vanilla extract
- 1/8 tsp ground nutmeg
Instructions
- Melt the butter and set aside to cool. .
- Into a large bowl, crack the eggs and whisk until frothy. Whisk in the cooled melted butter, sugar, vanilla and nutmeg until blended.
- Into a measuring cup, pour the heavy cream. Add the cornstarch and whisk or stir with a fork until no lumps remain. Pour into the egg mixture and whisk to combine. Gently stir in the whole kernel corn and the cream corn until incorporated.
- Pour the corn mixture into the prepared baking dish. Place the dish on a rimmed baking sheet and transfer to the center rack of the oven.
- Bake 1 hour until the top is golden brown and the center is slightly firm when gently pressed. Cool on a wire rack. Serve warm or at room temperature
Chef Tips
Equipment Used
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
