Holiday Dish: Ma’s Baked Corn Pudding


Corn…in pudding?

It’s not what you think. I didn’t throw corn kernels into a vat of vanilla pudding. That’s disgusting. You naive corn pudding virgin!

If you’ve had corn pudding before, then you know the name is not to be taken literally (unless you really have eaten corn in pudding; in which case, you’re gross). Corn pudding is sweet, tender corn baked in a thick, custard-like sauce (notice I didn’t say pudding-like). The top and bottom get beautifully caramelized, giving the outside of the pudding a wonderful bite that leads into the creamy corniness beneath. It is sweet, savory, and delicious.

And it is a side dish. Not a dessert.


Words cannot express how delicious this simple dish is. Like my all-time favorite Eggplant Parmigiana, this Baked Corn Pudding recipe comes from my mother. It is one of my absolute favorite foods when it comes to the holidays. It always makes an appearance at Thanksgiving and Christmas, and recently, we added it to our Easter menu as well. If you’ve never tried corn pudding, please God, give this a try. It is easy to make, requires few ingredients, but yields such impressively delicious results. It’s a dish that is truly made for the holidays. Sweet yet savory, with a creamy interior and gorgeous golden brown top, this dish will please anyone.

Your Christmas dinner will be happy to welcome Corn Pudding to the table.

A Few Tips Before You Get Cooking:

  1. If you want to add an extra element of saltiness to the dish, try adding some grated parmesan to the mix before baking.
  2. The thinner the pan/dish you use to bake this in, the faster it will cook through.
  3. This is a simple dish but it’s got tons of flavor. You may think you need to play around with it, but trust me; just try it first!

Baked Corn Pudding

Recipe from Taste of Home

Yield: 10 servings


  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 1 cup milk
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn


  1. Preheat oven to 350 degrees. Grease a 1-1/2 qt. baking dish and set aside.
  2. In a large bowl, combine sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn.
  3. Pour into baking dish and bake for 45-50 minutes or until a knife inserted near the center comes out clean. _DSC6390Now, that says “Happy Holidays!”
Posted in Casseroles, Dinner, Holiday, Side Dish, The Smart Cookie Cook, Vegetarian and tagged , , , , , , , .

Colleen Bierstine


  1. Love corn pudding but I have a tendency towards the savory versus the sweet so corn puddin’ is right up my alley. Love it so much, that I incorporated it into a chicken noodle casserole. Yours looks great…most recipe call for jiffy cornbread mix…to me that make corn cake not pudding.

  2. My mom makes a corn pudding every year for Christmas, and as a kid, I wouldn’t go near the stuff. Now, however I’ve realized how good they are. Great recipe!

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  5. Finally after 60+ years I find a reciepe that I simply loved everytime we went to visit relatives in south eastern Ohio, Thank You for bringing back childhood memories. This was truly “comfort food”

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  9. Bringing this to our Chili Contest/potluck at work tomorrow. I have never made it, I hope it turns out. SOunds delicious though!

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