There’s something undeniably comforting about sweet corn pudding. Whether you’re serving it alongside a savory roast or as a delightful surprise at a summer barbecue, it has that warm, nostalgic vibe that just feels right. The sweetness from the corn, the creamy texture, and that touch of thyme all come together in a dish that manages to be both humble and showstopping at the same time. This is one of those recipes that, once you’ve made it, people will ask you for at every family gathering.

I first stumbled upon corn pudding at a holiday potluck, and honestly, I wasn’t sure what to expect. I’d never had it before. But one bite, and I was hooked. The velvety smoothness, with just enough sweetness to make it feel indulgent without being over-the-top, was exactly what I needed that day. Ever since, this has become a go-to when I want something a little different but still easy to whip up.

🍽️ Why sweet corn pudding is your next must-try dish

The beauty of corn pudding lies in its versatility. It can play the role of side dish, dessert, or even a snack all by itself. The recipe I’m about to share combines both fresh corn and cream-style corn, which gives it that luscious custard-like texture without being overly rich. It’s sweet but not dessert-sweet (unless you want it to be—you can always up the sugar if that’s your style). Plus, the subtle hints of thyme and spices like mustard and nutmeg give it a depth of flavor that makes it feel more sophisticated than you’d think from such simple ingredients.

A personal memory of corn pudding bliss

The first time I made this recipe at home was for a family dinner. My mom loves corn in any form, so I knew this was going to be a hit. But what I wasn’t prepared for was the smell that filled the kitchen. There’s something about the combination of sweet corn, melting butter, and fresh thyme that just feels so homey. As the corn pudding baked, the house felt cozy in a way that only certain foods can make happen. We served it alongside some roast chicken, and honestly, I don’t even remember the chicken (sorry, chicken). It was the corn pudding that stole the show that night, and now, it’s become a staple at every family get-together. Trust me, once you make this, you’ll start finding reasons to put it on the table.

A little bit about corn pudding’s roots

Corn pudding has a long history, and it varies depending on where you’re eating it. In the southern U.S., it’s often sweeter and served as a side for Thanksgiving or other big meals, but in other regions, it might lean more savory, with additional herbs and spices. Native Americans were making corn-based puddings and breads long before settlers arrived, and over the centuries, the recipe has evolved into the sweet, creamy dish we know today. What’s amazing is that even though the ingredients are simple, there’s something about corn pudding that makes it feel special—maybe it’s the way the corn’s natural sweetness caramelizes just a bit during baking, or the smooth, custard-like finish that’s impossible to resist.

Let’s talk ingredients: the stars of the show 🌽

The ingredient list here is straightforward, but each one plays an essential role in making the pudding come together just right.

Corn: Fresh corn is ideal if it’s in season (it adds such a nice texture), but canned corn works just as well if you’re in a hurry. If you’ve only got frozen corn, just thaw it out, and you’re good to go! Fresh gives a little more bite, while the cream-style corn ensures a silky, custard-like consistency.
Eggs: These are what make your pudding rise just a touch and hold together beautifully. Room temperature eggs will mix more smoothly into the batter, ensuring everything bakes up evenly.
Heavy Cream: This adds richness to the pudding, giving it a luxurious feel. If you’re out of cream, half-and-half can work, but the pudding won’t be quite as rich. For a lighter version, you could even try whole milk, but you’ll sacrifice a bit of that indulgent creaminess.
Butter: Six tablespoons of unsalted, melted butter adds depth and richness. You can’t go wrong here, but if you want to experiment, browned butter gives the pudding a slightly nutty flavor that’s just delicious.
Fresh Thyme: It’s a subtle touch, but the thyme adds an earthy note that balances the sweetness of the corn. You can use dried thyme in a pinch, but fresh really brightens up the dish.
Spices: Dried mustard, onion powder, and a pinch of nutmeg give the pudding a complexity that you wouldn’t expect from such a simple dish. They don’t overpower the sweetness but instead complement it beautifully.

Kitchen gear: What you need (and what you can skip)

This dish doesn’t require any fancy equipment, which makes it even more lovable. Here’s what you’ll need:

9×13 baking dish or 3 qt. casserole dish: This is a must. It’s the perfect size for this recipe and ensures that your pudding bakes evenly.
Whisks: You’ll use one for the dry ingredients and another for the wet. Or, if you’re like me and hate washing extra dishes, you can just wipe the first whisk clean and use it again.
Instant-read thermometer: This is handy to make sure you don’t overbake the pudding (you’re aiming for 175-180°F), but if you don’t have one, just check that the center is set but still has a slight jiggle.

Step-by-step: My foolproof method for creamy corn pudding

Alright, let’s get into the cooking! Here’s how you can make this happen:

Preheat your oven to 400°F and grease your baking dish with some softened butter. It’s like giving your pudding a non-stick cushion to bake on.
Mix your dry ingredients in a medium bowl. Whisk together the sugar, cornstarch, baking powder, thyme, salt, mustard, onion powder, and a pinch of pepper and nutmeg. This way, everything gets evenly distributed, and you won’t get any clumps in your pudding.
Whisk the eggs and cream in a large bowl. Go at it with some vigor! You want them to be fully combined, so the pudding comes out smooth.
Incorporate the dry ingredients into the wet mixture, a little at a time. Then, whisk in your melted butter until everything is fully combined.
Stir in the corn—both the whole kernels and the cream-style corn. This is where the magic happens. The cream-style corn will give the pudding its custardy texture, while the whole kernels add that wonderful pop of sweetness in every bite.
Pour the mixture into your prepared baking dish and slide it into the oven. Bake uncovered for 45-60 minutes. You’ll know it’s done when the center is set but still jiggles slightly. It’s a bit like baking a cheesecake—don’t overbake it, or you’ll lose that lovely, creamy texture.
Let it rest for 5 minutes before serving. This allows everything to settle and makes it easier to slice into.

Variations you can try (because experimenting is fun!)

There are so many ways you can tweak this corn pudding recipe to suit your tastes or dietary needs. Here are a few ideas I’ve tested out:

Savory twist: Want to make it more of a savory side? Reduce the sugar to ¼ cup and add a little shredded cheddar cheese or some finely chopped jalapeños for a spicy kick.
Gluten-free: This recipe is naturally gluten-free since we’re using cornstarch instead of flour. Just double-check the canned corn for any additives if you’re concerned about cross-contamination.
Vegan adaptation: Swap the eggs for a flaxseed egg mixture (1 tbsp flaxseed meal mixed with 3 tbsp water per egg), use coconut cream instead of heavy cream, and dairy-free butter. You’ll get a different flavor profile, but it’s still delicious.
Seasonal spin: In the fall, try adding a pinch of cinnamon and a tablespoon of maple syrup for a cozy, autumnal version.

How to serve and plate your pudding for maximum wow-factor

I like to serve corn pudding family-style, straight from the baking dish, with a large serving spoon. But if you’re feeling fancy, you can scoop it into individual ramekins for a more elegant presentation. Garnish with a sprig of fresh thyme or a drizzle of melted butter. If you’re serving this as a side, it pairs beautifully with roasted meats, like chicken, turkey, or pork.

Drinks that pair well with corn pudding 🍷

Since this dish has both sweet and savory notes, you have a lot of options when it comes to drinks. A crisp white wine like a Sauvignon Blanc or Pinot Grigio balances the sweetness perfectly. If you prefer something non-alcoholic, a sparkling lemonade or iced tea with a splash of mint works great!

Storage and reheating tips

If you have leftovers (and that’s a big “if”), corn pudding stores well in the fridge for up to three days. Just pop it into an airtight container. To reheat, microwave individual portions for 30-40 seconds, or pop the whole dish back in the oven at 350°F for about 10-15 minutes until warmed through.

Adjusting for different serving sizes

This recipe makes enough to serve about 8-10 people, but you can easily halve it if you’re cooking for a smaller crowd. Just use an 8×8 baking dish instead of the 9×13. If you’re doubling the recipe for a larger group, make sure to use a bigger dish or bake it in two separate pans to ensure even cooking.

Troubleshooting: Keeping it creamy

If your pudding turns out too dry, chances are it was overbaked. Keep an eye on it around the 45-minute mark. And remember, a little jiggle is a good thing! If you’re nervous about underbaking, the thermometer is your best friend here.

Wrapping it up: You’ve got to try this!

Corn pudding is one of those dishes that’s greater than the sum of its parts. It’s simple, comforting, and oh-so-satisfying. Whether you’re serving it for a holiday meal or just because, it’s sure to become a favorite. Don’t be afraid to tweak the recipe to your own taste—half the fun is making it your own!

Frequently Asked Questions

1. Can I use frozen corn instead of fresh or canned?
Absolutely! Just thaw it out and drain any excess liquid before adding it to the mix.

2. What if I don’t have fresh thyme?
No worries! Dried thyme works just fine. Use about half the amount called for in the recipe.

3. Can I make this ahead of time?
Yes, you can make it a day ahead and reheat it in the oven at 350°F for 10-15 minutes before serving.

4. How do I prevent my pudding from being too dry?
Make sure not to overbake! Check it around the 45-minute mark and pull it out once the center is just set with a slight jiggle.

5. Can I freeze corn pudding?
You can, but the texture might change slightly upon reheating. Freeze in an airtight container for up to 3 months, then reheat in the oven.

Sweet Corn Pudding Recipe