Southern Corn Pudding (Old-Fashioned Family Recipe)

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This old-fashioned Southern corn pudding recipe comes straight from my grandmother’s kitchen. It’s a simple, comforting dish that shows up at Sunday dinners, and on holiday tables. Made with just a handful of pantry ingredients and plenty of sweet corn, it bakes into a rich and fluffy casserole everyone will scoop onto their plate.

If you’re looking for the best homemade corn pudding recipe, this classic version is simple, reliable, and full of nostalgic flavor.

Why You’ll Love This Corn Pudding

• Classic Southern comfort food
• Made with simple pantry ingredients
• Naturally vegetarian
• Perfect for holidays, potlucks, and Sunday dinners
• Creamy and sweet with golden edges

This dish pairs beautifully with other Southern vegetarian sides and works just as well for a summer cookout as it does for Thanksgiving dinner.

What Is Corn Pudding?

Corn pudding is a traditional Southern side dish made from canned creamed corn, eggs, and a small amount of sugar. When baked, the mixture forms a soft, sweet custard-like casserole with sweet corn throughout.

Unlike cornbread, corn pudding stays creamy in the center while developing lightly golden edges.

It’s sometimes called:

• Corn casserole
• Baked corn pudding
• Old-fashioned corn custard

But no matter the name, it’s a beloved classic across Southern kitchens.

A Note from my Grandmother’s Kitchen

This recipe is a true family heirloom. I don’t have many of her recipes but I always remember this dish being served at Thanksgiving and Christmas.

In her original handwritten recipe, the sugar content was double what you see here. While hers was legendary and tasted almost like a dessert, I’ve found that cutting the sugar in half allows the natural sweetness of the corn to really shine through. It transforms the dish into the perfect savory-sweet balance that pairs beautifully with other Southern staples. Every time I pull this out of the oven, it feels like a little piece of my childhood. If you want to recreate a full family spread, I’ve gathered all my favorite traditional Southern side dishes in one place to help you build the perfect meatless menu.

Ingredients

This recipe uses simple ingredients that let the sweet corn shine. My grandmother’s original recipe calls for more sugar but when I make it I cut that amount in half here. Feel free to reduce the sugar even more if this Southern corn pudding is too sweet for your personal preference.

You’ll need:

• 2 cans creamed corn
• ½ cup sugar
• 6 large eggs
• ¼ teaspoon salt

How to Make Southern Corn Pudding

1. Preheat the oven

Preheat your oven to 375°F and lightly grease a small baking dish or casserole dish.

2. Mix the ingredients

In a large bowl, whisk together your eggs, sugar and salt.

3. Fold in the corn

Add the creamed corn and stir gently so everything is evenly distributed.

4. Pour into baking dish

Pour the mixture into the prepared baking dish.

5. Bake

Bake for 50 to 60 minutes, until the center is set and the top is lightly golden.

Let the corn pudding rest for about 10 minutes before serving so it firms up slightly.

Tips for the Best Corn Pudding

• Don’t Over-Whisk the Eggs: You want the eggs well-combined with the sugar, but avoid whipping them into a foam. Too much air can cause the pudding to rise like a soufflé and then collapse, leaving it dense.
• The “Jiggle” Test: Your pudding is done when the edges are set and golden brown, but the very center still has a slight, slight jiggle (like Jell-O). It will firm up completely as it rests.
• Room Temperature Ingredients: If you have time, let your eggs sit out for 20 minutes before whisking. They’ll incorporate more smoothly with the sugar and salt.
• Add a Texture Boost: If you prefer a bit more “bite,” swap one can of creamed corn for a can of whole kernel corn (drained). This gives you the creamy base with pops of whole corn texture.
• The 10-Minute Rule: Resist the urge to scoop immediately! Letting the dish rest for at least 10 minutes allows the custard to “set,” making it much easier to serve clean spoonfuls.
• Check Your Dish Size: An 8×8 inch square dish or 2-quart baking dish is ideal. If your dish is too large and the mixture is too shallow, it will bake faster and may lose that signature creamy center.

What to Serve With Corn Pudding

Corn pudding works with almost any comfort meal. Some favorite pairings include:

• meatless green beans
• sweet potato casserole
• baked macaroni and cheese
• roasted vegetables
• fresh garden salads

It’s especially popular for Thanksgiving, Easter, and Christmas.

How to Store Leftovers

Store leftover corn pudding in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in the microwave or warm in the oven at 325°F until heated through.

Frequently Asked Questions

Is corn pudding the same as corn casserole?

While they share similar ingredients, they differ in texture. Corn pudding is more of a savory custard—soft, creamy, and scoopable. Corn casserole (often made with Jiffy mix) is denser and more bread-like, similar to a moist cornbread.

Can I make corn pudding ahead of time?

Yes! You can whisk the ingredients together up to 24 hours in advance. Store the unbaked mixture in an airtight container in the fridge. When you’re ready to bake, pour it into your baking dish and bake as directed (you may need to add 5–10 minutes to the bake time if the mixture is cold).

Why is my corn pudding watery?

This usually happens if the eggs haven’t fully set. Ensure you bake it until the edges are golden and the center is set but has only a very slight jiggle. Also, be sure to use creamed corn as directed; if you use whole kernel corn, make sure it is well-drained.

Can I freeze Southern corn pudding?

I don’t recommend freezing it. Because it is an egg-based custard, the texture can become grainy or “weep” liquid once thawed. It’s best enjoyed fresh or from the fridge within 4 days.

The Best Vegetarian Southern Side Dish

This old-fashioned Southern corn pudding is one of those timeless recipes that never goes out of style. It’s simple, comforting, and always a crowd favorite just like the version my grandmother used to make.

Whether you’re serving it at a holiday dinner or a Sunday supper, this creamy corn pudding is guaranteed to disappear fast.