Corn pudding is a southern delicacy! It’s full of corn flavor and a rich, almost custard-like texture.
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Jump to RecipeI didn’t realize until I was an adult that corn pudding was a southern dish. When I served it to some military friends from all over the place last Thanksgiving, they were really confused by the name.
So for those who have no idea what I’m talking about, corn pudding is halfway between cornbread and creamed corn. It’s baked so the texture isn’t loose like creamed corn, but it doesn’t hit bread stage either. The result is this rich, custardy side dish with corn kernels throughout. It’s sweet thanks to the corn, but not sugary or cloying.
For the skeptics out there, let me say this: I grew up eating something called spoon bread. My southern grandma used to made it, and I have to be honest: it was weird. Gelatinous texture and kind of flavorless.
THIS IS NOT THAT. It’s rich and flavorful and 100% worth giving it a shot. If you like cornbread, you’ll like this. If you don’t like cornbread, you’ll like this too because my husband loved it and will not eat cornbread.
Best of all, it can be made the day ahead of a big meal! Just store it in the fridge and warm it back up before serving.
Making corn pudding is absurdly easy: sauté onions, blend most of the ingredients, mix in a few more, and bake!
Tools you’ll need: 8-inch baking dish, blender, and skillet.
Corn Pudding
Ingredients
- 6 Tbsp unsalted butter
- 1 onion
- 1 cup heavy cream
- 1 cup half & half
- 5 eggs
- 1/4 cup all-purpose flour
- 2 Tbsp sugar
- 3 cups frozen corn thawed
- 1 1/4 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 350°F. Dice the onion and set aside. Butter an 8-inch square baking dish.
- Heat 3 Tbsp butter in a skillet over medium heat. Add the onions and season with 1/4 tsp salt and pepper and cook, stirring occasionally until softened, 8-10 minutes.
- Combine cream, half & half, eggs, flour, sugar, 2 cups corn, and remaining salt, pepper and butter to a blender. Blend until it’s a uniform texture.
- Add the onion and remaining corn to the blender and pulse once to just barely mix. Pour the mixture into the baking dish.
- Bake 55-60 minutes until the center is just set with a tiny wobble.
This has become a favorite at our house for Thanksgiving! Or you can be full-on southern and serve it anytime there’s any family gathering. I might just have to start doing that!
Need more Thanksgiving inspiration?? Try thanksgiving casserole for another southern dish, or sauteed green beans for a lightened up side!
