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This from-scratch corn pudding is a soft, savory custard made with whole-kernel corn, eggs, milk, and butter. Bake it in a water bath at 350°F until the center is set; the gentle heat helps the egg-and-milk mixture cook evenly.
What makes corn pudding creamy?
Corn pudding is a baked, custard-like side dish. Milk gives the mixture its creamy texture, while eggs bind it as it bakes. This simple version uses whole-kernel corn rather than cream-style corn or cornmeal, so the result is softer than a cornbread-like corn casserole. Other recipes add cornmeal, cheese, or onion for a richer or firmer dish.
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Ingredients and equipment
This recipe follows the proportions and water-bath method in the USDA’s historical Corn Pudding recipe, adapted from Aunt Sammy’s Radio Recipes Revised (1931).
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- 3 eggs
- 2 cups fresh or canned whole-kernel corn
- 2 tablespoons butter, melted
- 2 cups milk
- Salt and pepper, to taste
- Butter or cooking spray for greasing the dish
You will also need a greased oven-safe baking dish and a larger roasting pan or baking pan that can hold it. The smaller dish sits inside the larger pan for the water bath.
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How to make corn pudding
- Heat the oven. Set it to 350°F. Grease the baking dish.
- Prepare the corn. If using canned corn, drain it. Fresh corn can be cut from the cob; the USDA recipe also allows dried corn that has been soaked and cooked.
- Mix the custard. In a bowl, beat the eggs. Stir in the milk, melted butter, corn, salt, and pepper until combined.
- Set up the water bath. Pour the mixture into the greased baking dish. Put that dish in the larger pan, then carefully add hot water to the outer pan until it comes partway up the sides of the baking dish. Keep water out of the pudding.
- Bake until set. Bake for about 1 hour, checking that the center is set before removing it. The USDA method gives both the approximate time and the set-center cue.
- Rest and serve. Carefully lift the dish from the hot-water pan and let it stand briefly so the custard settles before serving.
How to tell when corn pudding is done
Use the center, not the clock alone: it should be set rather than visibly liquid or sloshing when the dish is gently moved. The USDA recipe says to bake about an hour or until set in the center. Times vary among recipes because oven temperature, dish dimensions, and whether the pudding is baked in one dish or individual molds affect how quickly the custard cooks. For comparison, Tanya Holland’s Food Network fresh-corn custard uses a 325°F water bath for 45 minutes or until set; that timing belongs to its different formula and format.
Can you use canned corn?
Yes. Use drained canned whole-kernel corn in place of fresh corn. The USDA recipe allows either fresh or canned corn. Keep in mind that whole-kernel corn gives distinct kernels in the pudding; it is not the same as cream-style corn, which is used in some richer versions.
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Ways to vary the style
The sources support several approaches, but they are different recipes rather than interchangeable timing options:
- For a richer, more structured pudding: Food Network Kitchen’s Easy Corn Pudding combines cream-style corn and thawed frozen whole kernels with cornmeal, cream cheese, onion, milk, egg, butter, sugar, and cheddar. It bakes directly in a greased 1-quart casserole at 350°F for 50 minutes, then rests 10 minutes.
- For a smooth custard with fresh corn: Tanya Holland’s version uses fresh corn, eggs, cream, milk, butter, sugar, salt, and nutmeg, baked in a water bath.
Do not transfer the richer casserole’s direct-bake timing to this water-bath custard, or use the fresh-corn recipe’s timing for a different pan and mixture. Follow the directions for the version you make and check for a set center.
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Storage and reheating
Food Network Kitchen advises refrigerating its own cooled, tightly covered pudding for up to three days and reheating it in the oven. That storage guidance is specific to that recipe; it should not be treated as a universal guarantee for every corn pudding formula.
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