This simple 4 ingredient corn pudding recipe creates a delicious, rich, sweet, and savory soufflé. This recipe does not use flour or cornbread in the mixture, creating a creamier texture than other traditional recipes.
It makes a tasty side dish for any Southern meal and is perfect to serve on the holidays.
"Super tasty, very nice that it doesn't require flour. Light mouthfeel instead of heavy. Great for any brunch, lunch or dinner." ★★★★★-Mark
I like to pair this creamy corn pudding with smoked barbecue ribs or barbecue chicken. I also include it as a side dish for my Easter, Thanksgiving and Christmas meals. My friends and family always love it and I rarely have leftovers.
I hope you love this as much as we do. Enjoy! Xoxo~ Katie.
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Ingredient notes and substitutions
You will need the following simple ingredients to make corn pudding.
- corn-I prefer to use fresh corn or frozen corn for this recipe. If you use frozen corn, thaw the corn before adding it to the casserole. You can use canned whole kernel corn. However, if you use canned corn, completely drain the corn. Otherwise your corn pudding may become watery.
- heavy cream- You can substitute with whipping cream, but the consistency will be a little lighter.
- sugar
- eggs
*Full recipe with ingredient measurements is located at the bottom of the post in the recipe card.
Steps to make corn pudding
Follow these steps to make easy corn pudding.
- Place corn in a greased 8x8 inch baking dish.
- In a mixing bowl, mix eggs, heavy cream, and sugar. Salt and pepper to taste.
- Pour egg mixture over corn.
- Bake at 350 degrees for 1 hour and 15 minutes or until top is brown and the center is set. Rest 10 minutes or more before serving.
Watch how to make
Cooking Tips
- Do not substitute the heavy cream with milk. The heavy cream gives this soufflé the rich, creamy consistency.
- Do not overbake. The corn pudding will have a beautiful golden brown topping and slightly jiggly in the center when done. Do not cook it to a firm texture or it will be overdone.
- Allow it to rest. Resting allows the corn casserole to set completely and keep the moisture in.
How do you store leftovers?
Store leftovers in an airtight container up to 3 days. You can reheat corn pudding in the microwave or in the oven at 350 degrees.
Because it has a custard-like texture, this corn pudding casserole does not freeze well.
About the recipe
The first time I had corn pudding was at Bovine's Restaurant in Murrells Inlet, South Carolina. It is a beautiful waterfront restaurant known for its wood fired specialties.
My favorite meal there has always been their baby back ribs paired with a side of their corn pudding. The combination is incredible.
I saw their recipe in a magazine and added it to my home recipe collection.
Unlike other corn pudding recipes, Bovine's does not use flour or cornbread in the mixture. The result is a lighter, richer, more decadent soufflé than the traditional. It is my favorite way to eat it!
I have made a few minor adjustments over the years.
This dish continues to be a favorite recipe for special occasions, dinner parties, and holidays.
Please leave me a comment below if you make this corn casserole and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your corn pudding on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Corn Pudding Recipe
Ingredients
- 16 ounces corn frozen or fresh
- 5 eggs
- 1 pint heavy cream
- ¾ cup sugar
Instructions
- Place corn in a greased 8x8 inch casserole dish.16 ounces corn
- In a mixing bowl, mix eggs, heavy cream, and sugar. Salt and pepper to taste.5 eggs, 1 pint heavy cream, ¾ cup sugar
- Pour egg mixture over corn.
- Bake at 350 degrees for 1 hour and 15 minutes or until top is brown and the center is set. Rest 10 minutes or more before serving.
Video
Notes
- If using frozen corn, thaw corn first before adding it to the casserole dish.
- You can use canned corn. However, if you use canned corn, completely drain the corn. Otherwise your corn pudding may become watery.
Janet Clevenger says
My husband and I have ate this corn pudding multiple times from “Bovines “. Every vacation at Myrtle Beach included a stop at this restaurant. This is excellent and should be on everyone’s table. Five stars all the way.
Mark Glancey says
Super tasty, very nice that it doesn't require flour. Light mouthfeel instead of heavy. Great for any brunch, lunch or dinner.
Ann says
I have never heard of corn pudding before. The recipe sounds delicious! I am excited to give it a try as a new side dish!
Amy Liu Dong says
I love how you made this easy for us to follow this recipe, and I am so excited to make this for everyone this weekend.
Jamie says
Wow! This pudding dish looks absolutely delicious and yummy! It was baked to perfection making it so enticing and tempting!
Evi says
This was delicious! I made fried chicken to go with it and it was the perfect side dish.
Laura says
This was absolutely amazing! Paired with a Nut Roast for Sunday meal everyone loved it thanks!
Amanda Mason says
Such as an easy side dish to make! Loved every bite! Thanks for another great recipe!
Erin says
I was intrigued by how few ingredients this has, so I tried it out. Wow! This was so easy, creamy and tasty. Making for Thanksgiving!
Tammy says
I'm so impressed that this recipe only has four ingredients! It looks so good...perfect side for the holidays too!
Jessica says
This was a new one for me, but I had a lot of corn on hand so I tried it...going on my Thanksgiving table for sure!! Everyone loved it 🙂
Jamie says
Totally looks so yummy! This corn pudding has a great texture and the finished product is just so satisfying! Loved it!
Mikayla says
Great consistency and flavor, easy to make and went well with our pork roast for dinner last night!
Marie says
Oh wow, that corn pudding is so fluffy, yet so rich and flavorful! I served it as a side to baby back ribs, as you suggested, and it was just heavenly. Everyone in my family asked for seconds!
Heather says
I can't believe this is only made with four ingredients! So light and great corn flavor!
Amy Liu Dong says
This is so easy and delicious. I will be making this for the kids this weekend.
Thank you!