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Decadent homemade Corn Pudding is a savory souffle that can be made with fresh or frozen corn. You’ll love this rich casserole side dish recipe.
This rich recipe goes great with all of your other favorite Thanksgiving recipes. For a regular dinner, I love to serve it alongside some Pork Tenderloin and some Baked Potatoes.
There are a ton of recipes out there and they all vary wildly.
A lot of what I found online include canned creamed corn and/or biscuit mix like jiffy.
I wanted to make something from scratch, filled with a ton of corn (fresh or frozen), and of course my own personal touches like lots of fresh herbs.
The result was a rich yet light savory corn souffle and would make a great addition to any dinner table.
How to make this recipe:
There are a few steps that I would consider optional, so you can skip if you’re in a hurry, but they really do enhance the flavor of the corn.
- If you’re using frozen corn, allow it to fully thaw. If you’re using fresh, cut it away from the ears and be sure to milk the cob – that’s a real thing. Then, I like to pulse half the corn in the food processor to make a mush (photo 1). You can skip this step, but I think it’s important.
- Mix your liquids and your dry ingredients separately (photo 2).
- Next I like to saute the corn with some onion and fresh herbs in butter (photo 3). Again, you can skip this step if needed, but it really brings out the flavor.
- Simply mix the corn casserole ingredients by hand (photo 4) and then add the cooled sauteed corn mixture (photo 5). Finally, add to a greased casserole dish (photo 6) and cool by hand.
Baking tips:
- The amount of time needed to bake your corn pudding will depend on your oven as well as the size dish you use. The deeper the dish, the longer it will take to cook.
- How will you know when it’s done? Like any recipe that has a ton of eggs (think pumpkin pie), you want it to have a little jiggle when you shake it, but it shouldn’t resemble a liquid. It will continue to set while it cools.
- Want to make it ahead? Bake as directed, let cool, and then cover and chill up to 2 days. Reheat covered with foil. It will taste just as good reheated.
Love corn recipes?
Be sure to check these favorites out:
- Cornbread Dressing
- Fresh Corn Salad
- Elote Mexican Street Corn
- Jalapeno Cornbread
- Chicken Corn Chowder
- Feta Corn Casserole
- Buttered Herb Sauteed Corn Off the Cob
- Decadent Slow Cooker Creamed Corn
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Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 tablespoon kosher salt
- 6 large eggs
- 2 cups heavy cream
- 1/2 cup unsalted butter melted and cooled
- 2 tablespoons unsalted butter
- 6 cups corn kernels if using fresh you'll need about 8 ears, if using frozen be sure to fully thaw
- 1/2 cup yellow onion diced
- 2 tablespoons fresh thyme chopped
- 2 tablespoons fresh basil minced
Instructions
- Preheat oven to 350° F. In small bowl, stir together flour, sugar, baking powder, and salt. In a separate medium sized bowl, whisk together eggs, cream, and melted half cup of butter until blended.
- Pulse about half of the corn kernels in a food processor to turn them into more of a "mash".
- Heat remaining two tablespoons of butter in a large skillet over medium-high. Add all of the corn and onion and cook, stirring often, until onion is softened, about 5 minutes. Stir in thyme and basil. Remove from heat, and let cool slightly, about 5 minutes.
- Stir flour mixture and corn mixture into egg mixture. Spoon into a 9×13-inch dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving.
Notes
- MAKE IT AHEAD Bake as directed, let cool, and then cover and chill up to 2 days. Reheat covered with foil.
- The amount of time needed to bake your corn pudding will depend on your oven as well as the size dish you use. The deeper the dish, the longer it will take to cook.
- How will you know when it’s done? Like any recipe that has a ton of eggs (think pumpkin pie), you want it to have a little jiggle when you shake it, but it shouldn’t resemble a liquid. It will continue to set while it cools.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a wonderful recipe! Easy to make and incredibly delicious – making it for Thanksgiving!
No joke, this is the best corn pudding recipe out there. Most other ones are thin and blah, but this super thick pudding loaded up with fresh herbs and corn is the bomb! Thank you!
Had no idea this would be so tasty! Loved how easy it was to put together!
I’ve never had corn pudding until now! This is way more fun to serve than my usual bow steamed corn and butter during Thanksgiving! And making it with fresh corn is actually not that much more work than with canned corn.
My family LOVES this recipe! It’s such a homey addition to any meal. Very easy to make and love all the photos.