Corn Pudding: The Classic Southern Comfort Dish (Inspired by Pioneer Woman)
Versatile add-ins and simple steps turn this custardy dish into a crowd-pleaser.
Corn Pudding: A Timeless Southern Classic
Corn pudding is a beloved Southern side dish, known for its creamy, custard-like texture that bridges the gap between savory and sweet. Traditionally served during festive gatherings such as Thanksgiving, Christmas, and Sunday suppers, this rustic recipe brings simple, homestyle comfort to any table. From turkey to ham, beef, or chicken, corn pudding enriches every meal with its signature silkiness and flavor.
What is Corn Pudding?
At its core, corn pudding combines corn, dairy, eggs, and a hint of sweetness, baked until set but tender. Unlike corn casserole (which is often chunkier or breadier), corn pudding is more closely related to a custard—smooth, creamy, and just slightly firm. The balance of creaminess and corn flavor makes it irresistible for any occasion.
Many families have their own treasured versions, but the essentials remain: whole kernel corn, creamed corn, eggs, milk or cream, flour or cornstarch, and just enough seasoning to complement without overpowering the sweetness of the corn.
Ingredients: What You’ll Need
- Eggs (typically 5): For structure and creamy texture.
- Melted butter: Adds richness, can substitute margarine if needed.
- White sugar (1⁄4 cup): Provides a gentle sweetness. Adjust as desired.
- Milk (or half-and-half): For silky custard. Use whole milk or half-and-half for best results.
- Cornstarch or flour: To set the custard and thicken.
- Canned whole kernel corn: Drained for best texture.
- Creamed corn: The secret to extra creaminess; do not drain.
- Seasonings: Salt, sugar, and sometimes garlic powder—customize to taste.
- Optional additions: Bacon, sautéed onions, jalapeños, shredded cheese, chopped chives, or green chilies for extra flavor.
Ingredient Tips
- Room temperature eggs: Enhance lightness and fluffiness of texture.
- Butter: Both salted and unsalted work; adjust added salt if using salted.
- Milk or half-and-half: Half-and-half yields richer, silkier pudding.
- Corn substitutes: Use frozen corn in place of canned, but add a little extra salt. For fresh-off-the-cob sweetness, substitute fresh corn if available.
- Cornstarch blending tip: Whisk cornstarch with cold milk first to avoid lumps, then add to the mix.
How to Make Corn Pudding: Step-By-Step Instructions
- Prepare the Dish:
- Preheat oven to 400°F (350°F for some recipes).
- Grease a 2- or 3-quart casserole dish with butter or nonstick spray.
For a different twist on corn goodness, consider trying out our Awesome Easy Creamy Corn Casserole. With its rich flavors and easy-to-follow steps, this casserole is sure to be a hit at every gathering, complementing your homemade corn pudding beautifully. - Sauté Aromatics (if using):
- Cook bacon in a skillet until starting to crisp (optional).
- Add onion and sauté until soft.
- Mix Dry Ingredients:
- In a bowl, whisk together flour/cornstarch, sugar, baking powder, salt, garlic powder (if using).
- Mix Wet Ingredients:
- In a separate bowl, whisk eggs, then add milk or half-and-half.
- Combine Mixtures:
- Stir the egg mixture into the dry mix. Fold in corn, creamed corn, and any sautéed additions.
- Pour & Prepare to Bake:
- Transfer mixture into prepared casserole dish.
- Spread evenly and, if desired, top with shredded cheese or bacon pieces.
- Bake:
- Bake at 400°F for about 1 hour, or until the center is set and a crust forms on top.
- Finish & Serve:
- Let cool for a few minutes to set.
- Slice or spoon and serve warm.
Tips for Perfect Corn Pudding
- If you don’t have cornstarch, use half a cup of flour instead.
- For less watery pudding, drain the liquid from the canned kernel corn, but not the creamed corn.
- Try blending cornstarch with cold milk first to achieve lump-free pudding.
- Experiment by adding jalapeños, pepper jack cheese, or cooked bacon for Tex-Mex or smoky flavors.
- Use fresh, frozen, or canned corn—each provides slightly different flavor and texture.
- Add green chilies and cheddar for a colorful and spicy twist.
- Sprinkle the top with chives or scallions for a fresh finish.
Serving Suggestions: What to Pair with Corn Pudding
Corn pudding is a versatile side that complements a wide range of main dishes:
- Thanksgiving turkey
- Glazed ham
- Roast beef or pot roast
- BBQ chicken or wings
- Pulled pork
- Fried or roast chicken
Its balancing sweet and savory profile makes it a perfect match for almost anything on a festive or weeknight table.
Variations: Make Corn Pudding Your Way
- Tex-Mex Corn Pudding: Add green chilies, jalapeños, pepper jack, or cheddar cheese before baking.
- Bacon Corn Pudding: Top with crispy bacon bits for a smoky finish.
- Cheesy Corn Pudding: Fold shredded cheese into the batter and sprinkle more on top.
- Herbed Corn Pudding: Add chopped scallions, chives, or even parsley.
- Spicy Corn Pudding: Use black pepper, cayenne, or hot sauce for a gentle kick.
Corn Pudding vs. Corn Casserole vs. Corn Soufflé: What’s the Difference?
| Dish | Texture | Main Ingredients | Toppings | Typical Occasions |
|---|---|---|---|---|
| Corn Pudding | Custardy, creamy, smooth | Corn, eggs, milk/cream | Cheese, herbs, bacon bits | Festive & holiday meals |
| Corn Casserole | Cakey, chunky, soft | Corn, muffin mix, sour cream, eggs | Cheese, herbs | Potlucks, weeknight dinners |
| Corn Soufflé | Light, airy, fluffy | Corn, muffin mix, eggs, sour cream | Herbs, cheese, sometimes jalapeños | Holiday spreads, special occasions |
While all three celebrate the charm of corn, corn pudding is the creamiest and most custard-like of the trio.
Frequently Asked Questions About Corn Pudding
Q: Is corn pudding the same as corn casserole?
No, corn pudding is smoother and custard-like, while corn casserole is typically chunkier and breadier, often including a corn muffin mix or batter.
Q: Can I make corn pudding ahead of time?
Yes. Prepare and bake ahead, then gently reheat covered at 300°F before serving for best flavor and texture.
Q: How do I prevent my corn pudding from being too runny?
Drain the liquid from canned whole kernel corn; consider increasing cornstarch or using flour as thickener. Be sure to not drain your creamed corn.
Q: Can corn pudding be made gluten-free?
Absolutely! Substitute cornstarch for flour and confirm all other ingredients are gluten-free.
Q: What if I don’t have cornstarch?
Use half a cup of flour instead—it will create a firmer texture, still delicious and creamy.
Q: Can I use frozen corn instead of canned?
Yes. Add a teaspoon of salt to adjust for flavor if using frozen corn. Thaw before mixing into batter.
Q: What are some creative add-ins for flavor?
Try chopped green chiles, jalapeños, pimientos, diced red bell pepper, sharp cheddar cheese, or crumbled cooked bacon for extra flair.
Expert Tips and Troubleshooting
- Lumps in Batter? Always whisk cornstarch with cold liquid first to dissolve before adding to eggs and milk.
- Pudding too firm? Use less flour/cornstarch for a softer custard.
- Pudding too sweet? Reduce sugar to suit your preference; the natural sugars in the corn already provide sweetness.
- Eggs curdling? Temper the eggs by adding a little of the warm mixture before combining all ingredients.
Best Occasions to Serve Corn Pudding
- Thanksgiving feasts
- Holiday dinners (Christmas, Easter, Hanukkah)
- Family Sunday suppers
- Potlucks
- BBQ parties
- Any time comfort food is needed!
Corn Pudding Recipe (Pioneer Woman Style)
| Ingredients | Quantity |
|---|---|
| Eggs (large, room temperature) | 5 |
| Butter (melted) | 1/3 cup |
| White sugar | 1/4 cup |
| Milk | 1/2 cup |
| Cornstarch | 4 tablespoons |
| Canned whole kernel corn (drained) | 1 (15.25 oz) can |
| Creamed corn | 1 (15.25 oz) can |
| Optional: Bacon, cheese, jalapeños, chives | As desired |
Instructions
- Preheat oven to 400°F (or 350°F for lower, slower baking).
- Grease a 2-quart casserole dish.
- Beat eggs lightly in a large mixing bowl.
- Whisk in sugar, milk, and melted butter.
- Blend cornstarch with cold milk first if needed to avoid lumps.
- Add corn and creamed corn. Mix well.
- Pour mixture into prepared dish. Top with add-ins if desired.
- Bake for 1 hour (until golden brown and center is just set).
- Let cool slightly and serve warm.
Conclusion: Why You Should Make Corn Pudding
Corn pudding delivers true Southern comfort with each spoonful—creamy, slightly sweet, and endlessly versatile. Simple ingredients, easy instructions, and crowd-pleasing flavor make it a must-have for festive occasions and casual dinners alike. Try this classic recipe, customize it to your taste, and bring the warmth of home to your family table.
References
- https://ourtableforseven.com/corn-pudding-pioneer-woman/
- https://www.thepioneerwoman.com/food-cooking/recipes/a62941584/cornbread-casserole-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a43429408/corn-souffle-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a90213/corn-pudding/
- https://www.youtube.com/watch?v=CTZh7hPrNvM
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