Corn Pudding Recipe | The Recipe Critic

Corn pudding is creamy, slightly sweet, with a hint of savory! It’s packed with cream, butter, sweet and juicy corn kernels, all baked to perfection. It will be an awesome addition to your Thanksgiving spread, or make it for any weeknight.

Ingredients for Corn Pudding

This ingredient list is pretty simple! In fact, once you have your corn, you probably already have everything else in your kitchen! See the recipe card below for a list of exact ingredient measurements.

• Butter: Helps make the pudding rich, with a smooth texture and a depth of flavor.
• Room Temperature Heavy Cream: Gives the dish a smooth, creamy texture and flavor.
• Room Temperature Large Eggs: Makes everything stick together and creates a custard like texture.
• Granulated Sugar: Enhances the sweetness of the corn.
• Cornstarch: Helps to thicken the mixture, giving it a custard creamy texture.
• Baking Powder: Helps the pudding rise and become more fluffy and light.
• Salt: Enhances the overall flavor of the dish.
• Can Whole Kernel Corn: The main reason for making this dish, sweet CORN! I love how juicy and sweet it is.
• Cans Cream-Style Corn: Adds to the yummy texture and flavor.

Let’s Make Some Corn Pudding!

This corn pudding is delicious and super easy to make! Plus, it only takes about 45 minutes… and that includes baking time!

1. Prep: Preheat the oven to 400 degrees. Spray a 2-quart baking dish with non-stick cooking spray. Drain the can of whole-kernel corn well to remove any excess liquid.
2. Dry Ingredients: In a small bowl, whisk together the cornstarch, baking powder, and salt, then set aside.
3. Combine: In a large bowl, whisk the eggs until combined. Add the cornstarch mixture and stir until combined.
4. Whisk: Whisk in the butter, heavy cream, creamed corn, and drained corn until fully combined.
5. Bake: Pour the batter into the prepared casserole dish and bake until golden brown, about 45 minutes. The center should be slightly jiggly.
6. Rest and Serve: Let the corn pudding rest for 5 minutes before serving.

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