Sweet Corn Pudding – Cozy, Creamy, and Comforting

Sweet corn pudding is the kind of dish that brings everyone to the table. It’s cozy, creamy, and just sweet enough to feel special. Whether you serve it alongside roast chicken, a holiday ham, or as a homey dessert with a dollop of whipped cream, it always hits the spot.

The texture lands somewhere between a custard and a casserole, and it’s packed with juicy corn in every bite. Best of all, it’s simple to make with pantry staples and takes well to tweaks based on what you have.

What Makes This Recipe So Good

• Balanced flavor: A gentle sweetness meets a touch of salt and butter for that classic corn-on-the-cob vibe, baked into a spoonable pudding.
• Great texture: Creamed corn keeps it soft and custardy, while whole kernels add pops of crunch and sweetness.
• Weeknight easy, holiday worthy: Mix everything in one bowl, pour, bake, and you’re done. It looks and tastes like you fussed.
• Flexible: Works with fresh, frozen, or canned corn, plus optional add-ins like cheese, scallions, or a hint of spice.
• Make-ahead friendly: You can bake it earlier in the day and warm it before serving, or reheat leftovers without losing that creamy texture.

Ingredients

• 2 large eggs, room temperature
• 3/4 cup whole milk (or half-and-half for richer texture)
• 1/2 cup sour cream (or plain Greek yogurt)
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1/4 cup granulated sugar (reduce to 2 tablespoons if serving strictly as a savory side)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg or cinnamon (optional, for a warm note)
• 1 cup creamed corn (canned)
• 1 1/2 cups corn kernels (fresh, frozen, or canned; if frozen, thaw; if canned, drain)
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• Optional add-ins: 1/2 cup shredded sharp cheddar, 2 tablespoons chopped chives or scallions, a pinch of cayenne
• Butter or nonstick spray for the baking dish

Instructions

1. Prep the oven and pan: Heat oven to 350°F (175°C).

   Grease a 2-quart baking dish or an 8×8-inch pan with butter or nonstick spray.

2. Whisk the wet base: In a large bowl, whisk eggs until smooth. Add milk, sour cream, melted butter, and sugar. Whisk until creamy and fully combined.
3. Season: Stir in salt, pepper, and nutmeg or cinnamon if using.

   Taste the mixture (before adding raw flour) and adjust salt and sugar if desired.

4. Add the corn: Fold in the creamed corn and whole kernels. If using cheese or scallions, mix them in now.
5. Combine dry ingredients: In a small bowl, whisk flour and baking powder to break up lumps.
6. Bring it together: Sprinkle the flour mixture over the wet ingredients and fold gently until just combined. Do not overmix; a few small streaks are fine.
7. Pour and smooth: Transfer the batter to the prepared dish and smooth the top with a spatula.
8. Bake: Place on the center rack and bake for 40–50 minutes, until the edges are set and lightly golden and the center has a slight wobble but is not liquid. A toothpick near the center should come out with moist crumbs, not wet batter.
9. Rest: Let the pudding sit for 10–15 minutes before serving.

   This helps it set and makes cleaner scoops.

10. Serve: Enjoy warm as a side, or add a pat of butter or a drizzle of honey if leaning sweet. For a savory angle, top with chopped herbs or a sprinkle of flaky salt.

Keeping It Fresh

• Refrigerate: Cool completely, then cover tightly and refrigerate for up to 4 days.
• Reheat: Warm in a 300°F (150°C) oven, covered, for 15–20 minutes until heated through. For single servings, microwave in short bursts at 50% power.
• Freeze: Freeze well-wrapped portions for up to 2 months.

  Thaw overnight in the fridge and reheat gently to avoid a watery texture.

• Make-ahead: Bake earlier in the day, cool, then rewarm before serving. You can also mix the batter (without baking powder) up to 12 hours ahead; stir in baking powder right before baking.

Why This is Good for You

• Whole corn benefits: Corn provides fiber, B vitamins, and antioxidants like lutein and zeaxanthin, which support eye health.
• Protein and calcium: Eggs, milk, and sour cream add protein and minerals, helping make this dish more satisfying.
• Customizable sweetness: You control the sugar, keeping it lighter if you prefer a more savory side.
• Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free blend or fine cornmeal to fit your needs.

Common Mistakes to Avoid

• Overbaking: If you bake until fully firm, it can turn dry. Pull it when the center still has a slight jiggle.
• Skipping the rest: Cutting in too soon can make it seem loose.

  Resting helps the custard finish setting.

• Overmixing the batter: Vigorous stirring after adding flour can make it dense. Fold gently until just combined.
• Too much liquid: If using very juicy fresh corn, reduce the milk by 2–3 tablespoons to keep the custard from getting watery.
• Cold ingredients: Ice-cold dairy can make the butter seize into clumps. Use room-temp eggs and let melted butter cool slightly.

Alternatives

• Cheesy Jalapeño: Add 3/4 cup pepper jack or cheddar and 1–2 minced jalapeños (seeded for less heat).

  Reduce sugar to 1–2 tablespoons.

• Herbed Savory: Skip the sugar or use just 1 tablespoon. Stir in 1 tablespoon chopped thyme or rosemary and finish with chives.
• Maple-Vanilla Dessert: Replace sugar with 3 tablespoons maple syrup and add 1 teaspoon vanilla extract. Serve with whipped cream.
• Gluten-Free: Use a 1:1 gluten-free flour or 1/2 cup fine cornmeal.

  Expect a slightly heartier texture with cornmeal.

• Dairy-Light: Use evaporated milk instead of half-and-half and swap sour cream for plain Greek yogurt. Flavor stays rich without feeling heavy.

FAQ

Can I use only canned corn?

Yes. Use one can of creamed corn and one can of drained whole-kernel corn.

If it seems very liquid, reduce the milk by a couple of tablespoons.

How do I know when it’s done?

Look for lightly golden edges and a soft wobble in the center. A toothpick inserted near the middle should come out with moist crumbs, not wet batter.

Can I make this without eggs?

You can try replacing each egg with 3 tablespoons of unsweetened applesauce or plain yogurt, plus an extra 1/2 teaspoon baking powder. The texture will be less custardy but still tasty.

Is this more of a side dish or a dessert?

It can be either.

Keep it savory by reducing sugar and adding herbs or cheese, or lean dessert by keeping the sugar and adding vanilla or maple.

Can I double the recipe?

Yes. Bake in a 9×13-inch dish and extend the baking time by 10–15 minutes. Check for the same jiggle and toothpick cues.

What’s the best way to reheat leftovers?

Reheat covered in a low oven (around 300°F/150°C) until warmed through.

This keeps the top from drying out and preserves the creamy center.

Can I use frozen corn straight from the freezer?

Thaw and pat it dry first. Using it frozen can make the batter too cold and increase baking time unevenly.

How do I add more corn flavor?

Use both creamed corn and kernels, and consider swapping some milk for cream. A small pinch of corn extract (if you have it) or a tablespoon of cornmeal boosts flavor too.

Final Thoughts

Sweet corn pudding is simple comfort with just the right amount of charm.

It’s easy enough for a weeknight and special enough for a holiday table. Keep the base recipe handy, then tailor it to your mood—herby and savory, cheesy with a kick, or softly sweet with a hint of vanilla. No matter how you spin it, you’ll end up with a warm, creamy dish that people go back for again and again.