Corn Pudding: Grandmas Creamy Baked Corn Custard Recipe (Easy Prep)

The Ultimate Creamy Baked Corn Pudding Recipe

That smell. Seriously, if I could bottle the aroma of a classic, Old Fashioned Corn Pudding baking, I would bathe in it. It’s that perfect mix of sweet corn, rich butter, and warm, nutty vanilla notes that just screams "comfort food is coming." The texture, when done right, should be like a tender, set custard not grainy, not watery, but impossibly silky.

This particular recipe is my absolute lifesaver because it’s so ridiculously simple. It uses basic pantry ingredients, mixes up in less than 15 minutes, and requires zero fancy technique.

It’s the perfect, budget friendly side dish that always looks impressive, whether you're bringing it to a summer BBQ or serving it at Corn Pudding Thanksgiving .

Forget everything you thought you knew about those dry, crumbly casseroles from potlucks past. We’re aiming for maximum creamy richness here, creating a perfect balance between a hearty side and a delicate sweet corn custard.

Ready to nail the best Corn Pudding Recipe you’ll ever make? Let's go.

The Culinary Science Behind Perfect Corn Pudding

A Brief History of the American Farmhouse Classic

Corn pudding, or Spoon Bread as some folks call the slightly lighter version, has been a staple in the American South and Midwest since before the Revolution. It evolved from simple native preparations using field corn and water into the creamy, rich dish we know today.

My own Grandmas Corn Pudding Recipe was always the star of the table, reminding us that sometimes, the simplest ingredients make the biggest impact.

What Makes This Recipe Different? (Silky Texture Focus)

Most recipes rely too heavily on flour or cornmeal, turning the dish into a dense Corn Pudding Casserole Recipe Easy that’s dry around the edges. We avoid that trap entirely.

We use heavy cream alongside whole milk, creating a richer fat base that prevents coagulation and keeps the eggs tender. The small amount of flour acts purely as a light stabilizer, making the whole thing fudgier, not breadier.

Equipment Checklist for Seamless Baking

You don't need much, which is glorious. A standard 8x8 baking dish is crucial because it ensures the correct depth for even cooking and setting. Make sure you have a good sturdy whisk for combining the ingredients gently.

Don't forget the spatula, which is essential for folding in those heavy kernels without developing gluten.

The Creamy Custard Ratio Explained

The key to a successful corn pudding is getting the egg-to-liquid ratio spot on; essentially, this is a savory sweet Corn Custard Recipe . We use four large eggs to one cup of whole milk and half a cup of heavy cream.

This specific ratio guarantees a tender, set structure without the rubbery texture you get when you use too many eggs. Remember this ratio, it’s everything.

Fresh vs. Frozen Corn: Texture and Flavor Impact

While frozen corn works perfectly well (and is often sweeter than out-of-season fresh corn!), nothing beats using fresh Corn Pudding With Fresh Corn . If you use fresh corn, you get that incredible textural burst.

Pro Tip: When cutting the kernels off the cob, run the back of your knife down the bare cob to scrape out the "corn milk." That milky liquid is pure, sweet starch and thickens the dish naturally, adding incredible depth.

Preventing Curdling and Achieving a Smooth Set

The enemy of smooth custard is aggressive heat. If the oven is too hot, or if the dish bakes too quickly, the eggs will scramble, leading to a grainy, curdled texture. We manage this by incorporating the melted butter slightly cooled and using a low and slow approach.

The water bath (bain marie) is the ultimate security blanket here.

Essential Ingredients and Smart Swaps

Getting the ingredients prepped is half the battle. Always use room temperature dairy and eggs; this helps them emulsify better with the melted butter, leading to a much smoother batter right off the bat.

Detailed Ingredient List (Metric and Imperial)

Dairy Options for Maximum Richness (Cream, Milk, Butter)

If you need to skip the heavy cream, substitute it with half and half (single cream). To make up for the lost fat, add an extra tablespoon of melted butter to the mix. For the milk, always stick to whole milk; skim milk won't give you the richness required for this type of Corn Custard Recipe .

How to Substitute Corn Types (Creamed vs. Whole Kernel)

The combination of whole kernels and creamed corn is non-negotiable for texture, giving you chewiness and liquid sweetness. If you don't have canned creamed corn, you can easily make a DIY version by puréeing 1 cup of whole kernels with 1/4 cup of the required whole milk.

Need a cheesier, heartier corn casserole? You might prefer my [Savory Corn Pudding Recipe: Ultra Creamy Cheddar Corn Casserole] instead!

Sweeteners and Seasoning Adjustments for Your Corn Pudding

This recipe hits the sweet spot between a side dish and a dessert. If you prefer a truly savory dish (say, to serve with BBQ pork), reduce the sugar to just 1 tablespoon. For a dessert vibe, you can increase the sugar up to ⅓ cup and add a dash of vanilla extract.

I also absolutely insist on adding that pinch of cayenne or nutmeg; it doesn’t make it spicy, but it adds a lovely background warmth that brightens the whole dish.

Mastering the Method: step-by-step Baking Guide

Let's keep the mixing gentle, okay? We aren't making bread, we are making custard.

Prepping the Corn Base and Enhancing Natural Sweetness

First things first: preheat your oven to 375°F (190°C) and generously grease your 8x8 dish. Then, make sure your frozen corn is fully thawed and drained excess water will thin out the custard, making it struggle to set properly.

Combining the Custard Mixture: Avoiding Overmixing

In your large bowl, whisk the eggs lightly, then add the milk, cream, and the slightly cooled melted butter. The temperature is key here; hot butter can start cooking the eggs.

Next, combine the sugar, flour, salt, and spices in a separate bowl before gently whisking them into the wet ingredients until just combined— stop the second you can’t see dry streaks. Folding in the corn (both types!) is the very last step before pouring.

The Gentle Baking Process (Temperature and Timing)

We are baking at 375°F (190°C). This temperature is warm enough to set the eggs but gentle enough to prevent them from seizing up quickly. If you want a ridiculously creamy and foolproof bake, use the water bath method it’s seriously worth the 60 seconds of extra effort.

Bake for 45 to 50 minutes.

Testing for Doneness: The Center Wiggle Test

This is the hardest part for new bakers: knowing when to pull it. The edges of the pudding should be firmly set and starting to pull slightly away from the pan, often turning a nice golden brown. The very center, however, should still have a slight jiggly motion, like firm gelatin.

If it looks totally firm, you’ve waited too long. Let it rest for 10- 15 minutes outside the oven before cutting.

Expert Secrets for a Silky, Never Dry Corn Pudding

The Water Bath Trick for Even Baking

A water bath (or bain marie) works by providing consistent, ambient moisture and heat control around the sides of the baking dish. It prevents the edges from overbaking before the center is set, resulting in an incredibly smooth texture and ensuring your Corn Pudding Recipe Southern style stays moist.

Just remember to use boiling water, not cold water, when filling the outer pan otherwise, it will drop your oven temperature too much!

Troubleshooting Common Texture Flaws (Grainy or Too Soft)

If your pudding is grainy, you likely overbaked it, causing the egg proteins to seize; lower the temperature next time, or definitely use the water bath. If it’s too soft, it might not have been baked long enough, or your corn was too watery.

Pop it back in the oven for 5 10 minute increments until you get that desired center wiggle. If you usually struggle with dry casseroles, you might prefer the absolute foolproof nature of my [Jiffy Corn Casserole Recipe with Jiffy Mix 10 Minute Prep, Ultra Creamy] instead.

Achieving a Beautiful Golden Crust

For a perfect golden top without drying out the interior, brush the top lightly with melted butter about 10 minutes before the end of the baking time. If you skipped the water bath and the top is browning too fast, lightly tent the dish with foil.

make-ahead Prep and Handling Leftovers

Preparing Corn Pudding Ahead of Time

This is a fantastic make-ahead dish! You can mix the entire batter up to 24 hours in advance, cover it tightly, and store it in the refrigerator. Important Warning: When ready to bake, let the dish sit at room temperature for about 30 minutes before putting it into the hot oven to prevent thermal shock and uneven setting, which can lead to a split or grainy texture.

Safe Refrigeration and Reheating Methods

Leftovers must be refrigerated promptly in an airtight container; they will keep well for 3 to 4 days. The best way to reheat Corn Pudding Casserole Recipe is covered with foil in a 300°F (150°C) oven until warmed through, about 20 minutes.

Microwaving works in a pinch, but it can sometimes make the edges a little rubbery you’ve been warned!

Can You Freeze Corn Pudding?

But does it freeze well? You bet. Wrap individual portions or the entire cooled pudding tightly in plastic wrap, followed by a layer of aluminum foil. It will keep beautifully in the freezer for up to three months. Thaw it overnight in the fridge before reheating in the oven.

Pairing Your Corn Pudding (What to Serve With It)

Corn pudding is the definition of flexible. It’s rich, comforting, and fits perfectly next to almost any main course. It's absolutely mandatory for Thanksgiving, sitting proudly right next to the turkey and perhaps alongside a classic [Southern Thanksgiving Menu: The Gold Standard Cornbread Dressing Recipe].

I also love serving it with hearty, slow cooked pulled pork or my famous skillet steak. Because it’s so creamy, you need something slightly acidic or fresh to balance the plate, like a simple mixed green salad with vinaigrette. Enjoy this beautiful dish!

It’s truly the best Corn Pudding you'll ever have.