Corn Pudding: the Ultimate Silky, Savory-Sweet Baked Custard

Moving Beyond Casserole: The Art of the Ultimate Baked Corn Pudding

This isn't just a side dish; this is the stuff of legend, the kind of velvety, baked comfort food that demands attention. Imagine digging your spoon into something that manages to be perfectly sweet yet deeply savory, smelling intensely of browned butter and late summer corn. The texture?

Forget dry bread crumbs. This Old Fashioned Corn Pudding is a delicate, silky custard that simply melts away.

I spent years chasing the perfect recipe, making heavy, dense blocks that tasted fine but missed the mark completely. Then I realized the difference between a serviceable side and a showstopper came down to technique, not ingredients.

This recipe is your ticket to that glorious, stress free holiday meal, because the prep is surprisingly quick and the oven does all the heavy lifting.

If you’re ready to finally nail that Grandmas Corn Pudding Recipe —the one that doesn't rely on boxed mixes and actually sets beautifully then let’s crack on. We are making a true baked pudding today, and trust me, it’s worth the small extra effort compared to a quick mix like the Jiffy Corn Casserole: The Ultimate Creamy, 10 Minute Prep Side .

The Science of Silky Texture: Why This Corn Pudding Rises Above the Rest

What Exactly is Corn Pudding (And Why Is It Misunderstood)?

The biggest problem with Corn Pudding is that people often confuse it with a heavy casserole or a simple bread pudding. An authentic, Old Fashioned Corn Pudding is actually a baked custard.

That means it uses eggs and cream to set the cornmeal and flour, resulting in a gentle, quivering structure, not a dense, sliceable cake.

The Defining Difference: Custard vs. Casserole Consistency

The minute you add cheese, bread crumbs, or a massive amount of dry cornmeal, you move into Corn Pudding Casserole territory. That’s delicious in its own right and sometimes exactly what you want, like when making Corn Casserole: The Ultimate Easy, Creamy Holiday Side Dish — but it’s fundamentally different. This pudding recipe emphasizes dairy, egg structure, and gentle cooking to ensure it remains smooth and luxurious.

The Essential Equipment for a Smooth Batter

You don't need fancy tools here, which is great. The main things are a good whisk for blending the dry and wet ingredients quickly, and a rubber spatula for folding in the corn kernels. The real essential is a water bath setup.

That just means having a larger roasting pan that your 8x8 baking dish can sit inside of comfortably.

The Key Role of Fresh Corn Milk

If you take one tip away today, make it this: Use fresh corn and scrape the cobs. When you slice the kernels off, you still leave a huge amount of starchy, milky pulp attached to the cob.

Hold the cob upright and run the dull side of your knife down it firmly to scrape all that delicious liquid into your bowl. This corn milk is the secret ingredient, adding natural sweetness and binding power without making the pudding stodgy.

Why Tempering Eggs Prevents Scrambling

While we aren't exactly tempering eggs with hot liquid, we must ensure all wet ingredients the eggs, cream, milk, and melted butter are at room temperature. If you pour cold dairy straight into the bowl with melted butter, the butter will seize up immediately into solid clumps.

Lumpy butter is the enemy of a silky pudding.

Achieving the Ideal ‘Jiggle’ for Perfect Doneness

Overbaking is the death of this dish. You want the edges to look set and slightly golden brown, pulling slightly away from the pan. The absolute center should still have a small, almost nervous jiggle. That jiggle means the custard is cooked but hasn't had the moisture squeezed out of it.

It will finish setting as it rests.

Essential Ingredients for the Perfect Corn Pudding Custard

This Savory Corn Pudding: The Ultra Creamy, Restaurant Quality Side Dish relies on simple pantry staples. Here’s what you need and what you can swap if you're in a pinch.

Fresh, Frozen, or Canned Corn: Which is Best?

Fresh corn, ideally scraped for the "milk," is always best for that bright, summer flavor. However, high-quality frozen corn is a close second, especially when fresh corn is out of season. Just make sure your frozen corn is fully thawed and drained well.

Avoid canned corn; the texture and water content are usually too inconsistent for this delicate custard.

Dairy Decisions: Cream vs. Milk Ratios for Richness

We use a higher ratio of heavy cream to whole milk (2:1) to guarantee that velvet smooth texture. Using full fat dairy prevents the eggs from overcoagulating during baking, resulting in a Homemade Corn Pudding Casserole consistency that’s incredibly creamy.

A Note on Jiffy Mix Replacements (For a fully homemade version)

If you are accustomed to the texture of a Jiffy style mix, you may want to increase the cornmeal to 1/2 cup for a slightly firmer result. However, for a true silky custard, stick to the 1/4 cup cornmeal listed here.

This version is intentionally designed as a Corn Pudding Recipe without Jiffy Mix .

Substitutions for Dietary Needs (e.g., gluten-free Flour)

If you need a gluten-free dish, swap the All-Purpose flour for white rice flour or a reliable 1:1 gluten-free blend. Ensure the cornmeal is purely cornmeal (not mixed with wheat products), which is usually the case.

step-by-step: Mastering the Silky Corn Pudding Bake

Preparing the Corn Base (The Grating Technique)

If using fresh corn (and you should!), slice the kernels off first. Then, stand the cobs upright in your bowl and use the back of your knife to scrape down the cobs hard. You should see a thick, white liquid flowing into the bowl.

That's the corn milk , and it's essential for flavour and binding. Set the corn and the corn milk aside.

Mixing and Tempering the Custard Batter

1. Whisk the Dry: In a medium bowl, whisk together the cornmeal, flour, sugar, salt, and pepper. Mixing the dry ingredients first prevents flour pockets in the final batter.
2. Whisk the Wet: In a separate large bowl, lightly whisk the room temperature eggs. Add the cream, milk, and cooled melted butter. Whisk until just combined.
3. Combine Carefully: Pour the wet mixture into the dry ingredients. Whisk slowly and gently until just combined you are going for minimal agitation here. Then stir in your corn kernels and corn milk.

Baking Techniques: The Importance of a Water Bath

Preheat your oven to 350°F (175°C). Pour the batter into your greased 8x8 dish. The next step is non-negotiable for a truly silky texture.

Chef's Note: You must use a bain marie (water bath). Place the corn pudding dish inside a larger pan, then pour hot tap water into the outer pan until it reaches about halfway up the sides of the pudding dish. This keeps the temperature gentle and even, preventing the eggs from curdling or scrambling on the sides.

Cooling and Resting Before Serving

Bake for 45– 55 minutes. You're looking for that distinct jiggle in the center. Once removed from the oven, carefully lift the pudding dish out of the water bath and let it rest on a wire rack for at least 10 minutes.

This resting time is critical; it allows the residual heat to finish setting the delicate center.

Chef’s Secrets: Troubleshooting and Achieving the Signature Golden Top

Preventing a Stodgy or Dry Pudding

Stodginess happens when you use too much cornmeal/flour, or you overmix the batter, developing the gluten. The #1 cause of dry pudding is overbaking. If your oven runs hot, cover the dish loosely with foil for the last 15 minutes of baking.

Remember, take it out when it still looks slightly underdone!

Why Your Corn Pudding Sank in the Center

A perfectly cooked custard usually doesn't sink much. If you see a major dip, it generally means one of two things: 1) It was severely undercooked, or 2) You opened the oven door too early, causing a massive shift in temperature. It also happens if you skip the water bath and the edges set much faster than the center.

How to Get a Beautiful Caramelized Crust

If you want a darker, gorgeous crust like the one you see on a Southern Sweet Potato Pone: Old Fashioned Deep South Baked Pudding (which is another fantastic baked dessert!), simply remove the pudding from the water bath for the last 10 minutes of cooking.

If the top isn't brown enough after removing the foil, you can also place it under the broiler for 60 seconds (but watch it like a hawk!).

make-ahead and Storage Guide: Refrigerating, Freezing, and Reheating Corn Pudding

Can You Prepare the Batter Ahead of Time?

Yes, you absolutely can! Preparing the batter 12 to 24 hours ahead of time is a great strategy for holiday cooking. Just cover the bowl tightly and refrigerate it. Crucially, allow the batter to sit at room temperature for 30– 45 minutes before baking.

Putting cold custard batter straight into a hot oven (especially inside a water bath) can lead to uneven cooking.

Detailed Instructions for Freezing Baked Corn Pudding

But does it freeze well? You bet. Allow the fully baked and cooled pudding to chill completely in the fridge first. Then, slice it into individual portions or leave it whole. Wrap the pudding tightly in plastic wrap, followed by a layer of aluminum foil. Label it with the date. It lasts beautifully for up to 3 months.

Reheating Methods That Preserve Texture

The microwave will work, but it tends to make the edges rubbery. For best results, use the oven.

• Whole Pudding: Reheat covered with foil in a 300°F (150°C) oven for 15- 20 minutes until warm throughout.
• Individual Portions (Frozen): Unwrap, place on a baking sheet, cover loosely with foil, and heat at 325°F (160°C) until warmed through (about 25- 30 minutes).

Elegant Pairings: What to Serve Alongside Corn Pudding

This sweet, buttery, and incredibly creamy side dish is the ultimate holiday partner. I always serve it alongside roast poultry or ham.

• The Southern Classic: Pair it with perfectly roasted pork or a slow cooked glazed ham.
• Thanksgiving Feast: It’s a mandatory fixture next to your cranberry sauce and the Southern Thanksgiving Menu: Classic Cornbread Dressing Recipe for the Best Sides .
• Simple Dinner: Serve a scoop next to grilled sausages or crispy oven baked chicken thighs for an easy weeknight upgrade.