Classic Southern Corn Pudding Casserole
Velvety sweet corn custard with whole golden kernels baked to a delicate soufflé-like golden crust.
In a nutshell: This authentic southern american classic southern corn pudding casserole comes together in just 55 mins using simple whole ingredients. The chef's secret is to Combining one can of whole kernel corn (drained) with one can of cream-style corn provides. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This Classic Southern Corn Pudding is the beloved Thanksgiving side dish tradition! Sweet whole kernel corn and cream-style corn folded into a rich custard of eggs, melted butter, and sweet cream, baked until gently puffed with a caramelized golden top and silky melt-in-your-mouth interior.
Key Equipment
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- 9x9-inch or 2-quart baking dish
- Large mixing bowl
- Whisk & spatula
- Measuring cups
Chef's Pro-Tips
- The combo of two corns: Combining one can of whole kernel corn (drained) with one can of cream-style corn provides both sweet textural pops and silky custard creaminess.
- Use cornstarch for a silky set: Whisking 3 tablespoons of cornstarch with a touch of flour ensures the custard sets into smooth, spoonable perfection without weeping moisture.
- Bake until gently wobbling: Pull the pudding when the edges are set and golden brown, and the center has a gentle, tender wobble; it continues to firm up as it rests.
Ingredients
8
servings
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1 can (15 oz) whole kernel sweet corn, drained
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1 can (14.75 oz) cream-style corn, do not drain
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4 large eggs, lightly beaten
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½ cup unsalted butter, melted and slightly cooled
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½ cup sour cream or heavy cream, adds luxurious richness
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¼ cup granulated sugar, enhances natural corn sweetness
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3 tbsp cornstarch, essential for custard structure
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2 tbsp all-purpose flour, binds filling
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½ tsp baking powder, gives soufflé-like lift
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¾ tsp fine sea salt, balances sweetness
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¼ tsp freshly cracked black pepper & pinch ground nutmeg, warm Southern spice
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Step-by-Step Instructions
Prep Oven and Dish
Preheat oven to 350°F (175°C). Generously grease an 8x8-inch or 2-quart ceramic baking dish with butter.
Whisk the Custard Base
In a large mixing bowl, whisk together beaten eggs, melted butter, sour cream (or heavy cream), and sugar until creamy and well combined.
Add Dry Ingredients
Whisk in cornstarch, flour, baking powder, salt, black pepper, and nutmeg until no lumps remain.
Fold in Corn and Bake
Fold in the drained whole kernel corn and the entire can of cream-style corn until thoroughly incorporated. Pour mixture into the prepared baking dish and smooth the top.
Bake to Golden Perfection
Bake at 350°F for 45–50 minutes until the top is deeply golden brown, edges are lightly caramelized, and the center is just barely set with a tender wobble. Let rest 10 minutes before scooping to serve!
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes! This scratch-made recipe uses real pantry staples (flour, cornstarch, sugar, butter, and cream) for superior flavor and texture compared to boxed mixes.
Yes! In place of canned whole corn, use 2 cups of fresh sweet corn kernels shaved off the cob, or thawed frozen corn.
Yes! Bake up to 1 day ahead, cool, cover, and refrigerate. Reheat covered with foil at 325°F for 20 minutes until warmed through.
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