Grandma’s Corn Pudding

If Corn Pudding makes you think of holiday tables, church potlucks, and that one aunt who always brings the “good casserole,” you’re in the right kitchen. This is the cozy, golden bake that somehow tastes like a hug—sweet, creamy, and just the right amount of “how is this so simple?”

And if your life is anything like mine (busy days, hungry people, and someone asking “what’s for dinner?” at the exact moment you sit down), this recipe is a lifesaver. It’s stir-and-pour easy, made with pantry staples, and it comes out looking like you worked way harder than you did. We love that for us.

Today I’m making Grandma’s Corn Pudding, the kind of dish that quietly steals the show next to the turkey… and then gets requested again for random Tuesday dinners.

Why You’ll Love This Corn Pudding

Let me count the ways—because Corn Pudding deserves a little fan club:

• 7 ingredients you can actually find without a scavenger hunt.
• One bowl (translation: fewer dishes, more peace).
• Creamy middle + golden top = the dream combo.
• Works for Thanksgiving, Christmas, Easter, potlucks, or “I just need comfort food immediately.”
• It’s sweet enough to feel special, but not so sweet it turns into dessert. (Although… I’m not judging anyone who “taste tests” extra.)

It’s that classic, old-school side dish that makes everyone at the table suddenly nostalgic—even if they can’t remember what year it is.

Ingredients You’ll Need

Here’s what goes into Grandma’s Corn Pudding (simple, trusty, no drama):

• 5 large eggs
• ⅓ cup butter, melted and slightly cooled
• ¼ cup white sugar
• ½ cup milk
• ¼ cup cornstarch
• 1 (15.25 oz) can whole kernel corn, drained
• 2 (14.75 oz) cans cream-style corn

That’s it. No fancy tools. No “optional” ingredient that’s actually not optional. Just straightforward goodness.

How to Make Grandma’s Corn Pudding Step-by-Step

You don’t need to be a casserole wizard for this. If you can whisk and pour, you’re basically already winning.

1) Preheat and prep

Preheat your oven to 400°F (200°C). Grease a 2-quart casserole dish (butter, spray—whatever makes your heart happy).

2) Whisk the eggs

In a large bowl, whisk the eggs lightly. You’re not trying to beat them into submission—just break them up.

3) Add the creamy stuff

Add the milk, melted butter, sugar, and cornstarch. Whisk until everything looks smooth and combined.

A tiny cornstarch lump here and there isn’t the end of the world. It usually sorts itself out in the oven. (This is a very forgiving recipe—like the friend who brings coffee and doesn’t ask questions.)

4) Stir in the corn

Stir in the drained whole kernel corn and both cans of cream-style corn. Mix until it’s evenly blended.

5) Pour and bake

Pour the mixture into your prepared casserole dish.

Bake at 400°F until it’s golden brown on top, about 1 hour. The center should look set (not sloshy).

6) Rest before serving

Let it rest for 10 minutes before serving. This helps it set up so you can slice it neatly instead of scooping it like lava. (Unless you like the lava scoop. Also valid.)

Aneta’s Little Kitchen Notes (So It Turns Out Perfect)

Because I’m all about making your life easier—here are the tips I’ve learned from making dishes like this for family dinners and gatherings where everyone suddenly becomes a food critic:

• Cool the butter slightly before adding it. If it’s piping hot, it can scramble the eggs. We want pudding, not breakfast bits.
• Bake until the center is set. Ovens vary, and casserole dishes vary. If the top is golden but the middle still jiggles like gelatin, give it another 5–10 minutes.
• Let it rest. Seriously. This is when the magic happens.
• Want a less-sweet version? You can reduce the sugar slightly, but don’t remove it completely—it helps the flavor taste like that classic Grandma’s Corn Pudding everyone remembers.

And if your top gets a little extra brown around the edges? Congratulations, you just made the best bites.

A Quick Personal Story (Because This One Deserves It)

I’ve always loved how certain recipes make people act like time travelers. The first time I served Grandma’s Corn Pudding at a family get-together, I watched grown adults take one bite and immediately say, “Oh wow… my grandma used to make this.”

Nobody asked me about my day. Nobody asked what else was for dinner. They just hovered near the casserole dish like it was giving out free happiness (which, honestly, it kind of was).

Now it’s one of my go-to dishes when I want something comforting that doesn’t require me to stand at the stove for an hour. Stir, pour, bake… and suddenly everyone thinks you’re the hostess of the year.

FAQs About Corn Pudding

Bring This Corn Pudding to the Table Tonight

If you need one side dish that’s easy, comforting, and practically guaranteed to get compliments, Corn Pudding is it. It’s the kind of recipe that feels like tradition—even if this is your very first time making it.

So grab that casserole dish, whisk it up, and let your kitchen smell like pure cozy goodness. And if anyone asks for the recipe after trying Grandma’s Corn Pudding? Just smile like you totally didn’t do all the work in one bowl.

More Comfort Food Favorites to Try

If Corn Pudding made its way into your comfort-food hall of fame, don’t stop here—these cozy favorites bring the same warm, homemade vibes:

• Chicken Pot Pie — Creamy, classic, and the ultimate “hug in a dish.”
• Chicken, Leek, and Butternut Squash Bake — Cozy, colorful, and perfect for chilly nights.
• Chicken Pastry — Flaky, comforting, and ridiculously satisfying.
• Mini Chicken Pot Pie Muffins — Cute, practical, and great for kids or parties.

If you try this recipe (or any of these), I’d love to hear what you think. Scroll down and leave a ⭐⭐⭐⭐⭐ review—your stars and comments help other home cooks find their next favorite dish!

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