Sweet Corn Pudding Delight: 4 Irresistible Tips

Jump to Recipe

If there’s one dish that captures the cozy sweetness of Southern comfort food, it’s Sweet Corn Pudding. This creamy, custard-like side dish is the perfect balance of sweet and savory — a golden, buttery dream that feels like a warm hug from your grandma’s kitchen. Whether you’re planning a holiday feast or just craving something comforting on a chilly evening, this corn pudding is pure magic in a dish.

Why You’ll Love This Sweet Corn Pudding

It’s a flavor powerhouse. Every bite delivers the perfect mix of creamy custard and sweet, golden corn with a whisper of thyme. It’s comfort food that sings.
Effortlessly elegant. Simple ingredients come together to make something that looks and tastes restaurant-worthy — no fancy chef skills required.
Perfect for any occasion. Whether it’s a Thanksgiving staple or a cozy weeknight side, this pudding fits right in.
Sweet or savory flexibility. Use less sugar for a dinner side or go full-on dessert sweet — either way, it’s delicious.
Crowd-pleasing magic. This is one of those rare dishes that gets everyone asking for seconds — and the recipe.

Ingredients You’ll Need

Dry Ingredients:

⅓ – ½ cup sugar (use ½ cup for a dessert-level sweetness — yum!)
¼ cup cornstarch
1½ teaspoons baking powder
2 teaspoons fresh thyme (or ½ teaspoon dried)
1 teaspoon salt
½ teaspoon each dried mustard and onion powder
A pinch of pepper and nutmeg

Corn Ingredients:

5 large eggs, room temperature
1 cup heavy cream, room temperature
4 ears fresh corn, husked (or 2 cans whole kernel corn, drained)
2 cans (14.75 oz each) cream-style corn
6 tablespoons unsalted butter, melted and slightly cooled

How to Make Sweet Corn Pudding

Prep the Oven: Start by preheating your oven to 400°F. Grease a 9×13 baking dish or a 3-quart casserole with softened butter. You’re setting the stage for something delicious.
Mix the Dry Ingredients: In a medium bowl, whisk together sugar, cornstarch, baking powder, thyme, salt, mustard, onion powder, pepper, and nutmeg. This is your flavor foundation.
Blend the Wet Ingredients: In a large bowl, whisk eggs and heavy cream until smooth and well combined. Gradually whisk in your dry mix until everything’s silky.
Add the Corn and Butter: Stir in melted butter, then add both the whole kernel and cream-style corn. The mixture will look rich and golden — that’s your sign it’s going to be amazing.
Bake to Perfection: Pour the mixture into your prepared baking dish and bake, uncovered, for 45-60 minutes. You’ll know it’s done when the internal temperature hits 175-180°F. The center should be set but still have a little jiggle — think custard, not cornbread.
Let It Rest: Once it’s out of the oven, let it stand for 5 minutes before serving. This helps it firm up slightly while staying perfectly creamy.

Aneta’s Kitchen Tip

Don’t panic if your pudding looks a little wobbly when you take it out — that’s exactly what you want! Sweet Corn Pudding should be soft and luscious, not dry or cake-like. And here’s a little secret: it tastes even better the next day, once the flavors have mingled overnight. Just warm it up and enjoy!

A Little Story From My Kitchen

This recipe first made its way into my kitchen one Thanksgiving when I wanted something to bridge the gap between savory stuffing and sweet pie. One bite and my family was hooked — now, no holiday table feels complete without it. It’s become our “comfort constant,” right alongside the mashed potatoes and cranberry sauce.

Spoonful of creamy Sweet Corn Pudding with golden crust and buttery corn kernels — A rich scoop of Sweet Corn Pudding showing its creamy custard texture and golden, caramelized top — pure Southern comfort in every bite.

FAQs About Sweet Corn Pudding

Can I use frozen corn instead of fresh?

Absolutely! Just thaw and drain it first. Frozen corn works beautifully in this dish.

Can I make this ahead of time?

Yes! Prepare the batter up to a day ahead, cover it, and refrigerate. When ready, bake as directed — you may need to add a few extra minutes.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the oven at 350°F for about 10-15 minutes or microwave in short bursts until warm.

Can I make it dairy-free?

You sure can! Use coconut cream or a dairy-free heavy cream alternative and plant-based butter. The flavor will still be rich and delicious.

Bring the Magic to Your Table

Sweet Corn Pudding is that one dish that fits every occasion — from Sunday dinner to a festive feast. It’s golden, creamy, and irresistibly comforting. When you take that first spoonful and taste the balance of buttery sweetness and savory thyme, you’ll understand why this recipe is a keeper.

So, grab those cans (or ears) of corn, whisk up some magic, and let this Sweet Corn Pudding make your kitchen smell like pure happiness.

More Delicious Pairings You’ll Love

If you adored this creamy and cozy Sweet Corn Pudding, you’ll fall head over heels for these recipes that bring even more warmth and flavor to your table:

Pair your corn pudding with a juicy main like Cider-Brined Roast Chicken — it’s tender, flavorful, and perfect for any holiday spread.
Add a little Southern flair with Honey Butter Sweet Potato Cornbread — it’s the ultimate sweet-and-savory side that complements this dish beautifully.
Bring some festive balance with Perfect Turkey Gravy — a silky, rich addition that ties your holiday plate together.
Finish your meal on a sweet note with Christmas Crack Recipe — an easy, irresistible treat that’s just as comforting as your favorite corn pudding.

These linked recipes aren’t just delicious companions — they’re the perfect way to round out your next cozy dinner or celebratory feast!