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.

Sweet Corn Pudding Delight: 4 Irresistible Tips

Description

Creamy, buttery, and comforting, this Sweet Corn Pudding is a Southern-inspired favorite with a soft, custard-like center and golden crust. Perfect as a side dish for holidays or weeknight dinners, it brings warmth and sweetness to every bite.

Ingredients

Scale

Dry Ingredients

⅓ – ½ cup sugar (use ½ cup for dessert-level sweetness)
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
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 (14.75 oz) cans cream-style corn
6 tablespoons unsalted butter, melted and slightly cooled

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Instructions

Preheat the oven to 400°F. Grease a 9×13-inch baking dish or 3-quart casserole with butter.
In a medium bowl, whisk together all the dry ingredients until evenly combined.
In a large bowl, whisk the eggs and heavy cream together until smooth.
Gradually whisk in the dry mixture, followed by the melted butter.
Stir in both types of corn until well combined.
Pour the mixture into the prepared baking dish.
Bake uncovered for 45–60 minutes, until the center is set but slightly jiggly (175–180°F internal temperature).
Let it rest for 5 minutes before serving. Serve warm for best texture.

Notes

The center should remain creamy, not firm like cornbread.
You can use frozen corn (thawed and drained) if fresh isn’t available.
For extra flavor, sprinkle shredded cheese or a touch of paprika on top before baking.

Leftovers can be refrigerated for up to 3 days and reheated in the oven at 350°F.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion (about ¾ cup)
Calories: 285 kcal
Sugar: 12 g
Sodium: 390 mg
Fat: 17 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 130 mg