Thanksgiving in Texas just isn’t Thanksgiving without a big ol’ bowl of corn pudding. My family’s been making this corn pudding recipe for, like, forever. I’m Casey Mitchell, by the way, and I’m all about easy, flavorful recipes that bring people together. And trust me, this corn pudding? It does exactly that!

Seriously, this isn’t one of those fancy, fussy recipes that take all day. Nope! This is a super simple, throw-it-all-in-a-bowl kinda deal. Perfect for when you’re already juggling a million other things for the holidays. It’s the ultimate holiday side dish. And honestly, it’s so good, you might just wanna make it year-round. My kids ask for it all the time!

So, if you’re looking for a corn pudding recipe that’s easy, delicious, and totally gonna be a hit at your next get-together, you’ve come to the right place. Let’s get cooking!

Why You’ll Love This Corn Pudding Recipe

Okay, so why *should* you make this corn pudding recipe? Let me tell ya:

Easy Peasy: Seriously, it’s so simple! Even if you’re not a whiz in the kitchen, you can totally nail this.
Family Favorite: My kids are obsessed, and even my pickiest cousins ask for seconds. It’s a guaranteed crowd-pleaser.
Holiday Hero: Thanksgiving, Christmas, Easter… this corn pudding shines at any holiday feast.
Delicious Flavor: Sweet, creamy, and oh-so-comforting. It’s like a warm hug in a bowl.
Veggie-Friendly: Yep, it’s totally vegetarian, so everyone can enjoy it!

Ingredients for the Best Corn Pudding Recipe

Alright, let’s talk ingredients! Here’s what you’ll need for this amazing corn pudding recipe:

1 (15 ounce) can corn, drained – don’t skip the draining part!
1 (14.75 ounce) can creamed corn – this is key for that creamy texture.
1 cup sour cream – full fat is best, trust me!
1/2 cup melted butter – ’cause everything’s better with butter, right?
1/4 cup sugar – adjust to your taste if you like it sweeter.
2 large eggs, beaten – give ’em a good whisk!
1/4 cup all-purpose flour – helps bind it all together.
1/2 teaspoon salt – balances the sweetness perfectly.
1/4 teaspoon black pepper – just a pinch for a little somethin’ somethin’.

How to Make This Corn Pudding Recipe: Step-by-Step Instructions

Okay, ready to get your corn pudding on? Here’s how we do it, step by simple step. Don’t worry, I’ll walk you through it!

First things first, preheat your oven to 350°F (175°C). Gotta get that oven nice and toasty! Seriously, preheating is important.
Now, grab a big ol’ bowl. In it, you’re gonna combine all the ingredients: the drained corn, creamed corn, sour cream, melted butter (careful, it’s hot!), sugar, beaten eggs, flour, salt, and pepper. Yep, all of it!
Mix it all up really well. You want everything to be nice and combined, no flour clumps allowed! I usually use a big spoon, but a whisk works too. Just don’t overmix it, okay?
Next, pour the mixture into a greased 8×8 inch baking dish. I like to use butter to grease mine, but cooking spray works just fine too. Just make sure the whole bottom and sides are covered so the corn pudding doesn’t stick.
Bake for 45-50 minutes. Keep an eye on it! You want it to be golden brown and set. A knife inserted near the center should come out mostly clean. If it’s still jiggly after 50 minutes, give it a few more minutes.
Finally (and this is the hardest part!), let it cool slightly before serving. I know, I know, it smells amazing and you wanna dig right in. But trust me, it’s better (and safer!) if you let it sit for a few minutes. Plus, it firms up a bit as it cools.

And that’s it! Seriously, how easy was that? Now you’ve got a delicious, homemade corn pudding that’s ready to impress. Enjoy!

Tips for the Perfect Homemade Corn Pudding Recipe

Want to take your corn pudding game to the next level? Here are a few of my top tips for guaranteed success!

Don’t Overbake It! Seriously, this is key. Overbaked corn pudding gets dry and kinda rubbery. Nobody wants that! Keep an eye on it and pull it out when it’s golden brown and *just* set.
Good Ingredients Matter: I know it’s tempting to grab the cheapest stuff, but trust me, good quality ingredients make a difference. Especially the butter!
Let It Cool (Slightly): I know I said it before, but it’s worth repeating. Letting the corn pudding cool slightly before serving not only prevents burnt tongues, but it also allows the flavors to meld together even more. My favorite part is that it firms up, making it easier to serve and enjoy.
Sweetness is Personal: I like my corn pudding on the slightly less sweet side, but if you’ve got a sweet tooth, feel free to add a little extra sugar. Taste the batter before you bake it and adjust to your liking!

Variations on This Classic Corn Pudding Recipe

Okay, so you’ve got the basic corn pudding recipe down. Awesome! But what if you wanna jazz things up a bit? Here are some fun variations to try – get creative!

Nutmeg Magic: Just a pinch of nutmeg adds a warm, cozy flavor that’s perfect for the holidays. Trust me, it’s delicious!
Fresh or Frozen Corn: Don’t have canned corn? No problem! Use fresh corn (cut it off the cob, of course!) or frozen corn (thawed). Just make sure you drain it well.
Cheesy Goodness: Oh yeah! Add about a cup of shredded cheddar cheese to the batter before baking. Cheddar and corn are a match made in heaven!
Spice It Up: A little bit of chili powder or a dash of hot sauce can add a fun kick to your corn pudding. Totally unexpected, but surprisingly good!

Serving Suggestions for Your Corn Pudding Recipe

Okay, so you’ve got this amazing corn pudding… what do you serve it with? Well, lemme tell ya, it goes with just about everything! But here are a few of my faves:

Thanksgiving turkey – duh! It’s a classic combo.
Honey-glazed ham – the sweetness of the ham and the creamy corn pudding? Perfection!
Roasted vegetables – Brussels sprouts, carrots, sweet potatoes… yum!
Cranberry sauce – the tartness cuts through the richness of the pudding perfectly.

Storing and Reheating Your Corn Pudding Recipe

Got leftovers? Lucky you! To store your corn pudding, just cover it tightly with plastic wrap or pop it into an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. When you’re ready to reheat, you can microwave it in 30-second intervals (stirring in between!) or bake it in a preheated oven at 350°F until warmed through. Easy peasy!

Corn Pudding Recipe FAQs

Got questions about this corn pudding recipe? I got answers! Here are a few of the most common things folks ask me:

Can I make this ahead of time? Absolutely! You can totally assemble it a day or two before and keep it covered in the fridge. Just add a few extra minutes to the baking time.
Can I freeze corn pudding? I don’t really recommend it. The texture can get a little weird after freezing and thawing. It’s always best fresh!
What if I don’t have sour cream? Okay, you can substitute plain Greek yogurt in a pinch. It’ll change the flavor slightly, but it’ll still be yummy.
Can I use a different size baking dish? Sure thing! Just keep an eye on the baking time. A bigger, flatter dish will bake faster, while a smaller, deeper dish will take longer.

Nutritional Information for This Corn Pudding Recipe

Okay, so here’s the skinny on what’s *in* this corn pudding. Keep in mind, these are just estimates, okay? Per serving, you’re looking at roughly 250 calories, 15g fat, 4g protein, and 25g carbs. Enjoy!

Corn Pudding Recipe: Unbelievably Easy, Sinfully Good

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Author: Casey Mitchell
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Yield: 6-8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This corn pudding recipe is a guaranteed crowd-pleaser. It’s simple to make and perfect for any holiday gathering.

Ingredients

Scale

1 (15 ounce) can corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
1/2 cup melted butter
1/4 cup sugar
2 large eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, combine all ingredients. Mix well.
Pour mixture into a greased 8×8 inch baking dish.
Bake for 45-50 minutes, or until golden brown and set.
Let cool slightly before serving.

Notes

For a sweeter pudding, increase the sugar to 1/3 cup.
Add a pinch of nutmeg for extra flavor.
You can use fresh or frozen corn instead of canned.

Nutrition

Serving Size: 1/8 of recipe
Calories: 250
Sugar: 15g
Sodium: 300mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg