Baked Corn

Upon hearing the word pudding, most people probably think of sweet desserts like chocolate or vanilla pudding. But this delicious baked corn recipe proves pudding doesn’t have to refer to a sweet and gooey dessert. It can also refer to a sweet, savory and satisfying side dish casserole.

This baked corn pudding casserole is a welcome addition to the table during a holiday feast. Of course, you don’t have to reserve it for special occasions. Our baked corn recipe is simple to make and can be enjoyed any night of the week. It could also be an interesting addition to your breakfast tableau as a make-ahead breakfast recipe.

Baked Corn Ingredients

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• Corn: This baked corn recipe calls for one can each of whole kernel corn and cream-style corn. If you’d rather use frozen corn, use some of the frozen corn to make a batch of creamed corn before you get started.
• Sugar: The sugar sweetens the corn casserole into a sweet and custardy treat. Feel free to cut the sugar in half if you prefer a more savory corn pudding.
• All-purpose flour: All-purpose flour thickens this baked corn pudding, giving it a great texture.
• Eggs: The eggs act as a binding agent and enhance the corn pudding’s texture.
• Whole milk: We recommend using whole milk for this recipe. Low-fat or fat-free milk just won’t yield the proper texture.
• Butter: Butter adds richness to baked corn.

Directions

Step 1: Mix the corn pudding

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In a large bowl, combine the sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn.

Step 2: Bake the corn pudding

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Pour the corn mixture into a greased 1-1/2-quart baking dish. Bake, uncovered, at 350°F for 45 to 50 minutes or until a knife inserted in the center comes out clean.

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Recipe Variations

• Use fire-roasted corn: For a wonderfully smoky corn pudding, swap in a can of fire-roasted corn for the whole kernel corn. Or start with fresh corn and make grilled corn in husks.
• Add some spice: A few dashes of cayenne pepper or crushed red pepper flakes add a heat that plays nicely with the casserole’s sweet, buttery flavor profile.
• Halve the sugar: You can cut the sugar in half to reduce the sweetness of baked corn pudding.

How to Store Baked Corn

Leftover baked corn should be stored in an airtight container in the fridge for up to four days. It doesn’t freeze well, so plan on using it within that period.

Can you make baked corn ahead of time?

You can make baked corn up to four days ahead of time. Reheat it in a 350° oven until it reaches an internal temperature of 165°.

Baked Corn Tips

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What should you serve with baked corn pudding?

Baked corn pudding is a great accompaniment to the hearty dishes served at holiday dinners. Try serving it with other southern Thanksgiving recipes or southern side dish recipes. It also tastes great for breakfast with eggs and bacon.

Can you use frozen corn for baked corn pudding recipes?

This baked corn recipe can be made with frozen corn. Frozen corn has a slightly crunchier texture and doesn’t need to be thawed first. However, you may need to adjust the cooking time to ensure the casserole cooks through.

Can you use cornstarch to make this baked corn recipe?

We use all-purpose flour to thicken this baked corn recipe, but you can swap in cornstarch. Cornstarch is a more powerful thickener, so use half as much cornstarch as flour.