Mom's Best Recipes
Recipe

Rustic Corn Pudding

Creamy, custardy, and baked until golden on top, this rustic corn pudding is the cozy, indulgent side dish that disappears first at the table.

Author By Matt Campbell
4.8
A golden baked rustic corn pudding in a cast iron skillet with a lightly browned top, set on a wooden table with a serving spoon
Jump to Recipe

Corn pudding is one of those dishes that feels like a warm hug that also happens to be wearing a crispy, caramelized hat. It is soft and custardy in the middle, pops with sweet corn, and gets those browned edges that make you fight politely over the corner piece.

This version leans rustic on purpose. No fussy steps, no hard-to-find ingredients, and no stress if your corn kernels are not perfectly uniform. We are aiming for decadent comfort: a little sweetness, plenty of butter, and a set that is creamy, not dry.

A spoon scooping creamy corn pudding from a baking dish, showing tender corn kernels and a lightly browned top

If you have ever wanted a side that lands somewhere between cornbread and a silky casserole, this is your move.

Why It Works

  • Creamy center, crisp edges: The mix of whole corn plus creamed corn gives you body without turning it into mush.
  • Big flavor with basic ingredients: Butter, eggs, dairy, and a few pantry seasonings do the heavy lifting.
  • Flexible and forgiving: Fresh, frozen, or canned corn all work. You can also dial the sweetness up or down.
  • Make-ahead friendly: It reheats like a dream and stays tender, not crumbly.

Pairs Well With

Recommended

Ultimate BBQ Chicken

Ultimate BBQ Chicken

Fire up the grill or oven for the Ultimate Bbq Chicken Recipe: Rich & Savory. Get tender, juicy chicken coated in a bold, sticky BBQ glaze—ideal for weekni...

Rustic Pork Loin Roast

Rustic Pork Loin Roast

Cook a tender, juicy pork loin with rustic, homestyle flavor. Simple herbs, easy roasting, and a comforting main dish that’s perfect for weeknights or Sund...

KFC-Style Coleslaw

KFC-Style Coleslaw

Recreate the classic KFC coleslaw with a warm, cozy twist. This creamy, tangy-sweet copycat recipe is quick to make and the perfect side for dinners and BBQs.

Juicy Pork Tenderloin

Juicy Pork Tenderloin

Cook the best pork tenderloin with a flavorful seasoning and simple method that delivers juicy, tender slices every time. Perfect for weeknights or guests.

Storage Tips

Refrigerate: Let the corn pudding cool, then cover tightly or transfer to an airtight container. Store in the fridge for up to 4 days.

Reheat (best texture): Warm in a 325°F oven, covered with foil, for 15 to 20 minutes until hot. Uncover for the last 5 minutes to bring back a little top browning.

Microwave (fast): Heat individual portions in 30-second bursts. Add a tiny pat of butter on top if it looks a little shy.

Freeze: You can freeze it, but the custard texture may loosen slightly when thawed. For best results, wrap well and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Common Questions

Is corn pudding the same as cornbread?

Not quite. Corn pudding is more like a savory custard with corn throughout. Cornbread is breadier and crumbly. This recipe uses a little cornmeal and flour for structure, but it stays creamy in the center.

Can I use frozen corn?

Yes. Thaw it first and pat it dry with paper towels so you do not water down the batter. If you forget, no panic. Just expect a slightly longer bake time.

How do I know when it is done?

The center should be set but still a little tender. A knife inserted near the center should come out mostly clean with a few moist crumbs, not wet batter. The top should be golden and the edges should look slightly puffed.

Can I make it ahead for a holiday?

Absolutely. Bake it earlier in the day, then reheat covered at 325°F for about 20 minutes. If you want that fresh-baked look, uncover for the last 5 minutes.

Can I make it spicy or more savory?

Yes. Add diced jalapeño, a pinch of cayenne, or a handful of shredded sharp cheddar. You can also fold in crumbled cooked bacon if you want the crowd to lose all self control.

I started making corn pudding when I realized it is basically the cheat code for feeding a table full of people who all want different things. The cornbread folks get their comfort, the casserole crowd gets their creaminess, and the crispy edge hunters get rewarded for showing up early. The first time I baked it in a cast iron skillet, the edges came out extra browned and buttery, and I knew I had a keeper. Now it is my go-to when I want something that tastes like it took effort, even if I was kind of winging it.