Corn Pudding
About This Corn Custard
This is one of those recipes that feels comforting, a little nostalgic, and honestly way more delicious than you would expect. The base bakes into this silky, custardy layer that’s soft and creamy, and then the corn rises to the top and gets all golden and delish. I finish it with a glossy honey-butter glaze and a sprinkling of Maldon Salt. It’s the perfect sweet corn side dish for holidays, fall dinners, or anytime you want something warm, delicious, and a little sweet on the table.
Why You’ll Love This
It has a creamy, custard-y base that’s so soft and luxurious.
The corn on top gets golden and caramelized in the oven.
The honey-butter glaze makes it look and taste amazing.
It feels like a mix of corn pudding + spoonbread + sweet corn casserole.
It’s one of those dishes people always go back for seconds.
Ingredients You’ll Need
Corn kernels
Eggs
Sugar
Heavy cream + whole milk
Butter
All-purpose flour + fine cornmeal
Vanilla
Honey + powdered sugar
How to Make It (Short + Simple)
Whisk the eggs until smooth, then whisk in the sugar, cream, milk, melted butter, and vanilla. Add the flour, cornmeal, and salt and whisk until the batter is completely smooth. Stir in the corn. Pour into a greased 2-quart dish and bake until the edges are golden and the center is fully set with a slight jiggle. Once it’s warm or cooled, brush the top with the honey-butter glaze and let it get glossy. Slice and serve warm or room temperature.
Tips for Success
Whisk the eggs first — it keeps the custard part super smooth.
Let the batter rest for a few minutes before baking so the corn doesn’t float as much.
Bake until the center HARDLY jiggles — this guarantees it’s set.
Fine cornmeal only (not coarse).
Brush the glaze on while the pudding is warm for the prettiest shine.
Chill before slicing if you want those really clean cuts for photos.
Frequently Asked Questions
Can I make this ahead?
Yes. It reheats beautifully. Warm it at 300°F, covered, then glaze.
Can I use canned corn?
Totally. Just drain it well.
Do I have to make the glaze?
No, but it’s so good…
Can I make it less sweet?
Yep. Use ¾ cup sugar instead of a full cup.
Can I double it?
Yes, bake in a 9×13 and add a little extra bake time.
What to Serve With This
This works with literally everything: roasted chicken, Thanksgiving turkey, ham, pork chops, BBQ, chili, pot roast — anything cozy, savory, or smoky. It’s the kind of side dish that just belongs next to comfort food.
More Recipes You’ll Love
Sweet Potato Casserole with Maple Pecan Topping
Brown Butter Mashed Potatoes
Buttery Skillet Cornbread
Cheesy Corn Spoonbread
Creamy Baked Mac and Cheese
Herby Scalloped Potatoes
Brûléed Corn Pudding
Ingredients
- 4 ears fresh corn (or 3 cups frozen corn, thawed)
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup pure maple syrup
- 1/2 cup sugar
- ½ cup (1 stick) unsalted butter, melted
- 2 tablespoons cornflour (cornstarch)
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional but delicious)
- ¼ cup turbinado sugar (or granulated sugar) for brûlée topping
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish with butter.
- Cut kernels from the corn and add to a blender with eggs, cream, milk, maple syrup, melted butter, cornflour, flour, salt, vanilla, and cinnamon. Blend until mostly smooth — a few corn bits for texture are perfect.
- Pour into the prepared dish. Place the dish inside a larger pan and fill the outer pan halfway with hot water to create a water bath (this keeps the pudding creamy and prevents curdling).
- Bake for 60–70 minutes, until the edges are puffed and golden and the center jiggles slightly when shaken.
- Remove from the water bath and let cool completely at room temperature. Then refrigerate for at least 2 hours (or overnight) so it sets fully.
- Right before serving, sprinkle the top evenly with turbinado sugar. Use a kitchen torch to caramelize until crisp and golden brown. If you don’t have a torch, broil for 1–3 minutes, watching carefully so it doesn’t burn.
