Sweet Corn Pudding is the kind of comforting side dish that shows up quietly on the holiday table—but then completely steals the show. Creamy, custard-like, with just the right amount of sweetness and that irresistible buttery corn flavor, this dish is a Southern staple that deserves a spot on every comfort food menu.
Whether you’re hosting a Thanksgiving feast, bringing a dish to a potluck, or just want something cozy and satisfying for Sunday dinner, this recipe delivers every time. With minimal prep and pantry-friendly ingredients, it’s easy to make yet tastes like something truly special.
Let’s dive into this beloved dish — complete with all the cozy texture, golden-baked goodness, and corn-forward flavor you could want.
Why You’ll Love This Sweet Corn Pudding
- Creamy & Custard-like: Not quite cornbread, not quite souffle — this dish lands somewhere deliciously in between.
- Naturally Sweet: Uses sweet corn as the star, with just enough sugar to highlight its flavor without making it a dessert.
- Make-Ahead Friendly: Easily prepped ahead of time, then baked fresh for serving.
- Versatile: Pairs beautifully with turkey, ham, roast chicken, or as part of a vegetarian spread.
Ingredients
- 1 (15 oz) can whole kernel sweet corn, drained
- 1 (15 oz) can creamed corn
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1/4 cup granulated sugar (adjust to taste)
- 1/4 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional, for warmth)
- 1/2 teaspoon onion powder (optional, for depth)
- Fresh thyme leaves or chopped chives, for garnish (optional)
Step-by-Step Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or a medium casserole dish. - Combine Wet Ingredients
In a large mixing bowl, whisk together the melted butter, sour cream, and eggs until smooth and fully combined. - Add the Corn
Stir in the drained whole kernel corn and the can of creamed corn. Mix until the corn is evenly distributed. - Mix Dry Ingredients Separately
In another bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and optional nutmeg and onion powder. - Combine Everything
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Don’t overmix. - Pour & Smooth
Pour the batter into the prepared baking dish and use a spatula to spread it out evenly. - Bake
Bake uncovered for 45–55 minutes, or until the top is golden and the center is just set (it should still have a slight jiggle but not be liquidy). - Cool Slightly & Serve
Let the pudding rest for 5–10 minutes before serving. Garnish with fresh thyme or chives if desired.
Tips for Success
- Use Fresh Corn: When in season, fresh corn cut from the cob adds a delicious pop of sweetness and texture.
- Make it Savory: Reduce sugar and add shredded cheddar cheese, crumbled bacon, or chopped jalapeños for a savory twist.
- Avoid Overbaking: The center should jiggle slightly when it’s done — this keeps the texture creamy and soft.
- Make Ahead: You can assemble the pudding up to a day ahead and refrigerate. Just bring to room temp before baking.
Serving Suggestions
Sweet corn pudding is a natural fit for Thanksgiving and holiday meals, but it’s just as delicious alongside roast chicken, BBQ, or as part of a Southern-style brunch. Serve warm with a pat of butter on top for an extra indulgent touch.
Final Thoughts
This Sweet Corn Pudding recipe brings comfort, flavor, and nostalgia to the table in every bite. It’s rich and creamy, yet easy to make and universally loved by kids and adults alike. Once you make it, it’s bound to become a go-to favorite for holidays, potlucks, or any time you crave a dish that feels like a warm hug.