Corn pudding is one of those simple, deeply comforting dishes that turns peak-season corn into something soft, rich, and spoonable. This old-fashioned side has roots in American home cooking, especially in the South and Midwest, where fresh corn and baked custard-style casseroles have long been staples. With just four ingredients, this version keeps things wonderfully straightforward while still delivering that golden top and creamy center that make it so memorable.
Serve this corn pudding alongside roast chicken, baked ham, barbecue, or a platter of sliced tomatoes for a classic late-summer meal. It also fits beautifully on a holiday table with green beans, mashed potatoes, or a crisp salad, since its gentle sweetness pairs well with savory mains and fresh vegetable sides.
4-Ingredient Corn Pudding
Servings: 6 to 8
Ingredients
4 cups corn kernels, fresh or thawed frozen
4 large eggs
1 cup heavy cream
6 tablespoons unsalted butter, melted
Directions
1. Heat the oven to 350°F and lightly butter a rectangular glass baking dish.
2. In a large bowl, whisk the eggs until blended, then whisk in the heavy cream and melted butter until smooth.
3. Stir in the corn kernels and pour the mixture into the prepared baking dish, spreading the corn evenly.
4. Bake for 40 to 50 minutes, until the center is just set and the top is golden brown around the edges.
5. Let the pudding rest for 10 minutes before spooning it out to serve.
Variations & Tips
Fresh Corn Version: If sweet corn is in season, cut the kernels straight from the cob for the best flavor and texture. A few scrapings from the cob can go into the bowl too, since that milky corn pulp adds extra sweetness and body.
Smoother Texture: For a more custard-like pudding, pulse 1 to 2 cups of the corn in a blender before mixing it with the remaining kernels. This creates a softer interior while still leaving plenty of whole corn for texture.
Make-Ahead Tip: You can assemble the mixture a few hours ahead and refrigerate it, then pour it into the baking dish just before baking. Give it a quick stir first, since the corn may settle a bit as it sits.
Doneness Check: The pudding should jiggle slightly in the center when it comes out of the oven, much like a baked custard. If you bake it until completely firm, it can lose some of its creamy character.