Grandma’s Corn Pudding Recipe

I’ve got to tell you, Grandma’s Corn Pudding Recipe is one of those comforting dishes that just feels like a warm hug from the past. It’s creamy, sweet, and has that perfect custard-like texture that melts in your mouth. I love making this for holiday dinners or any time I want a side dish that’ll impress without too much fuss.

When I first tried Grandma’s Corn Pudding Recipe, I was surprised by how simple ingredients came together to create such richness. You’ll find that this pudding works wonderfully alongside roasted meats or as part of a cozy family meal — it’s one of those recipes that brings everyone to the table with smiles!

Ingredients You’ll Need

Every ingredient in Grandma’s Corn Pudding Recipe plays a part in building that creamy yet firm texture with just the right sweet balance. Keep the butter slightly cooled after melting so it blends smoothly with the eggs without cooking them.

• Eggs: They provide structure and richness; use large eggs for best consistency.
• Butter: Adds moisture and a luscious buttery flavor; melt and cool slightly before mixing.
• White sugar: Just enough to sweeten without overpowering the natural corn flavor.
• Milk: Gives the pudding its creamy softness; whole milk works perfectly here.
• Cornstarch: The secret to that custard-like texture, helping it to set beautifully.
• Whole kernel corn: Drained well to avoid making the pudding watery; adds nice bite and texture.
• Cream-style corn: Contributes creaminess and that signature smooth corn goodness.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I’ve played with a few variations over the years, and it’s fun to switch things up without losing the heart of Grandma’s Corn Pudding Recipe. Feel free to adjust based on what you have or your family’s preferences!

• Cheesy Corn Pudding: I sometimes sprinkle shredded sharp cheddar on top in the last 10 minutes of baking – it adds a wonderful savory note that my family adores.
• Spicy Kick: Adding a touch of cayenne or chopped jalapeños gives the pudding a subtle heat that pairs beautifully with rich meats.
• Dairy-Free Option: Swap butter for coconut oil and use almond or oat milk; I tried this for a friend and the texture stayed pleasantly creamy.
• Fresh Corn: When in season, using fresh corn cut from the cob amps up the freshness and sweetness – just reduce canned corn accordingly.

How to Make Grandma’s Corn Pudding Recipe

Step 1: Prep and Mix Your Ingredients

Start by preheating your oven to 400°F (200°C) and greasing a 2-quart casserole dish — I like to use butter for greasing as it adds flavor, but non-stick spray works just fine. Whisk the eggs lightly in a large bowl; you don’t need to overdo it—just enough to combine the yolks and whites evenly. Then mix in the milk, melted butter (make sure it’s cooled to avoid cooking the eggs), sugar, and cornstarch until the batter is smooth with no lumps. This step is key to a silky texture, so take your time here to whisk everything really well.

Step 2: Combine the Corn and Pour

Gently stir in the drained whole kernel corn and cream-style corn, folding them carefully so you keep chunks intact but get an even distribution. Pour this luscious mixture evenly into your prepared casserole dish, smoothing the top with a spatula. At this point, the pudding looks almost custard-like, and you can tell it’s going to turn out beautifully creamy.

Step 3: Bake to Golden Perfection

Bake in your preheated oven for about 1 hour. I like to check around the 50-minute mark just to peek, but don’t open the oven too often or the pudding might sink a bit. You want a golden brown top and a custardy set inside — a toothpick inserted should come out mostly clean, maybe with a tiny bit of moistness. If you’re baking at altitude, you might need a few extra minutes, so watch closely.

How to Serve Grandma’s Corn Pudding Recipe

Garnishes

I usually keep it simple and fresh—just a sprinkle of chopped fresh parsley or chives for a pop of color and mild herbal brightness. Sometimes, if I’m feeling fancy, a dash of smoked paprika dusted on top gives the pudding a subtle smoky warmth that’s delicious.

Side Dishes

This corn pudding pairs beautifully with my go-to roasted turkey or glazed ham during the holidays, but honestly, it’s also fantastic beside a simple grilled chicken or pork chops. For veggies, sautéed green beans or a fresh spinach salad are perfect companions that balance the richness effortlessly.

Creative Ways to Present

One time, I spooned Grandma’s Corn Pudding Recipe into individual ramekins and baked them like mini portions for a dinner party—it looked elegant and let everyone enjoy their own. You can also try lining the casserole dish with crispy bacon slices under and on top for a decadent twist that guests rave about!

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, I cover the casserole tightly with foil or plastic wrap and refrigerate. It keeps well for up to 3 days, and I always enjoy leftover corn pudding chilled or reheated — it seems like the flavors even deepen overnight.

Freezing

I’ve frozen the baked corn pudding in a sealed container a few times without much change in texture. Just be sure to thaw it fully in the fridge overnight before reheating to avoid watery spots.

Reheating

The best way I’ve found to reheat Grandma’s Corn Pudding Recipe is in a 350°F oven covered with foil to prevent drying out. After about 15-20 minutes, it’s warmed through and still creamy — microwaving works too, but the oven method keeps texture intact.

FAQs

Final Thoughts

Grandma’s Corn Pudding Recipe holds a special place in my heart because it’s more than just a side dish — it’s a little piece of family history on a plate. I hope when you make it, you’ll enjoy that warm feeling of tradition and the smiles it brings around your table. Seriously, give it a try next time you want a comforting, crowd-pleasing dish you can rely on.

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