Delicious Corn Pudding Recipe

Corn pudding is a classic side dish for any holiday dinner! This corn casserole recipe is delicious and so easy it can be made any time!

When I first heard of corn pudding I was very confused, but then I realized it is just something that I always called corn casserole. Depending on where you are in the United States, and what ingredients are used this recipe has many names and variations!

Whatever you call it, we call it delicious! It is the perfect side dish for any holiday meal, but it is simple enough to make for a weeknight dinner!

So what is corn pudding?

Not to be confused with cornbread, corn pudding is a creamy corn casserole that originated in the southern United States. Another name it goes by is spoonbread. No matter what you call it it is a base of sweet corn, combined with a creamy filler, something for texture and seasonings that is baked and served as a tasty side dish.

I wondered how this casserole came to be identified as a pudding so I did some research. According to Webster’s pudding means “A sweet or savory steamed dish made with flour.”

I suppose that fairly broad definition can be applied to the early recipes for this dish where they just combined corn, eggs, flour and spices to create a heartier meal.

Whatever the meaning behind the name, this is a classic side dish that will be a hit at your holiday gatherings!

Can I Make This Ahead of Time?

Absolutely! You can assemble this corn casserole ahead of time if you want to have it ready to pop in the oven. Just follow the directions below setting aside the oyster cracker topping to add right before baking. This is great if you’re making a large meal like Thanksgiving dinner and want to prep some of your side dishes ahead of time

Ingredient Notes for Corn Pudding

• Sugar– This adds just a touch of sweetness to the dish. If you prefer less sweet you can leave this out.
• Flour- All purpose flour works well in this recipe. You can use other types of flours if that is all you have.
• Baking Powder – This helps the corn pudding rise and have a nice texture.
• Salt– You can use whatever type of salt you prefer.
• Red Pepper Flakes– This adds just a little bit of spice to the dish. If you prefer less spice you can omit these or use less
• Eggs – Use large fresh eggs.
• Heavy Whipping Cream– This adds a nice rich creaminess. If you don’t have heavy cream you can swap it out for sour cream or plain Greek yogurt.
• Butter – You can use salted or unsalted butter in this recipe. If you use salted you may want to adjust the additional salt you add.
• Canned Corn– You want to use whole kernel corn not creamed corn. This recipe can also be made with fresh corn or frozen corn.
• Bacon– I like my bacon to be nice and crispy for this recipe. You can make bacon and crumble it or for a short cut use real bacon bits.
• Oyster Crackers – Oyster crackers are a great texture for the topping of this recipe and a traditional topping of New England corn pudding. You can swap them out for saltines, or panko bread crumbs.
• Fresh parsley– This adds a nice fresh flavor and a bit of color. You can omit it if you prefer.

Here’s How to Make This Corn Pudding Recipe

The first thing you’ll want to do is preheat your oven to 350° and butter or spray a 9×9 baking dish with non-stick cooking spray.

Next, in a medium bowl, whisk together your sugar, flour, baking powder, salt and red pepper flakes.

In a large bowl, whisk together the eggs, cream, and melted butter until well blended.
Gradually whisk in the flour mixture until it is all well incorporated.

Next fold in the corn and one cup of bacon pieces.
Pour the mixture in your prepared casserole dish.

Next it is time to make the topping. Crush up the Oyster crackers and pour into a medium bowl. I like to crush them by putting them in a large zip top baggie and using a rolling pin to crush them. You can also crush them in a food processor.

Next mix your remaining 1 cup of bacon, into the oyster cracker crumbs. (If you are making this ahead of time to bake later don’t combine the cracker crumbs with the corn and bacon until right before baking!)

Sprinkle the cracker and bacon mixture evenly over the top of your casserole.

Now pop it in the preheated oven for 45-60 minutes or until golden brown on top and the middle has set.

Remove it from the oven and allow to cool for 10 minutes before topping with chopped parsley and serving.

Serve it up with your holiday dinner or any night of the week! Your family is sure to ask for this corn pudding all the time!

How to Store Leftovers-

You can store leftover corn pudding refrigerated in an airtight container. If I have a lot left I sometimes just cover the baking pan with plastic wrap and refrigerate the whole thing. If there is a smaller amount I transfer it to a container to store it. You can reheat it in the microwave or place it back in the oven covered with aluminum foil at 350 for 10-15 minutes depending on how much you are reheating.

Sharing is caring!