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!
The first time I heard of corn pudding was when my husband was in the ARMY and we were living in Virginia. We had a diverse group of friends from all around the US and one of his buddies from Kentucky said something about making corn pudding for Thanksgiving.
I instantly pictured pudding… with corn in it… like some gross version of rice pudding.
Then he explained it to me and I realized he was just talking about what my family had always called corn casserole.
Whatever you call it, it is delicious! My mom usually makes some every year for Thanksgiving, and I like to make it for Christmas and Easter (I think it goes really well with ham)
There are a million different variations of corn pudding out there, but they are pretty much all variations of the same idea.
So what is corn pudding?
It 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!
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.
Onto the Corn Pudding Recipe
2- Tbsp. Sugar
2 -Tbsp. Flour
1- tsp. Baking Powder
1 1/2- tsp. Salt
1/4 – tsp. Red Pepper Flakes
3 – Eggs (beaten )
1- Cup Heavy Whipping Cream
1/4- Cup Butter (melted)
3 3/4 Cups Canned Corn
2 Cups of Chopped Crispy Bacon
2 Cups Crushed Oyster Crackers
Fresh parsley, chopped
The first thing you’ll want to do is preheat your oven to 350° and spray a 9×9 casserole dish with non-stick cooking spray.
Now, 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.
Then gradually whisk in the flour mixture until it is all nice and blended and smooth
Now fold in 3 cups of your corn and 1 cup of bacon.
Pour it in your prepared casserole dish.
Now crush up the Oyster crackers and pour into a medium bowl. I like to crush them by putting them in a large ziploc baggie and using a rolling pin to crush them. You could also give them a whir in a food processor.
Next mix your remaining 3/4 cup of corn, and 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, corn, bacon mixture evenly over the top of your casserole.
Now pop it in the oven for 45-60 minutes or until golden brown 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!
- 2 tbsp sugar
- 2 tbsp flour
- 1 tsp baking powder
- 1 1/2 salt
- 1/4 tsp red pepper flakes
- 3 large eggs, beaten
- 1 C heavy whipping cream
- 1/4 C unsalted sweet cream butter, melted
- 3 C of corn, canned corn plus 3/4 C for topping
- 2 C of chopped crispy bacon
- 2 C crushed Oyster crackers
- Fresh parsley, chopped