This Christmas Corn Pudding is one of those magical side dishes that makes everyone stop mid-conversation. Last Thanksgiving, Emily literally paused (which NEVER happens with a teenager!) and said, "Mom, this is the best thing on the table." And honestly? She wasn't wrong.
There's something special about this recipe that I've been perfecting for years. It's creamy, slightly sweet, and has this amazing texture that's somewhere between a casserole and a soufflé (but way easier to make!). The best part? It comes together in under an hour, which is a lifesaver during busy holiday prep.
The first time I tried corn pudding was at a potluck dinner, and I spent the entire evening trying to figure out what made it so good. Was it the fresh corn? The cream? That perfect golden top? Turns out, it's all of those things working together. Now I make it for every holiday dinner, and people actually text me beforehand to make sure I'm bringing it.
If you're looking for more crowd-pleasing side dishes, you might want to check out my Brussels Sprouts With Bacon recipe – it pairs beautifully with this corn pudding!
Jump to:
- Why You'll Love This Savory Corn Pudding Recipe
- What You'll Need For Your Corn Pudding Recipe
- How To Make The Best Christmas Corn Pudding
- Storage And Reheating Your Southern Corn Pudding
- Tips And Variations For Easy Corn Pudding
- Frequently Asked Questions About Savory Corn Pudding
- Recipes You May Like
- Make This Your New Holiday Tradition
- Savory Corn Pudding
Why You'll Love This Savory Corn Pudding Recipe
- Ready in 55 minutes – Perfect for busy holiday prep when you've got a million things going on
- Fresh corn flavor – Using real corn kernels makes SUCH a difference (frozen works too, but fresh is worth it)
- Creamy and custardy texture – That combination of eggs, cream, and butter creates something really special
- Make-ahead friendly – Assemble it the night before and just pop it in the oven when you're ready
- Feeds a crowd – Makes 12 servings, so it's perfect for family gatherings
- Simple ingredients – Nothing weird or hard to find, just good quality basics
What You'll Need For Your Corn Pudding Recipe
For the base:
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
For the custard:
- 6 large eggs
- 2 cups heavy cream (don't even think about substituting this – you need the fat!)
- ½ cup salted butter, melted and cooled
- 2 tablespoons canola oil
For the filling:
- 6 cups fresh corn kernels (from about 8 ears)
- ½ cup chopped sweet onion
- 2 tablespoons chopped fresh thyme, divided
The fresh thyme is KEY here. I tried using dried once when I ran out, and it just wasn't the same. Trust me on this one!
How To Make The Best Christmas Corn Pudding
Prep your oven and pan:
- Preheat your oven to 350°F and grab a 13x9-inch baking dish. Spray it really well with cooking spray – you don't want this beauty sticking!
Mix your dry ingredients:
- In a big bowl, whisk together the flour, sugar, baking powder, and salt. Set this aside for now.
Prepare the custard base:
- In another large bowl, whisk those eggs until they're nice and smooth. Add the heavy cream, melted butter, and oil. (Make sure the butter has cooled a bit or you'll end up with scrambled eggs – learned that the hard way!)
- Slowly whisk in your dry ingredients until everything is combined and there are no lumps. This is important – take your time here.
Add the good stuff:
- Fold in the corn kernels, chopped onion, and 1½ tablespoons of the thyme. I use a big spatula for this and make sure everything gets evenly distributed.
Bake to perfection:
- Pour the mixture into your prepared baking dish and smooth out the top. Sprinkle the remaining ½ tablespoon of thyme over the top (it makes it look so pretty!).
- Bake for 45-50 minutes. You'll know it's done when the center is set but still has a tiny bit of jiggle, and a knife inserted near the center comes out mostly clean.
- Let it cool for about 10 minutes before serving. I know it's hard to wait, but this helps it set up properly.
The house smells AMAZING while this bakes. Emily always wanders into the kitchen asking when it'll be ready!
Storage And Reheating Your Southern Corn Pudding
I'll be honest – this rarely has leftovers at my house. But when it does, here's what you need to know:
Store any leftover corn pudding in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day because the flavors have more time to hang out together.
To reheat, I usually do 20-30 second bursts in the microwave until it's warmed through. You can also reheat a portion in a 325°F oven for about 15 minutes if you want that fresh-baked texture back.
Don't freeze this one – the texture gets weird when you thaw it. Just make what you need, or be prepared to eat it for a few days (which honestly isn't a problem in my book!).
Tips And Variations For Easy Corn Pudding
Want to switch things up? Here are some ideas I've tried:
- Add bacon – Cook 6-8 slices until crispy, crumble them up, and fold into the mixture. Emily requests this version every time now.
- Make it spicy – Add a diced jalapeño or a pinch of cayenne pepper. I do this when my brother comes over because he puts hot sauce on everything anyway.
- Try different herbs – Rosemary works well too, or a combination of thyme and sage for that classic Thanksgiving vibe.
- Use frozen corn – In a pinch, thawed and drained frozen corn works. Just make sure it's REALLY well drained or your pudding will be watery.
- Make it sweeter – Add another tablespoon of sugar if you prefer a sweeter version. Some families like it more dessert-like.
The biggest mistake people make? Not letting the melted butter cool before adding it to the eggs. Take those extra 5 minutes – it matters!
Frequently Asked Questions About Savory Corn Pudding
Yes, you can substitute 6 cups of thawed and well-drained frozen corn for fresh. However, fresh corn provides better flavor and texture.
Yes, assemble the pudding up to 24 hours ahead, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if baking directly from the fridge.
The pudding is done when the center is set but still slightly jiggly, and a knife inserted near the center comes out mostly clean. It will continue to set as it cools.
This pairs perfectly with roasted turkey, ham, grilled chicken, or BBQ. It's ideal for Thanksgiving, holiday dinners, and summer cookouts.
Recipes You May Like
Looking for more delicious side dishes to round out your holiday menu? Try these:
- Baked Creamed Corn Casserole – If you love this corn pudding, you'll go crazy for this equally creamy and comforting casserole version!
- Brussels Sprouts With Bacon – The perfect balance to this creamy dish, plus everything's better with bacon, right?
- Honey Glazed Carrots – A colorful, slightly sweet side that pairs beautifully with the savory notes in this pudding.
Make This Your New Holiday Tradition
This Christmas Corn Pudding has become one of those recipes that people request by name. It's creamy, comforting, and just fancy enough for special occasions without being fussy or complicated.
The combination of fresh corn, rich cream, and aromatic thyme creates something that's so much more than the sum of its parts. Plus, it's forgiving – even if your timing isn't perfect, it'll still turn out delicious.
I've made this recipe at least 20 times now, and it's never failed me. Whether you're planning your holiday menu or just want a really good side dish, give this one a try. Your family will thank you!
Don't forget to pin this recipe to your Pinterest board so you can find it when the holidays roll around. And if you make it, I'd love to hear how it turned out!
Savory Corn Pudding
Equipment
- 9x13 inch baking dish
Ingredients
- 3 tablespoon all-purpose flour
- 2 tablespoon granulated sugar
- 2 teaspoon baking powder
- 2 teaspoon kosher salt
- 6 large eggs
- 2 cups heavy cream
- ½ cup salted butter melted and cooled
- 2 tablespoon canola oil
- 6 cups fresh corn kernels from 8 ears
- ½ cup chopped sweet onion from 1 onion
- 2 tablespoon chopped fresh thyme divided
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and kosher salt until well combined.
- In another bowl, beat the eggs until smooth. Add heavy cream, melted butter, and canola oil. Whisk until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the fresh corn kernels, chopped sweet onion, and most of the fresh thyme (reserve some for garnish).
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle remaining thyme on top.
- Bake for 30-35 minutes, or until the pudding is set in the center and lightly golden on top. A knife inserted near the center should come out mostly clean.
- Let cool for 5-10 minutes before serving. Serve warm as a delicious side dish.
