Christmas Corn Pudding Recipe

You know those dishes that show up year after year at family gatherings, and everyone breathes a sigh of relief when they see it on the table? That's Christmas Corn Pudding at our house.

Three years ago, John's mom brought this to our Thanksgiving dinner, and I watched Bradley go back for thirds. My teenage son, who usually treats vegetables like they're personally offensive, couldn't stop eating it. Amy loved how golden and pretty it looked in the dish. And me? I was busy taking notes because I knew this had to become part of our holiday rotation.

This corn pudding recipe is what I call a "secret weapon" side dish. It comes together in about ten minutes of actual work, uses ingredients you probably already have, and transforms into this creamy, slightly sweet casserole that somehow tastes both comforting and special. It's got that Southern charm we've grown to appreciate here in Nashville, even though I'm still learning the ins and outs of true Southern cooking from my neighbors.

Last Christmas, I made two batches because I knew one wouldn't be enough. I was right. Between our immediate family and the relatives who stopped by, we went through every bit of it. The best part? Unlike my garlic butter melting potatoes that need some last-minute attention, this corn pudding goes in the oven and pretty much takes care of itself while you handle everything else.

Jump to:

• Why You'll Love This Corn Pudding Recipe
• Ingredients for Christmas Corn Pudding
• How to Make Christmas Corn Pudding
• Storage and Reheating Your Corn Pudding
• Tips and Variations for Corn Pudding
• Frequently Asked Questions About Corn Pudding
• Recipes You May Like
• Make This Corn Pudding Part of Your Holiday Tradition
• Christmas Corn Pudding Recipe

Why You'll Love This Corn Pudding Recipe

• Incredibly simple – Just whisk, stir, pour, and bake. No complicated steps or fancy techniques needed.
• Ready in about an hour – Perfect for busy holiday cooking when your oven space is at a premium and you need dishes that don't demand constant attention.
• Uses pantry staples – Canned corn, eggs, cream, and a few other basics you likely already have on hand. No special shopping trip required.
• Sweet and savory balance – The slight sweetness from the corn and sugar plays beautifully against the creamy, custardy base. It's comfort food at its finest.
• Makes enough to feed a crowd – One 9x13 dish serves 8-10 people, which is exactly what you need for holiday gatherings when your guest list keeps growing.
• Works as a make-ahead dish – Prep it the night before, refrigerate, and bake when you're ready. One less thing to worry about on the big day.

Ingredients for Christmas Corn Pudding

Here's what you'll need to make this creamy corn pudding:

• 1 cup heavy cream – This is what gives the pudding its rich, silky texture
• 4 eggs, beaten – They help set the pudding and give it that custard-like consistency
• ¼ cup sugar – Just enough sweetness to bring out the corn's natural flavor
• ¼ cup cornstarch – The secret to getting the perfect consistency
• ½ teaspoon salt – Balances all the flavors
• 1 (15 ounce) can whole corn kernels, drained – Adds texture and little bursts of corn flavor
• 2 (15 ounce) cans creamed corn – The base that makes everything come together

A quick note about ingredients: I always drain those whole corn kernels really well. The extra liquid can throw off the consistency, and trust me, I learned that the hard way my first time making this. Amy watched me frantically trying to fix a too-liquidy pudding while Bradley just laughed from the kitchen doorway.

How to Make Christmas Corn Pudding

Making this Southern corn pudding couldn't be easier. Here's exactly what to do:

1. Preheat your oven to 350°F. Get this going first so your oven is ready when you are.
2. Whisk together the wet base. In a large mixing bowl, combine the heavy cream, beaten eggs, sugar, cornstarch, and salt. Whisk until everything is fully dissolved and smooth. I usually whisk for about a minute to make sure there aren't any cornstarch lumps hiding in there.

3. Add the corn. Stir in your drained whole corn kernels and both cans of creamed corn. Mix until everything is evenly combined. The mixture will look pretty liquidy at this point, which is totally normal.
4. Pour and bake. Transfer the mixture to a 9x13-inch casserole dish. Pop it in your preheated oven and bake for 55-60 minutes. You're looking for a golden brown top and a pudding that's fully set in the middle.
5. Test for doneness. Insert a toothpick into the center. It should come out clean when the pudding is ready. If it's still wet, give it another 5 minutes and test again.

6. Let it rest. Once it's done, let the corn pudding casserole cool for about 10 minutes before serving. This helps it set up even more and makes it easier to scoop.

Tips for Perfect Results

The timing on this recipe is pretty forgiving, but don't rush it. I once pulled it out at 50 minutes because I needed the oven for something else, and the center was still jiggly. Had to put it back in, which threw off my whole dinner timeline.

Also, resist the urge to open the oven door constantly to check on it. Every time you do, you're letting out heat and potentially adding time to the baking process.

Storage and Reheating Your Corn Pudding

Here's what I do with leftovers (when we actually have any):

Storing: Let the corn pudding cool completely, then cover the dish tightly with plastic wrap or transfer portions to an airtight container. It'll keep in the refrigerator for 3-4 days.

Reheating: For individual portions, the microwave works great. Just heat for about a minute, checking halfway through. For larger amounts, I prefer reheating in the oven at 350°F until it's warmed through, usually about 15-20 minutes.

Freezing: Yes, you can freeze this! Transfer cooled corn pudding to a freezer-safe airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture stays remarkably good, which is why I sometimes make a double batch and freeze half for later.

Bradley discovered leftover corn pudding makes a surprisingly good breakfast. I'm not sure that's how it's traditionally eaten, but teenagers have their own rules about food.

Tips and Variations for Corn Pudding

Want to mix things up? Here are some variations I've tried:

• Add cheese – Stir in ½ cup of shredded cheddar or pepper jack cheese to the mixture before baking. John loves this version.
• Spice it up – Add a diced jalapeño or a can of diced green chiles for a little kick. This is great if you're serving it alongside something mild.
• Use fresh corn – When corn is in season, substitute with 2 cups fresh kernels and blend 2 cups with ½ cup milk to replace the creamed corn. The flavor is noticeably sweeter and brighter.
• Make it richer – Swap half the heavy cream for sour cream. This adds a subtle tang that some people really love.
• Add bacon – Because doesn't everything get better with bacon? Crumble cooked bacon on top during the last 10 minutes of baking.

The most important tip I can give you? Make sure you bake it the full time. Underbaked corn pudding is runny and disappointing. You want that golden top and a clean toothpick test.

Frequently Asked Questions About Corn Pudding

Recipes You May Like

If you're planning a holiday spread, here are some other sides that pair beautifully with this Christmas corn pudding:

• Best Mashed Potatoes – Creamy, buttery, and absolutely essential for any holiday table
• Brussels Sprouts with Bacon – These convert even Brussels sprouts skeptics (looking at you, Bradley)
• Cranberry Cream Cheese Crescent Rolls – Sweet and tangy rolls that disappear fast

Make This Corn Pudding Part of Your Holiday Tradition

Listen, I know the holidays can feel overwhelming with all the cooking involved. But this corn pudding recipe is one of those dishes that makes it easier, not harder.

It comes together quickly, bakes while you're doing other things, and delivers this comforting, slightly sweet side dish that everyone seems to love. Even picky eaters. Even teenagers who claim they don't like casseroles. Even eight-year-olds who usually push vegetables around their plates.

Last Christmas, after dinner was over and the kitchen was a disaster, John came up behind me while I was loading the dishwasher and said, "We're making that corn pudding again next year, right?" I just smiled because the empty casserole dish sitting in the sink had already answered that question.

Give this recipe a try at your next holiday gathering. I think you'll find yourself adding it to your regular rotation too.

Save this recipe on Pinterest so you can find it when you're planning your holiday menu!

Happy cooking, and here's to many more delicious meals with your loved ones.

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