Southern corn pudding sits somewhere between a soft casserole and a savory custard. Sweet corn stays suspended in a rich egg-and-cream base while the top bakes golden around the edges.
The best corn pudding should jiggle slightly in the center when it first comes out, then settle into a creamy spoonable texture as it rests.
What You’ll Need Before You Start
- 2-quart baking dish
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
ShiMuv Holiday Recipe
Ingredients
- 4 tablespoons unsalted butter, melted, plus more for the dish
- 2 cups corn kernels, fresh or thawed frozen
- 3 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika, optional
How to Make It
- Heat the oven to 350°F and butter a 2-quart baking dish. If using frozen corn, thaw and pat it dry so extra water does not thin the custard.
- Whisk eggs in a large bowl until the whites and yolks are fully blended. Add milk, cream, melted butter, sugar, salt, pepper, and smoked paprika if using.
- Sprinkle the flour over the liquid while whisking continuously. Keep whisking until no visible flour pockets remain; a few tiny bubbles are fine.
- Fold in the corn kernels and let the mixture stand 5 minutes. The batter should look thin but evenly combined, with corn distributed throughout.
- Pour into the prepared dish and stir once so the corn is not clustered in one area. Set the dish on a sheet pan for easier handling.
- Bake 40–50 minutes. The edges should puff and turn golden while the center remains slightly wobbly rather than liquid.
- Check the center with an instant-read thermometer; because the pudding contains eggs, it should reach at least 160°F. Avoid overbaking once it is set, which makes the custard rubbery.
- Rest 10–15 minutes before serving. The center will finish setting as it stands while staying soft and creamy.
Recipe tip: Pat thawed corn dry and stop baking when the center has a gentle jiggle; excess moisture and overbaking are the two biggest texture problems.
Food safety: Bake egg-based corn pudding to at least 160°F. Refrigerate leftovers within 2 hours and reheat to 165°F.
From Recipe to Content
Turn the Recipe Into a Simple Food Story
- Open on the finished holiday dish.
- Show the measured ingredients before cooking.
- Capture sweet corn kernels being folded into a smooth egg, cream, butter, and flour custard in a mixing bowl.
- Film golden Southern corn pudding puffed around the edges with a softly set center in a baking dish.
- End with a serving close-up.
TRY THIS IN SHIMUV
Create this recipe as a short food video
Open the editable prompt and finished example image in ShiMuv, then review or customize everything before generation.
Create a short Thanksgiving food video showing how to make Southern corn pudding. Open on the finished golden casserole. Show eggs and cream whisked with melted butter, flour blended smooth, corn folded into the custard, the mixture poured into a buttered dish, the edges puffing and browning in the oven, and a spoon revealing the creamy center.Opens with this prompt and finished example image ready to review. Nothing generates or spends credits until you confirm.
