There are some recipes that don’t just feed us — they nurture memories. Grandma’s sweet corn pudding is one of those dishes. It’s a warm, custard-like side that’s subtly sweet, slightly savory, and deeply comforting. Whether served at Sunday dinner, holiday gatherings, or just because, this dish is a nostalgic favorite that deserves a place in every kitchen.
In this detailed guide, you’ll learn how to make perfect sweet corn pudding using grandma’s traditional style — baked until golden, creamy on the inside, and rich with corn flavor.
What Is Corn Pudding?
Corn pudding is a Southern-style casserole dish that combines corn kernels, eggs, milk or cream, butter, and sometimes sugar, baked until set into a soft, spoonable custard. Think of it as the middle ground between cornbread and creamed corn — with a luxurious, tender texture.
Grandma’s version was always slightly sweet, served as a side dish rather than a dessert, often paired with roasted meats, fried chicken, or vegetables.
Why This Dish Was Always on Grandma’s Table
There are a few reasons why corn pudding stood the test of time in grandma’s kitchen:
- Easy to make in one bowl
- Uses basic, affordable ingredients
- Comforting and satisfying
- Feeds a crowd with very little effort
- Can be sweet or savory depending on the family’s tradition
Ingredients You’ll Need
This recipe serves about 6–8 people.
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 2 large eggs
- 1 cup whole milk or half-and-half
- ½ cup (1 stick) unsalted butter, melted
- 2 tablespoons sugar (optional — for a sweet version)
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Ground black pepper to taste
Optional Add-ins:
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions or chives
- A dash of cayenne or paprika for a mild kick
How to Make Sweet Corn Pudding: Step-by-Step
1. Preheat the Oven
Set your oven to 175°C (350°F). Grease a 2-quart baking dish or an 8×8-inch casserole pan with butter or nonstick spray.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, milk, melted butter, and sugar (if using). Stir until well blended.
3. Add the Corn
Stir in the drained whole corn and creamed corn. Mix gently to combine — the mixture will be loose, but that’s exactly how it should be.
4. Add the Dry Ingredients
In a separate bowl (or directly into the wet if you’re doing it grandma-style), combine the flour, baking powder, salt, and pepper. Add this dry mix into the corn mixture and stir until just combined. Do not overmix.
5. Pour and Bake
Pour the batter into the greased baking dish and smooth out the top.
Bake uncovered for 45–55 minutes, or until the top is golden and the center is set but still slightly jiggly.
Test with a knife: Insert a knife into the center — if it comes out mostly clean, it’s done.
6. Let It Rest
Allow the pudding to rest for 10–15 minutes before serving. This helps it set up and makes scooping easier.
Tips for a Perfect Grandma-Style Corn Pudding
- Don’t overbake: It should be set but still soft — not dry or crumbly.
- Use high-quality butter and milk for richer flavor.
- Let it sit before serving to get that perfect creamy-but-sliceable texture.
- Double the recipe for larger gatherings — it scales beautifully.
- Make it ahead: Reheats well in the oven at low heat (covered with foil).
Sweet or Savory? Grandma Knew Both
Depending on the region or family tradition, corn pudding can swing sweet or savory:
- For sweet: Add sugar, a pinch of cinnamon or nutmeg, and a drizzle of honey on top.
- For savory: Add shredded cheese, herbs, sautéed onions, or even crumbled bacon.
Either way, it’s delicious.
Serving Suggestions
Corn pudding works beautifully as a side dish for:
- Roast chicken or turkey
- BBQ ribs or pulled pork
- Grilled sausages or baked ham
- Vegetarian meals like black bean stew or sautéed greens
You can also serve it on a holiday buffet with other cozy sides like mac and cheese, mashed potatoes, and green beans.
Leftovers? No Problem
If you’re lucky enough to have leftovers, here’s what to do:
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheat: Cover with foil and reheat in the oven at 160°C (325°F) for 10–15 minutes, or microwave individual portions for 1–2 minutes.
Bonus: It also tastes amazing cold straight from the fridge. Grandma approved.
Can You Freeze Corn Pudding?
Yes — although fresh is best. If freezing:
- Let it cool completely.
- Wrap tightly in plastic wrap and foil.
- Freeze for up to 2 months.
- Thaw overnight in the fridge before reheating in the oven.
Why It’s More Than Just a Side Dish
What makes grandma’s corn pudding truly special isn’t just the creamy texture or golden top. It’s the sense of togetherness that came with it. The big spoonfuls passed around the table. The silence that followed the first bite. The laughter and stories that came after.
It wasn’t fancy. But it was real, comforting, and made with love.
Final Thoughts: A Southern Classic Worth Remembering
Whether you’re cooking for a family dinner, a potluck, or just treating yourself to something nostalgic, grandma’s sweet corn pudding is a recipe worth keeping in your collection. It’s warm, familiar, and deeply satisfying — the kind of food that reminds you of where you come from.
Now let’s bring this golden, creamy dish to life with an ultra-realistic image that captures all its rustic charm!