Classic Baked Corn Pudding

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/24/22
Classic Baked Corn Pudding
The Spruce
Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 6 servings
Yield: 1 pudding
Nutrition Facts (per serving)
258 Calories
12g Fat
33g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 258
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 32%
Cholesterol 117mg 39%
Sodium 741mg 32%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 7%
Total Sugars 11g
Protein 8g
Vitamin C 4mg 21%
Calcium 70mg 5%
Iron 1mg 7%
Potassium 257mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This custard-like corn pudding is very tasty, and it's the perfect accompaniment for a roast or baked ham. It's also an excellent side dish for a holiday dinner. 

The pudding starts with a simple white sauce. The sauce is mixed with cream-style and whole kernel corn and then beaten eggs are added to make the mixture light and fluffy. We sweeten corn pudding with some extra sugar but feel free to reduce the sugar or omit it.

1:59

Click Play to See This Baked Corn Pudding Recipe Come Together

Ingredients

  • 4 tablespoons (2 ounces) unsalted butter

  • 1/2 cup all-purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 1 cup milk

  • 1 (15-ounce) can cream-style corn

  • 1 (15-ounce) can whole kernel corn, or about 2 cups frozen, thawed

  • 3 large eggs, separated

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Melt butter in a saucepan over medium-low heat.

  4. Add flour, stirring until mixture is well blended. Cook, stirring, for 1 to 2 minutes.

  5. Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. ​The mixture will be thick. 

  6. Remove from heat and stir in cream-style and kernel corn.

  7. Lightly beat egg yolks, and then add to the corn mixture.

  8. In a grease-free bowl, beat egg whites until stiff peaks form.

  9. Fold egg whites into the mixture.

  10. Transfer to a 2-quart buttered casserole.

  11. Set in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch.

  12. Bake for about 45 minutes.

  13. Serve and enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.

Tip

  • Egg whites are folded into a mixture in order to incorporate air, making the baked product light and fluffy. When folding, add about one-third of the egg whites at a time. Use a rubber spatula and mix them in using a flip motion, folding them into the batter over and over while rotating the bowl until they are incorporated. Don't overmix; you want to preserve the air bubbles.

Recipe Variations

  • Add 3 to 4 tablespoons of finely chopped red and green bell peppers.
  • Replace the whole kernel corn with fiesta-style corn with peppers.