It's almost Thanksgiving, and you're thinking about what dish to bring to the family dinner. Sadly, you first remember a messy kitchen and cranky kids and feeling tired and cranky yourself after you finished making a complicated side dish to take to Thanksgiving dinner.
You don't want a repeat of last year, so you're searching the internet for an easy side dish to make. Look no further! This will become a family favorite for holiday meals. And it's so easy to make you'll make corn pudding more than once a year.
Why you'll love this easy corn pudding recipe
- It's made with simple ingredients you usually have on hand.
- It's a great side dish that's simple to make any time of year.
- It's a delicious side dish that's great warm or at room temperature.
- You can make it ahead and reheat it or let it come to room temperature.
Key ingredients to make homemade corn pudding
- Large eggs - If you use eggs that are a different size, it will change the texture of the corn casserole.
- Whole milk enhances the texture and flavor.
- Canned sweet corn - Any brand will do.
- Unsalted butter - If you have only salted butter on hand, just leave the salt called for out of the recipe.
- All-purpose flour
- Granulated sugar adds a little sweetness to the dish.
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How to make easy corn pudding recipe
- Butter a baking dish or deep dish pie plate
- Melt butter
- In a large bowl, whisk together flour, salt, melted butter, and sugar.
- Add the eggs and beat well.
- Stir in the drained corn kernels and milk
- Pour mixture into a buttered casserole dish - a deep dish pie pan works well.
- Stir once halfway through baking.
- Bake for 45 - 60 minutes or until it's golden brown.
- Remove from oven when a knife comes out clean.
Holiday foods are often new foods.
I also wish I offered it throughout the year so it wouldn’t be a new food each year to my kids. So many holiday foods are new foods for children. I know at my house they see corn pudding, stuffing, roasted turkey, and cranberry sauce only once per year. For more cautious eaters, we shouldn’t expect them to eat food they’ve seen for the first time or haven’t seen in 364 days. Then, we add on the pressure and excitement of the day! Honestly, I don’t see why we think our kids will eat anything on Thanksgiving!
Expert tips from a registered dietitian
- Always include one item you know your more selective eaters will eat. This helps them know they can "make do" and will reduce their and your stress.
- To increase acceptance of new foods, make the corn pudding (and other holiday foods) at other times of the year.
- Involving kids in the kitchen also helps with food acceptance. My daughter was so happy to crack the eggs and mix the ingredients. She was proud of serving it to her siblings and, of course, had to try her masterpiece.
Frequently asked questions about corn pudding
Honestly, I haven't tested the recipe with creamed corn. But I think it will work as long as you decrease the amount of milk to 1 ¼ cups.
Yes, just thaw the corn before adding it to the egg mixture.
Yes. After baking it, allow it to cool completely. Cover it with plastic wrap and then cover it with aluminum foil and freeze. All it to thaw overnight in the refrigerator and then either reheat it in the oven or allow it to come to room temperature before serving.
Remove the plastic wrap from under the aluminum foil and then reheat it in a 350F over for about 30 minutes.
Kentucky corn pudding
When I was a child, each summer, we would load up the wood-paneled station wagon and head west. We drove from Raleigh, North Carolina to Moreland, Kentucky where my mother’s aunt lived. She lived on a big farm and I remember climbing the willow trees and playing in the corn fields.
On many of these annual trips, we visited Shakertown, a historical site, and an interactive museum. We always ate at the Shakertown restaurant, where we enjoyed the farm fresh foods and recipes of the Kentucky Shakers, who once lived on the site.
One year, we went to Kentucky for Thanksgiving and enjoyed Thanksgiving dinner at Shakertown. No matter when we went, we always enjoyed corn pudding.
An Easy Thanksgiving Side
Since then, my family has included corn pudding in our Thanksgiving tradition. This is an extremely easy recipe that can be enjoyed at any time of year. Each year, when we have it at Thanksgiving, I wonder why we don’t make it more often. It can be made with ingredients we usually have on hand, milk, eggs, butter, flour, and canned corn. The recipe simply requires mixing and putting it in the oven.
I’ll say it again: I plan to cook corn pudding more over the next year. It’s warm, nourishing, easy, and yummy.
- Preheat oven 325 F degrees.
- Whisk together flour, salt, melted butter, and sugar.
- Add eggs, and beat well.
- Stir in the drained corn and milk.
- Pour into a buttered casserole dish - a deep dish pie pan works well.
- Stir once halfway through baking.
- Bake 45-60 minutes.
- Remove from oven when a knife comes out clean, and the corn pudding is golden brown on top.
- Place the pie dish or casserole dish on a rimmed baking sheet. Next, pour the corn pudding mixture into the pie dish. The baking sheet under the pie dish will catch any spills as you slide the corn pudding into the oven.
- You can test for doneness by gently moving the baking sheet. If the pudding doesn't jiggle and is golden brown, it's ready to come out of the oven.
- If you double or triple the recipe for a crowd, cooking time will increase.