Grandma's Corn Pudding

This easy corn pudding is a little sweet, a little savory, and totally delicious. Trust us: There's a reason this old-fashioned side dish has stood the test of time.

What Is Corn Pudding?

Corn pudding is a creamy side made with stewed corn, butter, and milk. It often features a thickening agent, such as cornstarch, to make the dish extra decadent.

Corn pudding originated in the American South and can be served all year long, but it's frequently associated with Thanksgiving.

How to Make Corn Pudding

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this old-fashioned corn pudding casserole:

1. Whisk the eggs, then whisk in the milk, butter, sugar, and cornstarch.
2. Stir in the drained canned whole kernel corn and cream-style corn.
3. Pour mixture into the prepared casserole dish and bake until golden brown.

How to Store Corn Pudding

Allow the corn pudding casserole to cool, then transfer the leftovers to an airtight container. Store in the refrigerator for up to five days. Reheat until warmed through in the oven or in the microwave.

Can You Freeze Corn Pudding?

Yes, you can freeze corn pudding for up to three months (though since it is dairy-rich, the texture may change a bit during the thawing process).

If you plan to freeze corn pudding, it's best to cook it in a foil pan. Allow it to cool completely, then wrap the whole pan tightly in storage wrap. Wrap it tightly again in at least one layer of aluminum foil.

Thaw in the refrigerator overnight and reheat until warmed through in the oven or in the microwave.

Allrecipes Community Tips and Praise

"I made this recipe for Thanksgiving and everyone loved it," raves . "Now, I am asked to make it for every family function! Quick, easy, and inexpensive to make! You won't have any leftovers!"

"This is my favorite holiday dish," says . "Sometimes I even eat the leftovers for breakfast! Here's a tip: Dissolve the cornstarch in milk before adding it to the rest of the ingredients to avoid clumping."

"This is the second time I have made it and both times there were no leftovers," according to . "Even my grandmother said this is the best she has had. I made no changes and we love it! This is now a staple in my recipe box."

Editorial contributions by

Grandma's Corn Pudding

a white ceramic casserole dish of baked corn casserole with appealingly brown crusted edges
Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
1 (2-quart) casserole


  • 5 large eggs

  • cup butter, melted and slightly cooled

  • ¼ cup white sugar

  • ½ cup milk

  • ¼ cup cornstarch

  • 1 (15.25 ounce) can whole kernel corn, drained

  • 2 (14.75 ounce) cans cream-style corn


  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.

  2. Whisk eggs lightly in a large bowl. Add milk, melted butter, sugar, and cornstarch; whisk until well combined. Stir in drained corn and cream-style corn until fully blended. Pour mixture into the prepared casserole dish.

  3. Bake in the preheated oven until golden brown, about 1 hour.

    a white ceramic casserole dish of baked corn casserole with appealingly brown crusted edges
    Debi Clark Bickmore

Nutrition Facts (per serving)

277 Calories
12g Fat
40g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 277
% Daily Value *
Total Fat 12g 15%
Saturated Fat 6g 31%
Cholesterol 138mg 46%
Sodium 558mg 24%
Total Carbohydrate 40g 14%
Dietary Fiber 2g 8%
Total Sugars 12g
Protein 8g 15%
Vitamin C 5mg 6%
Calcium 43mg 3%
Iron 1mg 8%
Potassium 278mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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