Dinner

Creamy Corn Pudding (Custard) Recipe

ByIsabella Vance December 14, 2025December 14, 2025

Introduction

This creamy corn pudding recipe is a comforting, velvety side dish perfect for any meal. Made with sweet corn and a rich custard base, it bakes to a golden, tender finish that everyone will love.

This dish is a creamy corn casserole in a white round ceramic dish, showing one thick layer with a golden-brown baked top and small pieces of corn visible throughout. The texture appears smooth with slightly crispy edges and a soft center, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp butter
3 tbsp flour
1 tsp salt
1/2 tsp black pepper
1 tbsp sugar
1/2 cup light cream or half & half
3/4 cup milk
2 cans whole-kernel corn, drained
3 eggs, well beaten
1/4 tsp nutmeg (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 1-quart casserole dish to prevent sticking and ensure even baking.
Step 2: In a heavy-bottomed saucepan, melt the butter over medium heat. Remove from heat and whisk in the flour, salt, pepper, and sugar until smooth.
Step 3: Gradually blend in the cream and milk. Return the pan to medium-high heat and cook, stirring constantly, until the mixture boils and thickens to a smooth sauce. Remove from heat.
Step 4: Stir the drained corn into the sauce until combined. Then thoroughly mix in the beaten eggs and optional nutmeg.
Step 5: Pour the corn mixture into the prepared casserole dish, spreading it evenly. Place the dish inside a larger pan with 2 inches of hot water to create a water bath.
Step 6: Bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean.
Step 7: Let the corn pudding rest for about 10 minutes after baking to firm up before serving. Optionally, garnish with fresh parsley for a pop of color.

Tips & Variations

For extra richness, substitute the light cream with heavy cream or add shredded cheese for a savory twist.
If you prefer a smoother texture, you can blend half the corn before mixing it into the sauce.
Using fresh corn in season will elevate the flavor, though canned corn works well year-round.

Storage

Store any leftover corn pudding covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The pudding may firm up further after chilling; allow it to soften slightly before serving.

How to Serve

A close-up view of a white round baking dish filled with a golden-brown baked corn casserole, the top layer smooth and slightly browned. A spoon held by a woman's hand is lifting a portion, showing the creamy white and yellow interior filled with whole corn kernels. The texture inside looks soft and custardy, with a thick crust around the edges. The dish is set against a background with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this corn pudding ahead of time?

Yes, you can prepare the mixture in advance and refrigerate it until ready to bake. Just bake as directed when you’re ready, adding a few extra minutes if baking straight from the fridge.

Is it possible to freeze corn pudding?

Corn pudding can be frozen, though the texture may change slightly. Freeze in an airtight container for up to 2 months, then thaw overnight in the refrigerator before reheating.