This homemade corn pudding is the ultimate side dish! Made with creamed corn, kernel corn, cornstarch, and evaporated milk, it's creamy, comforting, and easy to make—no box mix required!
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a deep casserole dish.
In a small bowl, whisk the cornstarch into the evaporated milk until smooth. This will thicken the pudding and give it a silky texture.
In a large bowl, add drained whole kernel corn, creamed corn, melted butter, beaten eggs, the cornstarch-milk mixture, and sugar. Stir until well combined. Season with salt and pepper to taste.
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Place in the preheated oven and bake for 45-55 minutes, or until the top is golden and the center is set (a toothpick should come out mostly clean).
Let cool slightly before serving. Enjoy warm for the best flavor and texture!
Notes
Tips for the Best Corn Pudding
Control the Sweetness: Adjust the sugar based on your sweetness preference.
Make Ahead: You can prepare the mixture and refrigerate it a day in advance, then bake just before serving.
Add Herbs or Cheese: For a savory variation, mix in fresh herbs like thyme or parsley, or fold in 1/2 cup of shredded cheddar cheese.