Why You’ll Love This Recipe
I’ve made many versions of Southern corn pudding, and this from-scratch recipe finds a lovely balance between sweet and savory. It bakes up custardy and creamy, yet remains light enough to pair with richer mains like mashed potatoes or roasted turkey. The result is a comforting, crowd-pleasing side that works for holidays and weeknight meals alike.
The flavor base begins with corn sautéed in butter with onion and a touch of jalapeño for gentle heat. Greek yogurt (or sour cream) and milk keep the texture tender and slightly tangy without heaviness, while cornmeal provides structure and a pleasant bite. Because it’s flexible, you can make it ahead, reheat it easily, or adapt it for dietary preferences.
At holiday dinners this dish always disappears quickly; it feels both nostalgic and special while remaining straightforward to prepare between other sides.
Ingredients You’ll Need
These ingredients create the silky custard, tender corn texture, and golden top:
- Corn kernels: Fresh, frozen, or defrosted. Fresh is ideal when available.
- Butter and onion: Sauté together to build a savory base.
- Jalapeño: Adds a mild, warming note—adjust to taste.
- Greek yogurt or sour cream: For creaminess and a subtle tang.
- Flour and cornmeal: Give the pudding body while keeping the center tender.
- Cheddar cheese: Adds savory depth and a lightly crisp top when baked.
- Eggs and milk: Bind the ingredients into a smooth, custard-like bake.
Recipe Variations
- Gluten-Free: Swap in a reliable gluten-free flour blend for the all-purpose flour.
- Egg-Free: Whip 6 tablespoons aquafaba with ½ teaspoon cream of tartar until frothy, then fold gently into the batter.
- Dairy-Free: Use plant butter, dairy-free sour cream, and a rich plant milk (soy or cashew). Replace or omit the cheese with a plant-based alternative.
How to Make Corn Pudding
Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 2-quart baking dish. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5–6 minutes. Stir in the corn, diced jalapeño, ¾ teaspoon salt, and freshly ground black pepper to taste. Cook until the corn is just tender, about 4–5 minutes, then remove from heat.
Step 2: In a large mixing bowl, whisk together the yogurt (or sour cream), milk, and eggs until smooth. Add the flour, cornmeal, sugar, baking powder, and the remaining ½ teaspoon salt. Stir until almost combined.
Step 3: Fold the sautéed corn and the shredded cheddar into the batter, stirring just until combined.
Step 4: Pour the mixture into the prepared baking dish and, if desired, sprinkle a little extra cheese on top for a golden crust.
Step 5: Bake for about 45 minutes, until the top is lightly browned and the center is set but still creamy. Remove from the oven and let rest for 10 minutes before serving to allow the custard to set for clean slices.
Pro Tip
- Let the pudding rest 10 minutes after baking so the custard firms up—this yields perfect creamy slices with a lightly crisp golden top.
Storage & Make-Ahead Tips
This corn pudding is ideal for holiday prep. You can bake it up to two days in advance and keep it covered in the refrigerator for up to five days. Reheat uncovered at 350°F until warmed through and slightly crisp on top, about 15–20 minutes.
To assemble ahead without baking, combine the mixture, cover tightly, and refrigerate for up to 24 hours before baking. The baked pudding also freezes well: cool completely, wrap tightly, and freeze up to one month. Thaw overnight in the refrigerator before reheating.
Recipe FAQs
Corn pudding has a softer, custard-like texture, while corn casserole is typically more bread-like. This recipe is a custard-style corn pudding made from whole ingredients rather than boxed mixes.
Yes. This recipe is made from scratch using cornmeal, flour, yogurt, and butter instead of a boxed mix.
Absolutely. Use a gluten-free flour blend for GF, and substitute plant butter, dairy-free sour cream, and plant milk for a dairy-free version. Vegan cheese or omitting cheese works too.
Yes. Fresh corn is excellent when in season. Use about 4 ½ cups of kernels cut from the cob.
This savory corn pudding is a classic, comforting side that adapts well to seasons and preferences: try it at Thanksgiving or with fresh summer corn. It’s an easy crowd-pleaser that’s both cozy and elegant.
More Holiday Sides
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Savory Sweet Potato Casserole Recipe
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Healthy Green Bean Casserole Recipe
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Ginger and Honey-Glazed Carrots
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Cranberry Sauce with Apples and Raspberries
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For more recipes and cooking instruction, consider exploring online classes and other resources to build confidence in the kitchen.
Creamy Baked Jalapeno Cheddar Corn Pudding (From Scratch!)
Ingredients
- 10 Tablespoons unsalted butter or plant butter, 1 stick + 2 TBS + additional for greasing
- ½ yellow onion, diced
- 4 ½ cups corn kernels, fresh or frozen/defrosted
- 1 jalapeno, seeded and diced
- 1 ½ teaspoons sea salt, divided
- Freshly ground black pepper to taste
- 1 cup plain Greek yogurt or sour cream, or a combo
- ½ whole milk or unsweetened plant milk
- 2 large eggs
- ⅔ cup all-purpose flour or GF blend
- ½ cup cornmeal
- ¼ cup granulated cane sugar or maple sugar
- 1 Tablespoon aluminum-free baking powder
- ½ cup shredded sharp cheddar cheese, plus more for sprinkling, if desired
Instructions
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Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
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Melt the butter in a large skillet over medium heat. Add the onion and sauté until translucent, about 5–6 minutes. Add the corn, jalapeño, ¾ teaspoon salt, and black pepper to taste. Sauté until the corn is tender, about 4–5 minutes. Remove from heat.
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In a large bowl, whisk the yogurt, milk, and eggs until combined. Add the flour, cornmeal, sugar, baking powder, and ½ teaspoon salt. Stir until almost combined, then fold in the corn mixture and cheese.
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Pour into the prepared pan and sprinkle with extra cheese if desired. Bake for 45 minutes, until the center is set and the top is golden brown. Let rest 10 minutes before slicing.
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Store leftovers covered in the refrigerator for up to 5 days. Reheat in the oven at 350°F until warmed through.
Notes
- Make it dairy-free: use plant butter, dairy-free sour cream, and rich plant milk. Use vegan cheese or omit.
- Make it gluten-free: use a good gluten-free flour blend.
- Make it egg-free: substitute 6 tablespoons aquafaba whipped with ½ teaspoon cream of tartar, folded into the batter.
- Allow the baked pudding to rest 10 minutes before serving so the custard sets for clean slices.
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