By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 6
333 cal · 50 min
Old-Fashioned Sweet Corn Pudding
Recipe GLPR0b8249d007af27
A comforting and creamy corn pudding made with both creamed and whole kernel corn, baked until golden and set. This classic side dish features a tender, custard-like texture with melted cheddar cheese throughout and a hint of sweetness from sugar.
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Ingredients
2 tablespoons butter
1 large egg
½ cup sour cream
3 tablespoons sugar
½ cup all-purpose flour or gluten-free flour blend
1 tablespoon baking powder
¼ teaspoon salt
1 (15 oz) can creamed corn
1 (15 oz) can whole kernel corn, drained
½ cup shredded cheddar cheese
Directions
Preheat your oven to 400°F. Lightly coat an 8-inch square baking dish with cooking spray and set aside.
Place the butter in a microwave-safe bowl and microwave for 30 seconds until just melted. Remove from microwave and let cool slightly.
In a large mixing bowl, whisk together the egg, sour cream, and sugar until well combined. Slowly pour in the melted butter while continuing to whisk until the mixture is smooth.
Add the flour, baking powder, and salt to the wet ingredients. Stir gently until just combined, being careful not to overmix. Fold in the creamed corn, drained whole kernel corn, and shredded cheddar cheese until evenly distributed.
Pour the corn mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 35 to 45 minutes, until the pudding is set in the center when lightly jiggled and the top is light golden brown.
Remove from the oven and allow to cool for 5 minutes before serving. The pudding will continue to set as it cools.
Comments
Every ingredient is available at Harris Teeter, Food Lion, or Walmart without a special trip, and a 6-serving pudding costs roughly $8-10 total, or under $2 per serving. The stated 50 minutes is honest for mixing and baking, though you'll want to add 10 minutes for cooling before serving if it's going to a table. This is a classic Southern side that works for a weeknight casserole, doesn't demand constant attention, and actually improves slightly on reheating, though it's not a keeper past a day or two; North Carolina's corn season is short and this honors that, but outside July-August you're paying for frozen or canned corn that dulls the appeal.
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