I was planning to blog about a few other things this week but have noticed over the past few days that just about the only thing on most people’s minds is their Thanksgiving menu. I’ve actually had several emails from friends and co-workers requesting recipes for a couple of specific things, so I decided I should share them with the world (or at least my lovely devoted readers)!

Every year we have a Thanksgiving potluck at work, and every year I bring the same thing- Corn Pudding. Actually, a couple of my co-workers probably wouldn’t allow me to participate if I didn’t bring it. When the sign-up sheet comes out, I’m not even the one that signs myself up anymore, yet mine is the first name on the list, with a big CORN PUDDING out beside it. No joke. Don’t get me wrong, I love corn pudding as much as my co-worker who signs me up for it, so I would probably continue to bring it time and time again even if I wasn’t prompted. But it is nice knowing my food is appreciated :-)

When it came time to make it this year, I remembered that in previous years the container was scraped clean, with no leftovers to have for lunch the next day. This is just not acceptable around my office- we want to eat like kings for at least a couple of days! So this time I doubled the recipe and made 2 separate casserole dishes, thinking we probably wouldn’t even put the second one out on the table, but instead, save it for the next day’s lunch.

Yeah, right. Dish #1 went fast, so Dish #2 was heated up and over half of it was devoured as well. I’ve now learned my lesson and have made a mental note to triple the recipe next year!

Some of you out there may be reading this and thinking, “What the heck is corn pudding?”. Well, it’s served as a side dish, and is most definitely a classic Southern comfort food. I’ve seen it made with various ingredients, some more sweet and some more savory.

This recipe was handed down from my grandmother– it was a dish that she often made when I was growing up. So not only do I love it because it’s outrageously yummy, but I love it even more because it brings back memories of her. Hers is on the sweeter end of the spectrum of corn puddings, and it’s totally addictive, so beware!


Grandmama's Corn Pudding

Serves 10-12.


2 (14.75 oz) cans cream style corn*
4 Tbsp butter
4 Tbsp flour
6 Tbsp sugar
2 eggs, beaten
1 cup milk (whole, 2%, skim, soy, whatever you have on hand, they'll all work!)

*you can also use 1 can drained whole kernel in place of 1 can cream style for a thicker consistency


Preheat oven to 350. Melt butter. In an 8x8 pyrex casserole dish*, mix melted butter with sugar and flour. Add beaten egg and mix.
Add corn and milk. Mix all. Bake for 1 hour.

*make sure you use a flat dish to bake, and not a bowl. The bowl shape will cause it to cook unevenly, and your center will be too runny.

40 Responses to “Grandmama’s Corn Pudding”

  1. 1

    Lori @ RecipeGirl — November 10, 2010 @ 1:18 pm

    I want to try this!

    • Beth replied: — November 10th, 2010 @ 2:29 pm

      And I want you to! I really, really think you’ll love it :-)

  2. 2

    Erin @ One Particular Kitchen — November 13, 2010 @ 10:28 am

    Oh this looks phenomenal!

  3. 3

    Cindy — October 23, 2011 @ 9:59 pm

    Our family has made this for YEARS and no one can really say where it came from. We call it “corn stuff” though. YUM, it is awesome!

    • Beth replied: — October 23rd, 2011 @ 10:18 pm

      ha, funny! It’s so addictive…can’t wait to make it again for the holidays!

  4. 4

    Rebecca — April 18, 2012 @ 2:39 pm

    I made this with 2 extra ingredients ,that put it over the top……
    1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg


    • Beth replied: — April 18th, 2012 @ 4:13 pm

      oh wow. Never thought to add those. I’ll try it the next time I make it! Thanks for the tip!

  5. 5

    Danielle — November 18, 2012 @ 5:15 pm

    I’m making this for an office potluck AND for Thanksgiving – so excited! I have been wondering about serving it a day after I make it… Should I reheat it in the microwave or serve at room temperature?

    Thanks for the recipe!

    • Beth replied: — November 19th, 2012 @ 9:43 am

      Yay! Hope that you and your co-workers, family and friends all love it as much as we do!

  6. 6

    Robyn Stone | Add a Pinch — November 19, 2012 @ 9:50 am

    This looks amazing, Beth!

  7. 7

    Kim — November 20, 2012 @ 2:28 pm

    This is how I have always made it (using 1 can of whole corn and 1 can of creamed corn). It always turns out yummy and everyone can’t get enough of it. You need to try it!!

  8. 8

    Toni — February 25, 2014 @ 10:25 am

    There isn’t egg in the recipe list of ingredients but the directions talk about adding egg – could you please clarify. Thank you!

  9. 9

    Toni — February 25, 2014 @ 10:26 am

    Sorry, my computer just refreshed – I see the eggs now. Stupid computer!

  10. 10

    Darlene — March 10, 2014 @ 7:33 pm

    I thicken my corn pudding with saltine crackers in place of the flour…Just the way my grandma taught me…

  11. 11

    Faye — May 14, 2014 @ 9:00 pm

    How would the recipe be if it were doubled and baked in a 9×13 pan?

    • Beth replied: — May 14th, 2014 @ 9:12 pm

      Hi Faye,
      After making it in a bigger dish once and the center never firming up, I’ve since always just put it into 2 separate 8×8 dishes if I double it. You could try it, but I’m afraid the consistency of the middle isn’t going to be what you want!

  12. 12

    Mjane — July 15, 2014 @ 12:30 pm

    If I substitute soda crackers for flour, how much do you suggest? Maybe a
    cup of crushed?
    Thank you for a reply.

    • Beth replied: — July 16th, 2014 @ 8:31 pm

      Hi Mjane, I’m sorry to say I have no idea. The flour mixes with the butter and sugar to make a slurry of sorts, so I’m not even sure the soda crackers would work at all. Have you substituted crackers in place of flour before?

  13. 13

    Alicia Dishman — November 26, 2014 @ 12:10 am

    Cumin and cardamom Sweet Corn Cake more homemade if you like to cook. This sounds quick and easy and I’d eat it too but prefer all homemade and with Mexican corn flour.

  14. 14

    sue daugherty — November 26, 2014 @ 8:15 am

    if using 1 can creamed and on can whole do you drain the whole corn? thanks and Happy Thanksgiving :)

    • Beth replied: — November 26th, 2014 @ 8:17 am

      yes, definitely drain the liquid from the can of whole kernel! Enjoy and Happy Thanksgiving to you too!

  15. 15

    Batbara Thoman Curtis — November 27, 2014 @ 10:45 am

    I make a similar recipe, but with additional items. I’ve developed a reputation surrounding this popular holiday recipe. It got great responses when I submitted it to our local newspaper’s recipe contest. I call it “Yiayia’s Holiday Corn Casserole”. The additional items include onions, red and green sweet peppers, sauteed’, and 40 Ritz crackers. I make this in a 9x 13 pan, form over an hour, and it always firms up nicely. This makes fora festive side dish which I make all through the year.(I also use 2 cans of each, Creamed corn and whole kernel).

  16. 16

    Valerie — November 27, 2014 @ 11:14 pm

    I was just talking about making something like this for Christmas dinner….perfect timing!

  17. 17

    Rochelle — December 1, 2014 @ 1:14 am

    I make corn pudding every year for Thanksgiving and Christmas! I make a double batch though, and use a box of cornbread mix instead of flour. After mixing it all together, I pour half into another bowl and add a a couple Tbsp homemade Puerto Rican sauce called Sofrito that I always keep in my freezer, along with a Tbsp of Sazón seasoning and 1 cup shredded pepper jack cheese. My family loves the original version with a cup sharp cheddar melted on top the last 10 mins of baking, and another cup pepper jack melted on top of the Puerto Rican version. If anyone is interested, here’s an easy version of homemade Sofrito:

    1 white or yellow onion
    1 each green, red, yellow, and orange bell peppers
    1 bunch fresh cilantro
    1 jalapeño (optional, but you can just remove the seeds if you don’t like as much heat)
    1 to 1.5 cups olive oil or whichever is your favorite oil

    Chop all ingredients coarsely and blend altogether in a food processor or blender. I keep mine in a gallon sized Ziploc freezer bag and keep in the freezer. I break off tablespoon sized chunks as I need them and throw them into a pan to melt or into a microwavable dish for min or two if I’m using as a marinade on meats. Google “uses for sofrito” and you’ll be amazed at everything you can use it in:)

  18. 18

    B. Young — December 23, 2014 @ 2:48 pm

    I’ve used unsweetened vanilla almond milk for cornbread and it’s come out delicious, do you think the hint of vanilla would work here or make it too sweet?

    • Beth replied: — December 24th, 2014 @ 7:15 am

      I bet that is great in cornbread! I’m not sure about in this, as the corn pudding is already pretty sweet. But, if you decide to give it a try, let me know how it turns out!

  19. 19

    P. Campbell — December 24, 2014 @ 11:57 am

    Making the recipe for Christmas and OOOPS, I added a can of Creamed Corn and Whole Corn with the liquid. It wasn’t until I read through the comments that the can of Whole Corn was to be drained. Might I suggest that this detail be added to the recipe. I’ve added another tablespoon of flour and not a full cup of milk. Hopefully it will turn out.

    • Beth replied: — December 26th, 2014 @ 10:32 am

      Oh gosh, so sorry! Fingers crossed it turned out okay by reducing the amount of milk to offset the water in the can of corn. I just revised the recipe note to specify a can or drained whole kernel corn.

  20. 20

    P.+Campbell — January 12, 2015 @ 4:43 pm

    I wanted to let you know that the Corn Pudding turned out amazing. By adding the extra flour and putting in less milk I was able to balance the extra liquid from the can of whole corn. I also want to apologize for my message I feel i was a bit short with you. So please forgive me and again the recipe was a hit especially with my 10 month old grandson. I’ll definitely check out your blogs for new recipes.

  21. 21

    Vanessa — November 26, 2015 @ 1:45 pm

    i added Madagascar bourbon vanilla bean and 1/4 tsp of cinnamon and was a hit for Thanksgiving! Thanks for the recipe ❤️

    • Beth replied: — December 5th, 2015 @ 8:27 pm

      Glad you enjoyed!

  22. 22

    Nana — January 28, 2016 @ 2:01 pm

    I learned to make this in high school home ec. class 50 years ago. It was titled baked corn or scalloped corn. I, therefore, have always thought corn pudding was something different -more like corn spoonbread.

  23. 23

    Wendy — February 15, 2016 @ 8:45 am

    I use one box of Jiffy Corn Bread mix in place of the flour and sugar. It’s a great recipe!

  24. 24

    Sara Munday — April 27, 2016 @ 10:57 am

    How can I share? Does not show!

  25. 25

    Lesa — May 17, 2016 @ 2:24 pm

    I too use the Jiffy Corn Bread mix instead of flour and sugar. I also add one cup of mild shredded cheddar cheese. I never have any left at potluck dinners so I guess it’s pretty good. I love it!

  26. 26

    Debbie — September 12, 2016 @ 11:30 am

    as for the crackers, my momma always used crushed ritz crackers instead of saltines or flour. It was awesome. She also put pats of real butter on the top and it was extra rich and yummy. We all loved it.

  27. 27

    Terese — September 19, 2016 @ 1:57 pm

    I too make my Grandmother’s corn pudding recipe (which I make for our Dean’s office Thanksgiving potluck) and YES, they devour it up!

  28. 28

    Manicha — October 23, 2016 @ 8:30 am

    Is there a substitute for the egg? My son loves corn pudding, I never use eggs in this recipe because he’s allergic to eggwhites.

  29. 29

    Brittany — November 20, 2016 @ 6:16 pm

    What is the best way to reheat this if made the day before? Looking forward to trying this!!

    • Beth replied: — November 20th, 2016 @ 7:52 pm

      Hi Brittany,
      You can just heat it in the microwave. The good thing about this dish is that it can be warm or room temp and tastes great either way! Enjoy~

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