Why You’ll Love This Recipe
I’ve made many versions of Southern corn pudding over the years, but this one strikes just the right balance of sweet and savory. It’s rich and creamy like a custard, yet light enough to sit comfortably beside heavier dishes like mashed potatoes or smashed parmesan brussels sprouts.
The base starts with corn sautéed in butter, onion, and jalapeño for subtle flavor and texture. A mix of Greek yogurt and milk keeps it tangy and soft without feeling heavy, while cornmeal gives it body. I love that this baked corn pudding recipe is flexible too! You can make it ahead, reheat it easily, and adapt it for nearly any dietary need.
At my own Thanksgiving table, this dish always disappears fast. It feels nostalgic and special but is simple enough to prepare between the mashed potatoes and the slow cooker roasted turkey breast!
Ingredients You’ll Need
Here’s what gives this custard-style corn pudding its luscious texture and golden top:
- Corn kernels: Fresh, frozen, or defrosted – use what’s most convenient. Fresh corn gives the best texture, but frozen works great too.
- Butter and onion: Sautéed together for a flavorful base.
- Jalapeño: Adds just a hint of warmth without overpowering the dish.
- Greek yogurt or sour cream: Adds creaminess and tang, replacing the processed shortcuts found in most recipes.
- Flour and cornmeal: Create the perfect structure while maintaining a tender center.
- Cheddar cheese: Adds depth and a subtle savory finish.
- Eggs and milk: Bind everything together into a smooth, baked custard.
Recipe Variations
- Make It Gluten-Free: Substitute a reliable gluten-free flour blend for the all-purpose flour.
- Make It Egg-Free: Whip 6 tablespoons of aquafaba with ½ teaspoon cream of tartar until frothy, then fold into the batter.
- Make It Dairy-Free: Use plant butter (like Myoko’s or Melt), a dairy-free sour cream, and a rich plant milk such as soy or cashew. Omit or replace the cheese with your favorite vegan version.
How to Make Corn Pudding
Step 1: Preheat your oven to 350°F and lightly grease a 2-quart baking dish (a gratin dish works well). In a large skillet, melt the butter over medium heat. Add the onion and sauté until translucent, about 5-6 minutes. Add the corn, jalapeño, ¾ teaspoon of salt, and freshly ground black pepper. Cook for another 4-5 minutes, until the corn is just tender. Remove from heat.
Step 2: In a large mixing bowl, whisk together the yogurt, milk, and eggs until smooth. Add the flour, cornmeal, sugar, baking powder, and the remaining salt. Stir until almost combined.
Step 3: Fold in the sautéed corn mixture and shredded cheese, stirring just until combined.
Step 4: Pour the batter into the prepared dish. Sprinkle the top with a little extra cheese if you’d like a golden crust.
Step 5: Bake for 45 minutes, or until the top is lightly browned and the center is set but still creamy. Enjoy!
Pro Tip
- Let the baked corn pudding rest for 10 minutes before serving. This short resting time allows the custard to set, so you get perfect creamy slices with a golden, lightly crisp top!
Storage & Make-Ahead Tips
This corn pudding is ideal for holiday prep. You can bake it up to two days in advance and store it covered in the fridge for up to 5 days. Reheat uncovered at 350°F for about 20 minutes until hot and slightly crisp on top.
If you want to prep ahead without baking, assemble the mixture, cover tightly, and refrigerate for up to 24 hours before baking. This version also freezes well. Just wrap tightly after baking and cool completely before freezing for up to one month.
Recipe FAQs
They’re similar, but corn pudding has a softer, custard-like texture while corn casserole (often made with Jiffy mix) is more bread-like. This corn pudding from scratch skips boxed mixes for a fresher flavor.
Yes! This recipe is a corn pudding without Jiffy, made with whole ingredients like cornmeal, yogurt, and butter instead.
Absolutely. See the substitution notes above – these versions ensure the texture stays creamy and satisfying, even without dairy or gluten.
Yes. Fresh corn is delicious when in season; just cut kernels off the cob and use about 4 ½ cups.
This savory corn pudding is one of those classic holiday side dishes that everyone loves. It’s warm, comforting, and flexible enough for any table – sweet corn pudding for Thanksgiving, or fresh corn pudding in summer when corn is abundant.
For more make-ahead favorites, check out my traditional roast turkey with gravy, it’s a perfect pairing for this dish.
More Holiday Sides
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Creamy Baked Jalapeno Cheddar Corn Pudding (From Scratch!)
Ingredients
- 10 Tablespoons unsalted butter or plant butter, 1 stick + 2 TBS + additional for greasing the baking dish
- 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 whole milk unsweetened, plain Greek yogurt or sour cream or a combo of both
- ½ whole milk or unsweetened, plain plant milk
- 2 large eggs
- ⅔ cup all-purpose flour or GF flour 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
- Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish with butter and set aside. I used a gratin dish.
- Melt the butter in a large skillet over medium heat. Add the onion and saute until tender and translucent, about 5-6 minutes. Add the corn, jalapeno, ¾ teaspoon of salt and black pepper to taste. Saute until just tender and no longer raw, about 4-5 minutes. Remove pan from the heat.
- In a large bowl, whisk together the yogurt, milk, and eggs until combined. Add in the flour, cornmeal, sugar, baking powder, and ½ teaspoon salt. Stir until almost combined. Add the corn mixture and the cheese and stir until just combined.
- Pour the mixture into the prepared pan and sprinkle the top with more cheese if you like. Bake for 45 minutes, or until the center is set and the top is golden brown.
- Leftovers are good for up to 5 days in the fridge. Reheat in the microwave or in the oven at 350 until warmed through.
Notes
- Make it dairy-free: Use plant butter like Myoko’s or Melt. Use DF sour cream and a rich plant milk like soy or cashew. Use vegan cheese or omit.
- Make it GF: use a good GF flour blend.
- Make it egg-free: sub 6 TBS aquafaba whipped with ½ teaspoon cream of tartar. Fold into batter.
- Let the baked corn pudding rest for 10 minutes before serving. This short resting time allows the custard to set, so you get perfect creamy slices with a golden, lightly crisp top!
Like this recipe? Rate & comment below!
Can you please clarify… are you calling for 1 cup Milk or sour cream PLUS 1/2 cup Additional whole milk?
Thanks very much!
it calls for whole milk Greek yogurt or sour cream. It’s not whole milk, Greek yogurt or sour cream. It’s a choice between two ingredients – whole milk Greek yogurt OR sour cream. I specify whole milk yogurt because nonfat doesn’t work as well. The next ingredient is whole milk. I hope that clarifies it!
What size baking dish is best for this recipe?
Nevermind! I see you said a 2 quart baking dish. I was thinking more in terms of inches but I will google it. Thanks again! 🙂
ok!
This looks great but I can’t fathom straying from your OG Thanksgiving Corn Pudding recipe! 😉
I have to say, that one is pretty darn fantastic but I am in a spicy era and the jalapeño and cheddar is taking it to the next level!