Recipe for Corn Pudding Paula Deen: Southern-Style Creamy Custard

Southern comfort food doesn’t get more classic than this creamy custard that’s been a staple on holiday tables for generations.

This dish transforms simple corn into a creamy, golden side with just the right amount of sweetness and a texture that’s somewhere between pudding and soufflé.

Ingredients for Recipe for Corn Pudding Paula Deen

Classic Southern ingredients create a custard so creamy it feels like a hug on a plate.

The corn is the foundation here. Cream-style corn (like Del Monte or Green Giant) provides the creamy base, while whole kernel adds texture. Look for cans without added salt if you’re watching sodium. The flour and eggs create that custard-like consistency—King Arthur all-purpose is my go-to for consistent results. Use real butter, not margarine, for authentic flavor.

No cream-style corn? Blend half the whole kernel corn until smooth and use that. Out of whole milk? 2% works in a pinch but the texture won’t be as rich. For a sweeter pudding, increase sugar to 1/2 cup. The vanilla is subtle but important—pure extract (like McCormick) beats imitation every time. Don’t skip the baking powder; it’s what gives the dish that slight lift.

This casserole holds beautifully at room temperature for 2 hours, making it perfect for potlucks. Leftovers keep in the fridge for 4-5 days and reheat well. For make-ahead, assemble everything the night before and bake in the morning—add 5-10 minutes to the cooking time.

Step-by-Step Instructions for Corn Pudding

Master the technique for this creamy custard with perfect texture every time.

Step 1: Preheat and Prepare the Baking Dish

Begin by preheating your oven to 350°F. While it heats, generously grease a 9×13-inch baking dish with 1 tablespoon of the unsalted butter, ensuring all surfaces are well coated. This prevents sticking and adds a rich foundation to the final dish.

I always use a glass or ceramic dish for even heat distribution, which helps the pudding set uniformly without hot spots. The butter should be melted and cooled slightly as specified in the ingredients, so it incorporates smoothly into the batter.

Step 2: Combine the Corn and Wet Ingredients

In a large mixing bowl, combine the 2 cans Canned Cream-Style Corn and 1 can Whole Kernel Corn (drained). The cream-style corn provides the base texture, while the whole kernel adds bursts of sweetness and a slight bite. Stir to distribute the kernels evenly.

Next, add the remaining 0.5 cup Unsalted Butter (melted), 1 cup Whole Milk, 4 whole Large Eggs, and 1 tsp Vanilla Extract. Whisk vigorously until the mixture is smooth and the eggs are fully incorporated. The eggs are the backbone of the custard, so ensure they’re room temperature for maximum volume and a silky texture.

Step 3: Incorporate the Dry Ingredients

In a separate bowl, sift together the 0.5 cup All-Purpose Flour, 0.33 cup Granulated Sugar, 1 tbsp Baking Powder, 0.5 tsp Salt, and 0.25 tsp Ground Black Pepper. Sifting the flour prevents lumps and aerates the mixture for a lighter pudding.

Gradually fold the dry ingredients into the wet mixture, stirring just until no streaks of flour remain. Overmixing will develop gluten, resulting in a dense, tough pudding instead of the desired creamy consistency. The batter should be thick but pourable, with visible flecks of corn throughout.

Step 4: Bake to Golden Perfection

Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Bake on the center rack for 45-55 minutes, or until the top is golden brown and the center is set with a slight jiggle—like a well-made flan.

Resist the urge to open the oven door too early. The pudding needs steady heat to rise properly. You’ll know it’s done when a knife inserted near the center comes out clean, and the edges have pulled away slightly from the dish. The baking powder ensures a gentle lift, creating a tender yet sturdy custard.

Step 5: Cool and Serve Warm

Remove the dish from the oven and let it cool for 10 minutes before serving. This brief rest allows the custard to set fully, making it easier to slice while still warm. The texture should be rich and velvety, with a moist crumb that holds its shape.

Serve directly from the dish or portion into bowls. For the best experience, enjoy it fresh from the oven, when the contrast between the creamy interior and the lightly browned top is most pronounced. This dish doesn’t require garnishes—the flavor stands perfectly on its own.

Troubleshooting This Recipe

🥘 Too Dry or Tough?

Overbaking or using too much cornmeal can leave your pudding dry and dense. The custard needs just the right balance of moisture to stay silky.

Quick Fix: Check for doneness at the earliest suggested time. If it’s dry, fold in a splash of warm milk or cream before serving to restore creaminess.

🍳 Pudding Didn’t Set?

Underbaking or not allowing it to rest can result in a runny texture. Eggs need time to coagulate fully, and resting lets the custard firm up.

Quick Fix: Return it to the oven for 5–10 more minutes, then let it cool completely at room temperature. Chilling for 1–2 hours also helps.

🔥 Top is Over-Browned?

A too-hot oven or extended baking can cause the top to darken excessively while the center remains undercooked. Uneven heat distribution is often the culprit.

Quick Fix: Tent loosely with foil halfway through baking. For next time, lower the oven temp by 25°F and bake longer.

⏰ Sinking in the Middle?

Opening the oven too soon or uneven mixing can cause the center to collapse. The structure needs stability as it sets.

Quick Fix: Avoid peeking until the last 10 minutes. Ensure eggs and cornmeal are fully incorporated to prevent air pockets.