Corn Pudding
Savory corn pudding is the unsung standout of the holiday table. Somewhere between cornbread and creamed corn lies a dish so cozy, so quietly spectacular, it deserves its own little crown come Thanksgiving: savory corn pudding. Silky, golden, and just a little bit magical, this casserole-style wonder has roots that go way back—think early American colonial kitchens where Indigenous corn met Old World cooking techniques, creating a dish that was part sustenance, part celebration.
Unlike its sweeter Southern cousin, the savory version leans into the natural richness of corn, often boosted with pantry-friendly ingredients and a few flavorful surprises. And let’s talk convenience: this is one of those glorious dishes you can prep ahead, pop in the fridge, and bake off when the turkey needs a moment to rest. It’s a host’s dream, especially when the guest list grows longer than anticipated.
My version is all about bold corn flavor—fresh kernels when I can get them, frozen when I can’t—with a few flavor enhancers that take it from good to “who brought this?!” levels of great. Think sautéed onion for depth, jalapeño for a subtle kick, and my not-so-secret-anymore ingredient: dry mustard, which brings just the right amount of zing to balance all that richness.
Make It Your Own
Corn pudding has taken on many forms over the years. Some people love it ultra-smooth and soufflé-like, others prefer a heavier, spoonbread-style texture. Add-ins like cheese, herbs, or even bits of bacon are popular and equally welcome at the party. Whatever your variation, savory corn pudding is the kind of side dish that slips into a holiday spread and quietly steals the show. It’s humble, hearty, and always gone by the time people start eyeing leftovers.
Corn Pudding
Ingredients:
- 3 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon onion powder
- 2 teaspoons dry mustard
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper
- 6 eggs
- 2 cups heavy cream
- 1/2 cup unsalted butter, melted and cooled
- 2 tablespoons canola oil
- 6 cups fresh (or frozen) corn kernels (from about 8 ears)
- 1/2 cup chopped sweet onion, minced
- 1 jalapeño, deseeded and minced
- 2 tablespoons fresh chives, thinly sliced
Directions:
- Prepare the oven to 350 degrees F. Lighly grease a 13x9-inch baking pan and set aside.
- In a small mixing bowl add the flour, sugar, baking powder, onion powder, dry mustard, salt, and white pepper and mix well.
- In a seperate large mixing bowl add the eggs, cream, and melted butter; whisk well to blend and set aside.
- To a large skillet add the canola oil and place over medium-high. When hot, add corn kernels, onion, and jalapeño and cook, stirring often, until the onion is softened, about 5 minutes. Remove from the heat and cool slightly.
- Stir the flour mixture into the egg mixture and whisk to blend. Fold in the corn mixture. Pour the mixture into the prepared baking dish.
- Place in the oven and bake until set and golden brown, about 40-45 minutes. Remove from the oven and allow it to cool for 5 minutes. Sprinkle with fresh chives when ready to serve.
