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Delicious overhead of corn pudding being dug into with spoons
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3.66 from 32 votes

Corn Pudding Recipe

This Corn Pudding recipe is the perfect southern souffle style casserole that bakes with simple ingredients to the most heavenly cheesy fresh corn side dish ever! 
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: soul food, Southern
Servings: 6 servings
Calories: 367kcal


  • 3 tbsp unsalted butter
  • 1/3 cup finely chopped onion
  • 1/2 bell pepper finely chopped
  • 4 large eggs room temperature and beaten
  • 1/3 cup salted butter melted
  • 1/2 cup sour cream
  • 1/3 cup granulated sugar
  • 3 tbsp cornstarch
  • 2 ears corn shucked
  • 2 cans of cream style corn 14.75 ounce each can
  • 3/4 cup grated cheddar cheese


  • Preheat oven to 400 degrees.
  • Melt butter in large skillet. Saute onion and bell pepper in onion until onions are tender and transparent. Set aside.
  • In a large bowl, add eggs, butter and sour cream and whisk together until combined. Next add sugar and cornstarch then stir in shucked corn, creamed corn and the tender onion and bell pepper and combine together.
  • Pour mixture into greased casserole dish, sprinkle on cheese, cover with foil and bake for 50 minutes then remove foil and bake another 10 minutes.


You can use regular canned corn in place of the shucked corn if you don't have any.


Calories: 367kcal | Carbohydrates: 23g | Protein: 9g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 242mg | Potassium: 202mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1276IU | Vitamin C: 16mg | Calcium: 148mg | Iron: 1mg