Grandma’s Easy Corn Pudding
When it comes to traditional comfort food, few side dishes bring warm nostalgia quite like Grandma’s Easy Corn Pudding. This classic vintage recipe transforms simple pantry staples—sweet corn, butter, eggs, and a touch of sweetness—into a golden, soufflé-like casserole. It features a soft, custardy center and crisp, lightly browned edges.
Whether you are building a festive Thanksgiving menu, setting a cozy Sunday dinner table, or bringing a dish to a summer potluck barbecue, this melt-in-your-mouth corn casserole is guaranteed to be the first dish emptied. Moreover, best of all, it requires just minutes of prep time before your oven does all the heavy lifting!
Why You’ll Love Grandma’s Easy Corn Pudding
This sweet and savory casserole is a crowd favorite across generations for good reason:
- Incredible Sweet & Savory Balance: Combines the natural sweet pop of tender corn kernels with a rich, buttery custard base.
- Effortless Prep: Toss your ingredients into a bowl, whisk together, and pour into a baking dish. You do not need any complicated kitchen techniques.
- Ultimate Holiday & Dinner Side: Pairs seamlessly with roasted turkey, smoked ham, pork chops, or slow-cooked barbecue.
- Budget-Friendly Staple: Uses inexpensive, readily available pantry and fridge staples that you likely already have on hand.
Grandma’s Secrets for the Best Corn Casserole
To get that iconic, silky custard texture with the perfect golden top, keep these simple vintage cooking tips in mind:
- Combine Whole Kernel & Creamed Corn: Using a mix of whole sweet corn kernels and cream-style corn gives you the ultimate contrast of tender corn bites. It is held together by a rich, velvety cream base.
- Don’t Overbake: Keep an eye on your casserole toward the end of baking. It should be golden brown on top with a gentle wobble right in the center. Additionally, it will continue to set up as it rests on the counter.
- Let It Rest Before Serving: Allow the baked casserole to rest for 10–15 minutes after pulling it from the oven. As a result, this helps the custard fully set, making it easy to scoop and serve neatly.
- Optional Savory Kick: If you want a slight kick to cut through the sweet richness, fold in a small can of drained diced green chilies. Or, simply add a pinch of cayenne pepper!
Grandma’s Easy Corn Pudding: A Vintage Southern Comfort Classic
Equipment
- 1 large bowl
- 1 large spoon
- 1 knife
- 1 whisk
- 1 9 inch square baking dish
Ingredients
- 4 large eggs
- 1 can (15 oz) cream style corn
- ½ cup sugar
- 1 cup milk
- 5 slices day old bread, with the crust removed
- 1 Tbsp butter, softened
Instructions
- Preheat the oven to 350°.
- In a large bowl beat the eggs and milk.
- Add the corn and sugar. Mix them well.
- Cut the bread into ½ inch cubes. Place in the greased 9 inch square baking dish.
- Pour the egg mixture over the bread. Dot with the butter.
- Bake uncovered until a knife inserted into the center comes out clean for about 50 to 60 minutes.
Nutrition
Share Your Cooking!
Bring a warm slice of Southern tradition to your family table! I would love to hear how your family enjoys this classic casserole dish!
- Rate and Comment: Scroll down to the recipe card to leave a 5-star rating and review. In addition, your comments help other home cooks bring these heritage recipes to life!
- Tag on Social: Take a picture of your golden baked corn pudding and tag @KaleandCroutons or use #kaleandcroutons on Instagram. That way, I can feature your kitchen creations!
- Pin for Later: Save this vintage side dish to your Thanksgiving side dishes, Christmas recipes, or Southern comfort food boards on Pinterest!
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