Grandma’s Corn Pudding: A 4-Ingredient Comfort Masterpiece

There’s something magical about walking into grandma’s kitchen and being hit with that sweet, buttery aroma of corn pudding baking in the oven. That’s the smell of love, my friends. Grandma’s Corn Pudding was always the first dish to disappear at family gatherings – everyone would hover around the table, spoons at the ready, waiting for that first creamy bite. The way it comes together so simply yet tastes so rich still amazes me.

This recipe has been our family’s secret weapon for decades – whether it’s Thanksgiving dinner or just a regular Tuesday night when we needed some comfort. Grandma would always say, “Good food doesn’t need to be fancy, just made with care.” And care she did, with her perfectly balanced blend of sweet corn, creamy custard, and that golden crust on top. I can still see her checking the oven, her apron dusted with flour, declaring it done when the edges were just starting to puff up.

Now it’s your turn to make those same memories. Trust me, once you taste this corn pudding, you’ll understand why it’s been passed down through generations in my family. It’s not just a side dish – it’s a warm hug on a plate.

Why You’ll Love Grandma’s Corn Pudding

Oh, where do I even begin? This corn pudding isn’t just a side dish—it’s pure nostalgia in every bite. Here’s why it’ll steal your heart (and probably your appetite):

• Creamy dreamy texture: That perfect balance between custard-smooth and slightly chunky from the whole corn kernels? Absolute magic. It’s like cornbread and pudding had a delicious baby.
• Comfort in every spoonful: One taste and you’re instantly transported to grandma’s kitchen—warm, buttery, and just sweet enough to make you close your eyes and sigh.
• Effortless to make: No fancy techniques here! Just simple ingredients you probably already have, mixed together in one bowl. Even kitchen newbies can’t mess this up.
• Crowd-pleaser status: Kids? Adults? Picky eaters? Doesn’t matter. This dish disappears faster than cookies at a bake sale. I’ve seen grown men fight over the last scoop.

Seriously, it’s the kind of recipe that’ll make people ask, “Wait, YOU made this?!” while secretly hoping you’ll bring it to every gathering forever.

Ingredients for Grandma’s Corn Pudding

Let’s talk ingredients—because the magic of this corn pudding starts with simple, wholesome stuff. Grandma always said, “Start with good ingredients, and you’ll end with a great dish.” Here’s what you’ll need:

• 4 cups fresh corn kernels (or frozen corn, thawed—just make sure it’s patted dry)
• 1 cup whole milk (go for the good stuff; it makes all the difference)
• 3 large eggs (room temperature works best for smooth mixing)
• 2 tbsp melted butter (unsalted, because we’re controlling the salt ourselves)
• 2 tbsp sugar (just enough to balance the natural sweetness of the corn)
• 1 tbsp flour (all-purpose works perfectly here)
• 1 tsp salt (don’t skip this—it brings out all the flavors)
• ½ tsp black pepper (a little kick to keep things interesting)

That’s it! No fancy ingredients or hard-to-find items. Just pantry staples and fresh corn. Oh, and a little tip from me: if you’re using fresh corn, cut it straight off the cob—it’s sweeter and juicier that way. Grandma wouldn’t have it any other way.

How to Make Grandma’s Corn Pudding

Alright, let’s get to the fun part—making the magic happen! Don’t worry, it’s easier than it looks. Just follow these steps, and you’ll have a dish that’ll make everyone think you’ve been perfecting it for decades.

Step 1: Prepare the Corn Mixture

First things first—grab your blender or food processor. Toss in half of your corn kernels (that’s 2 cups) and the whole milk. Blend it until it’s smooth and creamy—no lumps allowed! Then, pour this mixture into a big bowl and stir in the remaining 2 cups of whole corn kernels. This combo gives you that perfect balance of creamy texture with little bursts of corn in every bite. Trust me, it’s worth the extra step.

Step 2: Whisk the Wet Ingredients

Now, in a separate bowl, whisk together the eggs, melted butter, sugar, flour, salt, and pepper. Make sure everything’s well combined—no streaks of flour or clumps of sugar. Once it’s smooth, pour it into the corn mixture and stir it all together. The batter should look thick but pourable. If it’s too thick, you can add a splash more milk, but don’t go overboard—Grandma always said, “Less is more.”

Step 3: Bake to Perfection

Preheat your oven to 350°F and grab a greased baking dish. Pour the corn mixture in, and don’t forget to smooth the top with a spatula. Pop it in the oven and let it bake for about 45 minutes. You’ll know it’s done when the edges are golden brown and the center is set—no jiggling! Let it cool for 5-10 minutes before serving. That’s it! You’ve just made Grandma’s Corn Pudding. Now, get ready for the compliments to roll in.

Tips for the Best Grandma’s Corn Pudding

Want your corn pudding to turn out just like Grandma’s? Here are my tried-and-true secrets after years of making this recipe (and yes, a few happy accidents along the way):

• Fresh is best: If you can get corn on the cob, do it! The natural sweetness makes all the difference. Just run your knife down the cob – you’ll get that perfect juicy pop in every kernel.
• The jiggle test: Don’t overbake! The center should have just a slight wiggle when you pull it from the oven – it’ll set as it cools. I learned this the hard way after one too-dry batch.
• Let it rest: I know it’s tempting to dig right in, but waiting 10 minutes lets the custard set properly. Grandma would swat my hand away if I tried to sneak a taste too soon!
• Baking dish matters: Use a ceramic or glass dish for even heating. Metal pans can sometimes make the edges too dark before the center’s done.

One last thing – don’t stress if your first attempt isn’t perfect. Even Grandma had to practice this recipe before it became legendary!

Ingredient Substitutions for Grandma’s Corn Pudding

Life happens, and sometimes you don’t have exactly what Grandma’s recipe calls for—but don’t worry! Here are my foolproof swaps that’ll still give you that comforting taste:

• Fresh corn not available? Frozen corn works beautifully—just thaw it overnight in the fridge and pat it dry. I’ve even used canned corn in a pinch (drained well, of course).
• Out of whole milk? Half-and-half makes it extra rich, or use almond milk for a dairy-free version (though the texture will be slightly lighter).
• No unsalted butter? Regular butter is fine—just reduce the added salt by half. Coconut oil works too if you’re feeling adventurous!

The beauty of this recipe? It’s forgiving. As Grandma used to say, “Good cooking is about making do, not making perfect.”

Serving Suggestions for Grandma’s Corn Pudding

Oh, let’s talk about how to serve this beauty! While it’s heavenly all on its own (I’ve definitely eaten bowls of it straight from the fridge at midnight), here’s how to make it shine:

• Classic holiday side: Pair it with roasted turkey or honey-glazed ham—the sweetness balances savory meats perfectly.
• Weeknight comfort: Serve alongside roasted chicken and green beans for a meal that feels like a hug.
• Brunch star: Top with crispy bacon bits and call it breakfast—no one will argue!

Pro tip: Always serve it warm. That’s when the buttery aroma really works its magic!

Storing and Reheating Grandma’s Corn Pudding

Got leftovers? Lucky you! Let the corn pudding cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for up to 3 days. When you’re ready to reheat, pop it in the oven at 300°F for 15-20 minutes until warmed through. Avoid the microwave—it can make the texture a bit mushy. Trust me, reheating it in the oven brings back that fresh-from-the-oven magic!

Nutritional Information for Grandma’s Corn Pudding

Let’s talk numbers—because even comfort food can be part of a balanced diet! Here’s the breakdown per serving (about 1 cup):

• Calories: 220
• Fat: 9g (4g saturated, 4g unsaturated)
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 7g
• Sugar: 8g
• Sodium: 400mg

Now, keep in mind, these are estimates. The actual numbers can vary depending on the exact ingredients you use—like the type of milk or butter. Grandma always said, “Good food is about joy, not numbers,” so don’t stress too much. Enjoy every bite, and savor the memories it brings!

Frequently Asked Questions About Grandma’s Corn Pudding

Over the years, I’ve gotten so many questions about this recipe—here are the ones that pop up most often, along with all the little tips I’ve picked up!

• Can I use canned corn instead of fresh? Absolutely! Just drain it really well—I even pat it dry with paper towels to avoid extra moisture. The texture will be slightly softer, but the flavor still shines.
• How do I know when it’s done baking? The edges should be golden, and the center should have just the tiniest jiggle when you gently shake the pan. A knife inserted near the center should come out mostly clean (a few moist crumbs are perfect).
• Can I make this ahead of time? You bet! Assemble it the night before, cover, and refrigerate. Just add 5-10 extra minutes to the bake time since it’ll be going in cold. Grandma did this for every holiday!
• Why blend half the corn? That’s the secret to the creamy-yet-chunky texture! The blended corn creates a luscious base, while the whole kernels give you those delightful bursts of sweetness in every bite.

Still have questions? Just ask—I could talk about this recipe all day!

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