Decadent Corn Pudding

The Ultimate Thanksgiving Side Dish

This Easy Corn Pudding Casserole is a fantastic Holiday side dish! Made without creamed corn, and without Jiffy Cornbread mix, it is as easy as it is delicious!

I use frozen corn for the best flavor, and the batter can be whipped up the day before and baked the following day. The result is a fluffy, decadent corn pudding that will be the hit at your next family gathering! For a more traditional corn-based side dish, try my Cornbread with Sausage Stuffing.

And for more make-ahead Thanksgiving sides, try my Smashed Sweet Potatoes or my Fresh Green Bean Casserole

What is Corn Pudding?

• Corn pudding is a delicious, custardy side dish popular in the Southern United States.

• It is made with a base of corn, eggs, and heavy cream, which results in a cross between a corn soufflé in texture and cornbread in flavor.

• It’s a fantastic Thanksgiving recipe if you are looking for another starchy side dish. The best part is that it’s starchy yet not too heavy, thanks to its fluffy texture.

• It’s also super simple to put together! Most of it just gets whirled up in a blender!

Make-Ahead Tips:

• You can make corn pudding in advance, but it’s best not to bake it in advance.

• Instead, prepare the batter and keep it in a covered mixing bowl. Then, while your Turkey rests, pour it into a prepared casserole dish and bake at 350°F for 40-45 minutes.

• It’s best to enjoy this recipe right out of the oven for the lightest, fluffiest texture!

More Fantastic Thanksgiving Recipes Can Be Found in My Cookbook!

If you have my new cookbook at home, you have lots of yummy ideas for Thanksgiving, Christmas, and Beyond! Here are two of my favorites for Thanksgiving!

Cheesy Italian Potato Bake

This cheesy Italian Potato Bake has been a must-make at our Thanksgiving table ever since I was a kid. It’s the kind of side-dish that every family has, the one that if it’s not made, there will be whining and sulking all the way to Christmas.

Its origins are with my father’s large Italian family. The story goes that the family was so big they roasted two turkeys, but that never made enough stuffing for everyone, so they made this recipe to stretch the starchy side dishes. Little did they know the “stretcher” would be the dish that everyone would clamor for generations later! (page 148)

Pumkin Pie Tart

Pumpkin Pie Spice is a classic American spice blend for fall, and I love to use it in just about everything, except pumpkin pie. Wait what?!

I know it sounds strange. But let’s face it, there isn’t much going on with pumpkin pie. Its two best features are the spice and the texture, so it pays to get both right. I like to create my own spice blend for pumpkin pie that heightens the flavors of the ginger and cloves, which will give you a more flavorful pie, and feel less basic and more gourmet. I also bake it in a tall tart pan to upgrade the presentation and to provide taller slices. Something this good deserves an extra helping! (page 232)