Every Thanksgiving, there’s one dish my family asks for before the turkey’s even thawed: my Southern corn pudding. I’m Shaym, the voice behind SoolFood, and this recipe’s been in my family for three generations. My Grandma Dot used to bake it in a cast iron skillet, humming gospel and sneaking me spoonfuls before dinner. The smell of sweet corn, butter, and nutmeg would drift through the house and signal the start of the holidays. Today, I still make it her way, with a few tiny tweaks that bring out the best in each bite.
Southern corn pudding isn’t just a side, it’s a soft, spoonable casserole with sweet and savory charm that pairs perfectly with turkey, ham, or even air-fried sweet potatoes. Whether you’re hosting or bringing a dish to the potluck, this one disappears fast.
Why Southern Corn Pudding Deserves a Spot on Your Thanksgiving Table
Southern corn pudding for Thanksgiving is that perfect in-between dish: richer than cornbread, creamier than a souffle, and easier than pie. It uses pantry staples: eggs, butter, creamed corn, whole kernel corn, sugar, and milk; baked into a golden, slightly custardy bake with crisp edges and a melt-in-your-mouth center.
This dish is especially beloved in the South, where corn is a staple crop and “pudding” just means something slow-baked and cozy. If you’ve never tried it, imagine the love child of cornbread and creamed corn, dressed up for the holidays.
I love serving it with roasted turkey or something deeply savory like this Beef and Noodles Recipe for a Southern comfort feast.
Ingredients You’ll Need:
- 1 can creamed corn
- 1 can whole kernel corn (drained)
- 2 eggs
- 1 cup milk (whole preferred)
- ¼ cup melted butter
- ¼ cup sugar
- 2 tablespoons flour
- ½ teaspoon salt
- Pinch of nutmeg (trust me on this)
Directions:
- Preheat your oven to 350°F and lightly grease a baking dish.
- In a large bowl, whisk the eggs until frothy. Add in the milk, melted butter, and sugar.
- Stir in both types of corn, followed by the flour, salt, and a pinch of nutmeg.
- Pour into your baking dish and bake uncovered for 50–60 minutes, or until the center sets and the edges are golden.
- Let it rest 10 minutes before serving.
You can prep this dish the day before and reheat it gently before serving. It’s even better next to something sweet and crisp, like these Air Fryer Sweet Potatoes.
Add Your Own Twist
Want to go savory? Skip the sugar and stir in shredded cheddar and chopped green chiles. For a deeper corn flavor, roast fresh corn and blend half of it before mixing. You can even spoon the batter into muffin tins for personal-sized servings.
Whatever you do, Southern corn pudding for Thanksgiving will quickly become one of those recipes folks ask you for year after year.