18 Creamy Corn Pudding Recipes Perfect for Holidays

There’s something irresistibly comforting about a creamy, golden corn pudding—especially during the holidays! Whether you’re craving a classic Southern-style dish or a modern twist with a kick, these 18 luscious recipes promise to be the star of your festive table. From quick weeknight fixes to slow-cooked showstoppers, get ready to spoon up warmth and nostalgia in every bite. Let’s dig in!

Classic Southern Corn Pudding

This creamy, custardy corn pudding is a staple at Southern gatherings—sweet, savory, and downright comforting.

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 4 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 tbsp all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. In a blender, pulse 2 cups of corn until chunky. Transfer to a large bowl.
3. Whisk in eggs, milk, heavy cream, 1/2 cup sugar, melted butter, 2 tbsp flour, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper until smooth.
4. Fold in remaining 2 cups of whole corn kernels, then pour mixture into the prepared dish.
5. Bake for 45–50 minutes until the edges are golden and the center barely jiggles.

The magic here? The contrast of creamy custard and pops of sweet corn in every bite. Serve it warm—it’s heavenly with a drizzle of hot honey.

Tip: For extra texture, sprinkle crispy bacon or diced jalapeños on top before baking.

Cheesy Jalapeño Corn Pudding

This creamy, slightly spicy corn pudding is the ultimate comfort side—think cornbread meets soufflé with a kick of jalapeño and gooey cheese.

Ingredients:

• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced jalapeños (seeds removed for less heat)
• 1/4 cup unsalted butter, melted
• 1/2 cup sour cream
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1/4 cup cornmeal
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt

Instructions:

1. Preheat oven to 350°F and grease an 8×8-inch baking dish.
2. In a large bowl, whisk together the melted butter, sour cream, eggs, whole milk, and 1/4 cup sugar until smooth.
3. Stir in the corn, 1 cup cheddar cheese, 1/2 cup jalapeños, 1/4 cup cornmeal, 1/4 cup flour, 1/2 tsp baking powder, and 1/2 tsp salt until just combined.
4. Pour the batter into the prepared dish and bake for 35–40 minutes, until the edges are golden and the center is set (a toothpick should come out clean).
5. Let cool for 5 minutes before serving.

The magic here? The pudding stays luxuriously creamy inside while the top gets lightly crisp—perfect for balancing the jalapeño’s zing.

Tip: For extra texture, sprinkle extra cheese and jalapeños on top before baking.

Sweet Honey Butter Corn Pudding

This creamy, golden corn pudding is like a hug in a dish—sweetened with honey, rich with butter, and just the right amount of cozy comfort.

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1/2 cup unsalted butter, melted
• 1/4 cup honey
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. In a blender, pulse 2 cups of corn until chunky. Transfer to a large bowl and stir in the remaining whole corn kernels.
3. Whisk together melted butter, honey, eggs, whole milk, heavy cream, 1/4 cup sugar, 1/4 cup flour, 1 tsp salt, and 1/2 tsp black pepper until smooth. Pour over corn and mix well.
4. Bake for 45–50 minutes until the edges are golden and the center is just set (it should jiggle slightly). Let rest 10 minutes before serving.

The magic here? Blending half the corn creates a lush, custardy base while whole kernels add pops of sweetness in every bite.

Tip: For a caramelized top, broil for 1–2 minutes at the end—just keep an eye on it!

Bacon and Cheddar Corn Pudding

This bacon and cheddar corn pudding is the ultimate comfort side—creamy, cheesy, and packed with smoky flavor in every bite.

• 6 slices bacon, chopped
• 1 small yellow onion, diced
• 2 cups whole milk
• 4 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can cream-style corn
• 1 (15 oz) can whole kernel corn, drained
• 1 1/2 cups shredded sharp cheddar cheese

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook chopped bacon until crisp (about 8 minutes). Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
3. Sauté diced onion in the reserved bacon fat until soft (about 5 minutes).
4. Whisk together whole milk, eggs, melted butter, granulated sugar, flour, baking powder, salt, and black pepper until smooth.
5. Stir in cream-style corn, drained whole kernel corn, sautéed onions, and 1 cup shredded cheddar cheese. Pour into the prepared dish.
6. Top with remaining 1/2 cup cheddar and crisp bacon. Bake for 45–50 minutes until set and golden at the edges.

The magic here? The cream-style corn creates a custardy base while the whole kernels add pops of sweetness—balanced perfectly by the salty bacon and sharp cheese.

Tip: For extra texture, sprinkle buttery breadcrumbs over the top before baking.

Spicy Mexican Corn Pudding

This creamy, slightly smoky corn pudding packs a kick of heat and a touch of sweetness—perfect for taco night or your next potluck!

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 large eggs
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter, melted
• 1 tbsp all-purpose flour
• 1 tsp baking powder
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1/2 cup crumbled cotija cheese, plus extra for garnish
• 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a blender, pulse 2 cups corn, milk, heavy cream, eggs, 1/4 cup sugar, 2 tbsp melted butter, 1 tbsp flour, 1 tsp baking powder, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp cayenne (if using) until smooth.
3. Pour mixture into a bowl. Stir in remaining 2 cups corn and 1/2 cup cotija cheese.
4. Transfer to the baking dish. Bake for 35–40 minutes until set and lightly golden at the edges.
5. Let cool 10 minutes, then garnish with extra cotija and 2 tbsp cilantro.

The magic here? Blending half the corn creates a custardy base while whole kernels add pops of sweetness—plus that smoky-spicy finish is irresistible!

Tip: For a charred flavor, sauté the corn in a dry skillet for 5 minutes before blending.

Herbed Corn Pudding with Thyme

This creamy, savory corn pudding is flecked with fresh thyme and baked to golden perfection—comfort food at its finest.

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 tbsp all-purpose flour
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a blender, pulse 2 cups corn until roughly chopped. Transfer to a large bowl.
3. Whisk in eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup sugar, and 1/4 cup melted butter until smooth. Stir in remaining corn, 2 tbsp flour, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
4. Pour mixture into prepared dish. Bake for 45–50 minutes until set with lightly golden edges.

The pudding’s custardy texture lets the sweet corn shine, while thyme adds an earthy note that keeps it from being too rich. Serve warm—it’s fantastic alongside roasted chicken or holiday ham.

Tip: For extra depth, swap half the milk with buttermilk and add a pinch of cayenne with the black pepper.

Creamy Coconut Corn Pudding

This luscious pudding blends sweet corn and rich coconut milk for a dessert that’s both comforting and just a little bit tropical.

Ingredients:

• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup granulated sugar
• 3 large eggs
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Lightly grease an 8-inch baking dish with the melted butter.
2. In a blender, combine the corn, coconut milk, sugar, eggs, cornstarch, vanilla extract, and salt. Blend until smooth, about 1 minute.
3. Pour the mixture into the prepared dish and bake for 40–45 minutes, until the edges are set but the center still jiggles slightly.
4. Let cool for 15 minutes before serving warm, or chill for 2 hours for a firmer texture.

The magic here is the contrast between the creamy coconut base and the pops of sweet corn—it’s like summer in every spoonful.

Tip: For extra texture, sprinkle toasted coconut flakes on top before serving.

Savory Corn Pudding with Green Chiles

This creamy, slightly spicy corn pudding is a crowd-pleaser—comforting enough for Thanksgiving but easy enough for weeknight dinners.

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1 (4 oz) can diced green chiles, drained
• 1/2 cup finely diced yellow onion
• 2 tbsp unsalted butter
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup cornmeal
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 375°F. Grease a 9×9-inch baking dish.
2. In a skillet, melt 2 tbsp butter over medium heat. Add onion and cook for 3 minutes until softened. Stir in corn and green chiles, cooking 2 more minutes. Remove from heat.
3. In a bowl, whisk eggs, 1 cup milk, 1/2 cup cream, 1/2 cup cornmeal, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp smoked paprika until smooth.
4. Fold the corn mixture and 1 cup cheddar cheese into the batter. Pour into the baking dish.
5. Bake for 45–50 minutes until set and golden at the edges. Let cool 10 minutes before serving.

The smoky paprika and green chiles add a subtle kick, while the custardy texture makes it feel indulgent without being heavy.

Tip: For extra crunch, sprinkle extra cheese on top during the last 10 minutes of baking.

Maple Glazed Corn Pudding

This creamy, subtly sweet corn pudding gets a glossy maple finish that makes it irresistible—perfect for holiday dinners or Sunday suppers alike.

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 2 tbsp granulated sugar
• 1 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter, melted
• 1/4 cup pure maple syrup

Instructions:

1. Preheat oven to 350°F. Grease a 9×9-inch baking dish.
2. Blend corn, milk, heavy cream, eggs, 2 tbsp sugar, 1 tbsp flour, 1 tsp salt, and 1/2 tsp black pepper in a food processor until mostly smooth but slightly chunky.
3. Pour mixture into the prepared dish. Drizzle 2 tbsp melted butter evenly over the top.
4. Bake for 45 minutes until set around the edges but slightly wobbly in the center.
5. Remove from oven and brush 1/4 cup maple syrup over the top. Return to oven for 10 minutes until glossy and caramelized.
6. Let cool 10 minutes before serving. The pudding will firm up slightly as it rests.

The maple glaze transforms this humble side into something special—its glossy sweetness balances the creamy corn custard beautifully.

Tip: For extra texture, sprinkle crispy bacon or chopped pecans on top before serving.

Corn Pudding with Smoked Gouda

This creamy, smoky corn pudding is comfort food at its finest—rich enough for a holiday side but easy enough for weeknight dinners.

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded smoked Gouda cheese, divided
• 2 tbsp unsalted butter, melted
• 1 tbsp chopped fresh chives (optional, for garnish)

Instructions:

1. Preheat oven to 350°F. Grease a 9×9-inch baking dish.
2. In a blender, combine corn, milk, heavy cream, eggs, sugar, flour, salt, and black pepper. Blend until mostly smooth but slightly chunky.
3. Pour mixture into a bowl and stir in 1 cup of smoked Gouda and melted butter.
4. Transfer to the prepared baking dish and sprinkle remaining 1/2 cup Gouda on top.
5. Bake for 45–50 minutes until set around the edges and lightly golden. A knife inserted near the center should come out clean.
6. Let cool 10 minutes, then garnish with chives if using.

The smoky Gouda melts into a velvety custard, while the corn adds pops of sweetness—no one will guess it’s just 10 ingredients!

Tip: For extra texture, fold in 1/2 cup crispy bacon bits before baking.

Roasted Garlic Corn Pudding

This creamy, savory-sweet side dish is like a hug in a baking dish—comforting, rich, and packed with deep roasted garlic flavor.

Ingredients:

• 1 large head garlic, top sliced off to expose cloves
• 2 tbsp olive oil, divided
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 1 cup whole milk
• 1 cup heavy cream
• 3 large eggs
• 2 tbsp granulated sugar
• 1 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 400°F. Drizzle the exposed garlic cloves with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden. Squeeze cloves into a paste when cool.
2. Reduce oven to 350°F. Grease an 8×8 baking dish with remaining 1 tbsp olive oil.
3. In a blender, combine corn, milk, cream, eggs, sugar, flour, 1 tsp salt, 1/2 tsp black pepper, cayenne (if using), and roasted garlic paste. Blend until mostly smooth but slightly chunky.
4. Pour mixture into prepared dish. Sprinkle evenly with 1/2 cup cheddar cheese. Bake 45–50 minutes until edges are set and center jiggles slightly.
5. Let rest 10 minutes before serving. The pudding will firm up as it cools.

The roasted garlic adds a mellow depth that balances the sweetness of the corn, while the custardy texture makes it feel indulgent without being heavy.

Tip: For extra texture, fold in 1/2 cup diced roasted poblano peppers before baking.

Corn Pudding with Crispy Onions

This comforting side dish combines sweet corn custard with a crunchy onion topping—perfect for potlucks or holiday dinners.

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1 cup heavy cream
• 3 large eggs
• 2 tbsp granulated sugar
• 1 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 cup crispy fried onions (store-bought or homemade)
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. Blend corn, heavy cream, eggs, 2 tbsp sugar, 1 tbsp flour, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using) in a food processor until mostly smooth but slightly chunky.
3. Pour mixture into the prepared dish. Bake for 40 minutes until edges are set but center still jiggles slightly.
4. Sprinkle 1 cup crispy onions evenly over the top, then drizzle with 2 tbsp melted butter. Bake 10 more minutes until golden.
5. Let cool 15 minutes before serving (pudding will firm up as it rests).

The magic here? The crispy onions soak up just enough custard to stay crunchy while adding savory depth to each sweet, creamy bite.

Tip: For extra texture, fold 1/2 cup of the crispy onions into the batter before baking, then top with the rest.

Spinach and Corn Pudding Casserole

This creamy, comforting casserole is like a hug in a dish—sweet corn and earthy spinach baked into a fluffy, custardy pudding that’s perfect for potlucks or Sunday supper.

Ingredients:

• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (15 oz) can whole-kernel corn, drained
• 4 large eggs
• 1 cup whole milk
• 1/2 cup sour cream
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup finely diced onion
• 2 tbsp melted butter
• 1 tbsp all-purpose flour
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. In a large bowl, whisk together eggs, milk, sour cream, melted butter, flour, sugar, garlic powder, salt, and black pepper until smooth.
3. Fold in spinach, corn, diced onion, and cheddar cheese until evenly combined.
4. Pour mixture into the prepared dish and bake for 40–45 minutes, until the center is set and edges are lightly golden.
5. Let cool 5 minutes before serving.

The magic here? The custard stays luxuriously creamy while the corn adds little pops of sweetness—no one will guess it’s so simple!

Tip: For a crispy top, broil for 1–2 minutes at the end (watch closely!).

Corn Pudding with Sun-Dried Tomatoes

This creamy, savory corn pudding gets a tangy kick from sun-dried tomatoes—comfort food with a sunny twist!

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter, melted
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 350°F. Grease a 9×9-inch baking dish.
2. In a blender, pulse 2 cups corn, eggs, milk, heavy cream, sugar, flour, 1 tsp salt, and 1/2 tsp pepper until smooth.
3. Stir in remaining corn, sun-dried tomatoes, and melted butter. Pour into the prepared dish.
4. Sprinkle Parmesan cheese evenly over the top. Bake for 45–50 minutes until set and lightly golden at the edges.
5. Let cool 10 minutes before serving—it’ll puff up like a soufflé but settle into a lush, custardy texture.

Tip: For a smoky variation, swap sun-dried tomatoes for 1/4 cup chopped roasted red peppers.

Corn Pudding with Fresh Basil

This creamy, savory-sweet corn pudding gets a bright lift from fresh basil, making it the ultimate summer side dish that’s as comforting as it is flavorful.

Ingredients

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup unsalted butter, melted
• 1/4 cup fresh basil, finely chopped

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a blender, pulse 2 cups of corn until roughly chopped. Transfer to a large bowl.
3. Whisk in eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup sugar, 1/4 cup flour, 1/2 tsp baking powder, 1 tsp salt, and 1/4 tsp black pepper until smooth. Stir in remaining corn, 1/4 cup melted butter, and 1/4 cup basil.
4. Pour mixture into the prepared dish. Bake for 45–50 minutes until set and lightly golden at the edges.
5. Let cool 10 minutes before serving.

The fresh basil cuts through the richness of the custard, adding a garden-fresh pop to every bite. Serve warm for the best texture—creamy in the center with just a hint of crunch from the corn.

Tip: For extra depth, char half the corn in a dry skillet before blending.

Corn Pudding with Caramelized Shallots

This creamy, comforting corn pudding gets a savory-sweet upgrade with caramelized shallots—perfect for potlucks or holiday sides.

• 3 large shallots, thinly sliced (about 1 cup)
• 2 tbsp unsalted butter
• 1 tbsp olive oil1/2 tsp salt, divided
• 1/4 tsp black pepper
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 large eggs
• 1 tbsp granulated sugar
• 1 tbsp all-purpose flour

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a skillet over medium-low heat, melt 1 tbsp butter with 1 tbsp olive oil. Add shallots and cook, stirring occasionally, for 15 minutes until deeply golden. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat.
3. Blend corn, milk, cream, eggs, sugar, flour, and remaining 1/4 tsp salt in a food processor until mostly smooth (small bits of corn are fine). Stir in half the caramelized shallots.
4. Pour mixture into the prepared dish. Dot with remaining 1 tbsp butter and scatter reserved shallots on top. Bake for 40–45 minutes until set with lightly browned edges.

The caramelized shallots add a rich, umami depth that balances the pudding’s natural sweetness—no one will guess how simple it is to make!

Tip: For extra texture, fold in 1/4 cup shredded cheddar cheese before baking.

Corn Pudding with Parmesan Crust

This comforting corn pudding bakes up rich and custardy with a golden, cheesy crust that adds the perfect crunch.

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup grated Parmesan cheese
• 2 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. Blend corn, milk, cream, eggs, sugar, flour, salt, black pepper, and cayenne in a food processor until mostly smooth but slightly chunky.
3. Pour mixture into the prepared dish. Bake for 30 minutes.
4. Remove from oven and sprinkle Parmesan evenly over the top. Drizzle with melted butter.
5. Return to oven and bake 15-20 more minutes until golden brown and set in the center.

The magic here? The custard stays luxuriously creamy while the Parmesan forms a crackly, savory lid that contrasts beautifully.

Tip: For extra texture, fold 1/4 cup of whole corn kernels into the blended mixture before baking.

Corn Pudding with Dried Cranberries

This sweet-and-savory corn pudding is a cozy side dish with pops of tart cranberries—perfect for holiday dinners or Sunday suppers.

Ingredients:

• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 1/2 cup dried cranberries
• 3 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tbsp melted butter, plus extra for greasing
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish with butter.
2. In a blender, combine eggs, milk, heavy cream, sugar, flour, 1 tbsp melted butter, salt, pepper, and nutmeg. Blend until smooth.
3. Pour mixture into a bowl. Stir in corn and dried cranberries.
4. Transfer to the prepared dish. Bake for 45–50 minutes until set and lightly golden at the edges.
5. Let cool 10 minutes before serving.

The cranberries add a bright tang that balances the creamy custard—no one will guess how simple it is to make!

Tip: For extra texture, sprinkle turbinado sugar on top before baking for a delicate crunch.

Conclusion

With 18 luscious corn pudding recipes, this roundup has something for every holiday table! Whether you love classic comfort or bold twists, these creamy dishes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this article for your next festive feast. Happy cooking!