Corn pudding is more than just a side dish; it’s a warm hug on a cold day — the epitome of comfort food. This dish will fit right in with your Thanksgiving feast. At our table, it’s always the first to disappear (that may be my fault).

This delicious and inexpensive dish originated from Appalachia back in the pioneer days when corn was plentiful. The recipe eventually made it to my Grandma during a lesson in southern cooking from her Tennessean mother-in-law. My Grandma held on to that recipe and would bring over corn pudding in her yellow 9×13 Pyrex dish every Thanksgiving by popular demand. My Mom has since taken over and we continue to share our love for this special dish.

We have modified Grandma’s recipe over the years to make it more reliable, and below is my own personal version. I hope you enjoy this as much as I do!

Corn Pudding


5 eggs

½ cup butter, melted

⅓ cup white sugar

¾ cup milk

⅓ cup cornstarch

1 ½ (15.25oz) cans whole kernel corn

3 (14.75oz) cans cream-style corn


  1. Preheat oven to 400 degrees. Grease 9×13 (3-quart) baking dish.
  2. In a large bowl, lightly beat eggs. Add melted butter, sugar and milk. Whisk in cornstarch. Stir in corn and creamed corn. Mix well. Pour mixture into prepared baking dish.
  3. Bake for 1 hour.

Below is my Grandma’s original hand-written recipe. As further proof of our love for corn pudding, my Mom had this recipe image printed on a tea towel for me as a wedding gift.