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Corn Pudding

Corn pudding is an American baked dish made of corn. This dish is popular in South east America, majorly Appalachian region. It is also called pudding corn, hoppy glop or country pudding. It is a seasonal dish and is made when corns are seasonally available. It eventually became a festive dish and is served on Christmas or Thanksgiving. It looks similar to any baked dish and has a creamy porridge like texture. It has a typical corn flavor along with a slight flavor of butter and spices and herbs used. The name can be misleading as it is not a dessert as many puddings, but a savoury side dish.

Ingredients and Preparation

Fresh corn or canned cream style corn is the main ingredient for making corn pudding. Other ingredients like milk, egg, cornstarch, cream, butter and herbs like thyme. Spices like pepper and chilli flakes are used to enhance the flavor.

Traditionally, fresh steamed corn is used but it is easier to use canned corn. Eggs are beaten and butter, milk and cornstarch are added. Corn is added and poured in a baking dish or a casserole. It is baked in the oven at 200 degrees C for about 30 minutes till the top becomes light brown. It can also be baked or cooked in a bain marie, custard.


· Corn pudding is served as a side dish.

· It can be served with mashed potatoes and a chicken main dish.

Popular Variations

· Garlic, nutmeg, onions, cheeses and other vegetables are added to enhance the flavor of the dish.

Similar Dishes

· Hasty Pudding is made by cooking cornmeal in milk. Polenta is used in Italy to make corn pudding.

Health and Nutrition Facts

Serving size – 1 bowl (125 g)

Calories – 165 cal, Fat – 6 g, Protein – 5 g, Sodium – 300 mg, Sugars – 9 g, Carbohydrates – 20 g, Fiber – 2 g

· Corn pudding is not very high in calories and fat. It is high in sodium and hence should be avoided by people suffering from hypertension.

· Corn is high in soluble and insoluble fiber which helps to prevent constipation and other digestion problems.

· It is a good source of folic acid which is very important for pregnant women to prevent birth defects in babies.

· Eggs are the best source of excellent quality protein. They provide all the essential amino acids.

· Milk helps to provide calcium and other micro nutrients like iron and zinc.