Holiday Side Dish Recipes: Corn Pudding

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Every year I make the same side dishes to go along with our Thanksgiving turkey and ham.  These are tried and true recipes and all very easy to make.  I will admit that I usually make all of the recipes simultaneously at once so my kitchen tends to be a bit chaotic as I multi-task to the max.  But these are hearty recipes and very hard to mess up so they always come out marvelously!

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I first tried this dish over 12 years ago at my in-law’s house when I met them for the first time.  They made as a side dish to go along with ham.  It was SO good.  My hubby’s family makes this dish for most major holidays and I’ve started making this dish for major holidays even if we don’t spend it with my in-laws.  They call this dish Corn Pudding which doesn’t make a ton of sense to me, but the name doesn’t matter, the taste does!  This corn pudding has the perfect combination of sweet and salty.  It is SIMPLE to make and you really only need one ingredient – canned corn!  The rest of the ingredients you should have in your stockpile!

Frugal Tips

  • Canned vegetables typically go on sale over the holidays.  When you find a sale, check out Addicted to Saving’s coupon database to see if there is a corresponding coupon to use on the sale.  Even without a coupon, if you can purchase canned vegetables for $0.75 or less, stock up on it.  That way you have it available to use throughout the year and you don’t have to pay full price next time you need it. 

Healthy Tips

  • I don’t have a ton of tips for you for this recipe!  You can use low sodium canned corn if sodium is a concern.


Corn Pudding


1 can Corn Kernels, drained
1 egg
3 T sugar
Butter (approx 1/8 c or more as desired)
Salt (approx 1/4 t or more as desired)
Pepper (approx 1/4 t or more as desired)


**Tip – if you are cooking for a crowd, just double, triple, quadruple the ingredients.  I’ve made this recipe with as many as 6 cans of corn :)

1) Preheat oven to 350 degrees and spray no-stick spray on casserole dish
2) Mix Corn, egg and sugar together.  Pour mixture into casserole dish
3) Pour Milk over corn so that it barely covers the top of the corn.
4) Dot corn with butter, sprinkle with salt and pepper
5) Bake for 45-60 minutes or until liquid has disappeared.  When you see that the “pudding” has firmed, you have cooked it long enough!

To see additional recipes posted on Addicted to Saving, go HERE

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  1. Kendra T says

    I made this with dinner this evening. My husband and I loved it, but my kids thought it was too mushy! I only cooked it for 45 minutes because I was afraid of burning it. I think next time my children will enjoy it because the extra 15 minutes will make the mushiness more firm. I even gave it a good shake before taking it out and it appear to be firm, but the bottom was still a bit wet… I am glad I did a test run before the “big day.” Thanks for the new dish to add to the mix! Super cheap and super easy!!


    • Addicted to Saving says

      Thanks for the feedback, Kendra! I know the first couple times for me it was tough to judge when it was done. But it is super easy and we are big fans in our house. Good thing you did the trial run! :)

  2. Kymberli says

    Do you think you could sub soy or almond milk for regular milk? My youngest son is lactose intolerant but I would love to try this.

    • Addicted to Saving says

      Great question Kymberli! I haven’t tried it, but we’ve actually gone to almond milk for a while b/c our son is having some issues with reflux, so this would be a great time to try it out. Maybe I will make it pre-Thanksgiving just to see and let you know! :)

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