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wooden spoon dipped in sweet corn pudding in green baking dish

Sweet Corn Pudding

This southern corn pudding is a family-favorite side dish that is perfect for the holidays, Sunday dinners or any potluck you may attend.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12
Calories 428kcal
Author Ryan Beck


  • 1 lb bacon, chopped
  • 2 tablespoon unsalted butter
  • 1 cup chopped sweet onion
  • 4 ears sweet corn, kernels removed (3 cups)
  • 4 cloves garlic, minced
  • 1 ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 6 eggs
  • 2 cups heavy cream
  • 1 cup milk
  • ¼ teaspoon freshly ground black pepper
  • teaspoon nutmeg
  • ¾ cup freshly grated Parmesan
  • ½ cup yelllow cornmeal


  • Preheat oven to 375°F. Heat a sauté pan over medium heat and add chopped bacon. Cook until crisp and remove from pan, reserving half the fat. Add the butter and onions and sauté until onions are translucent.
  • Add corn, garlic, salt and cayenne pepper and sauté for 3-4 minutes to cook the corn. Remove and set aside.
  • In a large bowl, whisk the eggs and then add the cream and milk and whisk until combined. Add the pepper, nutmeg, Parmesan and cornmeal and whisk until combined. Stir in the bacon, onion, corn mixture and pour into a greased 2 quart casserole dish. Bake for 1 hour or until no longer jiggly. Serve immediately.


  • If you don't have a casserole dish, a 9x9 baking pan works. You can make in a 13x9 baking dish as well, but it won't be as thick.
  • You can skip the bacon if you want it to be vegetarian, but add another 2 tablespoon unsalted butter.
  • Frozen corn can be substituted for fresh if needed.
  • Use freshly grated Parmesan cheese as it just tastes better.


Serving: 1g | Calories: 428kcal | Carbohydrates: 15g | Protein: 12g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 176mg | Sodium: 493mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g