Rating: 3 stars
536 Ratings
  • 5 star values: 146
  • 4 star values: 79
  • 3 star values: 111
  • 2 star values: 149
  • 1 star values: 51

Falling somewhere between a custard and spoon bread, there’s no simpler Thanksgiving side than this corn pudding. You’ll sauté some onions, combine the remaining ingredients in a blender, puree, and bake. It’s one of the lowest stress side-dishes you can serve and, since you can make it up to a day ahead, makes a fine addition to any holiday spread. We like it alongside turkey and gravy but it’s also great served room temperature at a summer potluck. Use frozen corn during the cold months and your freshest farm stand kernels in the summer.

Allie Lewis Clapp


Read the full recipe after the video.

Recipe Summary

10 mins
1 hr 15 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350° F. Butter an 8-inch square or another shallow 2-quart baking dish.

  • Heat 3 tablespoons of the butter in a small skillet over medium heat. Add the onion and ¹/₄ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 8 to 10 minutes.

  • In a blender, combine the cream, eggs, flour, sugar, 2 cups of the corn, the remaining 3 tablespoons of butter, 1 teaspoon salt, and ¹/₄ teaspoon pepper; blend until smooth. Add the onion and the remaining cup of corn and pulse once, just to combine.

  • Pour the mixture into the prepared baking dish and bake until set but still slightly wobbly in the center, 50 to 60 minutes. Sprinkle with the chives.

Nutrition Facts

413 calories; fat 35g; saturated fat 21g; cholesterol 239mg; sodium 404mg; protein 8g; carbohydrates 19g; sugars 6g; fiber 2g; iron 1mg; calcium 65mg.