McCormick Corn Pudding Recipe: Creamy, Sweet Side Dish Perfection

This corn pudding delivers the perfect balance of creamy texture and sweet corn flavor that makes it a beloved Southern classic. Developed with simple pantry staples and canned corn for convenience, it captures the comforting essence of homemade side dishes without complicated techniques.

The result is a custard-like pudding with a golden top layer and creamy, tender interior. Ideal for holiday tables or weeknight dinners, this recipe transforms basic ingredients into a dish that feels special enough for company but remains effortless to prepare.

Ingredients for Mccormick Corn Pudding

This creamy Southern classic relies on pantry staples and canned corn for effortless preparation with restaurant-quality results.

The corn quality directly impacts final texture. Del Monte or Green Giant canned corn provides consistent sweetness and tenderness. Opt for cream-style corn with visible corn pieces rather than pureed varieties—Libby’s is a reliable brand. Whole milk is non-negotiable for custard-like creaminess; organic whole milk yields superior results. The cheddar should be block cheese freshly shredded—pre-shredded contains anti-caking agents that disrupt the pudding’s smooth consistency.

For dairy modifications, full-fat coconut milk substitutes effectively for whole milk (1:1 ratio). Vegan butter alternatives like Miyoko’s work for the butter component. Greek yogurt can be replaced with sour cream at equal volume, though texture may be slightly denser. Sugar alternatives like coconut sugar require a 1:1 substitution but may alter caramel notes. The flour can be replaced with cornstarch at half the quantity for gluten-free adaptation, though baking time may require adjustment.

Prepared pudding maintains optimal texture for 3 days refrigerated in an airtight container. For longer storage, portion into freezer-safe containers with parchment between layers—maintains quality for 2 months. Reheat gently in a water bath to preserve creaminess. The batter can be assembled 12 hours ahead and refrigerated before baking, allowing flavors to meld. Always bring refrigerated batter to room temperature before baking for even cooking.

Step-by-Step Instructions for Corn Pudding

This method ensures a perfectly creamy texture with just the right balance of sweetness and richness.

Step 1: Prepare the Corn Base and Wet Ingredients

Begin by draining the 4 cups canned sweet corn kernels, reserving ¼ cup of the liquid. In a large mixing bowl, combine the drained corn, reserved liquid, and the 1 can cream-style corn. The combination of whole kernels and cream-style corn creates the ideal textural contrast in the final dish.

Whisk in the 1.5 cups whole milk and 0.5 cup whole milk Greek yogurt until fully incorporated. The Greek yogurt adds a subtle tang that balances the sweetness while contributing to the pudding’s velvety texture. Set this mixture aside while you prepare the remaining ingredients.

Step 2: Combine Dry Ingredients and Egg Mixture

In a separate bowl, whisk together the 0.5 cup all-purpose flour, 0.33 cup granulated sugar, 1 tsp salt, and 0.25 tsp ground black pepper. The sugar quantity is carefully measured to enhance the corn’s natural sweetness without overpowering it. Sifting the flour beforehand ensures a smooth, lump-free batter.

In another bowl, beat the 4 whole large eggs until light and frothy, about 1-2 minutes. Gradually whisk in the 0.5 cup unsalted butter (melted and cooled to room temperature) and 1 tsp vanilla extract. The slow incorporation prevents the eggs from cooking prematurely while creating a stable emulsion that will bind all ingredients.

Step 3: Create the Final Batter

Pour the egg mixture into the corn-milk base, stirring gently but thoroughly to combine. The batter should be pourable but thick enough to coat the back of a spoon. Add the dry ingredients in two additions, folding gently after each to maintain air in the mixture.

At this stage, fold in the 1 cup sharp cheddar cheese until just distributed. The cheese will melt during baking, creating pockets of rich, savory flavor throughout the pudding. Avoid overmixing, which could result in a dense rather than custard-like texture.

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F. Pour the batter into a greased 9×13-inch baking dish or six 8-ounce ramekins. Bake for 45-55 minutes for the large dish or 30-35 minutes for ramekins, until the top is golden brown and a knife inserted in the center comes out clean.

The pudding is done when the edges are set but the center still has a slight jiggle – it will continue to firm up as it cools. The ideal internal temperature should reach 170°F. Overbaking can cause the eggs to curdle, so begin checking at the minimum time.

Step 5: Rest and Serve

Remove from the oven and let the pudding rest for 10 minutes before serving. This brief resting period allows the structure to set completely and prevents separation when sliced. The texture should be creamy with a delicate custard consistency throughout.

Serve warm, when the flavors are most pronounced. The pudding will hold its shape when scooped but should still have a luxurious, spoonable quality. For best results, consume within 2 hours of baking, though it can be reheated gently in a 300°F oven if needed.

Wine and Beer Pairings for mccormick corn pudding

Sweet Wine Pairings

This creamy, slightly sweet pudding pairs beautifully with off-dry white wines that complement its custard-like richness. I love serving it with a chilled Riesling from Washington State—look for bottles labeled “semi-sweet” with notes of peach and honey. The wine’s acidity cuts through the dish’s richness while enhancing the corn’s natural sweetness. 🍷

For something more indulgent, try a Moscato d’Asti from Italy. Its light effervescence and stone fruit flavors create a delightful contrast to the pudding’s creamy texture. I find the 2021 Saracco Moscato d’Asti particularly well-balanced for this pairing.

Rich White Wines

If you prefer drier wines, an oaked Chardonnay from California works wonderfully. The buttery notes in wines like Kendall-Jackson Vintner’s Reserve mirror the pudding’s richness, while the vanilla undertones complement the vanilla extract in the recipe. Serve slightly cooler than room temperature for best results.

Craft Beer Options

For beer lovers, a Hefeweizen with its banana and clove notes creates an unexpected but perfect match. I recommend Weihenstephaner Hefeweissbier—the wheat beer’s light body and subtle sweetness don’t overpower the delicate pudding flavors. The effervescence also helps cleanse your palate between bites. 🍺

Dark Beer Pairings

A Brown Ale offers a malty contrast that works surprisingly well. Try Newcastle Brown Ale—its caramel and nutty flavors complement the cheddar cheese in the pudding while the moderate bitterness balances the sweetness. Serve at cellar temperature (about 55°F) to let the flavors shine.

Non-Alcoholic Options

For a non-alcoholic pairing, sparkling apple cider provides the perfect balance of sweetness and acidity. I love Martinelli’s Gold Medal—its crisp bubbles and apple notes enhance the corn’s natural sweetness without overwhelming it. Chill thoroughly before serving for maximum refreshment.

Frequently Asked Questions