Creamy Corn Pudding

Corn pudding was born in the Americas. Originally it was a staple for the early Native Americans, then it morphed and evolved into a staple for early American settlers too. Originally the Native Americans used corn (maize) to make simple porridges, like sagamite, which early European settlers observed and adapted. The early European settlers took the sagamite, and mixed it with their hasty pudding and the result was corn pudding. The settlers, particularly those who settled in the South, learned and adapted to the use of corn or maize for their original oats or wheat, since they were more readily available. By the 1640s, colonists were making “sump” or “Indian pottage,” combining cornmeal with milk and butter, sometimes adding dried blueberries as a substitute for European currants. By the 18th century, molasses and sugar became more available, replacing berries and creating a sweeter, more custard-like baked dish. Today, “corn pudding” can refer to a range of dishes, from sweet desserts (often using creamed corn and cornbread mix) to savory Southern sides, showcasing the ingredient’s versatility.  Corn pudding goes by a few names too. Besides corn pudding, is also known as pudding corn, puddin’ corn, hoppy glop, or spoonbread.

I love corn pudding. I have never had it as a dessert, but I love enjoying it as a savory and delicious side dish. Again, it is a Southern thing, and part of my Southern roots, though it is popular all over the Southwest and in Many Mexican-American homes too. 🙂 As always, there are many different varieties and adaptations. There is never just one way to make it. rarely, is there just one way to make something. I myself make it slightly different all the time too. Some people add cream cheese, which to me, is a hard NO. I prefer it sans cheese, and more custard like. Corn pudding is a soft, creamy, spoonable casserole that’s resembles a custard or soufflé, using eggs, dairy, and creamed corn for a rich, scoopable texture.

Creamy Corn Pudding

This is just one of many different versions of corn pudding. What makes this one intriguing is the use of maple syrup as the sweetener. When cooking, I like to use pure maple syrup.

5 cups corn

1/2-3/4 cup heavy whipping cream

3 eggs

2 egg yolks

1/2 red bell pepper, diced

1/2 green bell pepper diced

1 jalapeno, diced fine

1/4 cup green onions, sliced

1-2 TBSP cilantro, chopped

2 tsp maple syrup

salt & pepper to taste

1/4 tsp cinnamon

Preheat the oven to 375* F or 191 *C.

Spray a 9 inch square baking dish with cooking spray.

Saute the peppers slightly in oil or butter to soften them.

Beat the eggs and cream together. Mix everything together and place into the prepared baking dish.

Bake fore 25-35 minutes or until the “pudding” is set. Serve hot along side your favorite main dish and enjoy. 🙂

Have a great day and make everyday great. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.