Ukrops Corn Pudding Recipe: Old-Fashioned Creamy Southern Side

There’s something deeply comforting about a dish that brings back memories of family gatherings and holiday tables. This classic Southern side delivers creamy, custard-like texture with a golden, slightly crisp top, just like the beloved original.

I’ve refined this recipe to capture the same rich, buttery flavor and tender consistency that made it a staple. Simple ingredients and a straightforward method ensure it’s as easy to prepare as it is delicious.

The result is a dish that pairs perfectly with roasted meats, fried chicken, or holiday feasts. It’s a nostalgic favorite that never fails to impress.

Ready in under an hour, this pudding is a timeless addition to any meal.

Ingredients for Ukrops Corn Pudding

Classic Southern ingredients deliver comfort in every creamy, golden bite of this nostalgic dish.

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The corn is the soul here. Fresh summer corn (cut from the cob) gives the best texture, but frozen or canned works just fine—just drain well if using canned. The cheddar adds richness, so sharp cheddar from the deli counter melts better than pre-shredded (which has anti-caking agents). For the milk, whole milk is non-negotiable for that custard-like consistency.

No whole milk? Half-and-half at half the quantity plus water gets you close. Out of fresh corn? Canned cream corn adds extra creaminess (use 2 cans, drained). Need a shortcut? Jiffy corn muffin mix can replace the flour, sugar, and baking powder—just add the wet ingredients. The butter can be swapped for vegetable oil if dairy is a concern.

This pudding holds up well—store covered in the fridge for up to 4 days. Reheat in the oven (covered with foil) at 350°F for best results. Freezes beautifully for up to 3 months, though the texture may be slightly less creamy.

Step-by-Step Instructions for Corn Pudding

Here’s the method that delivers a creamy, custard-like texture with a golden top every time.

Step 1: Prep the Wet and Dry Ingredients

Preheat your oven to 350°F. In a large bowl, whisk together the 4 whole Large Eggs, 1.5 cups Whole Milk, and 0.5 cup Unsalted Butter (melted and cooled) until smooth. I always beat the eggs first until frothy—this ensures a light, airy base for the pudding.

In a separate bowl, combine the 0.5 cup All-Purpose Flour, 0.33 cup Granulated Sugar, 1 tbsp Baking Powder, 1 tsp Salt, and 0.25 tsp Black Pepper. Sifted flour works best here to prevent lumps in your finished dish.

Step 2: Combine and Fold in Corn and Cheese

Gradually add the dry ingredients to the wet mixture, whisking just until combined. Avoid overmixing—the batter should be smooth but not thick. Fold in the 4 cups Sweet Corn Kernels and 1 cup Cheddar Cheese using a spatula, ensuring even distribution throughout.

The corn kernels will settle slightly as the pudding bakes, so don’t worry if they aren’t perfectly suspended. The cheese will melt into gooey pockets of flavor, so use shredded sharp cheddar for the best texture.

Step 3: Bake Until Golden and Set

Pour the batter into a greased 9×13-inch baking dish or similar-sized casserole. Bake for 45-50 minutes until the top is golden brown and the center is just set—a knife inserted should come out clean.

If the top begins to brown too quickly, tent loosely with foil. The pudding should jiggle slightly in the center when done but firm up as it cools. This balance ensures a creamy interior without being undercooked.

Step 4: Rest and Serve Warm

Let the pudding rest for 10 minutes before slicing. This allows the custard to fully set and makes serving easier. The texture will be rich and slightly dense, with a moist, spoonable consistency.

Serve warm as a side dish. For best results, pair with roasted meats or a hearty salad. Leftovers reheat well, though the texture may firm up slightly—add a splash of milk when warming to restore creaminess.

Creative Variations of This Dish

Cheesy Jalapeño Kick

Add 2 seeded jalapeños (finely diced) and swap half the cheddar for pepper jack cheese. This variation brings a subtle heat that balances the sweetness. I like to top it with extra jalapeño slices for visual appeal. 🌶️

Sweet Cornbread Twist

Reduce the sugar to ¼ cup and add 1 cup cornmeal to the dry ingredients. The result is a cornbread-pudding hybrid with a slightly grainier texture. Serve with honey butter for an extra touch of sweetness.

Savory Herb Infusion

Mix in 1 tbsp fresh chives and 1 tsp dried thyme with the wet ingredients. This version pairs wonderfully with roasted turkey or ham. The herbs add depth without overpowering the corn’s natural sweetness.

Creamy Coconut Swap

Replace the whole milk with 1 can (13.5 oz) coconut milk for a dairy-free twist. The coconut flavor is mild but adds a tropical note. This works especially well with fresh summer corn.

Bacon and Scallion

Fold in ½ cup cooked crumbled bacon and ¼ cup chopped scallions before baking. The smoky bacon enhances the richness, while the scallions add a fresh bite. This is my go-to for holiday meals. 💛

Southwest Fiesta

Stir in 1 cup black beans (drained), ½ cup diced bell peppers, and 1 tsp cumin. Top with avocado slices and cilantro after baking. It’s a hearty, flavorful side that can double as a vegetarian main.

Frequently Asked Questions