This Easy Homemade Corn Pudding without Eggs is creamy, slightly sweet, and full of cozy corn flavor — a true family favorite! After years of skipping traditional versions because of our egg allergy, I finally created an egg-free recipe that’s just as rich and delicious. Made with simple, everyday ingredients and tested until perfect, it’s the kind of dish you can count on for holidays or weeknight dinners. Whether you’re cooking for allergies or just love comforting, homemade sides, this one’s a keeper!
Oriana’s Thoughts On The Recipe
For years, traditional corn pudding recipes were off-limits in our house because they rely heavily on eggs. And if you’ve been here for a while, you know that eggs are a no-go for us due to allergies. So, like with many of my favorite comfort foods, I decided to create my own Corn Pudding without Eggs version — one that’s just as delicious, but completely egg-free. After several rounds of testing (and plenty of taste-testing from my family!), I landed on this easy, foolproof recipe.
What I love most is how simple and flexible it is. You can use fresh, frozen, or even canned corn — whatever you have on hand. It all comes together in one bowl, no mixer or fancy equipment needed. It’s the perfect side dish for Thanksgiving or any time you’re craving something cozy and homemade.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- Yellow Cornmeal: Adds that classic corn flavor and texture. If you only have white cornmeal, that works too.
- All-Purpose Flour: Helps hold everything together and balances the pudding’s texture.
- Baking Powder: Gives a little lift, keeping the pudding from feeling too dense.
- Salt: Enhances flavor — don’t skip it!
- Ground White Pepper: Adds a gentle warmth without overpowering the sweetness.
- Nutmeg: Just a pinch for cozy flavor; it pairs beautifully with the corn.
- Granulated Sugar: Brings out the corn’s natural sweetness. Adjust to taste if you prefer it less sweet.
- Unsalted Butter: Adds richness and that melt-in-your-mouth comfort. You can use dairy-free butter if needed.
- Sour Cream: Makes the pudding creamy and helps bind it without eggs. For dairy-free, use a plant-based sour cream alternative.
- Milk: Keeps everything moist and smooth. Any type of milk works — dairy or plant-based.
- Corn Kernels: The star of the dish! Use fresh, frozen (thawed), or canned (drained).
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Mix the Ingredients
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In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, white pepper, nutmeg, and sugar. This helps everything blend evenly before adding the wet ingredients. Pour in the melted butter, sour cream, and milk. Gently stir just until everything looks combined — a few lumps are totally fine! -
Then, fold in the corn. Try not to overmix; you just want everything coated and even.
Bake It
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Pour the batter into your prepared baking dish and spread it out evenly. -
Bake for about 30 – 40 minutes, or until the top turns golden brown, the edges are firm, and the center looks set.
Recipe Tips For Success
➤ Troubleshooting Tips:
- The Pudding Feels Too Dense: The texture of corn pudding really comes down to personal preference — some people love it more set and sliceable, almost like a soft cornbread casserole, while others prefer it creamy and spoonable, closer to a custard. There’s no right or wrong! Pro Tip: If you like yours on the softer side, reduce the flour and cornmeal slightly and bake just until the center is set but still a little jiggly. For a firmer texture, stick with the full amount of dry ingredients and bake a few minutes longer.
- The Top Browns Too Quickly: Every oven is different, and some run hotter on top. Pro Tip: If you notice the top browning too fast, loosely cover the dish with foil during the last 10–15 minutes of baking.
- The Center Isn’t Setting: This can happen if the oven temperature is off. Pro Tip: Bake on the middle rack and check for doneness with a toothpick — it should come out mostly clean with just a few moist crumbs.
- For best results, let the mixture sit for 5 minutes before baking — it allows the cornmeal to hydrate a bit.
- Don’t overbake! The pudding should be set but still slightly soft in the center.
Variations & Additions
- Cheesy Twist: Add ½ cup of shredded cheddar or mozzarella for a savory version.
- Spicy Kick: Stir in a bit of chopped jalapeño or green chiles.
- Sweet Corn Delight: Mix in a tablespoon of honey or maple syrup for extra sweetness.
- Herb Boost: Fresh thyme or chives add a nice savory touch.
Serving Suggestions
Serve it warm straight from the oven! It’s the perfect side dish for Thanksgiving turkey, roasted chicken, or even grilled meats. I love serving it alongside mashed potatoes and green beans for a cozy family dinner.
Storage and Freezing Instructions
Store: Let the corn pudding cool completely, then cover and refrigerate for up to 4 days.
Reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat the whole dish in the oven at 350°F (180°C) until heated through.
Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Try These Side Dish Recipes Next!
Recipe Card
Corn Pudding without Eggs
This Easy Homemade Corn Pudding without Eggs is creamy, sweet, and full of cozy corn flavor—just like the classic, but completely egg-free! Made with simple pantry ingredients and baked until golden and tender, it’s a comforting side dish that everyone can enjoy. Tested until foolproof and loved by my family, it’s perfect for holidays, potlucks, or any meal that calls for a touch of warmth and sweetness.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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Preheat oven to 400° F (200° C). Grease an 8-inch square baking dish well. Set aside.
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In a medium mixing bowl, add cornmeal, flour, baking powder, salt, white pepper, nutmeg, and sugar; whisk to combine well. Add melted butter, sour cream, and milk. Mix just until the mixture comes together and there are only a few lumps remaining.
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Fold in the corn. Avoid over-mixing.
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Pour batter into prepared baking dish.
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Bake for about 30 – 40 minutes or until golden brown on top and the center is set and the edges are firm.Note: The texture of corn pudding is a matter of preference. For a softer, creamier pudding, bake just until the center is set but still jiggly. For a firmer, sliceable texture, bake a few minutes longer. I baked mine for 40 minute for a firmer texture.
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Allow to cool slightly before serving.
Corn: If using frozen corn, thaw it first by rinsing under warm water for 1 to 2 minutes and draining well. Fresh corn can be cut straight off the cob. If fresh or frozen corn isn’t available, drained canned corn works great too.
Additional add-ins: To further enhance the flavor of this corn pudding, try adding 1 teaspoon each of dried garlic and onion granules or powder.
Store: Let the corn pudding cool completely, then cover and refrigerate for up to 4 days.
Reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat the whole dish in the oven at 350°F (180°C) until heated through.
Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success:
➤ Troubleshooting Tips:
- The Pudding Feels Too Dense: The texture of corn pudding really comes down to personal preference — some people love it more set and sliceable, almost like a soft cornbread casserole, while others prefer it creamy and spoonable, closer to a custard. There’s no right or wrong! Pro Tip: If you like yours on the softer side, reduce the flour and cornmeal slightly and bake just until the center is set but still a little jiggly. For a firmer texture, stick with the full amount of dry ingredients and bake a few minutes longer.
- The Top Browns Too Quickly: Every oven is different, and some run hotter on top. Pro Tip: If you notice the top browning too fast, loosely cover the dish with foil during the last 10–15 minutes of baking.
- The Center Isn’t Setting: This can happen if the oven temperature is off. Pro Tip: Bake on the middle rack and check for doneness with a toothpick — it should come out mostly clean with just a few moist crumbs.
➤ Extra Tips:
- For best results, let the mixture sit for 5 minutes before baking — it allows the cornmeal to hydrate a bit.
- Don’t overbake! The pudding should be set but still slightly soft in the center.
➤ Variations & Additions
- Cheesy Twist: Add ½ cup of shredded cheddar or mozzarella for a savory version.
- Spicy Kick: Stir in a bit of chopped jalapeño or green chiles.
- Sweet Corn Delight: Mix in a tablespoon of honey or maple syrup for extra sweetness.
- Herb Boost: Fresh thyme or chives add a nice savory touch.
Calories: 315kcalCarbohydrates: 37gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 44mgSodium: 474mgPotassium: 205mgFiber: 3gSugar: 12gVitamin A: 527IUVitamin C: 1mgCalcium: 76mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
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