Grandma Toulia’s Corn Pudding

Whether it is thanksgiving or Christmas, I always request my Grandma Toulia’s corn pudding. Corn pudding is definitely one of those dishes that just brings me back to my childhood. It’s comforting, decadent and so easy it’s fool-proof.

Whenever my grandma made corn pudding, she would use a combination of whole kernel corn and cream corn from the can. But I prefer to use frozen corn and to make my life a lot easier, I just add all of the ingredients to the blender and blend it all together. So my batter is definitely lighter and a bit more fluffy than hers.

This is a recipe I just didn’t want to mess with a lot. So I didn’t make too many substitutions. I wouldn’t recommend trying to substitute the ingredients for “healthier” options. This recipe is meant to be indulgent and if you start to remove/substitute ingredients, your corn pudding isn’t going to turn out well. This is definitely the perfect time to remember it’s ok to enjoy a slice or two of corn pudding when you want to. Balance is the key to a happy life.

Now, to make the recipe a little more “Charlottefied” I did substitute a couple things. Instead of white sugar and regular butter, I decided to use a combination of maple syrup and coconut sugar and brown butter ghee. The combination of maple syrup and coconut sugar gives the corn pudding rich undertones of toffee and caramel flavor. Simply delicious.

So substituting brown sugar or coconut sugar for white sugar is perfectly ok. And you can also successfully substitute gluten-free flour for white flour. I tested this recipe with both white flour and gluten-free flour. And it turns out wonderful each time.

Grandma Toulia’s Corn Pudding

Now, let’s talk baking dishes. You can certainly use a casserole dish for your corn pudding. A deep 8 x 8 casserole dish will work perfectly for the amount of batter this recipe creates. But, if you wan to up the swag level of your corn pudding, you can bake it in ramekins. You can split the batter equally in six 8-ounce ramekins or four 10-ounce ramekins. Baking the pudding in ramekins is especially great for individual servings but it also adds a level of elegance.

If there is one thing I absolutely love about corn pudding is the simplicity of the dish. It’s crazy impressive that a dish so simple and affordable can be so incredibly decadent and irresistible. So this holiday season, gather the family and impress the heck out of them with this crazy delicious dish.

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Let’s get cooking

Let’s get cooking

Grandma Toulia’s Corn Pudding

A decadent and delicious southern dish made with sweet corn, milk or cream and spices.
A decadent and delicious southern dish made with sweet corn, milk or cream and spices.
Prep Time:10 mins
Cook Time:1 hr
Total Time:1 hr 10 mins
Yields:8 Serves



  1. To begin, preheat the oven to 350˚F.
  2. Grease a casserole dish or ramekins with brown butter ghee (or butter) and set them aside.
  3. Add all of the ingredients to a blender and blend until smooth (the batter should still have some texture to it). Transfer the batter into the prepared baking dish(es). Place the casserole dish or ramekins onto a large baking sheet and transfer the baking sheet to the oven. Bake for 1 hour or until the corn pudding is brown and just set. Insert a toothpick to check for doneness, if it comes out relatively clean, it’s ready. If there’s still raw batter stuck to the toothpick, put the corn pudding back into the oven for another 20-30 minutes. You may need to adjust the cooking time depending on which pan you are using and your oven temperature.
  4. If you want, you can serve your corn pudding with vanilla ice cream.

Nutrition Facts

Serves 8
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What do you think of this recipe?

I made this recipe after seeing it on your Instagram story for Christmas. It was a huge it, easy to make (blend- pour- bake!) We had it Christmas Dinner with my In-law’s and they loved it! I think it may be a new Christmas Tradition!

Thank you for sharing Analisa! That makes me so happy! It’s such a crowd pleaser