Corn Pudding

Nonstick cooking spray
Grease your dish well so the pudding doesn’t stick to the casserole dish.

1 large egg + 6 large egg whites
The egg whites cut cholesterol and saturated fat while still acting as a binding agent. Use a carton of whites if you want to skip cracking that many eggs and saving the hassle of separating them.

½ cup skim milk
Keeps it creamy with less fat . Don’t use whole milk or it will change the nutrition.

2 Tbsp unsalted butter, melted and slightly cooled
Adds richness. Cool it before whisking or you’ll scramble the eggs.

¼ cup cornstarch
This thickens the pudding gently without flour and keeps it gluten-free. It’s the key to that smooth, silky texture.

2 Tbsp granulated sugar
Just enough to bring out the natural sweetness of the corn.

1 can (15.25 oz) no salt added whole kernel corn, drained and rinsed
Sweet and juicy. Rinsing helps reduce sodium. You can use frozen corn instead (see swaps below).

2 cans (14.75 oz each) no salt added cream-style corn
Gives that creamy texture without needing dairy. No added salt means you’re in control of the seasoning.

Prep the oven and pan:
Preheat to 400°F. Coat a 2-quart casserole dish with nonstick spray and set aside.

Whisk the wet ingredients:
In a large bowl, whisk the egg and egg whites until frothy. Add the skim milk, melted butter, cornstarch, and sugar. Whisk until smooth and no lumps remain.

Add the corn:
Stir in the drained whole kernel corn and both cans of cream-style corn. Mix until fully combined (the batter will be loose, like a thick pancake batter).

Bake:
Pour the mixture into the prepared dish. Bake uncovered for about 1 hour, or until the top is golden brown and the center is just set.

Rest and serve:
Let sit for 5 minutes before serving. This helps it firm up for clean slices. Serve warm.

Don’t want to use canned corn?
Use 1¾ cups of thawed frozen sweet corn in place of the 15.25 oz can.

Need to make it dairy-free?
Swap the skim milk with unsweetened oat, soy, or almond milk. Choose one with no added sugar or flavoring.

Only have salted butter on hand?
No problem! Salted butter works, but it’ll raise the sodium and may slightly affect the flavor.

This healthy corn pudding casserole keeps all the comfort of a classic holiday side but lightens up what’s usually a heavy dish. Traditional grandma’s corn pudding is rich and often packed with sugar and salt. Our version keeps the creamy texture and natural sweetness of corn, but cuts down on the excess fat, cholesterol, and sodium, without sacrificing any of that classic southern flavor.

Here’s how they compare, per serving:

Allrecipes Grandma’s Corn Pudding
Calories: 277
Total Fat: 6g
Saturated Fat: 6g
Cholesterol: 138mg
Sodium: 558mg
Total Carbs: 40g
Fiber: 2g
Sugars: 12g
Protein: 8g

Health eCooks’ Corn Pudding
Calories: 128
Total Fat: 4g
Saturated Fat: 2g
Sodium: 55mg
Cholesterol: 26mg
Total Carbohydrates: 19g
Fiber: 1g
Sugar: 9g
Protein: 4g

What We Changed:

• Less than 50% the calories and just a fraction of the cholesterol
  
  
• Over 500 mg less sodium
  
  
• Same creamy texture with fewer eggs and no heavy dairy
  
  
• Still sweet and satisfying, but with 3 fewer grams of sugar
  

If you love the taste of classic corn side dishes like Grandma used to make, this is the lighter version that still feels nostalgic. It’s a great fit for healthy dinner side dishes and easy potluck side dishes when you want healthy comfort food.

• Refrigerate leftovers in an airtight container for up to 1 week
  
  
• Reheat in the microwave or oven until warm; just add a splash of milk if it gets too firm
  
  
• Great alongside roast chicken, grilled veggies, or as part of a holiday spread
  
  
• Perfect for corn side dishes for Thanksgiving or easy potluck side dishes year-round

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Calories: 128 per ⅓-cup

Dietary Tags: Vegetarian, Gluten-Free, Heart Healthy, Low Sodium, Diabetic-Friendly, Bariatric, GLP-1, Adventist

If you love this healthy corn pudding, you’ll want to try a few more of our favorite corn side dishes. These recipes highlight the natural sweetness of corn with bold flavors and lighter ingredients, making them great for weeknight dinners, cookouts, or anytime you need a quick side that hits the spot.

Esquites: A creamy Mexican street corn salad made lighter with Greek yogurt and bold lime flavor.

Elote: Grilled corn slathered in a tangy yogurt sauce with chili and lime that has big flavor and less fat.

Grilled Corn on the Cob: Simple, smoky, and perfect for cookouts; no butter needed to make this shine.

Taco Pasta Salad: A filling protein-packed salad with corn, beans, avocado, and southwest spices.

Looking for more easy potluck side dishes that work for both festive meals and casual gatherings? These casseroles are lighter takes on comfort food classics, designed to please a crowd without overloading on fat, sodium, or calories.

Mashed Potato Casserole: Creamy and satisfying, made with Greek yogurt and reduced-fat cream cheese for a comfort-food favorite that’s lighter on the waistline.

Mac and Cheese Casserole: Gooey mac and cheese topped with crispy panko breadcrumbs that’s full of flavor but lower in saturated fat and sodium.

Green Bean Casserole: A healthy twist on the classic, but without canned soup, just fresh green beans, a creamy mushroom sauce, and a crunchy corn flake topping.

Squash Casserole: Golden, cheesy, and light. This baked veggie side is perfect for both summer and fall tables.

What is corn pudding made of?
Corn pudding is made from a mix of whole kernel corn, creamed corn, eggs, milk, butter, a touch of sugar, and a thickener like cornstarch or flour. It bakes into a soft, custard-like casserole.

What's the difference between corn pudding and corn casserole?
They’re often used interchangeably, but corn pudding is typically smoother and more custard-like, while corn casserole (especially with Jiffy mix) tends to be more bread-like and cakey.

Is corn pudding the same as cornbread?
No, cornbread is dense and bread-like, often using cornmeal and rising agents. Corn pudding is softer, spoonable, and doesn’t contain leavening.

What are the different variations of corn pudding?
Some savory versions add cheese, sour cream, or jalapeños for spice . Others use boxed cornbread mix for a cakier texture. This version keeps it light, creamy, and lower in sodium and fat.

What does corn pudding taste like?
It’s sweet, slightly savory, and creamy. It is almost like a cross between creamed corn and a soft soufflé. The natural sweetness of the corn really shines through.

How can you make vegan corn pudding?
To make this vegan, use:

• Use a plant-based egg substitute, like Just Egg Eggs From Plants
  
  
• Unsweetened plant milk like almond, oat, or soy
  
  
• Plant-based butter
  
  
• And don’t worry about the cream-style corn. Most canned cream-style corn is naturally dairy-free. The creamy texture comes from pureed corn and the milky liquid from the corn kernels themselves, not added cream.

Is corn pudding a casserole?
Yes, corn pudding casserole is a baked, spoonable side dish that’s a staple in holiday meals and Southern cooking.

Why is this a corn pudding recipe without Jiffy mix?
Boxed Jiffy mix adds refined flour, sugar, salt, and hydrogenated oils — all of which increase calories, sodium, and saturated fat. It also turns the texture more cakey than creamy. This version skips the mix to keep the dish naturally gluten-free, lower in sodium, and closer to a true custard-style corn pudding recipe. It’s a better fit for heart-healthy and diabetic-friendly diets without losing the cozy, classic flavor.