This Corn Pudding is a lighter and healthy twist on grandma’s corn pudding recipe that is just as nostalgic, but better for you. With only 10 minutes of prep, this easy corn side dish bakes into a creamy, custard-like corn pudding casserole that’s perfect for potlucks, Thanksgiving, or BBQs. It’s one of the best gluten-free side dishes, made without Jiffy mix, and can be easily made dairy-free with your favorite plant-based milk. At just 128 calories and 55mg sodium per serving, it fits perfectly into a GLP-1diet, helping support your weight loss goals without having to miss out on one of your favorite southern comfort foods.
Depending on the meal and occasion, it is all about the sides! If you are looking to impress your dinner guests or bring a showstopper to the next gathering, try making any of our favorite heart-healthy side dishes that will disappear in a flash! And for those warmer months, check out our lineup of summer corn recipes!
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.
The terms are often used interchangeably, but corn pudding is typically smoother and more custard-like. Corn casserole, especially when made with Jiffy mix, tends to have a more bread-like and cakey texture.
It’s sweet, slightly savory, and creamy. The texture is similar to a cross between creamed corn and a soft soufflé, allowing the natural sweetness of the corn to be the primary flavor.
To make this recipe vegan, use a plant-based egg substitute, unsweetened plant milk (like oat or soy), and plant-based butter. Most canned cream-style corn is naturally dairy-free.
Boxed Jiffy mix contains refined flour, sugar, salt, and hydrogenated oils. This from-scratch version skips the mix to keep the dish naturally gluten-free, lower in sodium, and closer to a true custard-style pudding, which is a better fit for heart-healthy and diabetic diets.
Planning a healthy holiday menu or looking for the perfect potluck dish can be a challenge. These healthy side dish casseroles offer lighter versions of classic comfort foods that are sure to impress your guests.
If you love the natural sweetness of corn, there are many other healthy ways to enjoy this versatile vegetable. From smoky grilled elote to vibrant street corn salads, these easy corn recipes are perfect for weeknight dinners or summer cookouts.
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:
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.
Recipe yields 10 servings
Preheat oven to 400°F. Grease a 2-quart casserole dish with nonstick cooking spray.
In a large mixing bowl, whisk together the egg and egg whites. Add milk, melted butter, cornstarch, and sugar; whisk until fully combined.
Stir in drained corn and cream-style corn and mix until well combined. Pour mixture into prepared casserole dish. Bake until top is golden brown, about 1 hour. Allow to rest for 5 minutes before serving. Serve warm and enjoy! Store leftovers in an airtight container in the refrigerator for up to 1 week.
You can use 1¾ cups of thawed frozen sweet corn in place of the 15.25 oz can of whole kernel corn.
Swap the skim milk with an equal amount of unsweetened oat, soy, or almond milk.
If you only have salted butter, it will work but may slightly increase the final sodium content.