City BBQ Corn Pudding Recipe: Sweet and Creamy Southern Style

This southern-style dish delivers a creamy texture that perfectly complements any BBQ spread. The combination of sweet corn and rich custard creates a comforting side everyone will love.

Simple ingredients come together through careful baking to produce a golden, slightly jiggly result. The balance of sweetness and savory notes makes this a standout addition to your meal.

Ingredients for City Bbq Corn Pudding

Fresh corn, rich custard, and a handful of pantry staples make this dish sing.

The corn is everything here. Fresh summer corn (cut straight off the cob) gives the best texture, but Trader Joe’s frozen works in a pinch. For custard this creamy, whole milk is non-negotiable—skip the skim. I grab my dairy from Kroger since they’ve got the freshest local stuff. The cheddar should be sharp and block-cut (pre-shredded has anti-caking agents that mess with the melt).

No fresh corn? Canned sweet corn (drained well) or frozen both work. Out of whole milk? Half-and-half mixed with a splash of water gets you close. Need to make it gluten-free? Cornstarch at half the amount replaces the flour. The sugar can be reduced if you like less sweetness, but don’t skip it entirely—the corn needs that balance.

Bake it the day you’re serving—this one doesn’t reheat as well. Leftovers? They’ll keep 3-4 days in the fridge, but the texture changes. Best fresh out of the oven, golden and just set. Worth the effort every time.

Step-by-Step Instructions for City BBQ Corn Pudding

Here’s the method I use for a custard so creamy it’ll make you swoon.

Step 1: Prep the Corn and Wet Ingredients

Start by preheating your oven to 350°F. I like to pulse the 4 cups Sweet Corn Kernels in a food processor a few times—just enough to break up some kernels while leaving others whole for texture. You want a mix of creamy and slightly chunky.

In a large bowl, whisk together the 1.5 cups Whole Milk, 4 whole Large Eggs, 0.33 cup Granulated Sugar, 4 tbsp Unsalted Butter (melted and cooled), 1 tsp Vanilla Extract, 1 tsp Salt, and 0.25 tsp Black Pepper until fully combined. The eggs should be room temperature to prevent curdling in the next steps.

Step 2: Incorporate the Dry Ingredients

Sift the 0.25 cup All-Purpose Flour and 1 tsp Baking Powder directly into the wet mixture. I sift to avoid lumps—this ensures the custard base stays silky smooth. Whisk just until no dry streaks remain, being careful not to overmix.

Here’s the thing—this batter should look thin, almost like heavy cream. Don’t be tempted to add more flour; the corn and eggs will thicken it during baking. Fold in the pulsed corn kernels and 1 cup Sharp Cheddar Cheese (shredded from block melts better than pre-shredded).

Step 3: Bake Until Set and Golden

Pour the batter into a greased 9×13-inch baking dish. I use butter for greasing—it adds an extra layer of flavor. Bake for 45-50 minutes until the edges pull away from the sides and the center is set but still slightly jiggly, like a firm custard.

You’re looking for a golden brown top with a few darker spots. If the top browns too quickly, tent with foil. The pudding is done when a knife inserted in the center comes out clean. Don’t overbake—this is what keeps it creamy rather than dense.

Step 4: Rest and Garnish Before Serving

Let the corn pudding rest for 10-15 minutes out of the oven. This allows the custard to set fully and makes it easier to slice. The texture will transition from jiggly to perfectly firm but still spoon-tender.

Sprinkle the 0.5 cup Green Onions (thinly sliced) over the top just before serving. The fresh, sharp bite cuts through the richness beautifully. Serve warm—this dish doesn’t reheat as well, so dig in while it’s at its creamy peak.

Dietary Considerations for city bbq corn pudding

Gluten-Free Adaptation

Swap the 0.25 cup All-Purpose Flour for 2 tbsp cornstarch or almond flour. I’ve tested both, and the cornstarch keeps the texture closest to the original. The baking time may shorten by 5 minutes, so check at 40 minutes. 🌾

Dairy-Free Option

Use coconut milk (full-fat) instead of whole milk, and dairy-free butter like Miyoko’s. For the cheese, Violife cheddar melts beautifully. The flavor will be slightly different but still delicious and creamy.

Lower Sugar Version

Reduce the 0.33 cup Granulated Sugar to 2 tbsp or use monk fruit sweetener for a no-sugar option. The natural sweetness of the corn will still shine. I often do this for a more savory take on the dish.

Egg-Free Alternative

Replace the 4 whole Large Eggs with 1 cup unsweetened applesauce or flax eggs (4 tbsp ground flaxseed + 10 tbsp water). The texture will be denser, but still tasty. Let the mixture rest 10 minutes before baking to thicken.

Vegan Modifications

Combine the dairy-free and egg-free swaps above for a fully vegan version. I’ve had success with this combo, though the pudding sets slightly firmer. Garnish with chives instead of green onions if preferred.

Allergen Note

This recipe contains dairy, eggs, and gluten in its original form. Always check labels for cross-contamination warnings, especially with cheese and flour. For nut allergies, avoid almond flour in gluten-free versions. 💡

Frequently Asked Questions