Ukrops Corn Pudding Recipe: Southern-Style Custard Side Dish

There’s a reason this Southern-style corn pudding has been a beloved side dish for generations—it delivers creamy, custard-like comfort in every bite. I developed this version to capture the classic richness of Ukrop’s famous recipe.

The secret lies in the balance of sweet corn, eggs, and milk, creating a texture that’s part soufflé, part pudding. It bakes up golden and slightly jiggly, with just the right amount of sweetness to complement any main dish.

Perfect for holidays or Sunday suppers, this dish comes together in 10 minutes of prep before baking. The aroma alone will have everyone gathered around the table before it’s even out of the oven.

Serve warm as a side to fried chicken, ham, or roasted meats. Here’s how to make this timeless favorite.

Ingredients for Ukrops Corn Pudding

Creamy, custardy Southern comfort with just a handful of pantry staples and fresh corn.

The corn is the soul of this dish. Fresh summer corn (cut straight off the cob) gives the best texture, but frozen works perfectly (no need to thaw). I grab mine from Trader Joe’s or the freezer aisle—just avoid canned if you can, as it can get mushy. The milk and eggs are what create that signature custardy consistency, so don’t skimp on full-fat here.

No whole milk? Half-and-half or heavy cream makes it even richer (use the same amount). Out of fresh corn? Canned corn (drained) is fine in a pinch. For a gluten-free version, swap the flour for cornstarch or almond flour. The cheddar adds a nice sharpness, but Monterey Jack or Colby work too if that’s what you’ve got.

This pudding keeps well in the fridge for 3-4 days—reheat in the microwave or oven. It also freezes beautifully for up to 3 months. Leftovers taste just as good, maybe even better as the flavors meld (worth the extra minute).

Step-by-Step Instructions for Southern-Style Corn Pudding

This method delivers creamy, custardy texture with a golden top every time.

Step 1: Preheat and Prep the Baking Dish

Start by preheating your oven to 350°F. While it heats, grease a 9×13-inch baking dish with 1 tbsp Unsalted Butter to prevent sticking. I like to use a paper towel to spread it evenly across the bottom and sides.

This step ensures your pudding releases cleanly after baking. The butter also adds a subtle richness to the finished dish. Don’t skip this—it’s the difference between a perfect release and a sticky mess.

Step 2: Blend the Wet Ingredients

In a large bowl, whisk together the 4 whole Large Eggs, 1 cup Whole Milk, and 4 tbsp Unsalted Butter (melted). Add the 0.25 cup Granulated Sugar, 0.5 tsp Salt, and 1 tsp Vanilla Extract, mixing until fully combined.

The mixture should look smooth and slightly pale. I always use room temperature eggs here—they incorporate better into the liquid and create a more uniform texture in the final pudding.

This wet base gives the dish its custard-like consistency. Whisking vigorously for 1-2 minutes ensures everything is well-emulsified.

Step 3: Combine Dry Ingredients with Corn

In a separate bowl, mix the 0.25 cup All-Purpose Flour and 1 tsp Baking Powder. Sprinkle this over the 4 cups Sweet Corn Kernels and toss to coat evenly. The flour helps thicken the pudding while the baking powder gives it a slight lift.

I use fresh or thawed frozen corn for the best texture, but canned works too—just drain it well. The kernels should be evenly dusted with the flour mixture with no dry spots remaining.

Step 4: Fold Everything Together and Bake

Pour the wet mixture over the corn and fold gently with a spatula until just combined. Don’t overmix—you want to keep some texture to the corn. Stir in the 0.5 cup Sharp Cheddar Cheese (shredded) until evenly distributed throughout the batter.

Transfer the mixture to your prepared baking dish. The batter will look slightly lumpy—that’s normal. Smooth the top with your spatula and bake for 45-50 minutes.

Step 5: Check for Doneness and Serve

Bake until the top is golden brown and the center is set with just a slight jiggle. Insert a knife into the center—it should come out clean or with just a few moist crumbs. If it looks wet, give it another 5-10 minutes.

Let it rest for 10 minutes before serving. This allows the pudding to set fully. The texture should be creamy and custard-like with a golden, slightly crisp top layer. Serve warm as a side to your favorite Southern dishes.

Essential Equipment for ukrops corn pudding

Baking Dish Essentials

For this pudding, I swear by a 9×13-inch glass baking dish—it conducts heat evenly and lets you monitor browning. Pyrex is my go-to brand for durability. Avoid metal pans if possible, as they can cause the edges to over-brown before the center sets. 💡

Mixing Bowls

You’ll need at least one large mixing bowl (2-3 quart capacity) for the wet ingredients. I use stainless steel bowls because they’re lightweight and easy to clean. A second medium bowl helps when combining the dry ingredients with the corn.

Whisk and Spatula

A sturdy wire whisk ensures the eggs and milk emulsify properly—look for one with a comfortable grip. For folding, a silicone spatula is perfect; it scrapes every bit of batter from the bowl and won’t scratch your dishes.

Measuring Tools

Accurate measurements matter here. I use a dry measuring cup set for flour and sugar, and a liquid measuring cup for milk. A 1 tbsp measure is handy for butter and vanilla. Precision ensures the right custard texture every time.

Cheese Grater

Freshly shredded cheddar cheese melts better than pre-shredded. I recommend a box grater with multiple sides—use the medium holes for best results. If you’re short on time, Kraft shredded cheddar works in a pinch.

Testing Tools

To check doneness, a thin metal skewer or knife works perfectly. Insert it into the center—if it comes out clean or with a few moist crumbs, it’s done. I also keep an oven thermometer in my dish to confirm the 350°F temperature. 🌡️

Frequently Asked Questions