Corn pudding makes any day feel special, it is warm, sweet, and brings everyone back to the table for another scoop. I first tasted City BBQ corn pudding at a friend’s backyard cookout, and ever since, it has been on my mind to make it myself.
The way the corn pudding was creamy, a little sweet, and perfectly soft just stuck with me. I wanted to create that same cozy feeling at home, so I started making my own City BBQ Corn Pudding Recipe. Now, I am sharing it here with you, so you can have a little taste of comfort whenever you want.
This recipe does not need any fancy skills, simple ingredients, or a little stirring. Every bite is like a mini celebration. Let us make your kitchen smell amazing with this cheesy, golden goodness called City BBQ corn pudding!
Why You will Love this Copycat Recipe!
This City BBQ Corn Pudding Recipe is a total winner! It is creamy, slightly sweet, and so easy to whip up, even if you are new to cooking. I love how it brings that restaurant-quality taste right to your kitchen.
The homemade version is better because you control the ingredients, making it fresher and more customizable. You can tweak it to your liking, add a pinch of spice or extra corn for texture. Plus, it is budget-friendly and perfect for feeding a crowd.
Big thanks to the original City BBQ Corn Pudding Recipe for inspiring this dish, it is a classic that I have made my own!
City BBQ Corn Pudding Recipe Ingredients
Every bowl of this pudding starts with a few simple things you might already have; I have included some swap ideas in case you are missing something:
- 5 large eggs: Eggs are the glue that holds this pudding together, giving it that soft, custardy texture. If you do not have eggs, you can use a store-bought egg replacer or mix one tablespoon of chia seeds with three tablespoons of water for each egg. Let the chia mix for 5 minutes to thicken before using.
- 3 tablespoons cornstarch: This helps the pudding set while keeping it smooth and creamy. No cornstarch? You can use three tablespoons of all-purpose flour instead. The texture might be a tiny bit denser, but it still works great.
- ¼ teaspoon ground nutmeg: This adds a warm, cozy flavor that makes the dish feel special. If you do not have nutmeg or do not like it, you can skip it or use a pinch of cinnamon for a different twist.
- ¼ teaspoon ground white pepper: This gives a mild, peppery kick that balances the sweetness. Black pepper is a fine substitute if you do not have white pepper, it is just a bit stronger, so use a tiny bit less.
- 1½ teaspoons salt: Salt brings out all the flavors, making the corn and butter shine. Do not skip it, but you can reduce it slightly if you are watching your salt intake.
- ¼ cup sugar: This adds just the right amount of sweetness. You can swap it with honey or maple syrup for a different flavor, but sugar keeps it closest to the original recipe.
- 4 tablespoons melted unsalted butter: Butter makes the pudding rich and delicious. Vegetable oil can work in a pinch, but butter gives that classic, comforting taste.
- 2 cups of whole milk: This keeps the pudding creamy and smooth. For extra richness, try half-and-half. If you are dairy-free, oat milk or almond milk works, but the texture might be a little thinner.
- 4 cups corn kernels: Fresh corn is amazing in the summer – it is sweet and juicy. In other seasons, use frozen corn (thawed and drained) or canned corn (well-drained). Each type gives great flavor, so use what you have!
Kitchen Tools You will Need:
- Large mixing bowl
- Whisk or hand mixer.
- Measuring cups and spoons
- 13×9 inch casserole dish
- Rubber spatula
- Oven
- Non-stick cooking spray
How To Make City BBQ Corn Pudding Recipe
Making this recipe is super simple, and I have broken it down into simple steps. Even if you are new to cooking, you will nail this dish. Here is how to do it:
Step 1: Get Ready
Preheat your oven to 375°F. Spray your casserole dish with non-stick spray so nothing sticks. This makes cleanup so much easier later, and nobody wants to scrub a stuck-on casserole dish! Make sure your oven rack is in the middle position, so the pudding bakes evenly.
Step 2: Mix the Eggs
Crack the eggs into a big bowl. Whisk them well until they are nice and smooth with lots of air mixed in. This helps make the pudding light and fluffy instead of dense and heavy. Take your time here because well-beaten eggs are the secret to perfect texture.
Step 3: Add Dry Stuff
Add cornstarch, nutmeg, pepper, and salt right into the eggs. Whisk again so everything mixes up and no lumps are left. Take your time here because lumps will make the pudding bumpy and nobody wants that. The mixture should look smooth and even.
Step 4: Sweet and Buttery
Pour in the sugar and melted butter. Keep whisking! This helps make it smooth and sweet. The butter should be mixed easily if it is not too hot. If your butter is too hot, it might cook the eggs, so let it cool down a little first.
Step 5: Add the Milk
Add the milk slowly while whisking. It should all be mixed into a smooth batter that looks like thick cream. If you add it too fast, it might not mix well, and you will get lumps. Go slow and steady here.
Step 6: Time for Corn
If you use canned corn, drain it. For frozen, thaw slightly and drain. Fresh? Slice kernels off the cob. Add the corn to your batter and gently stir it in with a spatula. Do not mix too much; you want to keep the corn pieces whole. The batter might look soupy, but that is fine.
Next, pour the batter into your baking dish and spread it out evenly. Bake it for 50 to 60 minutes until the top turns a little golden and the middle feels firm when you gently shake the pan. If the edges puff up, no worries, they will settle down as it cools.
Once it is out of the oven, let it rest for 5 to 10 minutes before serving so it can firm up a little more.
Chef’s Note + Tips
Here are some quick tips to make your City BBQ corn pudding even better:
- Fresh corn in summer gives the sweetest, best flavor.
- Thaw frozen corn under warm water for 30 seconds and drain well.
- Try half-and-half instead of milk for an extra creamy texture.
- If the middle is too soft, bake for 5 more minutes and check again.
- Do not skip the salt, it makes all the flavors pop.
- Add a pinch of cinnamon for a fun twist on the flavor.
- Use a glass dish for even baking and a pretty look.
- Let it rest after baking, so it sets perfectly.
- Room temperature ingredients mix better than cold ones.
- Do not open the oven door too much while baking.
What to Serve with City BBQ Corn Pudding
This dish goes great with so many different foods because it is the perfect side dish that makes everything taste better. I love it with BBQ beef and some green beans on the side – the creamy, sweet corn pudding balances out the smoky, salty meat well.
It also pairs perfectly with BBQ chicken, grilled ribs, or honey-glazed lamb. The sweetness of the pudding makes savory meats taste even better.
For more classic comfort food combos, try it with mac and cheese, coleslaw, baked beans, and cornbread. It is also amazing with roasted turkey for dinner. I have served it with meatloaf and mashed potatoes, and people always ask for the recipe.
Other great pairings include fried chicken, roasted root vegetables like carrots and sweet potatoes, and even grilled fishlike salmon or catfish.
To serve, cut it into squares or scoop it with a big spoon onto plates. Add a little ground nutmeg or chopped chives on top for a nice look and a pop of flavor. Serve it warm for the best taste – nobody wants cold corn pudding!
The texture should be soft and creamy, like something between pudding and cornbread. It tastes sweet but not too sweet, with a rich, buttery flavor that makes you want more. The corn kernels give it a nice texture and bursts of corn flavor in every bite.
Make Ahead & Storage Tips
You can easily make City BBQ corn pudding the day before your meal. After baking, let it cool to room temperature, cover it, and store it in the fridge. To reheat, place it back in the oven at 300°F for about 20 minutes, or microwave each slice for 1 to 2 minutes.
If you want to freeze leftovers, wrap the whole dish or servings tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months. When you are ready, thaw overnight in the fridge before reheating.
If your pudding starts to smell sour, gets watery, or you see any mold, it is not safe to eat because good corn pudding should smell sweet and corny, not sour, or off. Always trust your nose and eyes to keep your family safe.
City BBQ Corn Pudding Recipe FAQs
It should be soft but set. Like thick custard. If the middle jiggles a lot, it needs more time. The top will be slightly golden and a little puffed.
This usually happens when you do not drain your corn well enough, especially canned corn. Always drain canned corn for at least 10 minutes and even pat it dry with paper towels. Frozen corn needs to be thawed and drained well too.
Another reason could be that your eggs were not mixed enough, or your oven temperature was too low. Make sure your oven is really at 375°F by using an oven thermometer.
Yes, but it takes longer, and the texture is different. Spray your slow cooker with cooking spray and cook on low for 3 to 4 hours. The top will not get gold like in the oven, but it will still taste great. You can put it under the broiler for 2 minutes at the end to get some color. Slow cooker corn pudding is softer and more like a soup, so some people like it better this way.
Cracks happen when the oven is too hot, or you bake it too long. The pudding is still good to eat! Next time, try baking it at 350°F instead of 375°F for a gentler heat. You can also put a pan of water on the bottom rack to keep things moist. If it cracks while baking, just cover it with foil and keep cooking. The cracks will settle down as it cools.
Sure! Diced red bell peppers, green onions, or jalapeños work great. Use about 1/2 cup of extra vegetables and mix them in with the corn. Green chiles add a nice kick, and diced bacon makes it extra special. Just make sure any vegetables you add are cut small, so they cook evenly. Do not add too much extra stuff or it might not set up right.
Corn pudding is more like custard with eggs and milk, while corn casserole usually has a moment of muffin mix and sour cream. This City BBQ Corn Pudding Recipe is smoother and creamier than casserole, which tends to be more cake-like.
Corn pudding also has a softer texture that is like eating savory custard. Both are delicious, but pudding feels fancier and more special for holidays.
City BBQ Corn Pudding Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Spray your casserole dish with non-stick spray so nothing sticks. This makes cleanup so much easier later, and nobody wants to scrub a stuck-on casserole dish! Make sure your oven rack is in the middle position, so the pudding bakes evenly.
- Crack the eggs into a big bowl. Whisk them well until they are nice and smooth with lots of air mixed in. This helps make the pudding light and fluffy instead of dense and heavy. Take your time here because well-beaten eggs are the secret to perfect texture.
- Add cornstarch, nutmeg, pepper, and salt right into the eggs. Whisk again so everything mixes up and no lumps are left. Take your time here because lumps will make the pudding bumpy and nobody wants that. The mixture should look smooth and even.
- Pour in the sugar and melted butter. Keep whisking! This helps make it smooth and sweet. The butter should be mixed easily if it is not too hot. If your butter is too hot, it might cook the eggs, so let it cool down a little first.
- Add the milk slowly while whisking. It should all be mixed into a smooth batter that looks like thick cream. If you add it too fast, it might not mix well, and you will get lumps. Go slow and steady here.
- If you use canned corn, drain it. For frozen, thaw slightly and drain. Fresh? Slice kernels off the cob. Add the corn to your batter and gently stir it in with a spatula. Do not mix too much; you want to keep the corn pieces whole. The batter might look soupy, but that is fine. Next, pour the batter into your baking dish and spread it out evenly. Bake it for 50 to 60 minutes until the top turns a little golden and the middle feels firm when you gently shake the pan. If the edges puff up, no worries, they will settle down as it cools. Once it is out of the oven, let it rest for 5 to 10 minutes before serving so it can firm up a little more.
This City BBQ Corn Pudding is comfortable food at its best—creamy, sweet, and full of corn flavor. It is easy to make, works for holidays or weeknights, and tastes just like the restaurant version (even better!).
Try it and let me know how yours turns out. Once you taste it, you will see why it is my go-to side dish all year round!
