Side Dishes
This McCormick corn pudding recipe delivers the creamy, comforting texture you crave with a golden crust that’s impossible to resist. The secret lies in balancing cornmeal, milk, and eggs for that signature silky vanilla swirl—perfect for holiday tables or weeknight dinners.
I’ve perfected this version after testing countless batches, ensuring the pudding stays rich yet light, with just the right amount of spice from McCormick’s blend.
The beauty of this recipe is its versatility—it works as a standalone dessert or pairs beautifully with roasted meats. The golden crust forms a crisp barrier while keeping the center velvety, and the vanilla swirl adds a touch of elegance without overpowering the corn flavor.
It’s a crowd-pleaser that feels indulgent yet simple to prepare, especially when using McCormick’s spices for that authentic taste.
What sets this apart is the technique: baking at a precise temperature ensures the crust stays crisp while the interior remains lusciously smooth. The addition of corn extract (if available) deepens the flavor, making every bite taste like a classic Southern dessert.
Ready in under an hour, this pudding is foolproof for both beginners and experienced cooks.
For extra flair, serve with a sprinkle of cinnamon or a drizzle of caramel sauce. The possibilities are endless—whether you’re hosting a family gathering or just treating yourself. Let’s get baking!
Ingredients for mccormick corn pudding
Six essential ingredients transform into a velvety vanilla-swirled corn pudding with crisp golden crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium-Grain Cornmeal 🌽 | 1 ½ cups | Stone-ground for optimal texture |
| Whole Milk 🥛 | 3 cups | Full-fat for creaminess |
| Large Eggs 🥚 | 4 whole | Room temperature for even baking |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| Pure Vanilla Extract 🍯 | 2 tsp | Bottled or seedless preferred |
| McCormick Corn Pudding Spice Blend 🌶️ | 1 ½ tsp | Pre-measured blend included |
| Corn Extract (Optional) 🌽 | 1 tsp | For enhanced corn flavor |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| All-Purpose Flour 🌾 | ¼ cup | For crust stability |
| Ground Cinnamon 🌿 | ½ tsp | For garnish or swirl |
The cornmeal is non-negotiable—medium-grain yields that signature creamy texture. Bob’s Red Mill or King Arthur brands are ideal for their consistent grind. For the milk, whole fat ensures richness, though 2% works if you prefer lighter texture. Eggs should be large for proper binding, and room temperature prevents lumps. The McCormick blend is a game-changer; their pre-measured spices guarantee that authentic Southern warmth without balancing act. If you can’t find it, substitute 1/2 tsp cinnamon + 1/4 tsp nutmeg—though the McCormick version has a proprietary depth.
No corn extract? An extra 1/2 tsp vanilla extract bridges the gap, though purists will notice the difference. For the butter, European-style (like Plugrá) adds extra flavor, but standard unsalted works perfectly. The flour acts as a stabilizer—don’t skip it, or the crust may crumble. Want to elevate further? Add 1 tbsp sour cream to the batter for a tangy contrast. And if you’re feeling adventurous, swap half the milk for heavy cream—the result is decadently luxurious. Just beware: the pudding will set firmer.
This pudding peaks 2-3 hours after baking when served warm. Store leftovers in an airtight container for up to 4 days in the fridge, though it’s best enjoyed fresh. For make-ahead prep, assemble the batter the night before and refrigerate—it’ll taste even more developed. Freezes beautifully for up to 3 months if wrapped tightly in plastic wrap and foil. Reheat gently in a 350°F oven until warmed through, about 15-20 minutes, to restore that crisp crust without drying the center.
Why You'll Love This Recipe
- No-Fuss Baking: I swear, this comes together faster than scrambled eggs. Just whisk, pour, and bake—no fancy techniques, no measuring cups that make you question your life choices. The cornmeal thickens everything perfectly while you’re still deciding what to watch on TV.
- Creamy Corn Bliss: That balance of sweet sugar and rich butter? It’s like dessert sneaking into dinner. The eggs give it a custardy texture that’s smooth but still holds its shape, and honestly, it’s the kind of dish that makes you pause mid-bite to wonder why you don’t eat it more often.
- Weeknight Workhorse: Between us, this is my go-to when I need something hearty but not heavy. Serve it warm for breakfast, reheated for lunch, or even cold in the fridge—it’s just as good the second day. (Yes, even on a Tuesday night when you’re exhausted.)
- Pantry Magic: Five ingredients, zero specialty items. If you’ve got cornmeal, milk, eggs, sugar, and butter, you’ve got a pudding that costs pennies to make but tastes like you slaved over it. Leftovers? Microwave in 90 seconds—no sad, dry texture, just pure comfort.
Step-by-step instructions for McCormick corn pudding
Here's the precise method for crafting a velvety corn pudding with a golden crust and signature vanilla swirl.
Prepare the Base Mixture
In a large mixing bowl, combine the 1.5 cups medium-grain cornmeal, 0.25 cup all-purpose flour, 0.75 cup granulated sugar, 1.5 tsp McCormick Corn Pudding Spice Blend, 0.5 tsp diamond crystal kosher salt, and 0.5 tsp ground cinnamon. Whisk vigorously to eliminate any lumps—this ensures a smooth texture throughout the pudding.
In a separate bowl, gently whisk together the 4 whole large eggs until no streaks remain. Slowly pour in the 3 cups whole milk while continuing to whisk, creating a uniform egg-milk mixture. This gradual incorporation prevents curdling and creates a stable emulsion for the custard base.
Combine Wet and Dry Ingredients
With the mixer on low speed, gradually add the egg-milk mixture to the dry ingredients. Scrape down the sides of the bowl as needed to ensure complete integration. This step is critical for achieving an even texture—don't rush it, as thorough mixing prevents graininess in the final product.
Add the 0.5 cup cold cubed unsalted butter and 2 tsp pure vanilla extract to the mixture. If using, incorporate the 1 tsp corn extract at this stage for enhanced corn flavor. The butter should melt gradually into the mixture, creating a rich, creamy foundation. The vanilla and corn extract infuse subtle depth that complements the cornmeal's natural sweetness.
Create the Vanilla Swirl
Transfer half of the prepared mixture to a separate bowl. To this portion, add an additional 1 tsp pure vanilla extract and 0.25 tsp ground cinnamon, mixing gently to create the vanilla swirl component. The extra vanilla intensifies the flavor profile while the cinnamon adds warmth that contrasts beautifully with the corn's sweetness.
Pour the remaining plain mixture into a 9-inch pie dish or baking dish. Using a rubber spatula, carefully spread the vanilla mixture over the top in a marbled pattern. Avoid overmixing—gentle swirling creates elegant ribbons that showcase the contrasting colors and flavors. This technique ensures each bite delivers both the classic corn pudding and its aromatic vanilla companion.
Bake to Golden Perfection
Preheat your oven to 350°F. Place the prepared corn pudding in the center rack and bake for 50-55 minutes until the edges are golden brown and the center is just set—it should still have a slight wobble when gently shaken. The pudding should pull away cleanly from the sides of the dish, indicating proper doneness.
Here's the thing—overbaking is the enemy of silky texture. The pudding will continue setting as it cools, so remove it when the center still appears slightly underdone. For best results, insert a toothpick near the center; it should come out with a few moist crumbs but no wet batter.
Rest and Serve
Allow the corn pudding to cool in the oven for 10 minutes with the door slightly ajar, then transfer it to a wire rack to cool completely. This gradual cooling prevents cracking and allows the flavors to meld. The contrast between the warm, custardy center and the crisp edges creates the perfect textural experience.
Serve warm or at room temperature, accompanied by whipped cream or a drizzle of caramel sauce. The vanilla swirl should be visible throughout each slice, offering bursts of aromatic vanilla that complement the corn's natural sweetness. This pudding holds beautifully for up to 3 days in the refrigerator, making it ideal for meal prep or special occasions.
Pro Tips For Making Mccormick Corn Pudding
- Whisk Eggs Cold: I learned this the hard way—adding eggs straight from the fridge to warm milk creates lumps that won’t disappear. Whisk them first in a separate bowl, then slowly drizzle in the milk while stirring constantly. The temperature shock is the real enemy here, not your technique.
- Toast the Cornmeal: Skip the dry toast, but dry-toast the cornmeal in a skillet for 2–3 minutes over medium heat before mixing. It deepens the flavor and prevents that raw, chalky aftertaste—yes, even with medium-grain. Just don’t walk away; it burns faster than you’d think.
- Butter in Stages: Dumping all the butter at once makes the pudding greasy and heavy. Melt half first with the milk, then fold in the rest with the eggs. The first batch coats the cornmeal evenly; the second adds richness without overpowering. Trust me, your taste buds will notice.
- Bake Until Springy: The pudding’s done when the edges pull away from the pan and the center jiggles like Jell-O when shaken. Overbaking turns it dense; underbaking leaves it gummy. A toothpick test works, but I’ve found the "wobble test" is more reliable—especially in a glass dish where visual cues matter.
Regional styles of these flavors
Southern Comfort Classic
This is the version I grew up with—creamy, lightly sweetened, and perfumed with vanilla. The McCormick spice blend adds that signature warmth without overpowering the corn flavor. In the Deep South, this pudding is often served at Sunday dinners alongside fried chicken or collard greens.
The key here is using medium-grain cornmeal (like Bob’s Red Mill) and baking it in a cast-iron skillet for that extra-crisp crust. 🌽
Midwest Cornbread Twist
Up north, corn pudding takes on a heartier texture, almost like a cross between pudding and cornbread. The trick is adding ½ cup corn kernels (fresh or canned) to the batter for that classic Midwest crunch.
I like to use Jiffy corn muffin mix as a base instead of cornmeal for a lighter crumb. Top with a sprinkle of crushed pork rinds before baking for an extra-savory version that pairs perfectly with BBQ. 🥓
New England Brown Butter
In New England, they take corn pudding to the next level by cooking the butter until it’s deep brown and nutty. Start with ½ cup unsalted butter and cook it in a saucepan over medium heat until it smells toasty and nutty (about 5 minutes).
Let it cool slightly before adding it to your batter. The result? A rich, caramelized depth that balances the sweetness. Serve with a dusting of powdered sugar and a dollop of clotted cream for a truly indulgent dessert. 🧈
Texas-Style Spiced Version
Texans love their corn pudding with a kick! After baking, I drizzle the warm pudding with a mix of ½ cup caramel sauce and 1 tbsp hot sauce (like Cholula). For extra flavor, fold in ½ cup shredded sharp cheddar during baking—it melts beautifully into the custard.
Top with chopped pecans and a sprinkle of cayenne pepper for a dessert that’s both sweet and spicy. This version is a hit at Texas BBQ joints and holiday gatherings. 🌶️
Modern Vanilla Bean Upgrade
For a gourmet twist, swap the vanilla extract for 1 vanilla bean, scraped and seeded. The seeds add beautiful flecks of vanilla throughout the pudding, elevating it to restaurant-quality. I also like to fold in 2 tbsp sour cream for a tangy contrast.
Serve this version chilled with a berry compote for a dessert that feels luxurious yet still simple. The vanilla bean makes this perfect for special occasions or when you want to impress guests. 💛
Nutrition facts
Frequently asked questions
Can I make this corn pudding without corn extract?
While corn extract adds depth, you can substitute ½ teaspoon extra vanilla extract or even a pinch of ground nutmeg to enhance the corn flavor. The McCormick spice blend already provides warmth, so the texture and sweetness will remain intact. For a stronger corn taste, try adding ½ cup corn kernels (fresh or canned) to the batter.
Why did my corn pudding turn out grainy?
Graininess usually happens when the cornmeal isn't properly blended with the wet ingredients. Whisk the dry ingredients thoroughly first, then slowly incorporate the egg-milk mixture while mixing on low speed. Overmixing can also create lumps, so stop as soon as everything combines smoothly. For extra silkiness, strain the batter through a fine-mesh sieve before pouring into the dish.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. For longer storage, wrap tightly in plastic and foil, then freeze for 3 months. To reheat, cover with foil and warm at 350°F for 15-20 minutes until the center is heated through. The crust may soften slightly, but the texture remains rich.
Can I make this gluten-free?
Yes! Replace the all-purpose flour with ¼ cup gluten-free flour blend (like Bob's Red Mill 1:1) and ensure your cornmeal is certified gluten-free. The texture will be slightly denser, but the flavor remains authentic. For extra binding, add 1 extra tablespoon cornstarch to the dry ingredients. Always check labels on spices like McCormick's blend for hidden gluten.
What's the best way to serve it?
This pudding shines warm with whipped cream, caramel drizzle, or a sprinkle of cinnamon. For a savory twist, serve alongside fried chicken or BBQ. Chilled versions pair beautifully with berry compote or ice cream. The golden crust stays crisp when served immediately, while the center remains velvety for hours.