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Swedish Corn Pudding

Swedish Corn Pudding


Swedish Corn Pudding is a holiday side dish that I dream about all year long!

We’re the sort of people who eat the same meal every year for Thanksgiving and corn pudding is a life-long member of that roster. Making this recipe growing up was a sort of “by-feel” situation until I worked out how to actually quantify the ingredients. The other difference is that when we were growing up, we made this with canned creamed corn. Creaming corn yourself is the obviously superior flavor and texture combination, but to be honest – I can’t knock the canned version. There’s something just so nostalgic about it. If you opt to use canned cream corn vs making it, you’ll need three 14.75-oz cans.

For the uninitiated, Swedish corn pudding is a pillowy, savory side dish with a texture that reminds me a little of scrambled eggs. You could almost imagine that it’s cheesy, although most of the dairy is cream and milk. The corn kernels provide the perfect little pockets of sweetness, and I encourage you to start with the highest quality fresh or frozen sweet corn you can. Here in Colorado, that means Olathe sweet corn – we buy a bunch in the fall and slice it off the cobs to freeze.

I always bake corn pudding in a round, 2 1/2 quart baking dish similar to a soufflé dish. It’s pretty and decorative, although not strictly necessary. You can achieve the same thing in a square or rectangular dish, as long as the volume is high enough. Just keep an eye on the baking time if you use a rectangular, less deep baking dish- it may not need the full hour and a half!

I was surprised and pleased to learn that this is a Swedish recipe.  My guess would have been the American South, but it turns out my mom and aunt grew up eating this with their family. The one change I have made to the “Swede-ness” of this recipe is the addition of garlic- my mom insists this is incorrect but I think it’s a flavor match made in heaven!

Get yourself a before and after:



Looking for other awesome holiday side dishes? Try my Blue Corn Muffins with Bacon and Green Onions, Honey Butter Quinoa and Corn, and Kartoffelsalat (German Potato Salad) recipes!

Swedish Corn Pudding

Swedish Corn Pudding is a holiday side dish that I dream about all year long!

Course Appetizer, Side Dish
Cuisine American, Swedish
Keyword Christmas side dish, Holiday side dish, Thanksgiving side dishes, Thanksgiving sides
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 15 as a side dish


For creamed Corn:

  • 3 tbsp salted butter
  • 7 cups fresh or frozen corn
  • 2/3 cup heavy cream
  • 2 tbsp sugar
  • 1 tsp garlic powder (optional)
  • 1 cup whole milk
  • 1/4 cup all-purpose flour
  • salt + pepper to taste

For Corn Pudding:

  • 5 eggs
  • 1/4 cup whole milk
  • 20 golden round (Ritz) crackers
  • 2 tbsp salted butter


Make Creamed Corn:

  1. Melt butter in a large sauce pan over medium heat. Add corn, heavy cream, sugar and garlic powder. Stir and heat through.

  2. In a separate bowl, whisk together 1 cup milk and flour. Pour into sauce pan and stir to combine.

  3. Cook for 5 minutes or so, or until thickened. Season to taste with salt and pepper.

Assemble Corn Pudding:

  1. Preheat oven to 350.

  2. Pour creamed corn into a 2 1/2 quart casserole dish and let cool a little.

  3. Crack eggs into the corn mixture and stir thoroughly to combine.

  4. Add milk to casserole dish. Crush golden round crackers into dust and stir in.

  5. Cut butter into 5-6 smaller pats and arrange the top of the mixture.

  6. Bake for 1.5 hours, or until golden brown and no longer jiggly in the center.

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