City Barbeque Corn Pudding Recipe

City Barbeque Corn Pudding Recipe brings together the comforting flavors of sweet corn, creamy custard, and melted butter in one delicious baked side dish. Every spoonful has a soft, tender texture with little bites of whole kernel corn, while the lightly golden top adds a lovely finish. It is the kind of homestyle dish that feels right at a family dinner, holiday gathering, or backyard barbecue.

Made with simple ingredients like eggs, whole milk, creamed corn, sugar, and butter, this corn pudding is surprisingly easy to prepare. You don’t need complicated techniques or special equipment to get that rich, creamy consistency. Just mix everything together, pour it into a baking dish, and let the oven do the work.

Whether you’ve enjoyed corn pudding at City Barbeque and want to recreate something similar at home or simply love a sweet and savory corn side dish, this recipe is worth adding to your collection.

What Is City Barbeque Corn Pudding?

City Barbeque Corn Pudding is a creamy, baked corn side dish inspired by the comforting barbecue-style sides served at City Barbeque. It combines sweet corn kernels and creamed corn with eggs, milk, butter, and a little sugar to create a soft, custard-like texture.

Unlike regular corn casserole, which often uses cornbread mix, this version relies on cornstarch and eggs to help the mixture thicken and set. The result is rich and creamy inside, with a lightly browned top and plenty of sweet corn flavor. It pairs especially well with smoked meats, barbecue chicken, ribs, and other classic cookout favorites.

Why This City Barbeque Corn Pudding Recipe Works Every Time

The secret to a good corn pudding is getting the right balance of creaminess, sweetness, and structure. This recipe uses two cans of creamed corn to provide moisture and a smooth base, while frozen whole kernel corn adds texture and little bursts of sweetness.

Eggs help the pudding hold together as it bakes, and cornstarch gives it additional thickness without making it heavy. Melted butter brings everything together with a rich, savory flavor that balances the natural sweetness of the corn.

Another reason this recipe works so well is its simple preparation. You don’t need to cook the corn beforehand or prepare a separate sauce. Mix the ingredients, bake until set, and allow the pudding to rest before serving.

What Makes City Barbeque Corn Pudding Different?

What makes this style of corn pudding special is its soft, spoonable consistency and the combination of two types of corn. Creamed corn creates a smooth, rich base, while whole kernel corn gives every bite a little texture.

It also has a gentle sweetness rather than the stronger sweetness of some dessert-like corn casseroles. The butter adds richness, and the eggs create a tender baked custard that holds its shape when scooped.

The recipe doesn’t depend on cornbread mix, flour, or complicated seasonings. Its appeal comes from letting the natural flavor of corn shine through.

Note: This is a homemade copycat-style interpretation inspired by City Barbeque’s corn pudding, not a verified official restaurant recipe.

Ingredients for City Barbeque Corn Pudding

You’ll need a handful of everyday ingredients to make this creamy corn pudding. Each one helps create its soft texture and delicious sweet-corn flavor.

• 5 large eggs: Eggs provide structure and help the corn pudding set into a soft, custard-like consistency. Use room-temperature eggs for easier mixing.

• ⅓ cup salted butter, melted: Butter adds richness and a smooth, savory flavor. Let it cool slightly before mixing it with the other ingredients.

• ½ cup whole milk: Whole milk loosens the mixture and helps create a creamy texture. Avoid using skim milk if you want a richer result.

• 4 tablespoons cornstarch: Cornstarch thickens the pudding and helps it hold together after baking. Whisk it thoroughly to prevent lumps.

• 2 cups frozen whole kernel corn: Frozen corn adds sweetness and texture. Thawing and draining it before use helps prevent excess moisture.

• 2 cans (14.75 ounces each) creamed corn: Creamed corn forms the creamy base of the pudding and provides plenty of natural corn flavor.

• ¼ cup granulated white sugar: A little sugar enhances the sweetness of the corn without making the dish taste like dessert.

• Butter or cooking spray: Use this to grease your casserole dish and prevent the pudding from sticking.

Kitchen Utensils and Equipment

Gather these basic kitchen tools before starting:

1. 9 x 13-inch casserole dish: A suitable baking dish for spreading the corn mixture evenly. A similar-sized oven-safe dish also works.

2. Large mixing bowl: Provides enough room to combine all the ingredients.

3. Whisk: Helps blend the eggs, milk, sugar, and cornstarch smoothly.

4. Rubber spatula or wooden spoon: Useful for folding in the corn and scraping the mixture from the bowl.

5. Measuring cups and spoons: Help keep the ingredient quantities accurate.

6. Can opener: Needed for opening the creamed corn cans.

7. Oven mitts: Protect your hands when removing the hot baking dish.

Prep Time, Cook Time, Total Time, and Servings

How to Make City Barbeque Corn Pudding

Follow these simple steps to prepare a creamy, golden corn pudding at home.

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Grease a 9 x 13-inch casserole dish with butter or cooking spray, making sure to coat the bottom and sides to prevent sticking. Set it aside while preparing the corn mixture.

Step 2: Whisk the Eggs and Milk

In a large mixing bowl, add the five eggs, whole milk, granulated sugar, and cornstarch. Whisk everything together until smooth and well combined. Make sure there are no visible lumps of cornstarch so the pudding has an even texture.

Step 3: Add the Corn

Add the two cans of creamed corn and 2 cups of frozen whole kernel corn to the egg mixture. Stir gently with a spatula or wooden spoon until both types of corn are evenly distributed throughout the mixture.

Step 4: Add the Melted Butter

Pour the melted butter into the corn mixture and stir thoroughly until everything is combined. Allow the butter to cool slightly before adding it to avoid cooking the eggs.

Step 5: Bake the Corn Pudding

Pour the prepared mixture into the greased casserole dish and spread it evenly. Place it in the preheated oven and bake for approximately 1 hour, or until the top turns golden brown and the center is set.

Start checking around the 50-minute mark, as baking times can vary depending on your oven and baking dish.

Step 6: Rest and Serve

Remove the corn pudding from the oven and let it rest for about 15 minutes before serving. This resting time allows the pudding to set properly, making it easier to scoop and serve. Enjoy it warm alongside your favorite barbecue dishes.

Tips, Tricks, and Substitutions for City Barbeque Corn Pudding

A few simple tips can help you get the best flavor and texture from this recipe.

• Thaw frozen corn: Let the frozen corn thaw and drain away excess water before adding it. Too much moisture can make the pudding watery.

• Use room-temperature eggs: They mix more easily with the milk and other ingredients, helping create a smooth batter.

• Avoid overmixing: Stir until everything is combined. Excessive mixing isn’t necessary.

• Cool the melted butter: Allow it to cool slightly before adding it to the eggs so the heat doesn’t scramble them.

• Check the center: The top may turn golden before the middle is completely set. Check the center before removing the dish.

• Let it rest: Don’t skip the 15-minute resting period. It helps the pudding firm up and makes serving easier.

• Use fresh corn: When fresh corn is available, remove the kernels from the cob and use them instead of frozen corn. Measure out 2 cups.

• Adjust the sweetness: You can reduce the sugar slightly if you prefer a less sweet side dish.

What to Serve with City Barbeque Corn Pudding

City Barbeque Corn Pudding makes a wonderful side dish for smoky, savory, and grilled foods. Its creamy sweetness balances the bold flavors of barbecue and roasted meats.

Here are some delicious serving ideas:

• Smoked brisket: The rich, smoky flavor of brisket pairs beautifully with sweet and creamy corn pudding.

• BBQ ribs: Serve it alongside tender pork ribs coated in your favorite barbecue sauce.

• Pulled pork: The soft texture of corn pudding complements juicy pulled pork sandwiches.

• Grilled chicken: Add it to a plate of barbecue chicken for a satisfying family meal.

• Baked beans: The combination of sweet beans and creamy corn makes a classic barbecue-style pairing.

• Coleslaw: A fresh, crunchy slaw adds a refreshing contrast to the warm pudding.

• Roasted vegetables: Green beans, carrots, or roasted broccoli make simple vegetable accompaniments.

For a complete barbecue-inspired dinner, serve a generous scoop of corn pudding with smoked meat, baked beans, and coleslaw.

Storage and Reheating Instructions

Refrigerator: Let the leftover corn pudding cool, then transfer it to an airtight container or cover the baking dish tightly. Refrigerate for up to 3–4 days.

Freezer: You can freeze leftover portions in freezer-safe containers for up to 2 months. The texture may become slightly softer after thawing.

Reheating in the oven: Place the pudding in an oven-safe dish, cover with foil, and warm at 325°F until heated through.

Reheating in the microwave: Put an individual portion on a microwave-safe plate and heat in short intervals until warm. Avoid overheating because it can make the texture rubbery.

City Barbeque Corn Pudding Recipe

5 from 1 vote

City Barbeque Corn Pudding Recipe brings together the comforting flavors of sweet corn, creamy custard, and melted butter in one delicious baked side dish. Every spoonful has a soft, tender texture with little bites of whole kernel corn, while the lightly golden top adds a lovely finish. It is the kind of homestyle dish that feels right at a family dinner, holiday gathering, or backyard barbecue.

Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Resting Time 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8

Course: Main Dish

Cuisine: American

Calories: 400

Ingredients Method Video Notes

Ingredients

  

• 5 large eggs
• ⅓ cup salted butter
• ½ cup whole milk
• 4 tablespoons cornstarch
• 2 cups frozen whole kernel corn
• 2 cans 14.75 ounces each creamed corn
• ¼ cup granulated white sugar
• Butter or cooking spray

Method

 

1. Preheat your oven to 400°F (200°C). Grease a 9 x 13-inch casserole dish with butter or cooking spray, making sure to coat the bottom and sides to prevent sticking. Set it aside while preparing the corn mixture.
2. In a large mixing bowl, add the five eggs, whole milk, granulated sugar, and cornstarch. Whisk everything together until smooth and well combined. Make sure there are no visible lumps of cornstarch so the pudding has an even texture.
3. Add the two cans of creamed corn and 2 cups of frozen whole kernel corn to the egg mixture. Stir gently with a spatula or wooden spoon until both types of corn are evenly distributed throughout the mixture.
4. Pour the melted butter into the corn mixture and stir thoroughly until everything is combined. Allow the butter to cool slightly before adding it to avoid cooking the eggs.
5. Pour the prepared mixture into the greased casserole dish and spread it evenly. Place it in the preheated oven and bake for approximately 1 hour, or until the top turns golden brown and the center is set. Start checking around the 50-minute mark, as baking times can vary depending on your oven and baking dish.
6. Remove the corn pudding from the oven and let it rest for about 15 minutes before serving. This resting time allows the pudding to set properly, making it easier to scoop and serve. Enjoy it warm alongside your favorite barbecue dishes.

Video

Notes

Refrigerator: Let the leftover corn pudding cool, then transfer it to an airtight container or cover the baking dish tightly. Refrigerate for up to 3–4 days.

Freezer: You can freeze leftover portions in freezer-safe containers for up to 2 months. The texture may become slightly softer after thawing.

Reheating in the oven: Place the pudding in an oven-safe dish, cover with foil, and warm at 325°F until heated through.

Reheating in the microwave: Put an individual portion on a microwave-safe plate and heat in short intervals until warm. Avoid overheating because it can make the texture rubbery.

Common FAQs About City Barbeque Corn Pudding

When you give this City Barbeque Corn Pudding Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. Is City Barbeque Corn Pudding sweet or savory?

City Barbeque-style corn pudding is a little of both. The corn and sugar provide gentle sweetness, while the butter and eggs add a rich, savory flavor. It works especially well alongside smoky barbecue meats.

2. Can I make City Barbeque Corn Pudding ahead of time?

Yes. You can prepare the mixture a few hours ahead, cover it, and refrigerate it until you’re ready to bake. Stir it gently before pouring it into the baking dish. You may need to add a few extra minutes to the baking time if the mixture is cold.

3. Can I use fresh corn instead of frozen corn?

Absolutely! Fresh corn kernels work very well in this recipe. Remove the kernels from the cob and measure out 2 cups. You can use them directly without cooking them first.

4. Why is my corn pudding watery?

Corn pudding can become watery when the corn contains too much extra moisture or the center hasn’t baked long enough. Drain thawed frozen corn properly and make sure the center is set before removing the dish from the oven.

5. How do I know when corn pudding is done?

The top should be lightly golden, and the center should look set rather than loose or liquid. You can gently shake the dish; a slight movement is normal, but the middle shouldn’t look runny.

6. Can I make corn pudding without cornstarch?

Cornstarch helps thicken this particular recipe and gives it a better structure. You can experiment with another thickener, but the texture may change. Avoid simply leaving it out without adjusting the recipe.

7. Can I use unsalted butter instead of salted butter?

Yes. Unsalted butter works perfectly well. Since the original ingredient list doesn’t include additional salt, you can add a small pinch if you want to balance the sweetness.

8. What size baking dish should I use?

A 9 x 13-inch casserole dish is a good choice for this quantity. If you use a smaller or deeper dish, the center may take longer to bake, so check for doneness before removing it from the oven.

9. Can I freeze leftover corn pudding?

Yes. Allow it to cool completely, divide it into portions, and store them in airtight freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating.

City Barbeque Corn Pudding is a comforting side dish that brings sweet corn, rich butter, and creamy baked custard together in every bite. With simple ingredients and an easy preparation method, it’s a lovely addition to family dinners, backyard cookouts, and holiday meals.

The combination of creamed corn and whole kernel corn gives it a wonderful balance of smoothness and texture, while the eggs and cornstarch help it bake into a soft, spoonable dish.

Give this homemade copycat-style corn pudding a try the next time you’re planning a barbecue meal. Serve it warm alongside brisket, ribs, or grilled chicken, and enjoy a little taste of homestyle comfort at your table.

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