Corn pudding is a creamy and comforting dish made with fresh corn, eggs, and a touch of butter. It’s sweet, smooth, and perfect as a side dish for any meal!
If you ask me, it’s like a warm hug on a plate. I love serving it with a sprinkle of extra corn on top, because who doesn’t want more corn? 🌽
Key Ingredients & Substitutions
Corn: Fresh corn is best for this recipe, but frozen sweet corn is a great substitute when fresh isn’t available. Just thaw it before using. Canned corn works too, but it may change the texture slightly.
Milk and Cream: Whole milk and heavy cream give corn pudding a rich flavor. If you’re looking for a lighter option, you can use low-fat milk and skip the heavy cream, but the texture might be less creamy.
Butter: Unsalted butter is ideal as it lets you control the salt level. If you need a dairy-free option, try coconut oil or a dairy-free butter substitute.
Sugar: Granulated sugar is common, but you can substitute brown sugar for a deeper flavor. Adjust the sweetness based on your preference!
How Do You Get the Perfect Texture for Corn Pudding?
The key to achieving that creamy, smooth texture is in how you blend the corn mixture. For the best results, blend about half of the corn until creamy. This gives the pudding a velvety base, while the whole kernels add delightful bites. Here’s how to do it:
- Cut the corn off the cob and measure about half of it for blending.
- Blend it with milk and cream until smooth but still slightly chunky for texture.
- Mix both the blended and whole corn together with the other ingredients for the perfect swampy goodness!
How to Make Corn Pudding
Ingredients You’ll Need:
- 4 cups fresh corn kernels (about 5-6 ears of corn) or frozen sweet corn, thawed
- 1 cup whole milk
- 1 cup heavy cream
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Optional: 1/2 teaspoon vanilla extract for a subtly sweet aroma
How Much Time Will You Need?
This corn pudding recipe takes about 15 minutes to prepare and then around 45 to 55 minutes to bake in the oven. After that, let it cool for a bit before serving. So, you’ll have a delicious dish ready in about an hour total, plus a little cooling time!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grab a 2-quart baking dish and grease it with butter or non-stick spray. This will help your corn pudding come out easily after baking.
2. Blending the Corn Mixture:
In a blender or food processor, take about half of the corn kernels and combine them with the milk and heavy cream. Blend until the mixture is mostly smooth, but still retains a bit of corn texture. This will give your pudding that creamy consistency!
3. Mixing the Ingredients:
In a large bowl, mix the pureed corn mixture with the remaining whole corn kernels, eggs, melted butter, and sugar. Whisk everything together until it’s smooth and well-combined. It should look creamy and delicious!
4. Combining the Dry Ingredients:
In a separate bowl, whisk together the cornmeal, salt, and baking powder. This step is important so that the baking powder is evenly distributed throughout the mixture.
5. Mixing Wet and Dry Ingredients:
Now, gently add the dry mixture to the wet corn mixture. Stir them together until just combined; be careful not to overmix. If you want that extra hint of sweetness, now’s the time to stir in the vanilla extract.
6. Baking the Pudding:
Pour the batter into your prepared baking dish and smooth the top evenly. Place it in the oven and bake for 45 to 55 minutes. You’ll know it’s done when the top is golden brown and a knife inserted in the center comes out clean.
7. Cooling and Serving:
Once it’s baked, let the corn pudding cool for a few minutes before serving. It’s best enjoyed warm, creamy, and slightly sweet—a true comfort food side dish that everyone will love!
Enjoy every bite of your creamy, golden corn pudding!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen sweet corn works perfectly in this recipe. Just make sure to thaw it beforehand for even cooking. No need to cook it before adding it to the mixture!
How Do I Store Leftover Corn Pudding?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the oven at 350°F or in the microwave until warmed through.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the whole milk and heavy cream with almond milk or coconut milk and use a dairy-free butter substitute. The taste and texture will be slightly different, but still delicious!
What Can I Serve With Corn Pudding?
Corn pudding is a great side dish for many meals. It pairs wonderfully with grilled meats, roasted vegetables, or as part of a festive holiday spread. You can also enjoy it on its own for a comforting dish!
