Corn Pudding Recipe

Corn pudding. The name itself conjures images of cozy kitchens, comforting aromas, and the simple, unpretentious goodness of home-style cooking. In my family, corn pudding isn’t just a dish; it’s a tradition. It graces our holiday tables, brightens up weeknight dinners, and even makes an appearance at summer barbecues, proving its versatility and universal appeal. There’s something inherently satisfying about the creamy texture, the sweet burst of corn kernels, and the subtle savory notes that dance on your palate with each spoonful. It’s a dish that’s both familiar and exciting, capable of being dressed up or enjoyed in its purest, simplest form. Over the years, I’ve tweaked and perfected our family recipe, always aiming for that perfect balance of sweetness and richness. And let me tell you, the smiles and empty dishes at the end of every meal are all the testament I need to know that this corn pudding is a winner. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is approachable, rewarding, and guaranteed to become a beloved staple in your own home. Get ready to experience the magic of corn pudding – it’s pure comfort food in a dish.

Ingredients

The beauty of corn pudding lies in its humble ingredients. You likely have many of these pantry staples readily available, making it a fantastic option for a last-minute side dish or a planned culinary delight. Choosing quality ingredients will significantly elevate the final flavor profile of your corn pudding. Let’s delve into each component:

• Fresh Corn Kernels (4 cups, about 6-8 ears): Fresh corn is the star of the show, and using it in season truly makes a difference. The sweetness and milky texture of fresh corn kernels are unparalleled. When selecting ears of corn, look for plump kernels and bright green husks that are slightly damp. If fresh corn isn’t available, you can substitute with frozen or canned corn, but be sure to thaw or drain it thoroughly to avoid excess moisture in your pudding. If using frozen, opt for “kernels” rather than “cob cut” as they are easier to measure and incorporate. Canned corn should be well-drained and rinsed to remove any excess salt or metallic taste.
• Milk (2 cups): Whole milk is traditionally used for its richness and creamy texture, contributing significantly to the pudding’s luxurious mouthfeel. However, you can adapt this based on your preferences and dietary needs. 2% milk will work as a lighter alternative, although it will slightly reduce the overall richness. For a dairy-free option, unsweetened almond milk, soy milk, or oat milk can be substituted. Keep in mind that plant-based milks may alter the flavor profile slightly, but still produce a delicious and creamy corn pudding. Coconut milk (canned, full-fat) can also be used for a richer, subtly sweet and coconut-flavored variation, especially if you’re aiming for a more dessert-like pudding.
• Heavy Cream (1 cup): Heavy cream is crucial for achieving that signature velvety texture and rich flavor that defines corn pudding. It adds a luxuriousness that elevates the dish from simple to sublime. For a slightly lighter version, you could use half-and-half, but be aware that it will result in a less dense and rich pudding. If you’re looking to reduce fat content significantly, you can try using more milk and omitting the heavy cream altogether, but the texture and richness will be noticeably different. For a vegan option, consider using full-fat coconut cream (the solid part from a chilled can of full-fat coconut milk), although this will impart a coconut flavor.
• Eggs (3 large): Eggs are the binding agent in corn pudding, holding all the ingredients together and providing structure to the baked dish. They also contribute to the richness and custard-like texture. Use large eggs for best results. For a richer pudding, you can use an extra egg yolk. If you have concerns about using raw eggs, ensure they are fresh and pasteurized. There are egg substitute options available for those with allergies or dietary restrictions, but they may alter the texture and flavor of the pudding. Consider using a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) as a binder if needed, though it will slightly change the texture.
• Sugar (1/4 cup, granulated): Sugar adds a touch of sweetness that balances the savory notes of the corn and other ingredients. Granulated sugar is the standard choice, providing a clean sweetness. You can adjust the amount of sugar to your preference. If you prefer a sweeter pudding, you can increase it to 1/3 cup or even 1/2 cup. For a less sweet version, reduce it to 2 tablespoons. Alternative sweeteners like honey, maple syrup, or agave nectar can also be used, but they will impart their own distinct flavors. If using liquid sweeteners, you may need to slightly reduce the amount of liquid milk or cream to maintain the desired consistency. Brown sugar can be used for a slightly caramelized, molasses-like sweetness.
• Butter (1/4 cup, unsalted, melted): Melted butter adds richness, flavor, and moisture to the corn pudding. Unsalted butter is recommended to control the overall saltiness of the dish. The melted butter helps to create a tender crumb and prevents the pudding from becoming dry. You can substitute with olive oil or melted coconut oil for a different flavor profile, or for dairy-free options. Vegan butter substitutes can also be used.
• All-Purpose Flour (2 tablespoons): Flour acts as a stabilizer and thickener in the corn pudding, helping to create a smooth and cohesive texture. All-purpose flour is the standard choice. For a gluten-free option, you can use gluten-free all-purpose flour blends, cornstarch, or tapioca starch. Cornstarch and tapioca starch will provide a slightly glossier texture compared to flour. Make sure to whisk the flour or starch thoroughly into the wet ingredients to avoid lumps.
• Salt (1 teaspoon): Salt is essential to enhance the flavors of all the other ingredients and balance the sweetness. Use kosher salt or sea salt for best flavor. Adjust the amount of salt to your taste. If using salted butter, you may need to reduce the amount of added salt.
• Black Pepper (1/2 teaspoon, freshly ground): Freshly ground black pepper adds a subtle warmth and depth of flavor that complements the sweetness of the corn and richness of the cream and butter. Freshly ground pepper is always preferred for its more vibrant flavor compared to pre-ground pepper. You can adjust the amount of pepper to your liking, or add a pinch of white pepper for a milder flavor.
• Optional: Nutmeg (Pinch, freshly grated): A pinch of freshly grated nutmeg adds a warm, aromatic spice note that beautifully complements the corn and creamy flavors. It’s a subtle addition that elevates the overall flavor profile. Freshly grated nutmeg is highly recommended for its superior aroma and flavor. Use sparingly, as nutmeg can be overpowering if used in excess.
• Optional: Fresh Herbs (e.g., chives, thyme, parsley, for garnish): Fresh herbs add a touch of freshness and visual appeal to the finished corn pudding. Chopped chives, thyme, or parsley are excellent choices. They provide a bright, herbaceous counterpoint to the richness of the pudding. Garnish just before serving for the best flavor and appearance.

Instructions

Creating this delightful corn pudding is a straightforward process, even for novice cooks. Following these step-by-step instructions will ensure a perfectly baked, creamy, and flavorful result every time. Pay attention to the details, and you’ll be rewarded with a dish that’s sure to impress.

1. Preheat Oven and Prepare Baking Dish: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you place the corn pudding in to bake, promoting even cooking. While the oven preheats, prepare your baking dish. A 9×13 inch baking dish is ideal for this recipe, but you can also use a similar-sized casserole dish. Lightly grease the baking dish with butter or cooking spray to prevent the corn pudding from sticking and to make serving easier. This simple step will save you from frustration later on.
2. Prepare the Corn: If using fresh corn, shuck the ears and cut the kernels off the cob. The easiest way to do this is to stand the ear of corn upright on a cutting board and use a sharp knife to slice downwards, close to the cob, removing the kernels. Repeat this process until all kernels are removed. You should aim for approximately 4 cups of fresh corn kernels. If using frozen corn, thaw it completely and drain any excess water. If using canned corn, drain it well and rinse under cold water before using. Properly preparing the corn ensures the right texture and moisture level in your pudding.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together the milk, heavy cream, and eggs until well combined. Ensure the eggs are fully incorporated into the liquid mixture for a smooth and homogenous base. This mixture forms the creamy foundation of your corn pudding. Whisking ensures that the eggs are evenly distributed and prevents any streaks of egg white in the final baked pudding.
4. Incorporate Dry Ingredients and Melted Butter: To the wet ingredients, add the sugar, melted butter, all-purpose flour, salt, and black pepper. If using nutmeg, add a pinch at this stage as well. Whisk everything together until the dry ingredients are fully incorporated and the mixture is smooth and lump-free. Pay particular attention to the flour, ensuring it is completely dissolved to avoid any floury taste or texture in the final pudding. A smooth batter is key to a smooth pudding.
5. Fold in Corn Kernels: Gently fold in the prepared corn kernels into the wet and dry ingredient mixture. Distribute the corn kernels evenly throughout the batter. Folding, rather than stirring vigorously, helps to prevent overmixing and keeps the corn kernels intact and plump. Ensure the corn is well dispersed so that every serving of pudding has a good amount of corn.
6. Pour into Prepared Baking Dish: Pour the corn pudding mixture into the greased baking dish. Spread it evenly to ensure consistent baking. The mixture should fill the dish but not be overly full, leaving some headspace for expansion during baking.
7. Bake: Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the corn pudding is set and lightly golden brown on top. The baking time may vary slightly depending on your oven and the depth of the baking dish. To check for doneness, insert a knife into the center of the pudding. If it comes out mostly clean, with just a few moist crumbs clinging to it, the pudding is done. The center should be set and not jiggly. Avoid overbaking, as this can lead to a dry pudding.
8. Cool Slightly and Serve: Once baked, remove the corn pudding from the oven and let it cool slightly for about 10-15 minutes before serving. This allows the pudding to set further and makes it easier to serve. Cooling slightly also enhances the flavors. Garnish with fresh herbs, if desired, just before serving. Serve warm and enjoy the creamy, corny goodness!

Nutrition Facts (Estimated)

(Per Serving, based on 8 Servings)

Please note that these are estimated values and can vary depending on the specific ingredients used and portion sizes. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients you use.

• Serving Size: Approximately 1 cup
• Servings per Recipe: 8
• Calories per Serving: 250-350 kcal
• Total Fat: 15-25g
  • Saturated Fat: 8-15g
  • Unsaturated Fat: 5-10g
• Cholesterol: 80-120mg
• Sodium: 300-500mg
• Total Carbohydrates: 25-35g
  • Dietary Fiber: 2-4g
  • Sugars: 10-15g
• Protein: 5-8g

Important Considerations:

• These values are estimates based on a typical corn pudding recipe using whole milk, heavy cream, and granulated sugar.
• Using lower-fat milk or cream alternatives will reduce the fat and calorie content.
• Adjusting the amount of sugar will affect the sugar and calorie content.
• Portion size significantly impacts the nutritional values consumed.

For individuals with specific dietary needs or health concerns, it’s always recommended to calculate the nutritional information based on the exact recipe and ingredients used and consult with a healthcare professional or registered dietitian.

Preparation Time

The beauty of corn pudding is that while it tastes incredibly decadent, it doesn’t require hours in the kitchen. The preparation is quite efficient, making it a great option for both weeknight meals and special occasions.

• Prep Time: 20-25 minutes
  • This includes shucking and cutting corn kernels (if using fresh), measuring ingredients, melting butter, and whisking together the batter. If using canned or frozen corn, the prep time will be even shorter.
• Cook Time: 45-55 minutes
  • This is the baking time in the oven at 350°F (175°C). The exact time can vary slightly depending on your oven and baking dish.
• Total Time: Approximately 1 hour 5 minutes – 1 hour 20 minutes

Tips to Speed Up Prep Time:

• Use pre-cut frozen or canned corn: This eliminates the time spent shucking and cutting fresh corn.
• Melt butter in the microwave: Instead of melting butter on the stovetop, microwave it in a microwave-safe bowl for 30-60 seconds.
• Organize ingredients beforehand: Having all ingredients measured and ready to go before you start mixing will streamline the process.
• Use a food processor (optional): For a smoother, creamier pudding (closer to a corn puree), you can pulse about half of the corn kernels in a food processor before adding them to the batter. This adds a different texture dimension but is not necessary for a classic corn pudding.

Even with these time-saving tips, the total time remains relatively short, making corn pudding a surprisingly quick and easy dish to prepare for its impressive flavor and comforting appeal.

How to Serve Corn Pudding

Corn pudding is incredibly versatile and can be served in a variety of ways, making it a welcome addition to many different meals and occasions. Its creamy texture and sweet-savory flavor profile pair well with both savory and slightly sweeter dishes.

Here are some delightful ways to serve corn pudding:

• As a Classic Side Dish:
  • Holiday Meals: Corn pudding is a quintessential side dish for Thanksgiving, Christmas, and Easter feasts. It complements roasted turkey, ham, or prime rib beautifully.
  • Sunday Dinners: Serve alongside roasted chicken, pot roast, or meatloaf for a comforting and satisfying Sunday dinner.
  • BBQs and Cookouts: Corn pudding is a fantastic addition to summer barbecues, pairing perfectly with grilled meats like ribs, burgers, or chicken.
  • Potlucks and Gatherings: Its crowd-pleasing nature makes it ideal for potlucks and family gatherings. It travels well and is generally loved by everyone.
• As a Brunch Item:
  • Savory Brunch Spread: Include corn pudding as part of a savory brunch spread alongside eggs benedict, quiche, bacon, sausage, and fresh fruit.
  • Vegetarian Brunch Option: Corn pudding can be a substantial and satisfying vegetarian option for brunch, especially when served with a side of roasted vegetables or a fresh salad.
• As a Light Meal or Snack:
  • Light Lunch: A warm bowl of corn pudding can be a comforting and light lunch, especially on a cooler day.
  • Afternoon Snack: Enjoy a smaller portion of corn pudding as a satisfying afternoon snack.
• Pairing Suggestions:
  • Proteins: Chicken, pork, beef, ham, turkey, fish (especially white fish like cod or halibut).
  • Vegetables: Green beans, roasted asparagus, Brussels sprouts, collard greens, spinach, sautéed mushrooms, roasted tomatoes.
  • Salads: Simple green salads, coleslaw, tomato and cucumber salad.
  • Sauces and Toppings:
    • Gravy: Especially with roasted meats.
    • Chili: A dollop of chili on top can be a delicious and unexpected combination.
    • Salsa or Pico de Gallo: Adds a fresh and zesty contrast.
    • Sour Cream or Greek Yogurt: Provides a cool and tangy topping.
    • Hot Sauce: For those who like a little heat.
    • Maple Syrup or Honey (for a sweeter touch): Especially if serving as a brunch item or dessert.
• Serving Temperature:
  • Warm: Corn pudding is best served warm, straight from the oven or reheated gently.
  • Room Temperature: It can also be enjoyed at room temperature, especially in warmer weather.
  • Cold (less common): While less traditional, some people enjoy cold corn pudding, particularly as a leftover.

No matter how you choose to serve it, corn pudding is a versatile and delicious dish that is sure to be a hit.

Additional Tips for Perfect Corn Pudding

To consistently achieve corn pudding perfection, consider these helpful tips and tricks. These insights will help you refine your technique and elevate your corn pudding to the next level.

1. Roast Your Corn for Deeper Flavor: For an enhanced, nutty, and slightly smoky flavor, roast the corn kernels before adding them to the pudding. Toss fresh corn kernels with a little olive oil, salt, and pepper, then roast in a 400°F (200°C) oven for 15-20 minutes, or until slightly charred and tender. Let them cool slightly before incorporating them into the batter. Roasting brings out the natural sweetness of the corn and adds a layer of complexity to the dish.
2. Adjust Sweetness to Your Preference: The recipe calls for 1/4 cup of sugar, but you can easily adjust this based on your taste. For a less sweet, more savory pudding, reduce the sugar to 2 tablespoons. If you prefer a sweeter pudding, increase it to 1/3 cup or even 1/2 cup. Consider the overall meal context as well – if serving alongside other sweet dishes, you might want to keep the pudding less sweet, and vice versa. Tasting the batter before baking (raw eggs considered) can give you an idea of the sweetness level.
3. Don’t Overbake: Overbaking is the enemy of creamy corn pudding. Bake just until the pudding is set and lightly golden brown on top. The center should be set but still slightly moist. Overbaking will result in a dry and crumbly texture. Use the knife test mentioned in the instructions to check for doneness. It’s better to slightly underbake than overbake.
4. Add Cheese for Extra Richness and Flavor: For a cheesy corn pudding, add 1/2 cup to 1 cup of shredded cheese to the batter. Sharp cheddar, Gruyere, Monterey Jack, or a blend of cheeses work well. Stir the cheese into the batter along with the corn kernels. The cheese will melt into the pudding, adding extra richness, flavor, and a slightly gooey texture. A sprinkle of cheese on top before baking can also create a nicely browned and cheesy crust.
5. Spice it Up with Peppers or Spices: To add a little kick or different flavor dimension, incorporate some spices or peppers. A pinch of cayenne pepper or a dash of hot sauce can add a subtle heat. Finely diced jalapeños or poblano peppers (roasted or sautéed) can also be added for a spicier and more Southwestern-inspired version. Experiment with spices like smoked paprika, cumin, or chili powder for different flavor profiles. Start with small amounts and adjust to your taste.

By incorporating these tips, you can customize and perfect your corn pudding to your exact liking, ensuring a delicious and satisfying dish every time.

FAQ About Corn Pudding

Here are some frequently asked questions about corn pudding to help you troubleshoot common issues and further enhance your corn pudding expertise.

Q1: Can I make corn pudding ahead of time?

A: Yes, corn pudding is a great make-ahead dish. You can prepare the entire pudding, bake it, and then refrigerate it for up to 2-3 days. To reheat, cover the baking dish with foil and bake in a preheated oven at 325°F (160°C) until heated through, usually about 20-30 minutes. You can also reheat individual portions in the microwave. Making it ahead is especially convenient for holiday meals or gatherings.

Q2: Can I freeze corn pudding?

A: Yes, you can freeze baked corn pudding, although the texture might change slightly upon thawing and reheating. Let the corn pudding cool completely after baking. Cut it into individual portions or leave it whole. Wrap tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. To thaw, transfer to the refrigerator overnight. Reheat in the oven as described above, or microwave individual portions.

Q3: My corn pudding is too watery. What did I do wrong?

A: A watery corn pudding can be caused by a few factors:

• Excess Moisture in Corn: If using frozen or canned corn, ensure it is thoroughly thawed or drained, respectively, to remove excess water.
• Too Much Liquid: Double-check your measurements for milk and cream. Too much liquid will result in a thinner pudding.
• Underbaking: Ensure you bake the pudding for the full recommended time, or until it is set. Underbaking can lead to a watery center.
• Eggs Not Properly Incorporated: Make sure the eggs are fully whisked into the milk and cream mixture. If not fully incorporated, they may not bind the pudding effectively.

To try and salvage a slightly watery pudding, you can bake it for a bit longer, checking frequently to avoid overbaking.

Q4: Can I make corn pudding without eggs?

A: Making corn pudding without eggs is possible, but it will alter the texture and richness. Eggs are crucial for binding and creating a custard-like texture. If you need an egg-free version, you can try using egg substitutes like flax eggs (as mentioned in the ingredients section) or commercially available egg replacers. You might also need to increase the amount of flour or cornstarch to help with binding. Be aware that the texture will likely be less firm and custard-like compared to traditional corn pudding. Vegan corn pudding recipes often rely on plant-based milks and starches for thickening.

Q5: What are some variations I can try with this recipe?

A: Corn pudding is a versatile dish that lends itself to many variations. Here are a few ideas:

• Sweet Corn Pudding (Dessert Style): Increase the sugar to 1/2 cup or more, add a teaspoon of vanilla extract, and consider using coconut milk or almond milk for a sweeter base. You can also top with a sprinkle of cinnamon or nutmeg before baking. Serve warm or chilled as a dessert.
• Savory Herb Corn Pudding: Add fresh herbs like thyme, rosemary, or sage to the batter. Reduce the sugar slightly and increase the black pepper. Consider adding grated Parmesan cheese for a savory, herbaceous version.
• Spicy Southwestern Corn Pudding: Add diced roasted poblano peppers or jalapeños, cumin, chili powder, and shredded cheddar or Monterey Jack cheese for a Southwestern flair.
• Creamed Corn Pudding: Use creamed corn instead of whole corn kernels for an ultra-creamy and smooth pudding. You may need to adjust the liquid content slightly.
• Corn Pudding with Bacon: Add cooked and crumbled bacon to the batter for a smoky and savory twist.

Experimenting with variations is a great way to personalize your corn pudding and discover new flavor combinations you love!

Print