Corn Pudding – creamy, buttery, sweet, custardy side dish that is perfect for any special occasions. Only requires a few pantry staple ingredients and no need for mixers. It’s as easy as dump, mix, and bake!
This month has been quite busy in my kitchen; cooking and testing all recipes that needed to be posted before I leave for a conference and a short stay at a friends place. Thankfully, I got all the recipes sorted out and I am all over the place when finally I got to perfect one of my favorite “corny” treats.
First of all, I’ve been dying to make this recipe since last Thanksgiving Day, then on Christmas and now. It’s a perfect side dish for this Lenten season, especially if you’re bringing it to a potluck.
Corn Pudding has always been a Southern favorite here in the U.S. It’s a simpler and creamier version of this Jalapeños Corn Casserole sans the garlic, bell pepper and onion, but not as creamy as this Trinidad Corn Pie.
It’s loaded with corn kernels and a pretty nice custardy texture. I can’t stress enough how much I love this simple yet sooo comforting side dish. Actually, if you’re into corn like me, you almost would not want to touch the other dishes on the table. You see this bowl? I ate half of it. Yep, I love corn pudding!!!!
You’ll have your sweet tooth satisfaction, less guilt, and it keeps you full longer. I could even eat this for breakfast and during snack time!
Aaaand what I even love most about this dish is that it uses just a handful of pantry staple ingredients and it’s as easy as dump, mix and bake. Yesss! In addition to that, this Corn Pudding here is budget-friendly especially when you’re feeding a crowd. Triple major win!!
If you think the holidays is the best time to whip up this recipe, you’re dead wrong. In fact, the summer days is the perfect season to go hoard all the summer fresh corn you want and pair this sweet Corn Pudding recipe with classic smoky barbecue dishes. Oh, how I’m looking forward to summer time! I have started planning my menu.
For the meantime, go head straight to your kitchen and prep this amazingly good, simple and comforting side dish! Great for Easter too! Enjoy!
Tips and Notes:
- While other recipes would only call for milk, here in this recipe I suggest that you shouldn’t skip the heavy cream as it yields to a more decadent result.
- Gradually add the dry ingredients while whisking until smooth for a better texture.
- If you want a souffle -like texture, do not over bake it.
- If you can’t find sweet fresh corn in your area, you can always sub it with store-bought frozen or canned corn which is generally harvested at its peak.
- You can prepare this ahead of time by mixing all the ingredients, wrapping it up with a plastic and letting it sit in the fridge for up 24 hours before baking.
- Alternatively, you can bake it ahead 2 days prior to serving. Just make sure to let the casserole completely cool down before you wrap it up with plastic and store in the fridge. To reheat, pop it in a 300F oven for 10-20 minutes.
Corn Pudding – creamy, buttery, sweet, custardy side dish that is perfect for any special occasions. Only requires few pantry staple ingredients and no need for mixers. It’s as easy as dump, mix, and bake!
- ¼ cup (61.3 g) milk
- ¼ cup (59 g) heavy cream
- 3 large eggs
- ¼ cup (57.5 g) sour cream
- 2 tablespoons (28.4 g) melted butter
- 2 tablespoons (30 g) all-purpose flour
- 2 tablespoons (16 g) corn meal
- 1-2 tablespoons (25 g) granulated sugar
- 1 teaspoon (6 g) salt
- 2 cups Frozen , thawed corn (350 g) 3 ears worth of corn kernels
- 1/4 teaspoon (0.55 g) freshly grated nutmeg
- Jalapenos pepper , optional(about ½ tablespoon minced jalapeno)
Preheat oven to 350 degrees F. Grease casserole bowl and set aside
In a large bowl, whisk milk, eggs , heavy cream, sour cream and melted butter.
Then add ,flour, cornmeal, sugar, salt ,sweet corn, grated nutmeg and jalapenos. Thoroughly mix. Stir in corn pudding into prepared casserole.
Bake uncovered for about 45 to 55 minutes, or until set and golden brown on top. Cool for a few minutes before serving.
Preheat oven to 350 degrees F. Grease casserole bowl and set aside. In a large bowl, whisk milk, eggs, heavy cream.
Followed by sour cream and melted butter.
Then add flour and mix.
Add cornmeal, sugar, salt
Then pour in sweet corn
Followed by grated nutmeg and jalapenos (optional). Thoroughly mix. Stir in corn pudding into prepared casserole. Bake uncovered for about 45 to 55 minutes, or until set and golden brown on top. Cool for a few minutes before serving.