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A creamy, custardy baked corn casserole with a hint of sweetness. This classic Southern side dish is comforting, easy to make, and a perfect addition to any holiday table or family dinner.
For 6 servings
Preheat your oven to 350°F (175°C). Generously grease a 2-quart casserole dish or a 9x9 inch baking pan with butter.
In a large mixing bowl, whisk together the lightly beaten eggs, whole milk, and melted butter until well combined.
In a separate, smaller bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, salt, black pepper, and optional nutmeg. This prevents clumps.
Gradually add the dry mixture to the wet ingredients, whisking continuously until the batter is smooth and free of lumps.
Using a spatula, gently fold in the drained whole kernel corn and the undrained cream-style corn. Mix only until just combined to keep the pudding tender.
Pour the final batter into the prepared baking dish and spread it into an even layer.
Bake for 45 to 55 minutes, or until the center is set and a knife inserted near the middle comes out clean. The top should be golden brown and the edges slightly puffed.
Remove from the oven and let the corn pudding rest on a wire rack for at least 10 minutes before serving. This allows the custard to set properly. Serve warm.
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A creamy, custardy baked corn casserole with a hint of sweetness. This classic Southern side dish is comforting, easy to make, and a perfect addition to any holiday table or family dinner.
This southern recipe takes 60 minutes to prepare and yields 6 servings. At 353.09 calories per serving with 8.08g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
For a savory twist, omit the sugar and add 1 cup of shredded sharp cheddar cheese and 1-2 finely diced jalapeños (seeds removed for less heat) to the batter.
Add 2 tablespoons of fresh chopped chives or 1 tablespoon of fresh thyme to the batter for a fresh, herbaceous flavor.
Incorporate 1/2 teaspoon of smoked paprika and a 1/4 teaspoon of cayenne pepper into the dry ingredients for a warm, smoky heat.
Corn is a starchy vegetable rich in carbohydrates, which are the body's primary fuel source, providing sustained energy.
This dish contains essential nutrients, including protein from eggs and milk for muscle maintenance, and B vitamins from corn which are vital for metabolism.
Corn is a good source of the antioxidants lutein and zeaxanthin, which are known to accumulate in the retina and help protect eyes from oxidative damage.
A single serving of this corn pudding contains approximately 335 calories, though this can vary based on the specific brands of ingredients used.
Corn pudding is a classic comfort food and is best enjoyed in moderation. It is a source of carbohydrates for energy and contains some nutrients from the corn and eggs, but it is also high in calories, fat, and sugar.
Yes, you can assemble the batter (without baking) up to 24 hours in advance. Cover the dish tightly with plastic wrap and refrigerate. You may need to add 5-10 minutes to the baking time when baking from cold.
Absolutely. Use about 3 cups of frozen corn. Make sure to thaw it completely and pat it dry to remove any excess moisture before adding it to the batter.
A watery pudding is usually caused by one of three things: not draining the whole kernel corn sufficiently, using ingredients with high water content (like un-thawed frozen corn), or underbaking. Ensure the center is fully set before removing it from the oven.
Yes, you can make this gluten-free by substituting the all-purpose flour with an equal amount of a 1-to-1 gluten-free baking flour blend that contains xanthan gum.