Corn Pudding
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
8 steps. 50 minutes total.
- 1
Preheat your oven to 350°F (175°C)
- a.Generously grease a 2-quart casserole dish or a 9x9 inch baking pan with butter.
- 2
Step 2
- a.In a large mixing bowl, whisk together the lightly beaten eggs, whole milk, and melted butter until well combined.
- 3
Step 3
- a.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.
- 4
Step 4
- a.Gradually add the dry mixture to the wet ingredients, whisking continuously until the batter is smooth and free of lumps.
- 5
Step 5
- a.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.
- 6
Step 6
- a.Pour the final batter into the prepared baking dish and spread it into an even layer.
- 7
Step 7
- a.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.
- 8
Step 8
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer, more decadent pudding, substitute half of the whole milk with heavy cream.
- 2Using room temperature eggs and milk will result in a smoother, more evenly baked custard.
- 3If using fresh corn, you'll need about 4 cups of kernels (from 5-6 ears). If using frozen corn, thaw completely and drain any excess water before using.
- 4Avoid overmixing the batter after adding the corn, as this can develop the gluten in the flour and result in a tough texture.
- 5Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.
Adapt it for your goals.
Savory Cheddar & Jalapeño
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.
Herbed Corn PuddingHerbed Corn Pudding
Add 2 tablespoons of fresh chopped chives or 1 tablespoon of fresh thyme to the batter for a fresh, herbaceous flavor.
Smoky & SpicySmoky & Spicy
Incorporate 1/2 teaspoon of smoked paprika and a 1/4 teaspoon of cayenne pepper into the dry ingredients for a warm, smoky heat.
Why this is on our healthy list.
Source of Energy
Corn is a starchy vegetable rich in carbohydrates, which are the body's primary fuel source, providing sustained energy.
Provides Key Nutrients
This dish contains essential nutrients, including protein from eggs and milk for muscle maintenance, and B vitamins from corn which are vital for metabolism.
Supports Eye Health
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.
Frequently asked questions
A single serving of this corn pudding contains approximately 335 calories, though this can vary based on the specific brands of ingredients used.