Creamy Corn Pudding Recipe
Introduction
Creamy and comforting, corn pudding is a classic side dish that pairs beautifully with a variety of meals. This easy-to-make recipe combines sweet corn with a custardy texture that everyone will love.
Ingredients
- 15.25 ounces whole kernel corn, drained
- 29.5 ounces cream-style corn
- 5 eggs
- ¼ cup white sugar
- 4 tablespoons cornstarch
- ½ cup whole milk
- ⅓ cup butter, melted
Instructions
- Step 1: Preheat your oven to 400ºF.
- Step 2: In a large bowl, combine the drained whole kernel corn, cream-style corn, and eggs.
- Step 3: Add the sugar and cornstarch, stirring to mix evenly.
- Step 4: Stir in the milk and melted butter until the mixture is smooth.
- Step 5: Pour the mixture into an 8×8-inch baking dish lightly coated with cooking spray.
- Step 6: Bake for 55 minutes or until the top is slightly browned and the pudding is set.
- Step 7: Serve hot and enjoy your delicious corn pudding!
Tips & Variations
- For a richer flavor, substitute the whole milk with half-and-half or heavy cream.
- Add a pinch of paprika or a dash of cayenne pepper for a subtle hint of spice.
- Mix in some shredded cheese like cheddar or Monterey Jack before baking for extra creaminess.
Storage
Store leftover corn pudding in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or the oven until heated through. Avoid freezing, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of canned corn?
Yes, you can substitute frozen corn. Thaw and drain it well before using to avoid excess moisture in the pudding.
Is corn pudding gluten-free?
This recipe is naturally gluten-free since it uses cornstarch instead of flour. Always check labels if you have gluten sensitivities.
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Creamy Corn Pudding Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This classic Corn Pudding is a creamy, slightly sweet side dish perfect for holiday meals or comforting family dinners. Made with whole kernel corn, cream-style corn, eggs, and a touch of sugar and butter, it bakes to a golden, slightly browned top with a soft, custard-like texture inside.
Ingredients
Ingredients
- 15.25 ounces whole kernel corn, drained
- 29.5 ounces cream-style corn
- 5 eggs
- ¼ cup white sugar
- 4 tablespoons cornstarch
- ½ cup whole milk
- ⅓ cup butter, melted
Instructions
- Preheat oven: Preheat your oven to 400ºF (204ºC) to prepare for baking the pudding.
- Combine corn and eggs: In a large bowl, mix together the drained whole kernel corn, cream-style corn, and eggs until fully combined.
- Add dry ingredients: Mix in the white sugar and cornstarch thoroughly to ensure even sweetness and thickening.
- Incorporate liquids: Stir in the whole milk and melted butter, combining all ingredients evenly to create a smooth batter.
- Prepare baking dish: Spray an 8×8-inch baking dish with cooking spray to prevent sticking, then pour the corn pudding mixture into the dish.
- Bake: Place the baking dish in the preheated oven and bake for 55 minutes or until the top is slightly browned and the pudding is set in the center.
- Serve: Remove from oven, serve hot, and enjoy the creamy texture and sweet corn flavor of your homemade corn pudding!
Notes
- Use fresh or frozen corn if canned is unavailable, but drain well to avoid excess liquid.
- To reduce sweetness, decrease sugar slightly.
- The pudding will firm up more as it cools, making it easier to slice.
- For a richer flavor, use butter with a higher fat content or add a splash of heavy cream instead of milk.
- If desired, sprinkle a little paprika or chopped fresh herbs on top before baking for added color and flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: corn pudding, baked corn side dish, creamed corn recipe, savory sweet corn casserole, holiday side dish
