Name: Corn Pudding Recipe: Creamy and Comforting
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 cups fresh or frozen corn kernels; 1 cup whole milk; 1 cup heavy cream; 3 large eggs; 1/3 cup granulated sugar; 1/4 cup all-purpose flour; 1/4 cup unsalted butter (melted); 1 tsp vanilla extract; 1/2 tsp kosher salt; 1/4 tsp ground nutmeg (optional); Optional: Powdered sugar (fresh parsley); Suggested Pairings: Roasted turkey (iced tea)

Introduction

Table of Contents

Corn Pudding is a classic Southern side dish or dessert, perfect for family gatherings, holiday meals, or comforting meals with a touch of sweetness. This creamy, custard-like dish, featuring tender corn kernels in a rich, velvety base, delivers a warm, satisfying flavor with a smooth, comforting texture. Presented in a white ceramic baking dish, optionally garnished with a dusting of powdered sugar or fresh parsley, this Corn Pudding recipe offers a warm, appetizing aesthetic that elevates any table. This recipe provides a simple, homemade version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings cozy charm to any occasion.

Ingredients

For the Corn Pudding:

2 cups fresh or frozen corn kernels (thawed if frozen)
1 cup whole milk
1 cup heavy cream
3 large eggs
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1/2 tsp kosher salt
1/4 tsp ground nutmeg (optional, for warmth)

For Serving:

Optional: Powdered sugar, fresh parsley
Suggested Accompaniments: Roasted turkey, glazed ham, green beans
Suggested Pairings: Iced tea, sparkling cider
Suggested Aesthetic: Serve in a white ceramic baking dish
Suggested Equipment: 8×8-inch baking dish, blender or food processor, mixing bowl, whisk, measuring cups/spoons

Step-by-Step Process

Preheat Oven: Preheat oven to 350°F (175°C). Grease an 8×8-inch white ceramic baking dish.
Blend Corn: In a blender or food processor, pulse 1 cup of corn kernels with milk until coarsely chopped but not pureed. Transfer to a mixing bowl.
Mix Wet Ingredients: To the bowl, add heavy cream, eggs, sugar, melted butter, and vanilla extract. Whisk until smooth.
Add Dry Ingredients: In a small bowl, combine flour, salt, and nutmeg (if using). Gradually whisk into the wet mixture until no lumps remain. Stir in the remaining 1 cup of whole corn kernels.
Taste and Adjust: Taste the mixture and adjust with a pinch of salt or 1–2 tsp sugar for balanced flavor.
Bake: Pour the mixture into the prepared baking dish. Bake for 45–50 minutes, until the edges are set and the center slightly jiggles. A knife inserted near the center should come out clean.
Serve: Let cool for 5–10 minutes. Serve warm from the white ceramic baking dish, optionally garnished with a dusting of powdered sugar or fresh parsley. Pair with roasted turkey, glazed ham, green beans, iced tea, or sparkling cider.

Tips for Better Corn Pudding

Pulse corn lightly to retain texture; avoid over-blending for a custard-like consistency.
Taste the mixture before baking to balance sweet, savory, and creamy flavors; adjust cautiously.
Use fresh or thawed frozen corn for the best flavor; canned corn works but may be softer.
Ensure the baking dish is greased to prevent sticking.
Present in a white ceramic baking dish to highlight the golden pudding and garnishes.
Make ahead: Prepare the mixture up to one day in advance; refrigerate and bake fresh.
For a golden top, broil for 1–2 minutes at the end, watching closely to avoid burning.
Enhance aesthetic: Garnish with powdered sugar for sweetness or parsley for a fresh, savory look.

Variations and Customization

Vegan Corn Pudding: Replace milk and cream with coconut milk, eggs with 3 tbsp cornstarch mixed with 3 tbsp water, and butter with vegan margarine.
Gluten-Free Corn Pudding: Use a gluten-free flour blend or cornstarch instead of all-purpose flour.
Savory Corn Pudding: Omit sugar and nutmeg; add 1/4 cup grated cheddar cheese and 1/4 tsp black pepper.
Spiced Corn Pudding: Add 1/4 tsp ground cinnamon or cayenne for a warm or spicy kick.
Sweet Corn Pudding: Increase sugar to 1/2 cup and add 1 tbsp honey for a dessert-like version.
Cheesy Corn Pudding: Stir in 1/2 cup shredded cheddar or Monterey Jack before baking.
Herbed Corn Pudding: Add 1 tbsp chopped fresh thyme or chives to the mixture.
Cornbread Pudding: Replace 1/4 cup flour with 1/4 cup cornmeal for a heartier texture.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a 325°F oven or microwave until warm.
Freeze in a freezer-safe container for up to 2 months; thaw in the fridge and reheat gently to preserve texture.
Serve warm for the best creamy, custard-like texture.
Use as a side dish for savory mains or a sweet treat with dessert-like variations.
Pair with iced tea or sparkling cider to complement the creamy, sweet flavors.
Present in a white ceramic baking dish with garnishes for an appetizing, comforting charm.

Nutritional Information

Based on 6 servings (3/4 cup each):

Calories: 280 kcal
Total Fat: 18g
Saturated Fat: 10g
Trans Fat: 0g
Cholesterol: 120mg
Sodium: 230mg
Total Carbohydrates: 26g
Dietary Fiber: 1g
Sugars: 14g
Protein: 6g
Vitamin A: 15% Daily Value
Vitamin C: 4% Daily Value
Calcium: 8% Daily Value
Iron: 6% Daily Value

Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol to 0mg). Moderate in calories; enjoy with vegetables for balance.

Conclusion

This Corn Pudding recipe delivers a creamy, comforting dish perfect for any occasion, transforming simple ingredients into a Southern classic. Its easy preparation and warm presentation make it a favorite. The custard-like texture and sweet corn flavor delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing warmth.