Corn Pudding Recipe: Creamy and Comforting
Classic Corn Pudding with creamy, comforting flavor.
Ingredients
- 2 cups fresh or frozen corn kernels
- 1 cup whole milk
- 1 cup heavy cream
- 3 large eggs
- ⅓ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
- ½ tsp kosher salt
- ¼ tsp ground nutmeg optional
- Optional: Powdered sugar fresh parsley
- Suggested Pairings: Roasted turkey iced tea
Instructions
- Preheat oven to 350°F; grease an 8x8-inch white ceramic baking dish.
- Pulse 1 cup of corn with milk; mix with cream, eggs, sugar, butter, and vanilla.
- Whisk in flour, salt, and nutmeg; stir in the remaining corn.
- Taste and adjust seasoning.
- Pour into dish; bake 45–50 min until set.
- Serve in a baking dish with powdered sugar, parsley, turkey, and tea.
Notes
- Pulse corn lightly for texture.
- Store in the fridge for 4 days or freeze for 2 months.
- Try a vegan or cheesy variation.
- Pair with green beans.