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Every meal gets better with this Corn Pudding delight. Combine kernels with cream-style corn in a buttery, rich dish that'll wow guests at holiday gatherings or family suppers. It's so simple to whip up and tastes incredible – your family will beg for more.
The Irresistible Sweet Corn Pudding You Need To Try
This dish perfectly balances sweet with savory elements. You'll get a custard-like creaminess, perfectly complemented by fresh thyme. No standing over the stove needed – just combine ingredients, pop in the oven, and serve. Go sweeter or toss in some cheese for variety – the choice is yours.
What You Need
- Sugar: Between 1/3 and 1/2 cup, depending on your sweetness preference.
- Cornstarch: Gives that wonderful creamy texture.
- Baking Powder: Creates a light, airy texture.
- Thyme: Fresh leaves work wonderfully, but dried will do in a pinch.
- Salt: A small amount to enhance all flavors.
- Dried Mustard: Brings a subtle tang.
- Onion Powder: Adds depth without chunks.
- Pepper: Just a dash.
- Nutmeg: For cozy warmth.
- Eggs: Should be at room temperature.
- Heavy Cream: Creates luxurious texture.
- Corn: Either fresh kernels or canned whole corn works.
- Cream-Style Corn: Found in cans, adds extra smoothness.
- Butter: Preferably unsalted.
Steps to Make It
- Heat oven:
- Preheat to 400°F. Grease your baking dish with butter.
- Mix dry stuff:
- Combine sugar, cornstarch, baking powder, thyme, salt, mustard, onion powder, pepper, and nutmeg in a bowl. Stir thoroughly.
- Mix wet stuff:
- In another bowl, whisk eggs and cream until they're well combined.
- Put it together:
- Add dry ingredients to the egg mixture. Mix until blended.
- Add butter:
- Stir in the slightly cooled melted butter.
- Add corn:
- Fold in both types of corn until everything's evenly distributed.
- Into the pan:
- Transfer mixture to your greased baking dish.
- Bake it:
- Let it cook 45-60 minutes until the center appears set but moves slightly when shaken.
- Cool down:
- Rest for 5 minutes before dishing up.
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About Corn Pudding
Corn pudding stands as the ultimate comfort food. When you mix sweet kernels with eggs and cream, add a bit of sugar, you get something halfway between a custardy dessert and soft cake. It's got a smoother feel than corn casserole since there's no cornmeal. Southern cooking has treasured this dish for generations, and one taste tells you exactly why.
What Makes It Special
Each bite of corn pudding delivers pure comfort. You'll notice the slightly firm top layer and the creamy insides. The corn gives sweet bursts of flavor while the cream brings that velvety texture. And the best thing? Just toss everything together, pour into your dish, and let your oven handle the rest.
Mix It Up Your Way
This pudding welcomes your personal touch. Craving heat? Throw in some cheese and jalapeños. Want something sweeter? Stick with the basic version. Play around with different herbs or spices – maybe extra thyme or a touch of nutmeg. It's totally up to you.
Tips for Perfect Results
Watch for that nice golden-brown color on top when cooking. The center should still move slightly – that shows it's got that lovely creaminess inside. You can check doneness with a food thermometer – aim for 175-180°F. While fresh corn tastes amazing, don't worry if you only have canned.
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Saving Leftovers
Your corn pudding will stay fresh in the fridge up to four days. To reheat, wrap in foil and warm at 325°F for 20-30 minutes. Single portions heat up great in the microwave. Need to plan ahead? Prepare the mixture early and bake when you're ready. You can even store it in the freezer for future meals.
Frequently Asked Questions
- → Can I get it ready early?
Yes, mix it and keep it chilled up to 48 hours before baking.
- → How do I store extras?
Fridge it for up to four days. Warm it at 325° under a lid to keep it soft.
- → Can I use canned corn?
Yep, just drain it well. Both fresh or canned work like a charm.
- → Why's mine too runny?
Make sure the middle reaches 175-180°. That ensures a good, firm set.
- → Is it gluten-free?
Totally! Thanks to corn starch, you'll avoid wheat entirely.
Conclusion
If you're into this creamy treat, corn bisque is another creamy option worth a try.
Looking for crispy? Corn fritters deliver that crunch!
Savory breakfasts call for cornmeal griddle cakes—hearty, sweet, and satisfying.