fresh corn pudding recipe

Written ByJenny Smyth Posted on
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The Best fresh corn pudding recipe

I’ve always been a fan of traditional Southern desserts, and one of my favorites is fresh corn pudding. This creamy, sweet treat is a staple in many households, especially during the summer months when fresh corn is in season.

As a busy mom, I appreciate that this recipe is easy to make and can be prepared in advance, making it perfect for family gatherings or potlucks. The best part?

It’s incredibly versatile – you can serve it as a side dish, a dessert, or even as a snack. My kids love helping me prepare the ingredients, from shelling the corn to mixing the batter.

It’s a fun and engaging recipe that’s perfect for teaching little ones about cooking and measurement skills.

Fresh Corn Pudding

4.9 from 1339 votes

This Fresh Corn Pudding recipe is a delightful side dish featuring sweet corn, creamy custard, and a hint of spice. It’s perfect for summer gatherings and pairs well with grilled meats or as a vegetarian main course.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Ingredients

4 ears of fresh corn
1/2 cup milk
1/2 cup heavy cream
1/2 cup sour cream
1/2 cup sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 cup all-purpose flour
2 large eggs

👨‍🍳Directions

1Preheat your oven to 375°F.
2Butter a 8×8-inch baking dish and set it aside.
3Cut the kernels from the cobs of corn.
4Place the kernels in a blender with the milk and blend until smooth.
5You should have about 1 1/2 cups of corn puree.
6If you have less, add a little more milk.
7If you have more, add a little more flour later.
8In a large mixing bowl, combine the corn puree, heavy cream, sour cream, sugar, salt, black pepper, and cayenne pepper.
9Whisk until well combined.
10In a separate bowl, whisk together the flour and eggs until smooth.
11Gradually add the flour mixture to the corn mixture, whisking constantly to prevent lumps from forming.
12Pour the batter into the prepared baking dish.
13Bake for 45 minutes, or until the pudding is set and the top is lightly golden.
14The pudding should be slightly jiggly in the center but firm around the edges when done.
15Remove the pudding from the oven and let it cool for 10 minutes before serving.
16This allows the pudding to set slightly and makes it easier to cut and serve.

🔧Equipment

Large mixing bowl
Blender
Baking dish
Oven
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 105mg🧂Sodium: 350mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 10g🥩Protein: 6g

📝Notes

Tips: For a smoky flavor, add 1/2 tsp of smoked paprika to the batter. You can also add 1/2 cup of shredded cheese to the batter for a cheesy version.

This fresh corn pudding recipe is always a hit at family gatherings and potlucks – it’s easy to make, delicious, and can be served in so many ways.

One of my favorite things about this recipe is that it’s perfect for any occasion: whether you’re hosting a casual dinner party or need a comforting treat after a long day.

And don’t even get me started on how well it reheats – simply pop it in the microwave for 30 seconds and serve over toast or biscuits.

❓ Frequently Asked Questions About Fresh Corn Pudding

1. What type of corn should I use for this recipe?

I recommend using fresh corn for this recipe. You can use either white or yellow corn, whichever is available at your local market.

2. How do I know if my corn pudding has gone bad?

If your corn pudding has an off smell or appearance, it’s best to err on the side of caution and discard it.

3. Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 24 hours.

4. What’s the difference between corn pudding and corn casserole?

Corn pudding is typically lighter and more custard-like in texture, while corn casserole is often thicker and more dense.

5. Can I substitute other types of milk in this recipe?

You can use almond milk or soy milk as a substitute in this recipe if you’re looking for a dairy-free option.

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