sweet corn pudding recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best sweet corn pudding recipe

I’ve been making sweet corn pudding for years, and it’s always a hit with my family. This recipe is a classic Southern dish that’s been passed down through generations. It’s a staple at every family gathering and potluck, and I love serving it at casual dinner parties. The combination of creamy corn, savory spices, and buttery flavor is just irresistible.

When I was growing up, my grandmother would make this pudding for us all the time, and it was always a treat. I remember the smell of the corn cooking in the oven, and the way it would make our kitchen feel like home. As I grew older, I started experimenting with different recipes and techniques to make this dish my own. Now, I’m excited to share my favorite sweet corn pudding recipe with you, so you can enjoy it with your loved ones too.

The story behind this recipe is fascinating. It originated in the Southern United States, where corn was a staple crop. The original recipe used fresh corn from the fields, which would be boiled and then mixed with eggs, milk, and spices. Over time, the recipe evolved to use canned corn, which made it easier to prepare and more accessible to people everywhere.

Today, we can find sweet corn pudding on menus from Texas to Tennessee, and even in some parts of Mexico. One of the things I love about this recipe is how versatile it is. You can serve it as a side dish or as a main course, depending on your preference. It’s perfect for special occasions or everyday meals alike.

And the best part? It’s incredibly easy to make! All you need is some canned corn, eggs, milk, butter, salt, pepper, and nutmeg – that’s it! Just mix everything together in a bowl and pour it into a baking dish.

Now that you know the history behind sweet corn pudding and how easy it is to make, are you ready to give this recipe a try? Let me walk you through my favorite technique for making this dish.

Sweet Corn Pudding

4.6 from 1966 votes

This sweet corn pudding is a creamy, comforting side dish that pairs perfectly with roasted meats or holiday meals. Made with fresh or frozen corn, eggs, and a touch of sugar, it bakes into a soft, custard-like texture with a golden top.

Prep Time10 mins
Cook Time40 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

Main Ingredients

4 cups corn kernels (fresh or frozen, thawed)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×9 inch baking dish with butter or nonstick spray to prevent sticking.
3In a large bowl, whisk together the melted butter and sugar until well combined.
4Add the eggs one at a time, whisking after each addition until smooth.
5Stir in the milk, then add the flour, baking powder, salt, and black pepper.
6Mix until the batter is smooth and free of lumps.
7Fold in the corn kernels gently until evenly distributed throughout the batter.
8Pour the mixture into the prepared baking dish and spread evenly.
9Bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
10The edges will pull away from the dish slightly when done.
11Remove from the oven and let cool for 5 minutes before serving.
12Serve warm as a side dish or dessert.

🔧Equipment

9×9 inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 320mg🌾Total Carbs: 26g🥦Dietary Fiber: 2g🍬Sugars: 10g🥩Protein: 5g

📝Notes

For a richer flavor, substitute half of the milk with heavy cream. You can also add a pinch of nutmeg or cayenne for a subtle twist.

Watch Video Of How Sweet Corn Pudding Works

This sweet corn pudding recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting side dish for your family mealtime.

One of my favorite things about this recipe is how well it stores – you can keep leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

When reheating leftovers, simply place them in an oven-safe dish and bake at 350°F (180°C) until warmed through.

❓ Frequently Asked Questions About Sweet Corn Pudding

Q: What type of corn should I use for this recipe?

In this recipe, we recommend using canned whole kernel corn or cream-style corn.

Q: Can I use fresh corn instead of canned?

Yes! If you’re using fresh corn, simply boil or steam it until tender before mixing it with the other ingredients.

Q: How do I adjust the seasoning in this recipe?

You can adjust the amount of salt and pepper to taste.

Q: Can I add any other ingredients to this recipe?

Sure! Some ideas include diced onions or bell peppers for added flavor.

Q: What’s the best way to reheat leftover sweet corn pudding?

Reheat leftovers in the oven at 350°F (180°C) until warmed through.

Similar Posts