creamy corn pudding recipe

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

The Best creamy corn pudding recipe

I am so excited to share with you one of my family’s favorite recipes – creamy corn pudding. This dish has been a staple in our household for years, and it’s perfect for any occasion. I first discovered this recipe while browsing through old Southern cookbooks, and I was immediately drawn to its simplicity and rich flavor.

The combination of creamy corn, sweet onions, and savory spices is absolutely delightful, and it’s a great way to get your kids to eat their veggies. As a busy mom, I love that this recipe is easy to make and can be customized to suit my family’s tastes. My kids adore it when I serve it at family gatherings, and it’s always a hit.

But what I love most about this recipe is the way it brings us all together – we always have so much fun making it together as a family. It’s a great way to slow down and enjoy each other’s company while cooking up something delicious. And the best part?

It’s incredibly easy to make ahead of time and reheat when needed. Whether you’re looking for a side dish or a main event, this creamy corn pudding recipe is sure to please even the pickiest of eaters. So go ahead, give it a try, and let me know what you think!

I promise you won’t be disappointed.

Creamy Corn Pudding

4.6 from 1250 votes

A rich and comforting side dish that combines sweet corn with a custard-like texture. This creamy corn pudding is baked until golden and perfect for holiday meals or weeknight dinners.

Prep Time10 mins
Cook Time40 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Pudding

4 cups frozen corn, thawed
1 cup heavy cream
1/2 cup whole milk
3 large eggs
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted
1/2 cup shredded cheddar cheese (optional)

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×13 inch baking dish with butter or nonstick spray.
3In a large bowl, whisk together the heavy cream, milk, eggs, sugar, salt, and pepper until well combined.
4Gradually whisk in the flour until smooth, then stir in the melted butter.
5Fold in the thawed corn until evenly distributed.
6Pour the mixture into the prepared baking dish and spread it into an even layer.
7If using, sprinkle the shredded cheddar cheese on top.
8Bake for 35 to 40 minutes, until the pudding is set around the edges and slightly jiggly in the center.
9The top should be golden brown and a knife inserted near the center should come out clean.
10Remove from the oven and let it cool for 5 minutes before serving.
11Serve warm as a side dish.

🔧Equipment

9×13 inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 100mg🧂Sodium: 380mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 6g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. Fresh corn kernels can be used instead of frozen; just cut from 4 ears of corn.

Watch Video Of How Creamy Corn Pudding Works

This creamy corn pudding recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting side dish for dinner. The best part?

It’s incredibly easy to make ahead of time and reheat when needed. One of my favorite things about this recipe is how well it freezes – simply portion out individual servings and store them in an airtight container in the freezer for up to 3 months.

When you’re ready to serve, simply thaw overnight in the refrigerator or reheat from frozen in the oven at 350°F (175°C) for 30-40 minutes or until warmed through.

❓ Frequently Asked Questions About Creamy Corn Pudding

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

For this recipe, I recommend using fresh or frozen corn kernels. If using fresh corn, be sure to husk and silk it before chopping off the kernels.

Q: Can I make this recipe without cream?

No problem! You can substitute heavy cream with half-and-half or whole milk if you prefer a lighter version.

Q: How do I prevent the pudding from becoming too thick?

To avoid an overly thick consistency, make sure to stir the pudding frequently as it cooks.

Q: Can I make this recipe in advance?

This pudding can be made ahead of time and refrigerated for up to 24 hours.

Q: What if I don’t have any cayenne pepper?

You can omit the cayenne pepper or substitute it with another spice of your choice.

Q: How do I reheat this pudding?

To reheat, simply place the pudding in the oven at 350°F (175°C) for 15-20 minutes or until warmed through.

Similar Posts