Corn Pudding
Corn pudding is a Southern-inspired comfort dish that blends sweet corn kernels with a rich, custard-like base. It's a perfect side dish, offering a delightful combination of creamy and slightly sweet flavors that pair well with a variety of main courses.
Ingredients
- 4 cups fresh or frozen corn kernels thawed
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- A pinch of nutmeg optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, whisk together the melted butter, sugar, eggs, milk, and cream until well combined.
- In a separate bowl, mix the flour, baking powder, salt, pepper, and nutmeg (if using).
- Slowly add the dry ingredients into the wet mixture, stirring until smooth and well combined.
- Fold in the corn kernels until evenly distributed.
- Pour the corn mixture into the prepared baking dish and spread it out evenly.
- Bake for 45-50 minutes, or until the top is golden and the center is set. The pudding should be firm but still soft and slightly custardy.
- Allow it to cool for a few minutes before serving.
Video
Notes
- Fresh vs. Frozen Corn: If using fresh corn, cut the kernels off the cob for maximum sweetness. Frozen corn works just as well but ensure it is fully thawed before mixing.
- Texture Adjustments: For a smoother pudding, pulse the corn in a food processor for a few seconds before adding it to the mixture.
- Spice Options: For a bit of extra flavor, try adding a pinch of cayenne pepper or smoked paprika to give the dish a subtle kick.