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This Corn Pudding transforms ordinary meals into something special. Combine fresh kernels with cream-style corn in a buttery, rich dish that's perfect for holiday gatherings or simple family suppers. It's so simple to whip up and tastes incredible – your guests will definitely ask for more.
The Irresistible Corn Pudding You Need In Your Life
This wonderful creation blends sweet and savory notes perfectly. The pudding turns out custard-like and creamy, with fresh thyme giving it that extra something. No need to stand over the stove – just combine everything, pop it in the oven, and that's it. Feel free to adjust the sweetness or toss in some cheese for variety – it's completely up to you.
What You Need
- Sugar: Between 1/3 and 1/2 cup, depending on your sweetness preference.
- Cornstarch: Gives that lovely thick, creamy texture.
- Baking Powder: Creates a light, airy pudding.
- Thyme: Fresh is ideal, but dried works in a pinch.
- Salt: Just a bit to enhance all the flavors.
- Dried Mustard: Adds a subtle zing.
- Onion Powder: Boosts the savory notes.
- Pepper: A small amount does the trick.
- Nutmeg: Brings a cozy warmth.
- Eggs: Should be at room temperature.
- Heavy Cream: Creates that luxurious texture.
- Corn: Either fresh kernels or canned whole corn will work.
- Cream-Style Corn: Found in cans, adds extra creaminess.
- Butter: Unsalted is best for this dish.
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 and stir well.
- Mix wet stuff:
- In another bowl, whisk eggs and cream together until well combined.
- Put it together:
- Add the dry ingredients to the egg mixture. Mix until smooth.
- Add butter:
- Stir in the slightly cooled melted butter.
- Add corn:
- Fold in both types of corn and mix thoroughly.
- Into the pan:
- Transfer the mixture to your buttered baking dish.
- Bake it:
- Let it cook for 45-60 minutes until the center looks set but still has a slight jiggle.
- Cool down:
- Let it rest for 5 minutes before you serve it up.
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About Corn Pudding
Corn pudding stands out as the ultimate comfort food. Mix eggs and cream with sweet corn, throw in some sugar, and you've got something that falls somewhere between cake and custard. It's got a smoother feel than corn casserole since there's no cornmeal in it. Southern cooking has treasured this dish forever, and once you try it, you'll understand why everyone can't get enough.
What Makes It Special
Each bite of corn pudding feels like a warm hug. The outside gets slightly crisp while the inside stays soft and creamy. Sweet bursts of corn pop through the velvety base, and the cream ties everything together. And the best thing? Just throw all your ingredients in a bowl, dump it in a dish, and let your oven handle the rest.
Mix It Up Your Way
You can totally customize this pudding. Fancy something hot? Throw in some cheese and jalapeños. Prefer it sweet? Stick with the basic recipe. Play around with different herbs or spices – maybe extra thyme or a dash of nutmeg. There's no wrong way to make it yours.
Tips for Perfect Results
Watch for that nice golden-brown top when it's baking. The center should still move slightly – that's how you know it's creamy inside. You can test doneness with a thermometer – aim for 175-180°F. While fresh corn tastes amazing, don't worry if you've only got canned corn on hand.
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Saving Leftovers
Your corn pudding will keep in the fridge for up to four days. To reheat, wrap it in foil and warm at 325°F for about 20-30 minutes. For single portions, the microwave works just fine. Want to plan ahead? You can mix everything earlier and bake when you're ready. It even freezes well for future meals.
Frequently Asked Questions
- → Can I prep this early?
Yep! Mix everything two days ahead and refrigerate until it’s time to bake.
- → What's the best way to store leftovers?
Store in the fridge for up to 4 days. Warm it up at 325° with a cover on top.
- → Is canned corn alright for this?
Both fresh and canned corn work. If using canned, drain it really well first.
- → Why's mine still soggy?
Make sure it heats through properly—around 175-180° inside should do it.
- → Is it wheat-free?
Yes! We use corn starch for thickening, so no wheat here.
Conclusion
If you enjoyed this, try whipping up some fresh corn soup with a sprinkle of herbs.
Crunchy corn pancakes are another option—crispy edges, soft centers.
For a sweet breakfast, go for cornmeal pancakes full of that fresh corn goodness.