Sweet Corn Pudding is a classic, comforting side dish that combines the sweetness of corn with a creamy, custard-like texture. It’s a perfect dish for holidays, family gatherings, or any time you want a delicious, slightly sweet addition to your meal. Here’s a simple recipe for making this creamy, golden pudding:
Sweet Corn Pudding
Ingredients:
- 2 cans (15 oz each) creamed corn (or about 3 cups if using fresh or frozen corn)
- 1 can (15 oz) whole kernel corn, drained
- 2 large eggs
- 1/2 cup (120ml) milk (whole milk or half-and-half for extra richness)
- 1/4 cup (60g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract (optional, for added sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (60g) all-purpose flour (for thickening)
- 1 teaspoon baking powder
Instructions:
- Preheat your oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish.
- Prepare the corn mixture: In a large bowl, combine the creamed corn, whole kernel corn, eggs, milk, melted butter, sugar, vanilla extract (if using), salt, and pepper. Stir until well combined.
- Add dry ingredients: In a separate bowl, whisk together the flour and baking powder. Add this to the wet corn mixture and stir until everything is evenly incorporated. The flour will help thicken the pudding as it bakes, giving it that creamy, custard-like consistency.
- Bake the pudding: Pour the corn mixture into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set in the center (a toothpick inserted should come out clean). You may want to check at 40 minutes and cover the dish loosely with foil if it starts to brown too quickly.
- Cool and serve: Let the sweet corn pudding cool for a few minutes before serving. It’s best served warm and can be enjoyed as a side dish with meats, casseroles, or even on its own!
Tips:
- Fresh or Frozen Corn: If you’re using fresh or frozen corn, you can blend some of the corn with a little milk in a blender to create a creamed corn effect, or you can use a food processor to pulse it. This will give a slightly different texture but still a delicious result.
- Cheese: For an extra savory twist, consider adding a cup of shredded cheese (cheddar works well) to the mixture before baking.
- Make-Ahead: You can prepare the corn pudding the day before and refrigerate it until ready to bake. Just be sure to let it come to room temperature before popping it in the oven, or bake it directly from the fridge, adding a few extra minutes to the cooking time.
- Texture Variation: If you prefer a smoother pudding, you can blend the whole kernel corn with the creamed corn for a more uniform texture.
This Sweet Corn Pudding is a crowd-pleasing dish that combines the natural sweetness of corn with a comforting, custard-like texture. It’s the perfect side dish for holiday meals, barbecues, or anytime you’re craving a little extra indulgence. Enjoy!
