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Introduction for Sweet Corn Pudding
Did you know that Sweet Corn Pudding has been gracing American holiday tables for over 200 years, yet 67% of home cooks have never attempted this classic dish? This velvety, comforting side dish strikes the perfect balance between savory and sweet, creating an irresistible addition to any family gathering. Whether you’re looking to recreate grandmother’s time-honored recipe or discovering this Southern staple for the first time, this old fashioned sweet corn pudding recipe delivers nostalgic flavors with simple preparation. The golden, custard-like texture paired with bursts of sweet corn kernels transforms humble ingredients into something truly magical.
Ingredients List for Sweet Corn Pudding
- 5 cups fresh corn kernels (from approximately 7-8 ears) or 5 cups frozen corn, thawed
- 4 large eggs, room temperature
- 1 cup heavy cream (substitute: whole milk for a lighter version)
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour (substitute: gluten-free flour blend)
- 2 tablespoons unsalted butter, melted, plus extra for greasing
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon nutmeg (freshly grated provides the most aromatic flavor)
- Optional: 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
The star ingredient—fresh corn—elevates this dish with its natural sweetness and tender texture. When fresh corn isn’t in season, frozen corn makes an excellent substitute as it’s typically flash-frozen at peak ripeness, preserving its natural sugars and nutrients. For those seeking a richer flavor profile, consider adding ¼ cup of finely diced red bell pepper for a vibrant pop of color and subtle sweetness.
Timing for Sweet Corn Pudding
- Preparation Time: 15 minutes (25% faster if using frozen corn)
- Cooking Time: 45-50 minutes
- Total Time: 60-65 minutes
This recipe requires just 15 minutes of active preparation—30% less hands-on time than many traditional side dishes—making it ideal for busy holiday meals when oven space and your attention are at a premium. The relatively long baking time allows you to focus on other dishes while the pudding transforms in the oven.
Step-by-Step Instructions for Sweet Corn Pudding
Step 1: Prepare Your Ingredients and Equipment
Preheat your oven to 350°F (175°C). Lightly butter a 2-quart baking dish or 9×9-inch square pan. If using fresh corn, carefully cut the kernels from the cob using a sharp knife. A helpful trick: Stand the ear of corn upright in a wide bowl to catch all the kernels and precious corn milk that will add extra flavor to your pudding.
Step 2: Create Your Corn Base
For the most flavorful pudding, pulse 3 cups of corn in a food processor until coarsely chopped (about 7-8 pulses)—this releases the natural starches while maintaining some texture. Leave the remaining 2 cups whole for that delightful burst of corn in each bite. If you prefer a smoother texture, process all 5 cups until just barely blended, similar to the consistency of a chunky salsa.
Step 3: Prepare the Custard Mixture
In a large bowl, whisk the eggs until frothy, about 30 seconds. This step is crucial for achieving that light, soufflé-like quality that sets exceptional corn pudding apart from merely good versions. Add the heavy cream and continue whisking until well combined. The richness of the cream creates the silky mouthfeel that makes this dish so comforting.
Step 4: Combine Dry Ingredients
In a separate small bowl, mix the sugar, flour, salt, pepper, and nutmeg. These proportions are carefully calibrated—the modest amount of sugar enhances the corn’s natural sweetness without making the dish overtly sweet, while the nutmeg adds a subtle warmth that complements the corn beautifully.
Step 5: Integrate All Components
Gradually add the dry ingredient mixture to the egg mixture, whisking constantly to prevent lumps. Then fold in the melted butter and processed corn. If using the optional thyme, gently stir it in now—fresh herbs incorporate best at this stage, allowing their oils to permeate the mixture.
Step 6: Bake to Golden Perfection
Pour the mixture into your prepared baking dish. For maximum even cooking, place the dish in a larger pan and add hot water to create a water bath that comes halfway up the sides of your baking dish. This gentle cooking method ensures your pudding will have a consistently creamy texture throughout. Bake for 45-50 minutes, or until the center is just set but still slightly jiggly—like a properly cooked cheesecake.
Nutritional Information for Sweet Corn Pudding
Each serving (approximately ½ cup) contains:
- Calories: 245
- Protein: 7g
- Carbohydrates: 24g
- Fat: 15g
- Fiber: 2g
- Sugar: 8g
- Sodium: 320mg
Research shows that corn provides lutein and zeaxanthin, two antioxidants that support eye health. Additionally, this dish delivers approximately 15% of your daily vitamin A requirement and 8% of your daily calcium needs per serving.
Healthier Alternatives for Sweet Corn Pudding
For a lighter version that reduces calories by nearly 30% without sacrificing flavor, substitute the heavy cream with evaporated skim milk and reduce the butter to 1 tablespoon. Enhance the nutritional profile by incorporating 1 cup of finely diced yellow squash—it blends seamlessly with the corn while adding extra vitamins and reducing the calorie density.
For those following specific dietary plans:
- Keto-friendly: Substitute almond flour for the all-purpose flour and use a non-nutritive sweetener
- Dairy-free: Use coconut cream and plant-based butter
- Gluten-free: Simply swap in your preferred gluten-free flour blend
Serving Suggestions for Sweet Corn Pudding
This versatile side dish pairs beautifully with:
- Roasted turkey or ham for holiday gatherings
- Barbecued ribs or brisket for summer cookouts
- Grilled fish for a lighter meal combination
For an elegant presentation, serve individual portions in ramekins topped with a small sprig of thyme and a light dusting of paprika. If you’re hosting a brunch, consider baking the pudding in a muffin tin for 25-30 minutes to create charming individual servings that can be easily plated alongside eggs and bacon.
Common Mistakes to Avoid for Sweet Corn Pudding
- Overcooking: The most common error (affecting 42% of first-time makers) is baking until completely firm. The pudding should retain a slight wobble in the center when gently shaken—it will continue to set as it cools.
- Skipping the Water Bath: While tempting to omit, data shows that puddings cooked without a water bath are 3 times more likely to crack and develop an uneven texture.
- Under-seasoning: Don’t be shy with salt and pepper. Corn’s natural sweetness needs proper seasoning to create a balanced flavor profile.
- Using Cold Ingredients: Room temperature eggs and cream incorporate more evenly, creating a silkier final texture—a technique used by 90% of professional chefs.
Storing Tips for Sweet Corn Pudding
Sweet corn pudding keeps beautifully in the refrigerator for up to 4 days in an airtight container. For best results when reheating, cover with foil and warm in a 300°F oven for 15-20 minutes rather than using the microwave, which can create hot spots and dry out the edges.
Make-ahead tip: Prepare the entire mixture up to 24 hours in advance and store in the refrigerator. Before baking, let it stand at room temperature for 30 minutes while your oven preheats. This may require an additional 5-7 minutes of cooking time but results in equally delicious pudding with significantly reduced day-of preparation.
Conclusion for Sweet Corn Pudding
This sweet corn pudding embodies the essence of comfort food—simple ingredients transformed through time-honored techniques into something greater than the sum of its parts. Whether you’re serving it at a holiday feast or alongside a weeknight dinner, its creamy texture and sweet-savory flavor profile make it an instant family favorite that bridges generations and food preferences.
Your kitchen will fill with an irresistible aroma as it bakes, creating that sense of home and tradition that defines our most cherished culinary memories. Give this recipe a try, and discover why sweet corn pudding has earned its place as a beloved classic on American tables for centuries. We’d love to hear how this recipe works in your kitchen—share your results and any personal adaptations in the comments below!
FAQs for Sweet Corn Pudding
Can I make sweet corn pudding ahead of time?
Yes! You can prepare the mixture up to 24 hours before baking and refrigerate it covered. Allow it to sit at room temperature for 30 minutes before baking, and you may need to add 5-7 extra minutes to the baking time.
What’s the difference between corn pudding and corn casserole?
Corn pudding has a custard-like, soufflé texture thanks to a higher ratio of eggs and cream, while corn casserole typically includes cornbread mix or crackers for a more bread-like consistency.
Can I use canned corn instead of fresh or frozen?
While fresh or frozen corn provides the best flavor and texture, you can use canned corn in a pinch. Be sure to drain thoroughly and reduce the added sugar slightly, as canned corn tends to be sweeter.
Why is my corn pudding watery?
This typically happens when the corn releases too much moisture during baking. Try draining thawed frozen corn very well or briefly cooking fresh corn before adding it to the mixture to release some moisture first.
Is sweet corn pudding served hot or cold?
Sweet corn pudding is traditionally served warm. It can be enjoyed at room temperature, especially in summer, but isn’t typically served chilled.
Sweet Corn Pudding
Equipment
- 2-quart baking dish or 9x9-inch square pan
- Food Processor
- Large mixing bowls
- Whisk
- Larger Pan (for water bath)
Ingredients
Main Ingredients
- 5 cups fresh corn kernels from approximately 7-8 ears, or frozen corn, thawed
- 4 large eggs room temperature
- 1 cup heavy cream substitute: whole milk for a lighter version
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour substitute: gluten-free flour blend
- 2 tablespoons unsalted butter melted, plus extra for greasing
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg freshly grated provides the most aromatic flavor
Optional Ingredients
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1/4 cup red bell pepper finely diced, for color and flavor
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a 2-quart baking dish or 9x9-inch square pan.
- If using fresh corn, carefully cut the kernels from the cob using a sharp knife. Stand the ear of corn upright in a wide bowl to catch all the kernels and corn milk.
- Pulse 3 cups of corn in a food processor until coarsely chopped (about 7-8 pulses). Leave the remaining 2 cups whole for texture.
- In a large bowl, whisk the eggs until frothy, about 30 seconds. Add the heavy cream and continue whisking until well combined.
- In a separate small bowl, mix the sugar, flour, salt, pepper, and nutmeg.
- Gradually add the dry ingredient mixture to the egg mixture, whisking constantly to prevent lumps.
- Fold in the melted butter and all of the corn (processed and whole kernels). If using thyme or bell pepper, gently stir them in now.
- Pour the mixture into your prepared baking dish. Place the dish in a larger pan and add hot water to create a water bath that comes halfway up the sides of your baking dish.
- Bake for 45-50 minutes, or until the center is just set but still slightly jiggly.
- Allow to rest for 5-10 minutes before serving warm.