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Buttery Corn Pudding 1

Buttery Corn Pudding

This velvety, sweet-savory dish strikes the perfect balance between creamy custard and sweet corn flavor, creating a comfort food that feels like a warm hug on a plate. A Southern classic that's guaranteed to become a requested favorite at your table.
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Course: Side Dish
Cuisine: American, Southern
Keyword: Corn Pudding, Buttery Corn Pudding, Southern Corn Pudding, Sweet Corn Pudding, Thanksgiving Side Dish
Prep Time: 15 minutes
Cook Time: 50 minutes
Resting Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 10 servings
Calories: 275kcal

Equipment

  • 2-quart baking dish
  • Mixing bowls
  • Whisk
  • Rubber Spatula

Ingredients

  • 5 large eggs room temperature
  • 1/3 cup butter melted, unsalted preferred
  • 1/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 2 cups whole milk room temperature
  • 1 tablespoon vanilla extract
  • 6 cups fresh corn kernels about 8 ears, or 3 (15 oz) cans corn, drained

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish generously with butter or cooking spray. Consider lining the bottom with parchment paper for extra insurance against sticking.
  • If using fresh corn, husk and clean the ears, then carefully cut the kernels from the cob. For canned corn, drain thoroughly and pat dry with paper towels to remove excess moisture.
  • In a large mixing bowl, whisk the eggs until light and frothy (about 1 minute). Slowly stream in the melted butter while continuing to whisk. Add the sugar and vanilla extract, and mix until completely incorporated.
  • In a separate bowl, whisk together the flour, baking powder, and salt until evenly distributed.
  • Add the dry ingredients to the egg mixture, alternating with the milk in three additions. Mix until just combined to avoid overmixing.
  • Fold in the corn kernels gently using a rubber spatula, distributing them evenly while maintaining the light texture of the batter.
  • Pour the mixture into your prepared baking dish. Place in the center of your preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly. A toothpick inserted near the center should come out mostly clean.
  • Allow your corn pudding to rest for 10 minutes before serving. This resting period is crucial for the final texture development.

Notes

For a dairy-free version, substitute melted coconut oil for butter and unsweetened almond milk for whole milk.
For a sweeter profile, add an additional 2 tablespoons of sugar.
For a savory twist, reduce sugar to 2 tablespoons and add 1/2 cup shredded cheddar cheese and 2 tablespoons chopped chives.
Gluten-free option: Replace all-purpose flour with a gluten-free 1:1 baking flour.
For best results when reheating, cover with foil and warm in a 300°F oven for 15-20 minutes.

Nutrition

Calories: 275kcal | Carbohydrates: 36g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 118mg | Sodium: 550mg | Fiber: 3g | Sugar: 12g
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