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Sweet Corn Pudding 1

Sweet Corn Pudding

This velvety, comforting side dish strikes the perfect balance between savory and sweet, creating an irresistible addition to any family gathering. The golden, custard-like texture paired with bursts of sweet corn kernels transforms humble ingredients into something truly magical.
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Course: Side Dish
Cuisine: American, Southern
Keyword: Corn Pudding, Sweet Corn, Southern Side Dish, Holiday Recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 245kcal

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.

Notes

For a lighter version, substitute heavy cream with evaporated skim milk and reduce butter to 1 tablespoon.
Make ahead: Prepare the mixture up to 24 hours in advance and refrigerate. Let stand at room temperature for 30 minutes before baking, adding 5-7 extra minutes to the cooking time.
The pudding should retain a slight wobble in the center when done - it will continue to set as it cools.
Keeps in the refrigerator for up to 4 days. For best reheating results, cover with foil and warm in a 300°F oven for 15-20 minutes.

Nutrition

Calories: 245kcal | Carbohydrates: 24g | Protein: 7g | Fat: 15g | Sodium: 320mg | Fiber: 2g | Sugar: 8g
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