This sweet corn pudding is a warm and comforting dish made with fresh corn, milk, and a hint of sugar. It’s creamy, custardy, and just the right amount of sweet!
I love serving it as a side dish during family meals. It’s like a hug on a plate! Plus, it’s super easy to whip up—just mix and bake, and you’re all set!
Key Ingredients & Substitutions
Fresh Corn Kernels: Fresh corn is best for this recipe, but if it’s not in season, feel free to use frozen corn. Just thaw before using. Canned corn can also work, but try to drain it well to reduce moisture.
Butter: Unsalted butter is ideal, as it gives you control over the saltiness. If you need a dairy-free option, substitute with coconut oil or a plant-based butter alternative.
Sugar: You can adjust the sugar to your taste. For a healthier option, try using honey or maple syrup instead—just reduce the milk a bit to keep the moisture right.
Milk: Whole milk gives the richest flavor, but if you’re looking for lower fat options, you can use 2% milk or a dairy-free substitute like almond or oat milk.
Vanilla Extract: This is optional but adds a lovely flavor. Feel free to skip it, or you can replace it with a bit of almond extract for a different twist.
How Do I Achieve the Perfect Texture in My Corn Pudding?
The texture is key to great corn pudding! First, don’t over-blend the corn mixture; you want it to be mostly smooth but retain some bits of corn for texture. This helps create a custardy feel with little bites of corn.
- Make sure to grease your baking dish well to prevent sticking.
- Let the pudding cool slightly after baking; it will firm up a bit as it cools.
- Keep an eye on the baking time. Ovens can vary, so check for a golden top and a clean toothpick for doneness.
Enjoy your baking experience! This dish is all about comfort and cozy flavors that everyone will love.
Sweet Corn Pudding Recipe
Ingredients You’ll Need:
- 4 cups fresh corn kernels (about 4 ears of corn)
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar (adjust to taste)
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This sweet corn pudding will take about 15 minutes for preparation and 45 to 50 minutes for baking. In total, you can expect to spend about 1 hour and 5 minutes from start to finish, plus a little extra time for cooling before serving.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While it’s heating up, lightly grease a medium-sized baking dish or an ovenproof casserole to keep your pudding from sticking.
2. Blend the Corn Mixture:
In a blender or food processor, combine the fresh corn kernels, melted butter, sugar, salt, eggs, whole milk, and optional vanilla extract. Blend the mixture until it’s fairly smooth but still a bit textured—don’t puree it completely! You want some bits of corn for extra flavor and bite.
3. Combine the Dry Ingredients:
In a separate small bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mix to your corn mixture in the blender, blending just enough to combine all the ingredients. Don’t overdo it—just a few pulses should do!
4. Pour and Bake:
Carefully pour the batter into your prepared baking dish. Place it in the preheated oven and bake for about 45 to 50 minutes. Keep an eye on it—the top should turn golden brown, and a toothpick inserted into the center should come out clean.
5. Cool Down:
Once baked, remove the pudding from the oven and let it cool for a few minutes. This will help it firm up a bit before you serve it. If you want to add a little flair, garnish with a fresh herb leaf like mint!
6. Serve and Enjoy:
Slice and serve the sweet corn pudding warm as a delightful side dish or as a lightly sweet dessert. It’s sure to comfort your taste buds with its creamy, custardy texture and the sweetness of corn shining through!
This recipe is a wonderful addition to any meal and is perfect for gatherings or cozy family dinners!
Can I Use Different Types of Corn?
Absolutely! While fresh corn is recommended for the best flavor, you can substitute with frozen corn—just make sure to thaw it first. Canned corn works too, but be sure to drain it well to avoid excess moisture.
Can I Make This Recipe Gluten-Free?
Yes! To make this corn pudding gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Adjust the quantities as needed for the desired consistency.
How Do I Store Leftovers?
Store any leftover corn pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or in a baking dish covered with foil in a low oven until warmed through.
Can I Add Other Ingredients?
Of course! You can customize the pudding by adding diced jalapeños for a spicy kick, cheese for a savory flavor, or herbs like thyme or chives for an aromatic touch. Just remember to adjust the seasoning to balance the flavors!