Corn pudding is a warm and fluffy dish that brings comfort to any meal. With sweet corn and creamy goodness, it’s just the right mix of soft and sweet!
This dish is a family favorite at gatherings, and let’s face it, who can resist that sweet corn taste? I love serving it with a side of butter for extra yum! 🍽️
Key Ingredients & Substitutions
Corn Kernels: Fresh corn is best for flavor, but frozen corn works well too. If you can’t find fresh corn, use canned corn—just make sure to drain it first. I often prefer fresh corn when it’s in season for that sweet crunch!
Sugar: Granulated sugar adds sweetness. You can reduce the amount if you prefer it less sweet, or substitute with honey or maple syrup. Just remember that liquid sweeteners might change the texture a bit.
Flour: All-purpose flour gives structure to the pudding. For gluten-free alternatives, try using almond flour or a gluten-free blend. I’ve even used oat flour when I had it on hand!
Butter: Unsalted butter is ideal since you can control the salt in the recipe. If you’re looking for a healthier option, you can use olive oil or melted coconut oil instead. They add a nice flavor twist!
What’s the Key to Getting the Right Texture?
The texture of corn pudding is key to its charm! Achieving that perfect creamy, custard-like consistency can be tricky, but here’s how to nail it:
- Make sure to mix the wet and dry ingredients just until combined. Overmixing can lead to a tough texture.
- Bake until the edges are golden and the center is slightly set—it will firm up as it cools.
- Resist the urge to open the oven too early! It needs steady heat to rise properly.
Letting it cool for a few minutes before serving will also create a fluffier consistency, making it easier to scoop! Enjoy your corn pudding! 🌽
Corn Pudding
Ingredients You’ll Need:
For The Pudding:
- 4 cups fresh or frozen corn kernels (about 4-5 ears fresh corn)
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
How Much Time Will You Need?
This delicious corn pudding takes about 15 minutes of prep time, plus 50-60 minutes for baking. Be sure to allow it to cool for about 10-15 minutes before serving, making it easier to slice and enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). While it heats up, grease a 2-quart baking dish or a round ceramic baking dish. This helps prevent sticking, making cleanup a breeze.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the sugar, flour, baking powder, and salt until everything is well combined. This makes sure there are no clumps and every bite of pudding is sweet and fluffy!
3. Combine the Wet Ingredients:
In another bowl, beat the eggs until they’re frothy. Then, stir in the milk, melted butter, and the vanilla extract if you’re using it. This mix adds that richness and warmth to the pudding.
4. Mix It All Together:
Carefully add the wet mixture to the dry ingredients. Stir until just combined—don’t overmix! The batter will be thick and might have some lumps, which is perfectly okay. You want a soft texture!
5. Add the Corn:
Gently fold in the corn kernels so they’re evenly spread throughout the mixture. This is where the magic happens, as the corn adds sweetness and texture!
6. Pour and Smooth:
Pour the whole mixture into your prepared baking dish. Use a spatula to smooth the top, making it look nice and even.
7. Bake:
Slide the dish into the preheated oven and bake uncovered for 50-60 minutes. Keep an eye on it; you’re looking for a golden-brown top and a custard-like set in the center—you can check by inserting a toothpick; it should come out clean!
8. Cool and Serve:
Once done, remove it from the oven and let it cool for about 10-15 minutes. This helps it firm up a bit, making it easier to cut into portions. Serve it warm, and for an extra treat, add a pat of butter on top!
Enjoy your fluffy, sweet, and cozy corn pudding—it’s such a delightful dish that’ll warm your heart and please your guests!
Can I Use Canned Corn Instead of Fresh or Frozen?
Absolutely! Canned corn works well; just make sure to drain it thoroughly before adding it to the mixture to avoid excess liquid. You can use about 3 cups of canned corn to replace the fresh or frozen corn.
Can I Make This Corn Pudding in Advance?
Yes! You can prepare the batter ahead of time and refrigerate it for up to 24 hours. Just stir it again before pouring it into the dish and baking. If you’re cooking it straight from the fridge, you may need to add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave or oven until warmed through. If it’s too dry, add a splash of milk before reheating to bring back some creaminess.
Can I Add Other Ingredients to the Pudding?
Definitely! Feel free to add diced jalapeños for a kick, or cheese for extra creaminess. You can also mix in some herbs like chives or parsley for added flavor. Just remember to adjust the salt and sugar to balance the taste!
