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Corn Pudding

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Ingredients

Scale

  • 2 cups fresh or frozen corn kernels (about 3 ears of corn or 1 bag of frozen corn)

  • 1 cup heavy cream (or substitute with a non-dairy alternative such as coconut cream for a dairy-free option)

  • 1 cup milk (or non-dairy milk like almond milk or oat milk)

  • 2 large eggs

  • 1/4 cup unsalted butter, melted (or use a dairy-free butter substitute)

  • 1/4 cup granulated sugar (adjust to your preference for sweetness)

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon all-purpose flour (for thickening)

  • 1/4 teaspoon garlic powder (optional)

  • 1/4 teaspoon onion powder (optional)

  • 1 cup shredded cheddar cheese (optional, for extra richness)

Ingredient Highlights

  • Corn: Fresh or frozen corn kernels provide the natural sweetness and texture that make Corn Pudding so beloved. You can use canned corn as well, but fresh or frozen is preferable for a more natural taste.

  • Heavy Cream: The heavy cream adds richness to the pudding, making it more custardy and indulgent. If you need a lighter version, you can substitute with whole milk or a non-dairy alternative like coconut milk.

  • Butter: Melted butter brings out a deep, savory flavor and helps create a tender, smooth consistency.

  • Sugar: The sugar balances the savory elements with a touch of sweetness, enhancing the natural flavor of the corn.

  • Cheddar Cheese: While optional, adding shredded cheddar cheese to the pudding gives it a deliciously creamy, savory layer that takes the dish to another level.

Instructions

Prepare the Corn Pudding Mixture:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish with butter or cooking spray to prevent sticking.

  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, heavy cream, milk, and melted butter. Add the sugar, salt, pepper, garlic powder, and onion powder, if using. Whisk until the mixture is smooth and well combined.

  3. Add the Flour: Gradually whisk in the flour, ensuring there are no lumps in the batter. This will help thicken the pudding and give it the perfect creamy texture.

  4. Incorporate the Corn: Gently fold in the corn kernels until they are evenly distributed throughout the mixture.

Bake the Corn Pudding:

  1. Transfer to Baking Dish: Pour the prepared corn mixture into the greased baking dish and spread it out evenly with a spatula.

  2. Add Cheese (Optional): If you’re using cheese, sprinkle the shredded cheddar cheese evenly over the top of the pudding. This will create a melty, golden crust on top of the pudding as it bakes.

  3. Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the pudding is set. You can test doneness by inserting a knife into the center; it should come out clean or with just a few moist crumbs.

  4. Cool: Once the pudding is baked, let it cool for 5-10 minutes before serving. This allows it to set and makes it easier to cut into squares or scoops.

Serve and Enjoy:

 

  1. Serve: Cut the Corn Pudding into squares or serve by the spoonful. This dish is perfect as a side for roasted meats, grilled chicken, or even alongside other comfort foods like mashed potatoes.

Nutrition

Find it online: https://buttereats.com/corn-pudding/