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Bring something extra to your table with this Sweet Corn Pudding. You just blend creamy canned corn and corn kernels in buttery goodness. It’s the kind of dish folks look forward to at a holiday or with family on any night. Making it is a breeze and you’ll be going back for another scoop.
Irresistible Sweet Corn Pudding You’ll Love
You get the best blend of sweet and savory here. It’s custardy, extra creamy, and gets a pop from fresh or dried thyme. No standing by the stove—just toss it all together, bake, and dig in. Craving cheese or a sweeter kick? Go wild and switch it up.
All the Things You’ll Need
- Butter: Use plain unsalted for the creamiest flavor.
- Cream-Style Corn: That canned creamy stuff makes everything luscious.
- Corn: Whole kernels, fresh or canned, both are great.
- Heavy Cream: Adds richness with every bite.
- Eggs: Let them warm up a bit before using.
- Nutmeg: Just a pinch gives warmth.
- Pepper: Just a shake or two.
- Onion Powder: Makes the flavors deeper.
- Dried Mustard: Gives a bold nudge.
- Salt: Brings out every taste.
- Thyme: Fresh is tasty, dried works too.
- Baking Powder: Makes it airy and soft.
- Cornstarch: Thickens it up nicely.
- Sugar: Anywhere from 1/3 cup if you like it mild to 1/2 cup if you want it sweeter.
Super Simple Directions
- Let your pudding cool:
- Wait about 5 minutes out of the oven before digging in.
- Bake up:
- Put it in the oven and cook for around 45 to 60 minutes—look for a wobbly center but set edges.
- Pour it all in:
- Move your mix into the buttered baking dish.
- Work in the corn:
- Fold both whole and creamy corn into the batter until everything’s coated.
- Butter goes in:
- Stir in your melted (but not hot) butter so everything comes together.
- Combine it all:
- Mix the dry bowl into the eggy cream bowl and stir up until you don’t see lumps.
- Whisk the eggs and cream:
- Beat up the eggs and cream until it’s nice and smooth.
- Blend your dry ingredients:
- Dump sugar, cornstarch, baking powder, thyme, salt, dried mustard, onion powder, pepper, and nutmeg in one bowl and whisk well.
- Preheat your oven:
- Heat to 400°F and give your dish a good coating of butter.
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All About Corn Pudding
Corn pudding is comfort food through and through. It’s what happens when you stir together tender corn, cream, and eggs with a bit of sweetness. You end up with something silky and soft—think a mashup of custard and cake—with no gritty cornmeal in the mix. Folks down south have loved it for ages, and once you taste it, you’ll get why.
Why It’s a Standout
Every bite is seriously cozy and homey. The top bakes up with a tiny crunch, and underneath it’s creamy soft. You’ll get sweet corn in every mouthful, plus the cream keeps it rich. No fussing—dump, stir, and bake. That’s really it.
Make It Your Style
Switch up the flavors to suit yourself. Want more of a kick? Toss in jalapeño and grated cheese. Keeping it sweet? Stick to basics. You can play with herbs and spices—extra thyme or extra nutmeg work too. The choice is totally yours.
Keep These Pointers in Mind
You want a browned top out of the oven but still a little jiggle in the middle for that creamy bite. A thermometer can tell you it’s done—shoot for 175 to 180°F inside. Can’t find fresh corn? Canned is totally fine and still tastes awesome.
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Storing What’s Left
Corn pudding hangs out in the fridge just fine for up to four days. Toss leftovers (covered with foil) into a 325°F oven for 20 to 30 minutes. Single servings? Hit the microwave and you’re set. Want to prep in advance? Mix everything early, keep it chilled, and bake when you’re ready. You can freeze it too if you need.
Frequently Asked Questions
- → Can I prepare this early?
Sure! Mix everything up a couple of days ahead. Keep it cool until baking.
- → What’s the best way to store leftovers?
Refrigerate them in a sealed container. Heat up in the oven at 325° with some foil on top for freshness.
- → Is canned corn okay for this?
Totally fine! Drain any extra juice before using, though.
- → Why didn’t it set right?
Make sure the inside temperature gets to 175-180° while baking. That helps it firm up.
- → Does it contain gluten?
No, it’s gluten-free! Cornstarch handles the thickening, so it’s safe for gluten-sensitive eaters.
Conclusion
Enjoy this corn bake? Whip up some corn soup next, pairing it with a dash of fresh herb sprinkles.
Need a quick snack? Crispy-on-the-outside, fluffy-on-the-inside corn pancakes are perfect.
For breakfast, go for homemade cornmeal pancakes. Naturally sweet and absolutely delicious.