Homemade Sweet Corn Pudding Recipe: Fresh Farm Goodness

Southern kitchens buzz with warmth when sweet corn pudding recipe magic starts simmering on the stove.

Kernels of golden corn dance with creamy ingredients, creating a side dish that whispers comfort.

This Southern classic brings memories of summer harvests and family gatherings around the table.

Smooth and rich, the pudding melts with buttery goodness that makes taste buds sing.

Fresh corn transforms simple ingredients into a decadent celebration of flavor.

Each spoonful delivers a perfect balance of sweet and savory notes that complement any main course.

You won’t be able to resist seconds of this irresistible corn pudding that connects generations through its delicious simplicity.

Why Sweet Corn Pudding Feels Like Comfort

• This sweet corn pudding recipe requires minimal prep work and basic kitchen skills, making it perfect for home cooks of all levels.
• Packed with rich, creamy corn goodness, this dish brings warmth and satisfaction to any gathering, from family dinners to potluck parties.
• Flexible ingredients allow quick substitutions or additions like herbs, cheese, or bacon to match personal taste preferences and create a unique side dish.
• Works beautifully alongside roasted meats, grilled vegetables, or as a standalone vegetarian option that delights taste buds with its creamy, sweet corn flavor.

What Goes Into Sweet Corn Pudding

Main Ingredients:

• Whole Kernel Corn: Fresh or canned corn provides bursts of sweet corn texture throughout the pudding.
• Cream-Style Corn: Adds additional corn flavor and helps create a smooth, creamy consistency.

• Eggs: Bind the pudding together and create a rich, custard-like texture.
• Heavy Cream: Provides richness and contributes to the smooth, velvety consistency of the pudding.
• Melted Butter: Adds depth of flavor and helps create a golden exterior.

• Sugar, Salt, Pepper: Enhance the overall flavor profile of the pudding.
• Cornstarch, Baking Powder: Help stabilize and provide structure to the pudding.
• Thyme, Mustard, Onion Powder, Nutmeg: Add complexity and depth to the corn pudding's flavor.

How to Bake Sweet Corn Pudding

Step 1: Prepare Baking Workspace

Warm up the oven to 400°F.

Grab a 9×13-inch baking dish or 3-quart casserole dish and lovingly coat the inside with softened butter to create a golden, non-stick surface.

Step 2: Create Flavor Base

• Sugar
• Cornstarch
• Baking powder
• Thyme
• Salt
• Mustard
• Onion powder
• Pepper
• Nutmeg

Mix thoroughly to ensure each bite will be bursting with delicious seasonings.

Step 3: Blend Creamy Mixture

Grab a large bowl and whisk eggs with heavy cream until silky smooth.

Slowly incorporate the dry ingredient blend to prevent any pesky lumps from forming.

Gently fold in melted butter, creating a luxurious base for your corn pudding.

Step 4: Add Corn Goodness

Fold in both whole kernel corn and cream-style corn.

Stir gently to distribute the corn evenly, ensuring every spoonful is packed with sweet corn flavor.

Step 5: Bake to Perfection

Pour the mixture into the prepared baking dish, spreading it out evenly.

Slide into the preheated oven and bake uncovered for 45-60 minutes.

Watch for that perfect custard-like jiggle in the center.

Pro tip: Use an instant-read thermometer to check the internal temperature reaches 175-180°F.

Avoid overbaking to maintain that dreamy, creamy texture.

Step 6: Rest and Serve

Allow the pudding to rest for 5 minutes after removing from the oven.

This crucial pause helps the custard set and makes serving a breeze.

Serve warm and watch everyone’s eyes light up with the first delicious bite!

Tips for Sweet Corn Pudding Success

• Gradually add dry ingredients to wet mixture while whisking continuously to ensure smooth, lump-free texture.
• Experiment with fresh herbs like chives or rosemary to enhance the corn pudding's complexity and add a subtle aromatic touch.
• Use fresh corn kernels instead of canned for a crispier texture and more vibrant corn flavor throughout the dish.
• Check doneness by inserting an instant-read thermometer, aiming for 175-180°F to maintain the pudding's creamy consistency without overcooking.
• Allow pudding to rest 5 minutes after baking, which helps the custard set and makes portioning easier for a perfect serving experience.

Store and Reheat Corn Pudding Easily

• Store leftovers in an airtight container for 3-4 days. Cool the pudding completely before sealing to prevent condensation and maintain texture.
• Wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Place a date label on the container to track freshness.
• Thaw overnight in the refrigerator. Preheat oven to 350°F. Cover with foil to prevent drying, then warm for 15-20 minutes until heated through.
• Place individual portions on a microwave-safe plate. Heat in 30-second intervals, stirring between each to distribute heat evenly. Stop when warm and steamy.

What to Pair With Corn Pudding

• Enhance Sweet Corn Pudding Experience
• Pair with Crisp Chardonnay: California Chardonnay's buttery notes complement the creamy corn pudding's rich texture, creating a harmonious flavor profile that elevates the dish's subtle sweetness.
• Serve with Roasted Herb Chicken: Tender, rosemary-infused roasted chicken provides a savory contrast to the pudding's sweet corn flavor, creating a balanced and satisfying main course combination.
• Add Crispy Bacon Crumbles: Sprinkle crispy bacon bits on top of the pudding to introduce a salty, crunchy element that cuts through the creamy texture and adds depth to each bite.
• Match with Fresh Arugula Salad: Light, peppery arugula salad with a tangy vinaigrette helps cleanse the palate between bites of the rich corn pudding, providing a refreshing counterpoint to the dish's creamy consistency.

Sweet Corn Pudding Twists to Explore

• Dairy-Free Delight: Replace heavy cream with coconut milk and use plant-based butter for a lactose-free version. Swap eggs with a flax egg mixture to create a completely dairy-free corn pudding.
• Spicy Southwest Corn Pudding: Add diced jalapeños, green chiles, and a sprinkle of cumin to give the dish a zesty southwestern kick. Top with chopped cilantro and serve with salsa for extra flavor.
• Herb-Infused Vegetarian Option: Incorporate fresh herbs like basil, chives, or rosemary instead of thyme. Replace butter with olive oil for a lighter, more herbaceous profile that complements the sweet corn beautifully.
• Gluten-Free Adaptation: Use cornstarch as a thickener and ensure all other ingredients are certified gluten-free. This version works perfectly for those with gluten sensitivities while maintaining the original creamy texture.

FAQs

• Can I use frozen corn instead of fresh or canned corn?

Yes, you can use frozen corn. Thaw and drain the corn completely before adding it to the mixture to prevent excess moisture.

• Is this dish suitable for vegetarians?

Yes, this sweet corn pudding is vegetarian-friendly. It contains eggs, dairy, and corn, making it a great vegetarian side dish.

• How do I know if I've mixed the ingredients correctly?

The mixture should be smooth and free of lumps. Whisk gradually and thoroughly, ensuring the dry ingredients are evenly distributed throughout the wet ingredients.

• Can I make this dish ahead of time?

You can prepare the mixture in advance and refrigerate it. Just bring it to room temperature before baking, and add a few extra minutes to the cooking time if needed.

Sweet Corn Pudding Recipe

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4.7 from 15 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Creamy Mexican sweet corn pudding delivers pure comfort with its rich, silky texture and golden warmth. Southern kitchens buzz with delight when this classic side dish emerges, promising pure satisfaction for you.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 ears fresh corn, husked or 2 (15.25 ounces) cans whole kernel corn, drained
• 2 (14.75 ounces) cans cream-style corn
• 5 large eggs, room temperature
• 1 cup heavy cream, room temperature

Seasoning and Spices:

• 1.5 teaspoons baking powder
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon dried mustard
• 0.5 teaspoon onion powder
• 1 pinch pepper
• 1 pinch nutmeg

Sweeteners and Binding:

• 1.5 cups sugar
• 0.25 cup cornstarch
• 6 tablespoons unsalted butter, melted and slightly cooled

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Instructions

1. Elevate the oven temperature to 400°F and meticulously coat a 9×13-inch baking dish with softened butter to prevent adherence and promote a golden-brown exterior.
2. Combine dry ingredients in a medium bowl, whisking sugar, cornstarch, baking powder, thyme, salt, mustard, onion powder, pepper, and nutmeg to ensure uniform flavor distribution.
3. In a large bowl, vigorously whisk eggs and heavy cream until achieving a silky-smooth consistency. Gradually incorporate the dry ingredient mixture, preventing potential lumps, then fold in melted butter.
4. Gently integrate whole kernel corn and cream-style corn, ensuring comprehensive mixture integration for consistent flavor and texture throughout the pudding.
5. Transfer the mixture into the prepared baking dish, smoothing the surface evenly. Bake uncovered for 45-60 minutes, monitoring doneness by observing a gentle custard-like jiggle in the center. An instant-read thermometer should register between 175-180°F, indicating perfect preparation while avoiding potential overcooking.
6. Allow the pudding to rest for 5 minutes post-baking, enabling complete custard stabilization and facilitating easier serving. Serve warm for optimal enjoyment and textural experience.

Notes

• Ensure corn is evenly distributed by gently folding ingredients to maintain a consistent texture throughout the pudding.
• Use fresh corn during summer months for maximum sweetness and vibrant flavor, but high-quality canned corn works perfectly during off-seasons.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, reducing overall richness while maintaining a creamy consistency.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 323
• Sugar: 13 g
• Sodium: 490 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 186 mg