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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Gently integrate whole kernel corn and cream-style corn, ensuring comprehensive mixture integration for consistent flavor and texture throughout the pudding.
- 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.
- 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