Corn pudding is a warm and creamy dish that’s perfect for any meal. Made with sweet corn, eggs, and a touch of milk, it has a smooth texture that’s just delightful to eat!
This dish is like a cozy hug for your taste buds! I love serving it alongside grilled meats or as a tasty side at potlucks. It always disappears fast—who can resist that yummy corn goodness?
Key Ingredients & Substitutions
Whole Kernel Corn: Canned whole kernel corn provides sweetness and texture. If you have fresh or frozen corn, you can use it instead! About 2 cups of cooked corn would work great.
Cream-Style Corn: This helps give the pudding a creamy consistency. If you prefer less processed options, you can blend cooked corn with some milk to mimic this texture.
Sour Cream: It adds tanginess and moisture. If you need a dairy-free option, plain yogurt or a dairy-free yogurt alternative can work well.
Butter: Unsalted butter gives a rich flavor. You can swap it with olive oil or melted coconut oil if you’re looking for alternatives.
Granulated Sugar: This sweetens the dish. For a lower-calorie option, try using honey or maple syrup. Adjust the amount, as they are sweeter than sugar.
How Do I Ensure My Corn Pudding is Creamy and Fluffy?
To get that perfect creamy and fluffy texture, there are a few key steps to follow:
- Mix your wet ingredients thoroughly before adding the dry ones to ensure even distribution.
- Gently fold in the dry ingredients. Over mixing can make the pudding dense.
- Do not skip greasing the baking dish; this helps prevent sticking and ensures even baking.
Checking for doneness is key. The top should be golden brown, and a toothpick test will guarantee a fluffy inside. Allowing it to cool a bit before serving also helps set the texture. Enjoy the warm, comforting flavors!
Delicious Corn Pudding Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 cup sour cream
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar
Dry Ingredients:
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Optional Flavoring:
- Pinch of nutmeg or cinnamon (for extra warmth and flavor)
How Much Time Will You Need?
This corn pudding takes about 15 minutes to prepare and needs 45 to 55 minutes to bake. Allow it to cool for a few minutes before slicing. In total, you can expect to spend about 1 hour and 10 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch baking dish with butter or non-stick spray to prevent your corn pudding from sticking.
2. Mix the Corn:
In a large mixing bowl, combine the drained whole kernel corn and cream-style corn. This forms the heart of your pudding.
3. Add Wet Ingredients:
Next, add the sour cream, eggs, melted butter, and granulated sugar to the corn mixture. Stir them well until everything is nicely blended.
4. Combine Dry Ingredients:
In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt. If you want to add some warmth and flavor, mix in a pinch of nutmeg or cinnamon here.
5. Mix Them Together:
Gradually add your dry ingredients to the corn mixture. Stir gently to combine everything without over-mixing, as you want a fluffy texture!
6. Pour and Spread:
Now, pour the mixture into your prepared baking dish. Make sure to spread it evenly in the pan.
7. Bake Until Golden:
Place the dish in the oven and bake uncovered for about 45 to 55 minutes. The top should turn golden brown, and a toothpick inserted into the center should come out clean.
8. Cool and Serve:
Once baked, remove the corn pudding from the oven and let it cool slightly. This allows the flavors to settle and makes it easier to serve.
Enjoy this creamy, slightly sweet, and comforting corn pudding as a side dish that’s sure to please at any gathering!
Can I Use Fresh or Frozen Corn Instead of Canned?
Absolutely! If you prefer fresh or frozen corn, just use about 2 cups of cooked corn. Make sure to cook it first and then drain any excess moisture before mixing it into the batter.
Can I Make This Corn Pudding Ahead of Time?
Yes, you can prep the mixture a day in advance! Just cover it and refrigerate. When you’re ready to bake, pour it into the dish and bake as directed. It might take a few extra minutes to cook if it’s cold from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently in the microwave or place it in an oven at 350°F (175°C) until warmed through.
Can I Add Cheese to This Recipe?
Yes! If you’re looking to add a cheesy flavor, feel free to mix in about 1 cup of shredded cheese (like cheddar) to the corn mixture before baking. It adds a delicious twist to the dish!