This Sweet Corn Pudding is like a warm hug in a bowl! Made with fresh corn, sugar, and creamy goodness, it’s both sweet and comforting—perfect as a side dish or a tasty dessert.
You can count on it to please everyone at the table, and it’s so easy to whip up! I love serving it warm, but cold is just as yummy. Trust me, you’ll want to make this again and again!
Key Ingredients & Substitutions
Whole Kernel Corn: Canned corn works well, but if you have fresh corn, use about 2 cups of cut kernels. It gives a fresher taste and texture that’s fantastic!
Cream-Style Corn: For a richer flavor, you can use a homemade cream-style corn (blend cooked corn with a little milk). Alternatively, creamed corn can also be optional if you’d like less sweetness.
Cornmeal: Yellow cornmeal is traditional for this recipe. You can substitute with white cornmeal or polenta for a slightly different texture, or even use gluten-free cornmeal if needed!
Butter: Melted margarine or vegetable oil can replace butter if you’re looking for a dairy-free option. I’ve also had great success with coconut oil for a touch of flavor.
Sugar: Feel free to cut down the sugar if you prefer less sweetness, or use a sugar alternative like stevia or honey for a different twist in flavor.
How Do I Get the Perfect Texture in My Corn Pudding?
The key to achieving a creamy texture lies in mixing your ingredients well. Here’s a quick breakdown:
- Ensure that the eggs are beaten well before adding them. This helps create structure and lift.
- Mix all liquids (milk and melted butter) into dry ingredients gradually. This prevents clumping of the cornmeal.
- Don’t overmix once you add wet ingredients; just mix until it’s combined. Overmixing can make it dense.
Baking at the right temperature and timing is crucial! A golden brown top means it’s perfectly cooked. Let it sit for a few minutes before serving—the texture gets even better as it cools slightly!
Sweet Corn Pudding
Ingredients You’ll Need:
For the Pudding:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14 oz) cream-style corn
- 1 cup yellow cornmeal
- 1 cup sugar
- 1 cup milk
- 3/4 cup butter, melted
- 3 large eggs, beaten
- 1 tsp baking powder
- 1/2 tsp salt
How Much Time Will You Need?
This Sweet Corn Pudding takes about 15 minutes to prepare and around 50-60 minutes to bake. Total time includes cooling before serving, so plan for about 1 hour and 15 minutes in total. It’s a quick and easy dish that anyone can make!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a 9-inch round baking dish or a similar-sized casserole dish with cooking spray or a little extra melted butter to prevent sticking.
2. Mix the Base Ingredients:
In a large mixing bowl, combine the whole kernel corn, cream-style corn, yellow cornmeal, sugar, and baking powder. Stir everything together until well combined and make sure there are no lumps.
3. Add Wet Ingredients:
Now it’s time to add the wet ingredients! Pour in the milk, melted butter, and beaten eggs. Sprinkle in the salt, and mix everything together until it’s smooth and creamy. Don’t worry if it seems a little runny—that’s perfect!
4. Pour and Spread the Mixture:
Pour the mixture into the greased baking dish. Use a spatula to spread it evenly across the dish for even baking.
5. Bake to Perfection:
Place the dish in your preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean. Watch it closely towards the end to avoid over-baking!
6. Cool and Serve:
Once baked, remove your delicious corn pudding from the oven and let it cool for about 10 minutes. This helps it set a little more. You can serve it warm or at room temperature. It also tastes great cold, so feel free to enjoy it later!
Enjoy your homemade Sweet Corn Pudding—a delightful treat that’s sure to please everyone!
Can I Use Frozen Corn Instead of Canned Corn?
Absolutely! You can substitute 2 cups of frozen corn for the canned corn. Make sure to thaw it first and drain any excess moisture before adding it to the mixture to prevent the pudding from becoming watery.
How Can I Make This Recipe Dairy-Free?
To make a dairy-free version, use plant-based milk (like almond or coconut milk) and replace the butter with a dairy-free alternative like coconut oil or vegan margarine. The pudding will still turn out delicious!
Can I Add Other Ingredients for Extra Flavor?
Definitely! Feel free to add ingredients like diced jalapeños for a spicy kick, shredded cheese for creaminess, or fresh herbs like thyme or chives for added flavor. Just be mindful of the moisture levels with any additional ingredients.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop it in the microwave or oven until warmed through. You can add a splash of milk before reheating to restore some creaminess.