Sweet Corn Pudding Recipe

If you’re looking for the perfect balance between savory and sweet, this Sweet Corn Pudding Recipe is a must-try! This classic dish is creamy, rich, and bursting with fresh corn flavor. Whether you’re preparing a special holiday meal or simply want a comforting side dish, this recipe will delight everyone at the table.

Why You’ll Love This Sweet Corn Pudding

This Sweet Corn Pudding recipe is a delightful twist on traditional corn pudding, bringing an irresistible custard-like texture that is perfectly balanced with the sweetness of corn. It’s a versatile dish, equally at home as a side at a holiday dinner or a comforting weeknight treat. With a blend of fresh corn and canned corn, this pudding is brimming with flavor, and the gentle spice blend adds just the right amount of complexity.

Whether you’re new to making corn pudding or looking to elevate your existing recipe, this version is designed to be easy yet impressive. The result is a dish that has a perfect custard consistency—not too firm and not too runny.

Ingredients for Sweet Corn Pudding

Here is everything you’ll need to make this decadent dish. Precise quantities and combinations of the ingredients help to achieve the best possible flavor and texture.

Dry Ingredients:

• ⅓ – ½ cup sugar (½ cup for a sweeter dessert-style pudding)
• 1/4 cup cornstarch
• 1 ½ teaspoons baking powder
• 2 teaspoons fresh thyme (or ½ teaspoon dried thyme)
• 1 teaspoon salt
• ½ teaspoon each dried mustard, onion powder
• Pinch of black pepper
• Pinch of nutmeg

Corn Ingredients:

• 5 large eggs, room temperature
• 1 cup heavy cream, room temperature
• 4 ears fresh corn, husked (or 2 cans whole kernel corn, 15.25 oz each, drained)
• 2 cans cream-style corn (14.75 oz each)
• 6 tablespoons unsalted butter, melted and slightly cooled

this RECIPE

The Perfect Corn for Pudding

Choosing the right corn can make all the difference in your sweet corn pudding. If you have access to fresh corn, it’s always best for that crisp texture and vibrant flavor. However, using canned corn works well, too, and is super convenient when fresh isn’t in season.

• Fresh Corn: Slice off the kernels from the cob after husking, ensuring you remove as much of the sweet kernels as possible.
• Canned Corn: When using canned whole kernel corn, be sure to drain the liquid well before adding it to the mixture.

If using fresh corn, four large ears should be enough to yield approximately 3 cups of kernels.

Step-by-Step Guide to Making Sweet Corn Pudding

Now that we’ve gathered all the ingredients, let’s get into the step-by-step preparation of this rich and creamy sweet corn pudding. Follow these instructions carefully to get the best results:

1. Preheat and Prep:

Preheat your oven to 400°F (200°C). Grease a 9×13 baking dish or a 3-quart casserole dish with softened butter. This helps prevent sticking and creates a golden crust.

2. Combine Dry Ingredients:

In a medium mixing bowl, whisk together the sugar, cornstarch, baking powder, thyme, salt, dried mustard, onion powder, pepper, and nutmeg. Set this aside for later.

3. Mix Wet Ingredients:

In a large bowl, whisk the room temperature eggs and heavy cream together vigorously until well combined.

4. Incorporate Dry Ingredients:

Gradually whisk the dry ingredient mixture into the egg and cream mixture. This helps create a smooth, lump-free batter. Stir in the melted butter slowly so it fully incorporates without cooking the eggs.

5. Add Corn:

Stir in both the whole kernel corn and the cream-style corn, ensuring everything is evenly mixed.

6. Pour and Bake:

Pour the corn mixture into the prepared baking dish. Bake, uncovered, for 45-60 minutes, until the pudding reaches an internal temperature of 175-180°F. The center should jiggle slightly when gently shaken, similar to custard. Do not overbake—this keeps the pudding from drying out.

7. Cool and Serve:

Allow the pudding to rest for about 5 minutes before serving. This helps it set slightly while still staying warm and creamy. Serve immediately for the best taste and texture.

Baking Tips for the Best Corn Pudding

To achieve the perfect corn pudding every time, keep these helpful tips in mind:

• Don’t overbake: The key to a soft and custardy corn pudding is to pull it from the oven while it’s still slightly jiggly in the center.
• Room temperature ingredients: Ensure that your eggs and cream are at room temperature. This allows for a smoother mix and better consistency in the final dish.
• Use a thermometer: An instant-read thermometer will help you know when the pudding has reached the ideal temperature without overcooking it.

Common Mistakes to Avoid

While making sweet corn pudding is relatively simple, there are a few common mistakes to watch out for:

• Overmixing: Stir the batter gently to avoid overmixing, which can lead to a tougher texture.
• Using cold ingredients: Cold eggs or cream can lead to lumps in the batter, so allow them to come to room temperature before starting.
• Skipping the thermometer: Guessing when the pudding is done can lead to overbaking. Use a thermometer to ensure it’s perfectly cooked.

Presentation and Serving Suggestions

Presentation can elevate your dish even further. Serve your sweet corn pudding in the same casserole dish it was baked in for a rustic, homestyle feel. Garnish with fresh thyme leaves or a sprinkle of paprika for a pop of color.

For special occasions, serve alongside roasted meats, mashed potatoes, or green beans. It pairs well with hearty, savory mains like roasted chicken, turkey, or even grilled vegetables.

How to Store and Reheat Leftovers

If you happen to have leftovers, you’re in luck—sweet corn pudding stores and reheats beautifully.

• Storage: Allow the pudding to cool completely before covering it with plastic wrap or transferring it to an airtight container. Refrigerate for up to 3-4 days.
• Reheating: To reheat, place the pudding in a 350°F oven for about 15-20 minutes, or until warmed through. For a quicker option, you can microwave individual portions, but the oven will give the best results by retaining its creamy texture.

FAQ

Can I make this recipe ahead of time?
Yes! You can prepare the pudding mixture, cover, and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for about 30 minutes before placing it in the oven.

Can I freeze sweet corn pudding?
It’s best enjoyed fresh, but you can freeze it in an airtight container for up to two months. Thaw overnight in the fridge and reheat in the oven.

What can I substitute for heavy cream?
For a lighter version, you can substitute heavy cream with half-and-half or whole milk, though the texture will be slightly less rich.

Can I use frozen corn instead of fresh or canned corn?
Yes, frozen corn works well too! Just thaw it before mixing it into the batter.

Conclusion

This Sweet Corn Pudding Recipe is the perfect addition to any meal, offering a delicious balance of creamy, sweet, and savory flavors. Whether you’re serving it at a holiday gathering or a weeknight dinner, this dish is sure to impress with its custard-like texture and rich corn flavor. With just a few simple steps, you’ll have a mouthwatering side that everyone will love.

If you enjoyed this recipe, be sure to share it with your friends and family! Don’t forget to subscribe to our blog for more delicious and easy-to-follow recipes.

Print