Corn pudding is a warm and cozy dish that combines sweet corn with a creamy batter. It’s soft, fluffy, and just a bit sweet, making it a favorite comfort food!
Whenever I make corn pudding, it disappears fast! It’s great as a side with dinner or as a yummy treat anytime. Plus, you can whip it up in no time—perfect for family gatherings!
Key Ingredients & Substitutions
Whole Kernel Corn: Canned corn is easy and convenient, but you can also use frozen corn for a fresher taste. Just make sure to thaw and drain it well. I personally love the crunch it adds!
Creamed Corn: If you want a healthier option, you can use pureed cooked corn or make your own creamed corn with fresh corn and a bit of cream or milk. It gives the pudding a nice creamy texture!
Milk or Heavy Cream: You can substitute with plant-based milk like almond or oat milk for a dairy-free version. I’ve tried almond milk, and it works beautifully without affecting the flavor much.
Sugar: For a less sweet option, reduce the sugar by half or use a sugar substitute like honey or maple syrup. Just remember to adjust the moisture in the recipe accordingly.
Butter: If you’re avoiding dairy, opt for coconut oil or a vegan butter alternative. It will still yield a deliciously rich flavor!
How Do I Ensure the Perfect Texture for Corn Pudding?
The texture of corn pudding is key to its deliciousness! To get it just right, follow these simple steps:
- Mix Wisely: Be gentle when combining wet and dry ingredients. Overmixing can lead to a dense pudding, which we want to avoid.
- Testing Doneness: To check if it’s done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready!
- Cooling: Let it rest for a few minutes after baking. This helps it set up nicely, making it easier to slice and serve!
With these tips, you’ll be on your way to making a perfect corn pudding that everyone will love!
How to Make Corn Pudding!
Ingredients You’ll Need:
- 1 can (15-16 oz) whole kernel corn, drained
- 1 can (14-15 oz) creamed corn
- 1 cup whole milk or heavy cream
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup yellow cornmeal
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: pinch of ground nutmeg or cinnamon for subtle warmth
How Much Time Will You Need?
This delicious corn pudding takes about 15 minutes to prepare and then needs to bake for 45 to 55 minutes. So, in total, you’ll spend about an hour to an hour and 10 minutes to have this tasty dish ready! A little effort goes a long way for a comforting side dish.
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 350°F (175°C). This is the ideal temperature for baking the corn pudding to ensure it cooks evenly.
2. Mix the Corn:
In a large mixing bowl, pour in your drained whole kernel corn along with the creamed corn. Stir them together until they’re just combined. This will be the base of your pudding.
3. Combine Wet Ingredients:
Next, add the milk (or heavy cream), eggs, sugar, and melted butter to the bowl. Give everything a good mix until it’s all blended and smooth. You want the eggs to be fully incorporated into the mixture.
4. Whisk the Dry Ingredients:
In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt. This step ensures that the rising agents are evenly distributed throughout the pudding.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet mixture. Stir gently until everything is just combined—be careful not to overmix, as this can lead to a denser pudding!
6. Pour and Spread:
Now, pour your batter into the greased baking dish. Use a spatula to spread it evenly so it cooks uniformly.
7. Bake It:
Place the baking dish in the preheated oven and let it bake for 45 to 55 minutes. You’ll know it’s done when the pudding is set in the center and has turned golden brown on top.
8. Cool and Serve:
Once it’s out of the oven, let it cool for a little while. This corn pudding can be enjoyed warm or at room temperature, making it a flexible addition to any meal.
Your creamy, sweet corn pudding is ready to be served! Enjoy it alongside your favorite main dishes or savor it on its own for a warm and comforting treat!
Can I Use Frozen Corn Instead of Canned?
Absolutely! Frozen corn can be a great alternative. Just make sure to thaw it beforehand and drain any excess moisture. This will help maintain the right texture in your corn pudding.
Can I Make Corn Pudding Ahead of Time?
Yes, you can prepare the batter in advance and store it in the fridge for up to one day. Just remember to bake it when you’re ready to serve! It can also be reheated easily in the oven or microwave.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the oven or microwave, ensuring it stays moist. You can add a little milk to freshen it up!
Can I Add Other Ingredients?
Definitely! Feel free to get creative by adding ingredients like shredded cheese, diced green chilies, or cooked bacon for extra flavor and texture. Just keep in mind that additional ingredients may alter the baking time slightly.
