Corn pudding is a warm, cozy dish that’s all about sweet corn and creamy goodness. It’s easy to make and perfect for family gatherings or a chilly night in!
Honestly, who can resist that soft and fluffy texture? I love serving it with a scoop of butter on top—it melts right in and makes it even better! 😊
Key Ingredients & Substitutions
Whole Kernel Corn: Fresh corn is wonderful when it’s in season, but canned corn works just as well! If you’re looking for a healthier option, try using frozen corn; just thaw and drain it first.
Creamed Corn: If you’re out of creamed corn, you can make your own by blending some of the whole kernel corn with a bit of milk until smooth. Alternatively, use extra whole kernel corn combined with a small amount of heavy cream.
Butter: Unsalted butter is best for controlling the saltiness. If you want a lighter option, you could substitute it with melted coconut oil or even applesauce, but the flavor will change slightly.
Milk: For a dairy-free version, almond milk or coconut milk are great substitutes. Just ensure they’re unsweetened to keep the flavor balanced.
Eggs: If you’re avoiding eggs, use flaxseed meal as a substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until it thickens—it works well for binding!
How Can I Ensure My Corn Pudding is the Perfect Texture?
A key to achieving the right texture in corn pudding is the mixing step. Be careful not to overmix the batter; just stir until everything is combined. Overmixing can lead to a dense pudding instead of the light, fluffy texture you want.
- Mix your dry ingredients separately before adding them to wet ones. This prevents clumping and promotes even distribution.
- Allow the batter to rest for a few minutes before pouring it into the baking dish. This helps the baking powder activate and results in a fluffier pudding.
- Keep an eye on it while baking. If the edges start to brown too quickly, you can cover them with foil for the last few minutes to avoid burning.
How to Make Corn Pudding
Ingredients You’ll Need:
- 4 cups fresh or canned whole kernel corn
- 1 cup creamed corn
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 cup whole milk
- 2 large eggs, beaten
- 1 tablespoon baking powder
- 1/2 teaspoon salt
How Much Time Will You Need?
This delightful corn pudding takes about 15 minutes to prepare and typically requires 50 to 60 minutes of baking time. You’ll want to let it cool for just a bit before serving, making this recipe a total of around 1 hour and 15 minutes from start to finish. Perfect for gatherings or a cozy family dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 350°F (175°C). While it’s heating up, take a moment to grease your 2-quart baking dish with a little butter to prevent sticking.
2. Mix the Corn and Butter:
In a large mixing bowl, add the whole kernel corn, creamed corn, and your melted butter. Mix everything together until it’s well combined. This base will give your pudding that delicious sweet corn flavor!
3. Combine Dry Ingredients:
Now, it’s time to add the sugar, flour, whole milk, beaten eggs, baking powder, and salt to your corn mixture. Gently stir until everything is just combined. Remember, don’t overmix—this will help keep your pudding light and fluffy!
4. Pour and Spread:
Carefully pour the batter into your prepared baking dish. Make sure to spread it evenly so it bakes nicely throughout. It’s looking good already!
5. Baking Time:
Place the dish in your preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when the top turns golden brown and a toothpick inserted into the center comes out clean. It’s hard to wait, but that’s how you get that perfect texture!
6. Serve and Enjoy:
Once baked, let your corn pudding cool for a few minutes. Serve it warm with a pat of butter melting on top for that extra touch of flavor. Enjoy this creamy, slightly sweet dish with family and friends!
This corn pudding is truly a comforting dish, and the golden crust is just the icing on the cake—enjoy!
Can I Use Frozen Corn for This Recipe?
Absolutely! Frozen corn works great in this recipe. Just make sure to thaw it completely and drain any excess moisture before mixing it into your batter to avoid sogginess.
Can I Make Corn Pudding in Advance?
Yes, you can prepare the batter ahead of time! Mix everything together, cover it tightly, and store it in the fridge for up to 24 hours. When you’re ready to bake, just pour it into the prepared dish and pop it in the oven.
How Can I Store Leftovers?
Leftover corn pudding can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or microwave individual servings until warm.
Can I Adjust the Sweetness?
Definitely! If you prefer a less sweet pudding, you can reduce the sugar by up to half a cup. Just keep in mind that this might slightly alter the texture, making it a bit more savory.
